Pho House
14115 28 Avenue SW Edmonton AB T6W 4H2 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container of raw beef and a bag of raw chicken were stored above other foods in the walk-in cooler.- All raw meats are to be stored below cooked and or ready-to-eat foods.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used dry cloth is being used to wipe the cutting board/counters.- Use a sanitized cloth to wipe surfaces in the kitchen and allow the surfaces to air dry.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff cell phone and air pod case stored on the counter and shelf in the food handling area.- All staff personal belongings are to be kept out of the food handling areas and away from foods/food equipment/food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A pot of broth on the stove top was measured at 40C and cooked rice noodles in the hot holding unit was measured at 55C. Reheat the foods to a minimum 74C and then hot hold at 60C or hotter.- High risk foods must be held at less than 4C or greater than 60C.
- 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 baseboard wall tiles along the dishwasher wall are missing and or have come away from the wall.- Requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food particle/grime buildup noted on the floor around the grease trap and under the dishwasher/dishwash counter.2. Shelving under the meat slicer and under the bulk dry food storage bins has black accumulation.- Cleaning is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer solution in the kitchen measured at 50 ppm, needs to be at minimum 200 ppm. Corrected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of cooked tapioca balls left out on the counter. No time labels present. Staff inform the food had been left out for over 2 hours. Food discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Grease accumulation noted on the deep fryer and back of the stove top. Cleaning is required2. Black buildup noted on the dishwasher external well. Cleaning is required3. Dirty cardboard shelf and floor liners noted in the walk-in cooler. Discontinue the use of cardboard liners as it is not a surface that is moisture resistant and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice noodles are measured at 47-52C, need to be hot held at greater than 60C.- Increase the temperature setting on the hot holding unit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bucket of sanitizer solution is being stored in the handwash sink basin.- Keep designated handwash sinks empty at all times and used solely for handwashing purposes only.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Floors behind the cook line equipment, oven and around equipment legs have accumulation of black buildup.2. Grease accumulation noted on the exhaust hood canopy and filters.3. Discontinue covering surfaces with cloth towels - is not a surface that is moisture resistant and easy to clean.- Cleaning required
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists/records were not available for review.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths left on counter/food contact surfaces.- Immerse the cloths in the sanitizer solutions after each use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats stored above other foods in the walk-in cooler.- All raw meats/seafood to be stored below cooked and or ready to eat foods.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning records/schedules are not available.- Ensure written cleaning schedules are onsite to outline cleaning procedures and frequencies.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Black buildup observed on the floor along wall edges/equipment legs.- Cleaning required.2. Heavy ice buildup on the bottom of eth front service area under counter freezer.- Defrost and clean the freezer.3. Grease buildup noted on the exhaust hood filters.- Cleaning required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?