Pho Kingdom
720 16 Avenue NW Calgary AB T2M 0J8 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic containers without a handle were used to scoop the dry bulk ingredients. Scoops should have a handle for safe handling of food and to protect food from contamination. Replace the plastic container with scoops that have a handle. The operator removed the plastic containers at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic containers without a handle were used to scoop the dry bulk ingredients. Scoops should have a handle for safe handling of food and to protect food from contamination. Replace the plastic container with scoops that have a handle. The operator removed the plastic containers at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vermicelli noodles soaking in water stored at room temperature measured 8C. When soaking food it must be done in a manner that prevents the growth of bacteria. Soak the vermicelli noodles in the cooler. The operator moved the vermicelli noodles into the walk-in cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was heavy grease in the ventilation canopy. Ensure the ventilation canopy is regularly cleaned to prevent contamination of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is heavy grease, grime and food debris underneath the fryer and the main cook line. Hard-to-reach areas must be regularly cleaned to prevent the attraction of pests. Pull out the equipment and thoroughly clean the area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Cooler, freezer, and hot holding temperatures are not being monitored. - Develop a temperature log, record and monitor the temperature reguarly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Improper re-heating of foods. High risk foods are being re-heated in the food warmer. The internal temperature of cooked chicken and beef were measured at 17-18 degrees Celsius. - Foods must be rapidly reheated (stove, oven etc.) to an internal temperature 74C or higher first prior to hot holding at 60C or higher in the warmer.2) Staff are not using the probe thermometer to measure the food temperatures.- Please use the thermometer, to verify and measure the internal temperature of foods during, cooking, reheating, cooling, cold and hot storage.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) No approved sanitizer available at the time of inspection. - Ensure a sanitizer solution such a chlorine at 100 ppm is available throughout the day. 2) The chlorine sanitizer solution prepared was way too strong. - Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the concentration using chlorine test strips. chlorine sanitizer solution must be prepared to a food safe concentration of 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several wet cleaning cloths left on food contact surfaces with no sanitizer detected in them. - Ensure cleaning cloths are left in the sanitizer solution in between use.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Cooler, freezer, and hot holding temperatures are not being monitored. - Develop a temperature log, record and monitor the temperature reguarly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk bags of food such as flour and sugar were stored directly on the floor in the basement. - Do no store foods on the floor. Store at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Internal temperature of high-risk foods such as tripe, cooked beef, shrimp stored in the cooler closer to the front were measured between 11.3-12.6 C. - Service the cooler and do not use in the interim. All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. - All high-risk foods were discarded. 2) Cooked spring rolls were stored in room temperature. Internal temperature was measured at 46C. - Do not store high-risk foods in room temperature. Deep fry to order or hot hold at 60C or higher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel available at the handwashing sink on the main cooking line. - Ensure all handwashing sinks are supplied 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?
- 1) Observed a dead mouse in a trap from the previously pest control company in the basement. 2) There is a no pest monitoring program in place. - Obtain the services of professional pest control or set up a comprehensive pest monitoring and control program.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) kitchen was cluttered and disorganized. 2) Cleaning required in the hard-to-reach areas of the kitchen. - Please clean, declutter and organize.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1) Evidence of lack of handwashing was observed. The handwashing basin was completely dry at the time of inspection which was during peak time of the lunch time. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers must wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.2) Single-use gloves are being re-used. Observed staff washing hands with gloves on. - Single use gloves must be discarded when doffed or when they become contaminated. - Handwashing is required prior to donning gloves.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Lettuce leaves used on some dishes are washed to order in the dishwashing sink according to the operator. - Prewash and store in a clean and sanitize container. Do not wash or process any foods in the dishwashing sinks at any times. Utilize the 2 sets of 2 compartment sinks in the preparation area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Internal temperature of perishable foods stored in the salad cooler were measured at 7.1C. - Service the cooler and or re-adjust temperature settings. All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. 2) Marinated raw pork chops were observed to be stored in the room temperature. Internal temperature measured at 18C. - Do not store high-risk foods at room temperature. Pull foods out of the cooler when they are ready to be cooked immediately. - Discarded. 3) No probe thermometer available on-site. - Purchase a probe thermometer to verify the internal temperature of foods during cooking, cooling, reheating and hot and cold storage. An infrared thermometer was available. 4) Bean sprouts were stored in room temperature. - Store at a temperature 4C or less. - Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel available at the handwashing sink on the main line at the time of inspection. - Ensure all handwashing sinks are supplied with paper towel and soap at all times. Replace paper towel and soap as soon as it runs out.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leak observed from what seemed the be the furnace unit. - Please fix.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?