Pho Mac
104 - 9925 Biggs Avenue Fort McMurray AB T9H 1S2 · Food - General
12 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Pest control monitoring records were not available onsite for review. Ensure records are available onsite for review during EPH inspection.No pest activity noted onsite.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer concentration in the sanitizer bucket was measured as zero ppm. The sanitizer (quats) solution was changed during inspection.Ensure sanitizer concentration is maintained all times as chlorine 100ppm, quats 200ppm and iodine 12.5 -25ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cilantro and lettuce ice bergs were being covered with garbage bag in the walk-in cooler. The black garbage bag was removed during inspection.Ensure only food grade bags are used for food storage or protection. The garbage bags are sprayed with bugs repellent chemical that can contaminate the foods when used for storage.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottle stored in the slicer room was noted without a label to indicate its contents.Ensure all chemical containing bottles are adequately labeled to indicate their contents correctly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw beef was observed being thaw at room temperature stored on the cart located in the hallway at the back of the kitchen. The meat was removed and stored in the refrigerator by operator during inspection.Ensure adequate approved thawing procedures are used in the facility which include overnight in refrigerator, under running cold water or in the microwave if immediately cooking is required.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A wooden slab partly covered with aluminium foil which was ripped off at several places was being used to keep the slicer in place during use. The wooden slab is not cleanable and wipable. Remove the slab and use an alternative way to keep the slicer in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives at the wooden knife stand located in the hallway were noted being soiled. Food debris was noted on the knives. Knives were removed and put in the dishwasher.Ensure utensils are maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting fixture installed in the back storage room had no cover. Operator was unsure if bulb was shatterproof. Ensure that lighting fixtures should be shielded with shatterproof coverings in areas where there is exposed food, equipment, utensils, linens or unwrapped single- service and single-use food containers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Gaps observed between wood surfacing and newly installed stainless-steel surfacing on the meat cutting table in the back room. These areas were susceptible to accumulating food particles and pests may hide between gaps. Food contact surfaces must smooth, non-absorbent, cleanable and durable. Repair / refinish the table surfacing so that it is free of cracks, gaps or open seams.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled cleaning clothes were stored on shelves, and on food preparation tables in the kitchen. Clothes were transferred into a sanitizing solution during inspection. Cleaning cloths should be regularly washed and when not in use, kept in separate sanitizing solutions in a pail.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Grill cleaning cloths were stored on the grill table. Operator indicated that grill cloths were soaked overnight. Cloths were removed for washing during inspection.Cleaning cloths used for wiping food spills on food contact surfaces should be regularly washed and when not in use kept in separate sanitizing solution which is maintained at a concentration.
- 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?
- Improper food handling by kitchen staff was observed during the inspection. Food handlers demonstrated lack of knowledge in food safety.All staff must complete a basic food safety course. Link to the online basic food safety training was provided to operator via email.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher chlorine sanitizer concentration was measured at 0ppm, after several tests. Rinsewater temperature was about 46C.Investigate the problem with the dishwasher sanitizing system. Chlorine sanitizer should be measured at 100ppm at a temperature of 13°C or above.In the meantime, manually sanitize dishes and utensils until the dishwasher is repaired. Soak the dishes after mechanically dishwashing in sanitizing solution at appropriate concentration for at least 2 minutes or as recommended by the sanitizer manufacturer.
- 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?
- Adult cockroach was observed in the dishwashing area. Facility manager had contracted a pest control operator to investigate pest activity. Operator indicated that front exterior door was sometimes kept open for ventilation. Ensure pest control operator inspects in all areas of the food premises including the electrical room, storages, meat cutting sections and hard to reach corners. Implement active monitoring of the food premises and setup appropriate pest control devices. Keep exterior doors closed or install screens to prevent pest entry. Maintain record of pest control activity on site for inspector's review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting fixture installed in the back storage room had no cover. Operator was unsure if bulb was shatterproof. Ensure that lighting fixtures should be shielded with shatterproof coverings in areas where there is exposed food, equipment, utensils, linens or unwrapped single- service and single-use food containers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Gaps observed between wood surfacing and newly installed stainless-steel surfacing on the meat cutting table in the back room. These areas were susceptible to accumulating food particles and pests may hide between gaps. Food contact surfaces must smooth, non-absorbent, cleanable and durable. Repair / refinish the table surfacing so that it is free of cracks, gaps or open seams.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution in a spray bottle was measured over 400 ppm. The sanitizing solution was diluted with water and measured at 200ppm.Use Quat sanitizer at 200ppm concentration and verify concentration using the appropriate test strip regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled cleaning clothes were stored on shelves, and on food preparation tables in the kitchen.Cleaning cloths should be regularly washed and when not in use, kept in separate sanitizing solutions in a pail.
- 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?
- Improper food handling by kitchen staff was observed during the inspection.Food handlers were reminded to wash their hands after handling chemicals and before preparing foods. Ensure all staff are trained in safe food handling. Link to the online basic food safety training was provided to operator via email.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Knives were observed stored behind magnetic holding strips in the kitchen. The location is unsuitable for storing kitchen utensils as the area can't be cleaned. Ensure staff are storing utensils in a clean and sanitary environment.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled spray bottle containing Quat sanitizer solution was observed in the kitchen. Bottle was labeled during inspection. Label all bottles containing a solution and chemicals to indicate its' content.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw pork stored in bowl at room temperature was measured at 25.4C. Food was discarded during inspection.Cooked rice stored in room temperature was moved into cooler during inspection. Store high risk foods including meats, cooked grains or noodles and cooked vegetables away from the temperature danger zone (4C to 60C).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods including grilled pork, beef and chicken in hot holding were measured between 39C to 43C. Foods were prepared less than an hour. Hot holding unit was unplugged from the electrical outlet.Foods were moved into the cooler immediately.Cooked high risk foods that are to be served hot, shall be held at a temperature of at least 60C (140F). Ensure hot holding unit is plugged and preheated prior to storing foods in it. Implement regular temperature checks throughout the day.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher chlorine sanitizer concentration was measured at 0ppm, after several tests. Rinsewater temperature was about 46C.Investigate the problem with the dishwasher sanitizing system. Chlorine sanitizer should be measured at 100ppm at a temperature of 13°C or above.In the meantime, manually sanitize dishes and utensils until the dishwasher is repaired.
- 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?
- Adult cockroach was observed in the dishwashing area. Facility manager had contracted a pest control operator to investigate pest activity. Operator indicated that front exterior door was sometimes kept open for ventilation. Ensure pest control operator inspects in all areas of the food premises including the electrical room, storages, meat cutting sections and hard to reach corners. Implement active monitoring of the food premises and setup appropriate pest control devices. Keep exterior doors closed or install screens to prevent pest entry. Maintain record of pest control activity on site for inspector's review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The ceiling inside the walk-in freezer, in front of the dishwasher, was observed to be in disrepair. Ensure that the facility and food storages are maintain and in a state of good repair that is smooth, durable, and easy to clean. Consider sealing the patches of the ceiling or scraping the paint chips off.2. The rear storage room had no lighting during the inspection. Staff indicated that there was an issue and that it is being fixed. Ensure that there is enough light in the area to ensure cleaning and organization.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Surfaces of meat slicers was insanitary with food particles. Thoroughly wash surfaces of the meat slicer and sanitize using the appropriate concentration at least every four hours.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was ice build-up around the door area in the walk-in freezer.Remove ice build-up and investigate the source of condensation. Repair the issue.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were found insanitary:- debris on top of the dishwasher- dirt and debris on the floor under the dishwasher and sinks- water spill under the dishwashing sinks.Clean the areas mentioned above including the hard-to-reach areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Knives were observed stored behind magnetic holding strips in the kitchen. The location is unsuitable for storing kitchen utensils as the area can't be cleaned. Ensure staff are storing utensils in a clean and sanitary environment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher measured 0ppm for the chlorine sanitizer when tested. Ensure that the dishwasher is repaired so that it is effectively sanitizing dishes and utensils. The concentration must be at least 100ppm for chlorine sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The ceiling inside the walk-in freezer, in front of the dishwasher, was observed to be in disrepair. Ensure that the facility and food storages are maintain and in a state of good repair that is smooth, durable, and easy to clean. Consider sealing the patches of the ceiling or scraping the paint chips off.2. The rear storage room had no lighting during the inspection. Staff indicated that there was an issue and that it is being fixed. Ensure that there is enough light in the area to ensure cleaning and organization.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A cardboard box containing food was stored on the ground in the walk-in freezer. Ensure that all food items are stored above the ground.2. Knives were observed stored behind magnetic holding strips in the kitchen. The location is unsuitable for storing kitchen utensils as the area can't be cleaned. Ensure staff are storing utensils in a clean and sanitary environment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bottle of gluten-free soy sauce was observed stored in the pantry at room temperature. The label on the bottle indicated that the sauce is required to be refrigerated after opening. Ensure that manufacturer labels are followed and that high-risk food items are refrigerated as required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher measured 0ppm for the chlorine sanitizer when tested. Ensure that the dishwasher is repaired so that it is effectively sanitizing dishes and utensils. The concentration must be at least 100ppm for chlorine sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips available to measure the dishwasher sanitizer concentration. Ensure that staff have access to test strips to measure sanitizer concentrations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The ceiling inside the walk-in freezer, in front of the dishwasher, was observed to be in disrepair. Ensure that the facility and food storages are maintain and in a state of good repair that is smooth, durable, and easy to clean. Consider sealing the patches of the ceiling or scraping the paint chips off.2. The rear storage room had no lighting during the inspection. Staff indicated that there was an issue and that it is being fixed. Ensure that there is enough light in the area to ensure cleaning and organization.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The top of the dishwasher and the floor located behind the dishwasher have a build up of dirt and debris. Ensure that these areas are kept clean and sanitary.
- 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)?
- 1. A see through bag filled with baby toys and a stuffed toy were observed on the top shelf of the dry storage room. The bag was removed by the operator during the inspection.2. A filled baby bottle and bottles of multivitamins were found inside the fridge cooler near the stoves. The fridge stores meat and other food items for serving. Ensure personal belongings are not stored in the same area as food preparation / handling / storing areas to prevent cross contamination. Consider dedicating one area/shelf of a fridge for staff items.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals were observed stored on a shelf near the meat slicer. The chemicals can be moved farther away from the food preparation table or be placed with the disinfectant chemicals on the floor. Ensure that chemicals and cleaning agents are stored in a manner that prevents chemical contamination onto food or food prep areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A unfinished wooden plank was observed on a counter to stabilize the meat slicer equipment. A staff member covered part of the plank nearest to the meat slicer with tin foil.Make sure wooden work areas are suitable and finished to prevent the attraction of vermin.
- 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 ceiling inside the cooler, in front of the dishwasher, was observed to be in disrepair. Ensure that the facility and food storages are maintain and in a state of good repair that is smooth, durable, and easy to clean. Consider sealing the patches of the ceiling or scraping the paint chips off.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?