Pho Hoang Vietnamese Restaurant
1113 Falconridge Drive NE Calgary AB T3J 3H4 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bowls were observed being used to dispense bulk dry food from storage bins.- Use designated scoops with handles and store them in a sanitary manner to prevent hand contact with food.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bowls were observed being used to dispense bulk dry food from storage bins.- Use designated scoops with handles and store them in a sanitary manner to prevent hand contact with food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **The violation still exists*****Repeat violation April-14-25***1. There were containers of food stored on the floor in the walk-in cooler.Ensure that food is maintained at least 6 inches from the ground.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was found to be dispensing 0 ppm chlorine at the time of inspection. It was observed that the sanitizer pail was empty.- Immediately discontinue use of the dishwasher and use single-use dishes for food service until the dishwasher is repaired and properly supplied with sanitizer.Repair the dishwasher and/or resupply the sanitizer as required to ensure proper sanitization.Verify and document sanitizer concentrations daily to ensure the dishwasher is operating within required parameters.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink was blocked with the garbage bin in the kitchen.- Keep the hand washing sink accessible.
- 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 violation still exists**Ceiling vents were found covered with blue mesh, which may restrict airflow and could potentially collect dust or debris over time. This set up makes the ceiling vents not cleanable.Remove the mesh covering.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. A bowl of ice intended for drinks was stored open in a cart at the entrance of the kitchen. Discard the ice, ensure that ice intended for drinks is stored in a sanitary manner to prevent contamination.2. Staff half-eaten foods were observed in various areas of the kitchen, including inside the upright cooler, stored alongside food intended for public consumption.All personal food items must be clearly labeled and stored in a designated staff area, separate from public food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Repeat violation April-14-25***1. There were containers of food stored on the floor in the walk-in cooler.Ensure that food is maintained at least 6 inches from the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice (34°C), cut carrots (15°C), and bean sprouts soaked at room temperature (24°C) were all found outside of safe temperature ranges and discarded.All high risk foods must be stored at safe temperatures: hot foods at 60°C or above, and cold foods at 4°C or below.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling vents were found covered with blue mesh, which may restrict airflow and could potentially collect dust or debris over time. This set up makes the ceiling vents not cleanable.Remove the mesh covering.
- 23. Is the facility maintained in a clean and sanitary condition?
- Folded cardboard boxes were tucked in-between the upright coolers. Please remove the boxes
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. There were containers of food stored on the floor in the walk-in cooler.Ensure that food is maintained at least 6 inches from the ground.2. Scoops for the ice machine and bucket were being stored in the bulk ice.Obtain a holder for the scoops to ensure that the scoop handle does not contaminate the bulk supply of ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice noodles were being stored in a pail at room temperature.Ensure that these noodles are maintained at below 4C or above 60C at all times.Staff added ice to the pail.
- 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 hand sink was not draining water adequately.Repair the hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris accumulated in hard-to-reach areas around the hand sink and equipment shelf.Thoroughly clean this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Initial Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Unused, opened canned food was left inside the original can in the walk-in cooler. Please do not keep unused foods inside cans - transfer into a sanitary, foodgrade container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable foods stored in the bottom compartment of the prep line cooler measured as high as 8C; perishable foods stored in top inserts measured between 10-12C. Please adjust the temp or repair the cooler so perishable foods are stored at 4C or lower at all times.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings were present on food storage shelves in the dry storage room. It appeared these droppings were old as many of them were painted white from the white paint used to paint the shelves many months ago. Please thoroughly clean and sanitize areas contaminated by droppings.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?