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Pho Hoan Pasteur - Restaurant

105 - 10010 86 Avenue Fort Saskatchewan AB T8L 4P4 · Food - General

6 inspections

  1. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple spray containers were observed containing vinegar. Vinegar is not a cleaner or sanitizer. Ensure that sanitizer is available throughout the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour were being stored on the floor of the dry storage area.All good is to be stored at least 6 inches off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open cans are being used to store foods. Once a can is open, transfer unused products to a food grade container for storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were being stored in room temperature water. Utensils are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some containers being used to store food are not constructed of food grade material.Remove any containers that are damaged, and replace non-food grade containers with containers that are constructed of food grade material.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was observed in a blue container. Parts of the shrimp were still frozen, other sections of the container were 13 degrees Celsius. Operator indicated that shrimp was thawed under running cold water over night. PHI instructed operator that foods must be thawed under running cold water while observational. If items are to thaw over night this should occur in the refrigerator.Shrimp was discarded.Thaw Foods in the following way:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork loin was thawing at room temperature. Pork loin was still less than 4 degrees Celsius and was moved to refrigeration.Thaw in the following ways:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in the following areas, including but not limited to:- Behind both grease traps. - Under the dishwasher and dishwashing sink. Cardboard soiled with food debris was lining the dry storage shelves. Use a material that is smooth, non-porous and easy to clean.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw shrimp in the prep cooler was being over filled and placed directly adjacent to vegetables.Ensure that raw items are covered and stored separately from ready to eat items to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk food items. Use scoops with a handle and store in way that protects bulk food from contamination.2. Some containers being used to store food are not constructed of food grade material.Remove any containers that are damaged, and replace non-food grade containers with containers that are constructed of food grade material.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were in containers at room temperature and measured 13-15 degrees Celsius. A Blue container and 5-gallon pale of bean sprouts were discarded.Perishable food items are to be stored in refrigeration less than 4 degrees Celsius at all times unless cooking or cooling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantities of cooked and raw meat were being kept at room temperature. Four Containers of raw marinating chicken, and 3 containers of cooked meat were at room temperature. Internal temperatures measured 10-12 degrees Celsius. The meat was returned to refrigeration. Only bring foods out of refrigeration immediately prior to cooking. When cooling cooked foods ensure that once they reach 20-30 Degrees Celsius, they are moved to refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the handles of the prep cooler. This was cleaned and sanitized once noted by the inspector.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar is being used as a surface sanitizer.Ensure that an approved food grade sanitizer, such as chlorine is used. Ensure that bottles are properly labeled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw shrimp was being stored directly adjacent to vegetables that were not going to be cooked. Some of the shrimp had over flowed into cucumbers. The shrimp were moved adjacent to other products that are to be cooked, and the contaminated cucumbers were discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk food items. Use scoops with a handle and store in way that protects bulk food from contamination.2. Some containers being used to store food are not constructed of food grade material.Remove any containers that are damaged, and replace non-food grade containers with containers that are constructed of food grade material.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being kept out at room temperature without active time monitoring. The food was 15-17 degrees Celsius. The Food was placed in the freezer to rapidly reduce the temperature before being moved to refrigeration. Food Included was not limited to:- Bean Sprouts.- Cooked Chicken.- Cooked Beef.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration on chlorine sanitizer solution in the kitchen was too strong and bleached out test strips. The operator prepared a fresh 100ppm solution during inspection.Please ensure the required 100ppm concentration is maintained. Use the test strips in the facility to verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of sauce and cooking oil were stored on the floor in the kitchen area.2. Boxes of meat were stored on the floor in the walk-in freezer.Please move the food items away from the floor and ensure food is stored at least 6 inches above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the dishwasher after the sanitizing cycle. The operator switched the sanitizer line with the rinse line and 100ppm chlorine solution was measured after another cycle. Please contact your service provider to ensure the dishwasher is working according to manufacturers instructions. As discussed, monitor the dishwasher to ensure 100ppm Chlorine solution is measured after each sanitizing cycle. Alternatively, all washed dishes or utensils can be sanitized with 100ppm chlorine solution in the dishwashing sink until the dishwasher is properly fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the handwashing sink in the kitchen was empty. The staff refilled the dispenser during inspection.Please ensure handwashing sinks are always supplied with soap, paper towel, hot and cold running water.
  6. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood was due for professional maintenance.Ensure ventilation hood is serviced and professionally maintained.