Pho Mai Thy Restaurant
25 - 6219 Centre Street NW Calgary AB T2K 0V2 · Food - General
7 inspections
- Risk Management 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?
- The most recent pest control report indicated that three mice were caught in traps.Please inspect the facility for any holes or gaps and fill them with steel wool, then seal them to prevent pest entry. Continue to monitor for pest activity and adjust treatment accordingly.
- 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
2 infractions
- 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?
- The most recent pest control report indicated that three mice were caught in traps.Please inspect the facility for any holes or gaps and fill them with steel wool, then seal them to prevent pest entry. Continue to monitor for pest activity and adjust treatment accordingly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The shelving holding the bowls was observed to be coated with a sticky residue.Please clean and sanitize the indicated area.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Two cans of Raid pesticide spray were observed onsite.Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility. The operator promptly discarded the raid pesticide spray cans.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash stations throughout the facility including the washrooms were missing liquid hand soap and paper towels preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness.Please ensure all handwash stations throughout the facility are fully stocked with liquid hand soap and paper towels at all times.
- 15. Is the facility free of a pest infestation?
- Pest droppings were observed in the following areas but not limited to:- On shelving units where dishes are stored- Under and on the shelving units located in the dry storage area- Under the stairs leading to the back door- On the floor under the dish pit- Along the walls throughout the facilityPlease ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.
- 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?
- A gap was observed alongside the bottom of the exterior doors located at the back of the facility.Please install weatherstripping to prevent the entry of pests into the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) A visibly contaminated sheet of tin foil covered was observed to be used as liner for a wire shelving unit.Please remove the tin foil and clean and sanitize the indicated area.2) Large containers storing bulk ingredients under the prep table were observed to be covered in grime and food debris.Please clean and indicate the bulk containers.3) The handle of the walk-in cooler located in the kitchen was observed to be covered in peeling grey duct tape which does not provide a smooth, easily cleanable, or impervious surface. This can result in the trapping and spreading of contaminants.Please remove the duct tape so the surface of the handle is a smooth and cleanable.4) Wire shelving units located in the walk-in cooler were observed to be covered in grime and food debris.Please clean and sanitize the indicated areas.5) The shelving under the kitchen prep table was observed to be covered in soiled tin foil.Please removed the tin foil and clean and sanitize the area underneath.6) Mixing bowls were observed to be used as scoops in bulk containers of dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please remove the mixing bowls and replace them with a handled scoop.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were observed to be covered in grease and food debris, including but not limited to:- The walk-in cooler floor- The walls of the dish pit- The floors throughout the facility- Underneath all kitchen equipment located on the service line- Underneath all shelving units throughout the facility- Underneath all prep tables throughout the facility- All shelving units used to store clean dishesPlease pull out all kitchen equipment and clean and sanitize the indicated areas to eliminate food sources for unwanted pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were used to scoop bulk food items.Obtain proper scoops with handles to prevent contamination of the bulk supply.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Cooked noodles stored in sink measured 44C. Noodles were placed in cooler during inspection. Please ensure that perishable food items are stored under temperature control at all times2. Cooled spring rolls stored at room temperature measured 18C. Spring rolls were deep fried during 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. Mouse droppings were observed behind the cookline. Please deep clean all the floors and behind all food equipment2. Most recent pest control report was not available. Please send a copy of the most recent pest control report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions