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Pho Houz

411 10 Street NW Calgary AB T2N 1W1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water solution was measured at 1000ppm with testing strips, which is not food safe. Bleach water solutions must be mixed to 100ppm to allow for food safe sanitation.Operator remade the bleach water solution to 100 ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Spring rolls in the hot holding unit were recorded at a temperature of 50C due to no cover. Food must be kept at 60C or greater for hot holdingOperator indicated that spring rolls were cooked about 30 minutes ago. Operator recooked the spring rolls and covered the spring rolls in the hot holding unit to retain temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust filters on the fume hood above the cookline was visibly dirty.Please clean and sanitize the exhaust filters.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bucket of chlorine-based sanitizer connected to the low temperature dishwasher was empty. A new bucket was connected to the dishwasher, the concentration of the sanitizer measured 0 ppm after multiple cycles.Service the dishwasher immediately. Use the three compartments sink for all dishware until the dishwasher is fixed and able to maintain 100 ppm chlorine sanitizing concentration.***Repeat violation May-7-2025***Chlorine sanitizer for the low temperature dishwasher was measured at 50 ppm. Continue to use the 3 compartment sink until the dishwasher is services and able to maintain 100 ppm of chlorine.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods stored in the prep cooler were observed to be wrapped with garbage bags.Discontinue the use of garbage bags for wrapping foods. Obtain food grade containers with fitting lids to prevent contamination of foods being stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bucket of chlorine-based sanitizer connected to the low temperature dishwasher was empty. A new bucket was connected to the dishwasher, the concentration of the sanitizer measured 0 ppm after multiple cycles.Service the dishwasher immediately. Use the three compartments sink for all dishware until the dishwasher is fixed and able to maintain 100 ppm chlorine sanitizing concentration.
    • 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 at the sink near the dishwasher was broken. Paper towel was provided as a roll at this handwashing station. The paper towel dispenser at the handwashing sink beside the food prep table was empty. Repair or replace the paper towel dispenser and provide paper towel in a dispenser at all handwashing station to prevent contamination of bulk supply.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Parts of the interior surfaces of the ice machine were dirty.Discard the ice. Clean and sanitize the ice machine interior surfaces.