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Pho Minh Vietnamese Cuisine

110-G - 800 Pine Road Strathmore AB T1P 0A2 · Food - General

Official record from Alberta →

Inspection summary

Pho Minh Vietnamese Cuisine has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on July 21, 2026, recorded 7 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 27 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 3 separate inspections, most recently on February 15, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 5 separate inspections, most recently on July 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on July 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 23, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 40 times across 7 separate inspections, most recently on July 21, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A soiled scoop was observed stored directly inside sugar bins in the storage area, creating a potential contamination risk.2. Raw beef was observed stored uncovered in the walk-in cooler, creating a potential risk of contamination to the meat and other food products stored nearby.Ensure that 1. Remove scoops from within the bins and store them in a clean, dry, and designated location between uses.2. Ensure all raw meat and other food products are adequately covered or stored in sealed, food-grade containers while in refrigeration. Store food in a manner that protects it from contamination and prevents cross-contamination with other food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical (WD40) bottles were observed to be stored alongside food items in the kitchen area. Ensure all chemicals are stored separately from food items in a clearly designated area to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available at the time of inspection.It is advised to obtain an appropriate thermometer. The importance of temperature control and the risks associated with temperature abuse were discussed with the operator. Ensure that thermometer is used to regularly monitor and log temperatures in order to comply with food safety standards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by cookline was blocked and inaccessible for the staff. Rearrange this area so that hand sink is kept accessible at all times for handwashing. June 23, 2026: The hand sink located by the cookline remained inaccessible at the time of inspection. The available options were discussed with the operator, including relocating the deep freezer positioned in front of the hand sink to ensure unobstructed access.July 21, 2026: The handwashing sink located beside the cookline remained inaccessible at the time of inspection. Multiple food buckets were stored in front of and around the sink, obstructing access and preventing staff from readily using the sink to maintain proper hand hygiene.Ensure that indicated handwashing sinks remain unobstructed and readily accessible to staff at all times. Remove any items stored in front of handwashing sink and maintain the area free of obstructions to support proper hand hygiene practices.
    • 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 caulking to the right of the two compartment sink was mouldy.Remove the mouldy caulking and replace with new caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was accumulation of food debris and grease throughout all areas of kitchen including:- floors including the floors in walk in cooler and walk in freezer, particularly in corners and along walls- shelving and storage units, particularly those around cookline- the small fridge used for storing milk and bubble tea jelly- cook equipmentThoroughly clean all areas of kitchen. Ensure equipment and shelving is moved to clean floor underneath.2. Develop a written cleaning schedule.June 23, 2026: All noted infractions were still not in compliance with the applicable food safety requirements at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Water accumulation was observed on the floor beneath the dishwasher.The source of the leak should be identified and repaired. The affected area should be thoroughly dried and cleaned.July 21, 2026: Water leak was observed on the floor beneath the dishwasher. Identify the source of the water leak and repair it. Maintain the dishwasher and associated plumbing in good working order to prevent water accumulation and facilitate proper cleaning and sanitation of the area.
  2. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food stored in pails within the kitchen area were not properly covered. Some lids were missing and some lids holes, posing a potential risk of contamination.2. A soiled scoop was observed stored directly inside sugar bins in the storage area, creating a potential contamination risk.3. Multiple pails containing food items were stored directly on the floor inside the walk-in cooler. Several of these pails had visibly unclean lids.4. There were some foods stored uncovered in the kitchen freezer and in the deep freezer located in the storage area, increasing the risk of contamination.Ensure that 1. All food containers are properly covered with intact, well-fitting lids to prevent contamination.2. Remove scoops from within the bins and store them in a clean, dry, and designated location between uses.3. Store all food items off the floor inside the walk-in cooler and ensure that all lids are cleaned and maintained in sanitary condition to prevent cross-contamination.4. Cover all food items using appropriate lids or securely wrapped (e.g., with plastic wrap) to protect against contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning chemical containers (toilet cleaner bottles) were observed stored alongside food items in the kitchen area. Additionally, a visible chemical or liquid spill was noted beneath a sack of onions, posing a risk of contamination.Ensure all chemicals are stored separately from food items in a clearly designated area to prevent contamination. Thoroughly clean and sanitize the affected shelf or surface where the spill was observed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available at the time of inspection.It is advised to obtain an appropriate thermometer. The importance of temperature control and the risks associated with temperature abuse were discussed with the operator. Ensure that thermometer is used to regularly monitor and log temperatures in order to comply with food safety standards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by cookline was blacked and inaccessible by a chest freezer and the handwash sink had a food strainer in it. Rearrange this area so that hand sink is kept accessible at all times for handwashing. Do not store food utensils in the handwash sink. Ensure it is designated for handwashing only.June 23, 2026: The hand sink located by the cookline remained inaccessible at the time of inspection. The available options were discussed with the operator, including relocating the deep freezer positioned in front of the hand sink to ensure unobstructed access.
    • 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 screen door at the back exit is currently damaged and requires repair. The door is unable to close properly creating gaps and spaces, along with the door mesh that had a visible hole.Repair or replace the screen door to ensure proper sealing to avoid pest access and infestation inside the facility.
    • 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 caulking to the right of the two compartment sink was mouldy.Remove the mouldy caulking and replace with new caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Water accumulation was observed on the floor beneath the dishwasher.The source of the leak should be identified and repaired. The affected area should be thoroughly dried and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy baffle filters and surfaces had grease accumulation.Clean ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was accumulation of food debris and grease throughout all areas of kitchen including:- floors including the floors in walk in cooler and walk in freezer, particularly in corners and along walls- shelving and storage units, particularly those around cookline- the small fridge used for storing milk and bubble tea jelly- cook equipmentThoroughly clean all areas of kitchen. Ensure equipment and shelving is moved to clean floor underneath.2. Develop a written cleaning schedule.June 23, 2026: All noted infractions were still not in compliance with the applicable food safety requirements at the time of inspection.
  3. Demand Inspection

    11 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small black cooler did not have thermometer inside. Ensure all coolers have working thermometers so temperature can be monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small black cooler for milk and bubble tea jelly measured 9-12 degrees Celsius. The high risk foods were moved into walk in cooler during the inspection. Monitor temperature and ensure fridge is able to maintain 4 degrees Celsius or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by cookline was inaccessible and had a strainer in it. Rearrange area so that hand sink is kept accessible. Sink must be kept clear for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at hand sink by entrance to kitchen or at hand sink in staff washroom. Paper towel was restocked during inspection. Ensure hand sinks are kept stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Clean dishes were stored on a cart with an unfinished wooden bottom. The wood had a build up of grease and could not be properly cleaned. Remove cart and ensure all storage surfaces are smooth, non-porous and easy to clean.
    • 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 caulking to the right of the two compartment sink was mouldy.Remove the mouldy caulking and replace with new caulking.
    • 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 staff washroom opened directly into the food handling area. The washroom door was open during inspection. Additionally, the door was not self-closing, or equipped with a self closing mechanism.Either install a self-closing door or self-closing mechanism on the washroom door and ensure that the washroom door is kept closed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small freezer by entrance to kitchen/cook area had an accumulation of ice. Unwrapped food was frozen into ice buildup. Operator stated he was no longer using freezer. Unplug to defrost and discard food in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water buildup was observed on the inside of the ice machine.Descale and clean the inside of the ice machine and ensure that descaling and cleaning is done on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was accumulation of food debris and grease throughout all areas of kitchen including:- floors including the floors in walk in cooler and walk in freezer, particularly in corners and along walls- shelving and storage units, particularly those around cookline- the small fridge used for storing milk and bubble tea jelly- cook equipmentThoroughly clean all areas of kitchen. Ensure equipment and shelving is moved to clean floor underneath.2. Develop a written cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy baffle filters and surfaces had grease accumulation.Clean ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
  4. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A fly strip was located hanging from the ceiling, along the kitchen entrance where open food could be transferred.Remove or relocate the fly strip to an area where there is no potential of contamination of food or equipment
    • 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 caulking to the right of the two compartment sink was mouldy.Remove the mouldy caulking and replace with new caulking.
    • 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 staff washroom opened directly into the food handling area. The washroom door was open during inspection. Additionally, the door was not self-closing, or equipped with a self closing mechanism.Either install a self-closing door or self-closing mechanism on the washroom door and ensure that the washroom door is kept closed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water buildup was observed on the inside of the ice machine.Descale and clean the inside of the ice machine and ensure that descaling and cleaning is done on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two red plastic food strainers were damaged and holes in them, located near the dishwasher area.Replace the damaged food strainers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy baffle filters and surfaces had grease accumulation.Clean ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
  5. Risk Management Inspection

    25 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no food contact surface sanitizer prepared.Staff made quat based food contact surface sanitizer during inspection. Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed washing hands without the use of soap at the two compartment sink.Use designated hand wash sinks for handwashing. Ensure that proper handwashing technique is used, including using soap to wash, and paper towels (or some other sanitary way) to dry hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • February 8, 2024:Boxes and containers of food were being stored directly on the floor of the walk-in cooler.All food must be stored at least 15 cm (6 inches) off the floor in order to aid in proper cleaning and to protect from contamination.January 26, 2023:Cardboard boxes of lettuce and beef were being stored directly on the floor in the walk-in cooler and freezer, respectively. All food containers, especially absorbent ones, must be stored up off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff was observed cutting raw chicken. After chicken was cut, it was placed in a container that was directly on the floor of the kitchen.All food must be kept at least 15 cm (6 inches) off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked spring rolls being stored at room temperature had an internal temperature of 19 degrees Celsius.Spring rolls were discarded. Spring rolls are perishable food and must be stored at either 4 degrees Celsius or lower, or 60 degrees Celsius or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature dishwasher was initially undetectable.- Bulk sanitizer bucket was changed, and the sanitizer line primed, and then the concentration of sanitizer at the dish level during the sanitize cycle measured 100 ppm. - As staff could not recall the last time the residual chlorine concentration at the dish level had been tested, instructed staff to rewash all dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff stated that they are not measuring the residual chlorine concentration at the dish level during the sanitize cycle in order to verify if dishes are being properly sanitized.At least once a day, use chlorine test strips to check the residual chlorine concentration at the dish level during the sanitize cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • February 8, 2024:Not assessed this inspection.January 26, 2023:The hand sink in the drink preparation area was inaccessible at the time of inspection, as it was filled with dirty blenders. Hand sinks must be available for use at all times and should not be used for any purpose other than hand washing. Use alternate basins or containers for the storage of blenders that need cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the hand wash sink located at the entrance to the kitchen.Install paper towels in a dispenser at the hand wash sink at the entrance to the kitchen.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Kitchen was flooded due to staff leaving on one of the taps to the woks all night.Facility had just opened for the day. Instructed the operator to turn off the open sign, lock the door, and clean the flood waters up in the kitchen before reopening. No food handling is permitted to occur until after the flood has been cleaned up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard located on several shelves in kitchen area and in walking cooler.. Cardboard also located behind and under grill line area.Remove cardboard behind grill and on shelves. Utilize appropriate material that is non-absorbent and can be cleaned and sanitized. *Cardboard was still present on some shelving in freezer and dry storage. Remove any cardboard on shelving so storage surfaces are non-absorbant and cleanable.*
    • 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 no cold water available at the two compartment sink.Repair the sink to restore the cold water.
    • 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 caulking to the right of the two compartment sink was mouldy.Remove the mouldy caulking and replace with new caulking.
    • 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 staff washroom opened directly into the food handling area. The washroom door was open during inspection. Additionally, the door was not self-closing, or equipped with a self closing mechanism.Either install a self-closing door or self-closing mechanism on the washroom door and ensure that the washroom door is kept closed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard boxes that contained food wrappers were grease and food stained.Discard the stained/ soiled cardboard boxes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged food bowls and strainers were observed.Discard damaged equipment/ food storage container from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water buildup was observed on the inside of the ice machine.Descale and clean the inside of the ice machine and ensure that descaling and cleaning is done on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The salad spinner was not being fully disassembled for cleaning and sanitizing. Food debris and a layer of biofilm had accumulated inside.Either find the manufacturer's instructions and fully disassemble, clean, and sanitize the salad spinner, or use a different method for spinning salad.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris, grease buildup along back wall behind grill line.Clean this area and put on a routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy baffle filters and surfaces had grease accumulation.Clean ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Edges of floors throughout the facility, as well as in hard to reach areas such as underneath and behind tables and equipment had grease, soil, and food debris accumulation.Clean the floors and ensure that they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces equipment in the facility (stoves, woks, deep fryers, grill etc) had grease accumulation.Clean surfaces of kitchen equipment and ensure that these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving throughout the facility had grease, soil, and food debris accumulation.Thoroughly clean shelving in the facility and ensure that these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces such as cooler doors and cooler door handles had grease accumulation.Clean high touch surfaces in the facility and ensure that these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items that were not associated with or required for the operation or maintenance of the food establishment such as a meat slicer the operator said is not used, an unused hot holding unit, a cart with containers that the operator stated were not used.Remove unnecessary items and declutter the facility.
  6. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff stated that they are not measuring the residual chlorine concentration at the dish level during the sanitize cycle in order to verify if dishes are being properly sanitized.At least once a day, use chlorine test strips to check the residual chlorine concentration at the dish level during the sanitize cycle.
    • 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 caulking to the right of the two compartment sink was mouldy.Remove the mouldy caulking and replace with new caulking.
    • 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 staff washroom opened directly into the food handling area. The washroom door was open during inspection. Additionally, the door was not self-closing, or equipped with a self closing mechanism.Either install a self-closing door or self-closing mechanism on the washroom door and ensure that the washroom door is kept closed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water buildup was observed on the inside of the ice machine.Descale and clean the inside of the ice machine and ensure that descaling and cleaning is done on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy baffle filters and surfaces had grease accumulation.Clean ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
  7. Monitoring Inspection

    24 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no food contact surface sanitizer prepared.Staff made quat based food contact surface sanitizer during inspection. Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed washing hands without the use of soap at the two compartment sink.Use designated hand wash sinks for handwashing. Ensure that proper handwashing technique is used, including using soap to wash, and paper towels (or some other sanitary way) to dry hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • February 8, 2024:Boxes and containers of food were being stored directly on the floor of the walk-in cooler.All food must be stored at least 15 cm (6 inches) off the floor in order to aid in proper cleaning and to protect from contamination.January 26, 2023:Cardboard boxes of lettuce and beef were being stored directly on the floor in the walk-in cooler and freezer, respectively. All food containers, especially absorbent ones, must be stored up off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff was observed cutting raw chicken. After chicken was cut, it was placed in a container that was directly on the floor of the kitchen.All food must be kept at least 15 cm (6 inches) off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked spring rolls being stored at room temperature had an internal temperature of 19 degrees Celsius.Spring rolls were discarded. Spring rolls are perishable food and must be stored at either 4 degrees Celsius or lower, or 60 degrees Celsius or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature dishwasher was initially undetectable.- Bulk sanitizer bucket was changed, and the sanitizer line primed, and then the concentration of sanitizer at the dish level during the sanitize cycle measured 100 ppm. - As staff could not recall the last time the residual chlorine concentration at the dish level had been tested, instructed staff to rewash all dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff stated that they are not measuring the residual chlorine concentration at the dish level during the sanitize cycle in order to verify if dishes are being properly sanitized.At least once a day, use chlorine test strips to check the residual chlorine concentration at the dish level during the sanitize cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • February 8, 2024:Not assessed this inspection.January 26, 2023:The hand sink in the drink preparation area was inaccessible at the time of inspection, as it was filled with dirty blenders. Hand sinks must be available for use at all times and should not be used for any purpose other than hand washing. Use alternate basins or containers for the storage of blenders that need cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the hand wash sink located at the entrance to the kitchen.Install paper towels in a dispenser at the hand wash sink at the entrance to the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard located on several shelves in kitchen area and in walking cooler.. Cardboard also located behind and under grill line area.Remove cardboard behind grill and on shelves. Utilize appropriate material that is non-absorbent and can be cleaned and sanitized. *Cardboard was still present on some shelving in freezer and dry storage. Remove any cardboard on shelving so storage surfaces are non-absorbant and cleanable.*
    • 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 no cold water available at the two compartment sink.Repair the sink to restore the cold water.
    • 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 caulking to the right of the two compartment sink was mouldy.Remove the mouldy caulking and replace with new caulking.
    • 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 staff washroom opened directly into the food handling area. The washroom door was open during inspection. Additionally, the door was not self-closing, or equipped with a self closing mechanism.Either install a self-closing door or self-closing mechanism on the washroom door and ensure that the washroom door is kept closed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard boxes that contained food wrappers were grease and food stained.Discard the stained/ soiled cardboard boxes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged food bowls and strainers were observed.Discard damaged equipment/ food storage container from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water buildup was observed on the inside of the ice machine.Descale and clean the inside of the ice machine and ensure that descaling and cleaning is done on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The salad spinner was not being fully disassembled for cleaning and sanitizing. Food debris and a layer of biofilm had accumulated inside.Either find the manufacturer's instructions and fully disassemble, clean, and sanitize the salad spinner, or use a different method for spinning salad.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris, grease buildup along back wall behind grill line.Clean this area and put on a routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy baffle filters and surfaces had grease accumulation.Clean ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Edges of floors throughout the facility, as well as in hard to reach areas such as underneath and behind tables and equipment had grease, soil, and food debris accumulation.Clean the floors and ensure that they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces equipment in the facility (stoves, woks, deep fryers, grill etc) had grease accumulation.Clean surfaces of kitchen equipment and ensure that these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving throughout the facility had grease, soil, and food debris accumulation.Thoroughly clean shelving in the facility and ensure that these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces such as cooler doors and cooler door handles had grease accumulation.Clean high touch surfaces in the facility and ensure that these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items that were not associated with or required for the operation or maintenance of the food establishment such as a meat slicer the operator said is not used, an unused hot holding unit, a cart with containers that the operator stated were not used.Remove unnecessary items and declutter the facility.

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