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Pho Kim Restaurant

1511 Centre B Street NW Calgary AB T2M 2R5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths were stored on food prep surfaces when not in use. Store the cleaning cloths in the sanitizer solution when not in use to prevent the growth of bacteria and to mitigate contamination of food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There were used food prep gloves stored on the counter near the front of the kitchen.Food prep gloves are single-use and must be disposed after use. Once the gloves are taken off, dispose them immediately, perform hand hygiene and refrain from using them again. The operator disposed the gloves at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Red chili peppers were drying in the basement in the furnace area and was uncovered. Food must be protected from contamination at all times. Refrain from handling and storing food in non-food handling areas as this increases the risk of contamination. The operator removed the red chili peppers at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls without a handle were used to scoop several dry ingredients and was stored inside the bulk container. Scoops should have a handle for safe handling of food and to protect food from contamination. Replace the bowls with scoops that have a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were stored in water at room temperature and measured 15C. Bean sprouts must be stored either below 4C or above 60C to prevent the growth of bacteria. Create an ice bath and ensure the water and ice is changed frequently to maintain the temperature below 4C. The operator changed the water and placed ice inside at the time of the inspection.
    • 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?
      • 1. There were several small flies throughout the facility. 2. There were boxelder beetles in the light panels throughout the facility. 3. There were mice droppings observed in the corner of the basement area where the MSG was stored. The facility must be pest-free and controlled in a manner that prevents and infestation.Continue to consult with your professional pest control company to abate the issues. Remove the mouse droppings and clean the indicated area. In the meantime, ensure regular cleaning is performed and store food in pest proof containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior and interior of several bulk containers were soiled with grime and food debris. Food containers must be maintained in a clean and sanitary manner to prevent cross contamination of food. Regularly clean the exterior of food containers or whenever they become heavily soiled, whichever comes first.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were debris, grime, and grease accumulated in the following areas:- The ceiling - Underneath the grill and fryer - Underneath the two-compartment sink The facility must be maintained in a clean and sanitary manner for safe handling of food and to prevent the attraction of pests. Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes in use were stored directly on the prep cooler cutting board.Corrected on site. Ensure to store wiping clothes in use in sanitizer solution between uses.
  4. Risk Management Inspection

    0 infractions

  5. Demand 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 drainage was slow to drain. The store has reduced the business hours to minimize impacts. Plan is in place to fix the drainage soon.
  6. Initial Inspection

    0 infractions