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Pho House

3 - 211 Banff Avenue Banff AB T1L 1H1 · Food - General

7 inspections

  1. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Products in the walk-in cooler and dry storage area were stored directly on the floor. - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeat Violations*1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. - Please acquire an appropriate probe thermometer. 2) Some of the fridge thermometers were broken or missing. - Please ensure all fridges are equipped with appropriate thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Dishwasher sanitizer concentration was not being regularly tested. - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*There was no paper towel dispenser at the bar hand sink. - Please ensure the paper towel is put into a dispenser.
    • 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?
      • *Repeat Violation*Some fruit flies were noted in the bar area.-Consult with pest control company, clean up any food debris remove any standing water.
    • 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?
      • No pest control records were able to be located onsite. - Please ensure records of all pest control activities performed are kept onsite in a location accessible to staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at the hand sink was working but was dripping. - Please repair the drip, ensure all plumbing is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Soiled cardboard was noted in the kitchen under food bins, and on the floor of the walk-in. - Cardboard is not smooth and cleanable and is to be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris, grease, and dust buildup noted throughout the facility. Additional cleaning is required in certain areas such as: - Inside the dishwasher- Dust on ceiling and upper walls- Dry storage area - Upper shelves on the main cook line- Behind and in between cooking equipment - Bar area - Dish racks Please clean these areas.
  2. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Products in the walk-in cooler and dry storage area were stored directly on the floor. - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeat Violations*1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. - Please acquire an appropriate probe thermometer. 2) Some of the fridge thermometers were broken or missing. - Please ensure all fridges are equipped with appropriate thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Far left line cooler was not working. Ambient air temperature was around 16C. Items in the cooler such as cooked beef had an internal temperature of 16C and were discarded onsite. - Do not use this cooler until it can hold food below 4C. 2) Fried chicken and spring rolls were out on the counter without means of temperature control. - Items were just recently fried around 30 minutes ago around were at around 50C. Were marked with a 2-hour time label after which they need to be discarded. 3) Eggs were out on the counter without means of temperature control. - Operator moved eggs into the fridge. Please ensure all eggs are held below 7C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing; concentration measured 0 ppm.- 100ppm chlorine sanitizing solution was able to be set up in a sink basin. Please ensure that the dishwasher is repaired. In the meantime, all dishes are too be sanitized manually after washing/rinsing in the 3-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Dishwasher sanitizer concentration was not being regularly tested. - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*There was no paper towel dispenser at the bar hand sink. - Please ensure the paper towel is put into a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the hand sink was not working. - Please repair the hot water tap, ensure that all sinks are supplied with hot and cold running water.
    • 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?
      • *Repeat Violation*Some fruit flies were noted in the bar area.-Consult with pest control company, clean up any food debris remove any standing water.
    • 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?
      • No pest control records were able to be located onsite. - Please ensure records of all pest control activities performed are kept onsite in a location accessible to staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Soiled cardboard was noted in the kitchen under food bins, and on the floor of the walk-in. - Cardboard is not smooth and cleanable and is to be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris, grease, and dust buildup noted throughout the facility. Additional cleaning is required in certain areas such as: - Inside the dishwasher- Dust on ceiling and upper walls- Dry storage area - Upper shelves on the main cook line- Behind and in between cooking equipment - Bar area - Dish racks Please clean these areas.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were left on the counter. Staff were able to create a 100-ppm chlorine solution, and any wet cloths were moved into the bucket. - Please ensure wiping cloths are stored in a sanitizer solution or used once them washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Products in the walk-in cooler were stored directly on the floor. - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle in the kitchen was unlabeled. - Label was added, please ensure all chemicals used have appropriate labels to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeat Violations*1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. - Please acquire an appropriate probe thermometer. 2) Some of the fridge thermometers were broken or missing. - Please ensure all fridges are equipped with appropriate thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Deep fried chicken pieces were out on the counter at 10C. - Chicken was moved back into the refrigerator. Please ensure high-risk foods are stored below 4C or above 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration was not being regularly tested. - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*There was no paper towel dispenser at the bar hand sink. - Please ensure the paper towel is put into a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the main kitchen hand sink was empty. - Dispenser was refilled onsite. Please ensure that all hand sinks are stocked with soap and paper towels 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?
      • *Repeat Violation*Some fruit flies were noted in the bar area.-Consult with pest control company, clean up any food debris remove any standing water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Soiled cardboard was noted in the kitchen under food bins, and on the floor of the walk-in. - Cardboard is not smooth and cleanable and was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. Additional cleaning is required in certain areas such as: - Dry storage area - Upper shelves - behind equipment - Bar area Please clean these areas.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored in a bucket of soapy water. - Please ensure all wiping cloths are stored in an approved sanitizer solution such as 100ppm bleach or used once then washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Products in the walk-in cooler were stored directly on the floor. - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. - Please acquire an appropriate probe thermometer. 2) Some of the fridge thermometers were broken or missing. - Please ensure all fridges are equipped with appropriate thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meats were being thawed at room temperature. Meats were moved to the sink under cold running water. - Please ensure that items are thawed using a safe method such as under cold running water, in the fridge below 4C, in the microwave if going to be cooked immediately or as part of the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer concentration was initially 0ppm. Sanitizer line was primed and adjusted to 100ppm. - Please ensure that dishwasher concentration is maintained at 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration was not being regularly tested. - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the bar hand sink. - Please ensure the paper towel is put into a dispenser.
    • 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?
      • Some fruit flies were noted in the bar area.-Consult with pest control company, clean up any food debris remove any standing water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. Additional cleaning is required in certain areas such as the dry storage area, upper shelves, and behind equipment. - Please clean these areas.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Products in the walk-in cooler were stored directly on the floor. - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. - Please acquire an appropriate probe thermometer. 2) Some of the fridge thermometers were broken or missing. - Please ensure all fridges are equipped with appropriate thermometers.3) Some of the items in the line cooler were double stacked. - Do not stack inserts, top insert is not as cold as the bottom (around 15C).
    • 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 initially not sanitizing properly. Measuring at 0 ppm. - Dishwasher was able to be adjusted to sanitize dishes at 100 ppm. Please continue to ensure sanitizing is occurring in the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration was not being regularly tested. - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
    • 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?
      • Many flies were noted throughout the facility. -Consult with pest control company, clean up any food debris remove any standing water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris, dust, and grease in many areas throughout the facility. Please clean areas including but not limited to: - Upper shelving- Ceilings- Walls near the vents- Line coolers (inside and out) - Hot holding unit- Walk-in cooler- Dry storage area- Underneath dishwasher
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Products in the walk-in cooler were stored directly on the floor. - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items were thawing at room temperature. Items were still frozen and were put into the fridge to be thawed. Spoke to the operators about proper thawing procedures. - Please ensure all items are thawed in the fridge, under cold running water, or as part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*Paper towel at front bar handwash sink was not in a dispenser. - Ensure paper towel is provided at bar in suitable dispenser.
    • 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?
      • Many flies were noted throughout the facility. -Consult with pest control company, clean up any food debris remove any standing water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Some ceiling tiles out of place in back storage room and beside vent hood at end of line. - Replace the ceiling tiles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation* Knives were stored between two counters with visible food debris on them. - Do not store knives there, ensure that they are stored in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris, dust, and grease in many areas throughout the facility. Please clean areas including but not limited to: - Shelving- Ceilings- Walls near the vents- line coolers (inside and out) - Walk-in cooler- Dry storage area
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloth was left on the counter. - Ensure all cloths are stored in an approved food safe sanitizer or are used once then discarded. Cloth was moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Products in the walk-in cooler were stored directly on the floor. - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Spring rolls were out at room temperature, measured around 20C. - Spring rolls were recently fried and were moved to the refrigerator. 2) Cut carrots were stored on top of other vegetables in the line coolers. - There carrots were not being properly cooled by the refrigerator and were moved inside the unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially, the dishwasher was not sanitizing, the bucket of sanitizer was empty. - Bucket was replaced onsite, ensure dishwasher is tested daily using the chloring test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at front bar handwash sink was not in a dispenser. - Ensure paper towel is provided at bar in suitable dispenser.
    • 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?
      • Many flies were noted throughout the facility. -Consult with pest control company, clean up any food debris remove any standing water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles out of place in back storage room and beside vent hood at end of line. - Replace the ceiling tiles
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Soiled cardboard was covering many shelves throughout the facility. - Remove any damaged cardboard ensure all shelves are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored between two counters with visible food debris on them. - Do not store knives there, ensure that they are stored in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris, dust, and grease in many areas throughout the facility. Please clean areas including but not limited to: - Shelving- Toaster oven- Walls and ceilings near the vents- line coolers (inside and out) - Inside ice machine