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Pho Mr. Q

730 - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General

11 inspections

  1. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *** Repeat violation ***1. Food items such as buckets of noodles, carrots were observed to be placed directly on the floor at the back area beside the dishwasher and in front of the walk-in cooler. There were also several buckets of foods stored on the floor in the walk-in cooler and freezer. At the bar, various cases of drinks were placed directly on the floor.- Ensure all drinks and food items are stored at least 6 inches off the floor to prevent potential contamination.2. In the walk-in cooler, walk-in freezer and prep cooler opposite the cookline, various food items were observed without lids/covers. - Ensure all food items are well covered, including when stacking other containers on top to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing of glassware and some utensils occurring in a single compartment in the bar handwashing sink in the front without sanitizing.- All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the mechanical dishwasher or in the 2-compartment dishwashing sink in the back. Cease all manual dishwashing in the front immediately and remove any related items for manual dishwashing such as detergent, dish rack etc.
    • 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. Broken floor tiles observed close to the floor drain in front of the exit door, water had pooled into the gap.Repair/fix the floors in disrepair.Floor surfaces should be smooth, easily cleanable, impervious to moisture and durable.2. The wall close to the doorframe of the exit door and the baseboards leading to the back dishwashing area were observed to be in disrepair.Repair the wall surface and baseboard.Ensure that all surfaces are smooth, non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A wooden cutting board in the main food preparation area was in a state of disrepair, with a large gap and deep grooves present. The surface was no longer smooth, non-absorbent, or easily cleanable and sanitizable.- Discard and replace. All food contact surfaces must be smooth, easy to clean and sanitize and non-absorbent.2) A knife with a handle wrapped in masking tape was observed. - Remove tape. The taped handle is not easy cleanable or sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**March 19, 2026: The kitchen floor was very, wet, greasy and slippery.February 2, 2026: The kitchen floor was very greasy and slippery.Requirement:Thoroughly clean the floor and ensure to maintain in a sanitary condition at all times.Previously noted during inspection on December 9, 2024:Kitchen floor was wet and greasy.Clean the kitchen.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine sanitizing solution in buckets at all food preparation areas in the facility, including the bar were measured at concentrations less than 50 ppm.- Operator emptied and replaced the sanitizing solutions, the concentration tested to be 100 ppm.Ensure that chlorine sanitizer solutions measuring 100 ppm are readily available to kitchen staff in all food handling locations such as the bar, cookline, and other prep areas in the facility. Verify the chlorine sanitizing solutions with test strips. 2. Cleaning cloths were observed on food prep surfaces with no sanitizer residue detected in them/in buckets of sanitizing solution. - Operator was instructed to replace cleaning cloths and use along with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. In the walk-in cooler, raw meat products were observed mixed and in close proximity with various produce such as bean sprouts, carrots and ready-to-eat food items.2. In the prep cooler opposite the cookline, raw meat products were stored above sauces and coconut milk.- 1, 2: Do not store raw meats with produce, cooked or other ready to eat food items. Ensure to separate and store raw meats away and below these food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items such as containers of soy sauce and used oil were observed to be placed directly on the floor at the back area beside the dishwasher.At the bar, various cases of drinks were placed directly on the floor.- Ensure all drinks and food items are stored at least 6 inches off the floor to prevent potential contamination.2. In the walk-in cooler, walk-in freezer and prep cooler opposite the cookline, various food items were observed without lids/covers. - Ensure all food items are well covered, including when stacking other containers on top to prevent contamination.3. Food items observed to be left in opened cans on the food preparation table between the walk-in freezer and cooler. Also observed in the prep cooler opposite the cookline.Do not store or leave foods in cans after opening to prevent potential leaching and contamination. Ensure to always store in food-grade containers with lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Utensils (tongs) were observed to be soiled with food debris in a container of ice in front of the cookline. Ensure to replace when the water is visibly soiled with food debris or when the ice has melted.2. Two rice paddles observed to be stored in a container at room temperature beside the rice cookers.- Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration, as food debris at room temperature provides an ideal environment for bacteria to grow.3. A bowl without handle was noted to be placed inside the potato starch container/bin, a scoop with handle was also observed directly inside the flour container.-Ensure to use scoops that have handles and store in such a manner that the handles do not come into contact with food to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food items such as meat skewers and vegetables were observed sitting on different food prep tables in the kitchen with internal temperatures ranging between 7 and 13 degrees Celsius.- Operator put food items into coolers.Do not leave high risk foods out, ensure to store at 4 degrees Celsius or less or greater than 60 degrees Celsius.2. On the food prep table opposite the walk-in cooler, vegetables including bean sprouts were observed in containers with water in them at temperatures measured between 8 and 13 degrees Celsius. Operator said they had put ice on them which had defrosted.- Operator poured the water out and placed the vegetables in ice bath.3. In the prep cooler inserts opposite the cookline, food items such as tomatoes, mushrooms were overly stocked. Also, at the sandwich area, food items such as cheese, cucumber, cilantro and Jalapeno were observed to be overfilled beyond the maximum capacity of the containers.Ensure not to store above maximum capacity/fill line to maintain proper refrigeration.
    • 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 garbage bin was used to prop the backdoor fully open at the time of inspection.- Operator instructed to remove the garbage bin and shut the door.Ensure the door is shut at all times to prevent the entry of pests into 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?
      • 1. Broken floor tiles observed close to the floor drain in front of the exit door, water had pooled into the gap.Repair/fix the floors in disrepair.Floor surfaces should be smooth, easily cleanable, impervious to moisture and durable.2. The wall close to the doorframe of the exit door and the baseboards leading to the back dishwashing area were observed to be in disrepair.Repair the wall surface and baseboard.Ensure that all surfaces are smooth, non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Leaking plumbing observed behind the burners on the cookline. Aluminum foil was used to wrap the fixture, and the floor was pooled with water and grease from the active leakage.- Repair/fix the plumbing issue and ensure to clean under and behind the burner thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust ventilation hood above the cookline observed with char.- Clean and maintain the exhaust hood in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**- February 2, 2026: The kitchen floor was very greasy and slippery.Requirement:Thoroughly clean the floor and ensure to maintain in a sanitary condition at all times.Previously noted during inspection on December 9, 2024:Kitchen floor was wet and greasy.Clean the kitchen.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were stored on top of the prep cooler cutting boards and counters.The used cleaning cloths were laundered. New cleaning cloths were used and stored inside the chlorine sanitizer buckets at 100 ppm.2. Cleaning cloths were hung on the hanger in the men and women's washroom. The manager indicated the cloths are used to clean the water on the counters. Use paper towels to clean the water on the counters and use mopping stick to clean water on the floor. Use separate mopping sticks to clean the washroom and kitchen.The cloths were promptly removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were used to line the wet floor. The cardboards were absorbed with water.The cardboards were promptly removed.Use a smooth, easy to clean and non-absorbing material if you intend to line the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unable to access the walk-in freezer. Containers were stored right in front of the door. Provide shelves and organize the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor was wet and greasy.Clean the kitchen.
  4. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the back kitchen was not dispensing soap.Fix the soap dispenser.Ensure handwashing sink is equipped with handwashing supplies at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unable to access the walk-in freezer. Containers were stored right in front of the door. Provide shelves and organize the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor was wet and greasy.Clean the kitchen.
  5. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were stored on the prep cooler counter.Gloves discarded.Disposable gloves should only be used once.Ensure food handlers wash their hands before wearing new gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoop was stored on top of the rice cooker.Rice scoop was promptly washed in the dishwasher and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the back kitchen was not dispensing soap.Fix the soap dispenser.Ensure handwashing sink is equipped with handwashing supplies at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unable to access the walk-in freezer. Containers were stored right in front of the door. Provide shelves and organize the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation cited on May 26, 2025:The ventilation canopy filters were accumulated with grease deposits and other residues.Clean the filters at least on a weekly basis.Recurring violations cited on April 24, 2025:The ventilation canopy filters were accumulated with grease deposits and other residues.Clean the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor was wet and greasy.Clean the kitchen.
  6. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was washing their gloves.The food handler was instructed to discard the gloves and wash their hands before wearing new pair of gloves.Do not wash or reuse disposable gloves.Disposable gloves should only be used once.
    • 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?
      • Large quantities of food items such as marinated beef and pork were brough out at once measuring 10C or less.The manager was instructed to store food in the walk-in cooler. Ensure food items are brought out in batches or when they are ready to be used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food items such as chicken, beef and pork on the hot holding unit at the back kitchen measured 32.8°C, 25.4°C and 20°C respectively.The food items were brought from the cooler and stored directly on the hot holding unit for reheating.The inspection was conducted at the time the facility was opened.2. Food items such as beef and chicken on the hot holding unit at the subway station measured 32. 6°C and 44°C respectively. The food items were brought from the cooler and stored directly on the hot holding unit for reheating.The inspection was conducted at the time the facility was opened.The food items were reheated on the stove burner and grill to above 74°C3. Rice in the rice warmer measured 13°C.Food discarded.Ensure the rice cooker is maintained at 60°C or above 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?
      • The back exit door was opened.Install a door screen if you want to have the back door opened.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unable to access the walk-in freezer. Containers were stored right in front of the door. Provide shelves and organize the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations cited on April 24, 2025:1. The ventilation canopy filters were accumulated with grease deposits and other residues.Clean the indicated area.2. Deep grooves were noted on the prep cooler cutting boards.Resurface or replace the cutting boards.Previous violation:Deep grooves were noted on the prep cooler cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor was wet and greasy.Clean the kitchen.
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.Cleaning cloths were stored in the chlorine sanitizer solution at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. The green rubber gloves were worn by the food handlers at the cook line.The food handlers washed their hands and wore disposable gloves.2. The dishwasher staff was using the same rubber gloves to handle both dirty and clean dishes. The dishes were rewashed, and the dishwasher staff was changing gloves between task.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was stored on top of the rice cooker.The rice scoop was washed in the dishwasher and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meat balls in the hot holding unit measured 37.2°C.Food discarded.2. Uncooked raw chicken stored on the counter measured 12°C.Food discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bubble pearl in the hot holding unit measured 56°C.Th hot holding unit was adjusted.Ensure the bubble pearl is maintained at 60°C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not sanitizing dishes.The sanitizer connector was primed and the dishwasher measured 100 ppm.
    • 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?
      • Gap was noted at the bottom of the front exit door.Install weatherstripping to seal the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unable to access the walk-in freezer. Containers were stored right in front of the door. Provide shelves and organize the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor was wet and greasy.Clean the kitchen.
  8. Risk Management Inspection

    6 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks food safety knowledge. Additional training required.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unable to access the walk-in freezer. Containers were stored right in front of the door. Provide shelves and organize the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer handle was repaired with rough texture and red tape that can't be easily clean.Repair the freezer handle proper.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mixer cord was repaired with duct tape.Repair the cord.2) Cloth used for steaming the buns had loose threads. Use an intact cloth or parchment paper.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor was wet and greasy.Clean the kitchen.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage build-up outside the back door. Place garbage in the garbage bins.
  9. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Soap was added to the chlorine sanitizer. Do not add soap to the chlorine sanitizer.2) Grease and food stains were observed on the cleaning cloths. Provide clean cloths,
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw pork was stored above prepacked takeout sauces and coconut milk. Store raw meat in a safe manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Small containers of foods were placed directly on top of foods in the insert. Do not stack any container directly on food. 2) Bags of frozen meat were stored directly on the walk-in freezer floor. Store food at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store rice and meats was observed during inspection again, Previous Report:Blue Rubbermaid containers were used to marinate and store meats. Not sure if these containers are food grade. Use food grade material or containers for food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pre-packed Bean sprouts for take-out was left out on the counter. Bean sprouts were measured between 11.0 to 14.5 degrees C. Discarded the bean sprouts.2) 5 gallons buckets of soups made last night were found in the walk-in cooler. Soups were measured between 7.5 to 11.8 degrees C. Improper cooler was observed. Discarded the soups.3) Chicken in the hot holding unit was measured between 54.7 to 59.9 degrees C. 4) Sliced cheese in the front prep cooler insert were measured at 9.8 degrees C on top and 4 degrees C on bottom. Cheese was stored above the insert load limit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. Sanitizer and dishwasher were not checked daily. Provide chlorine test strips and test daily.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks food safety knowledge. Additional training required.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged and mold were noted by the broken wall by the handwash sink.Fix the wall,
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unable to access the walk-in freezer. Containers were stored right in front of the door. Provide shelves and organize the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grey bins were cracked along the corners. Replace broken bins.2) Saran wrap was used to cover the dials/front area of the deep fryers. Remove saran wrap and clean deep fryers when they get dirty.3) Mixer cord was repaired with duct tape.Repair the cord.4) Cloth used for steaming the buns had loose threads. Use an intact cloth or parchment paper.5) Drink prep cooler air temperature was measured at 12.0 degrees C. Remove cut up fruits and vegetables to another cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer handle was repaired with rough texture and red tape that can't be easily clean.Repair the freezer handle proper.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep scratches and brown stains were on the inside white food buckets. Some sides of the buckets were melted by heat and grey stains on the exterior of the buckets. Replace all buckets that can't be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Kitchen floor was wet and greasy.2) Food debris build-up behind the sandwich station cooler.Clean these areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage build-up outside the back door. Place garbage in the garbage bins.
  10. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to marinate and store meats. Not sure if these containers are food grade. Use food grade material or containers for food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small containers of food and ice wands for cooling were stored directly on the walk-in freezer floor. Store food and other food items at least 6 inches off the floor.
    • 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?
      • Black flies were found in the facility. Fly strips were covered with black flies. Remove the black flies and replace all fly strips covered with flies.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks food safety knowledge. Additional training required.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unable to access the walk-in freezer. Containers were stored right in front of the door. Provide shelves and organize the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer handle was repaired with rough texture and red tape that can't be easily clean.Repair the freezer handle proper.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep scratches and brown stains were on the inside white food buckets. Some sides of the buckets were melted by heat and grey stains on the exterior of the buckets. Replace all buckets that can't be cleaned and sanitized.2) Food containers were labelled with greasy paper towels. Use another method to label the food containers. 3) Rice pot handle was broken.Replace the rice pot handle.4) Knife was stored between a slot that can't be clean. Provide a knife magnet to store the knives
    • 23. Is the facility maintained in a clean and sanitary condition?
      • September 22, 2023, inspection:All charts were emptied. Staff were not following the food safety plan.No cleaning schedule, coolers and freezers temperatures, dishwasher and food surface sanitizer charts available. Provide a cleaning schedule. Check and record coolers, freezers, dishwasher and food surface sanitizer daily.
  11. Demand Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap was added to the chlorine sanitizer in the front service area and kitchen.Use 100ppm chlorine only (1/2 teaspoon bleach per L water).If the food surfaces are greasy, please do the following:1) Wash with soapy water to remove grease.2) Rinse the surface3) Sanitize the surface with 100ppm chlorine.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Hand touch handles and staff gloves were covered with grease and debris. Improper glove used observed. Do not use gloves. Wash hands when they get dirty.2) Not all food handlers have proper hair control.Provide properly hair control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to marinate and store meats. Not sure if these containers are food grade. Use food grade material or containers for food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Sauce containers were stored on the greasy and wet floor. 2) Small food containers were stored on the walk-in freezer floor. 1 to 2) Store all small containers at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer was too strong. It bleached out the chlorine test strips. Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pre-made salad rolls, chicken pieces and rice noodles were stored on top of the front service prep cooler insert. Salad rolls were measured at 16.2 degrees C., chicken @ 13.4 degrees C. and rice noodles @ 19.0 degrees C. 2) Bean sprouts were stored in water only. bean sprouts were measured at 12.0 degrees C.Discarded the above food. 3) Improper cooler noted during inspection. Meat was cooked in the morning and placed in the prep cooler inserts before cooling it down. Meat was measured at 13. 4 degrees C. Cool the meat down to 4 degrees C or below before placing in the prep cooler insert.4) Meats in the prep cooler inserts were stored above the load limit. Meats were measured between 6.2 to 10.0 degrees C on top. Store all cold perishable foods at 4 degrees C or below.5) Rice noodles in the hot holding unit were measured at 53.6 degrees C.Store all hot perishable at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Char build-up on the outside of the large pots. Large pots do not fit in the dishwashing sink to wash. Remove all items that can't fit in the sink to wash.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main line handwash sink was blocked by a cart. Ensure handwash sink is available 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?
      • Black flies were found in the facility. Fly strips were covered with black flies. Remove the black flies and replace all fly strips covered with flies.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks food safety knowledge. Additional training required.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unable to access the walk-in freezer. Containers were stored right in front of the door. Provide shelves and organize the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer handle was repaired with rough texture and red tape that can't be easily clean.Repair the freezer handle proper.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep scratches and brown stains were on the inside white food buckets. Some sides of the buckets were melted by heat and grey stains on the exterior of the buckets. Replace all buckets that can't be cleaned and sanitized.2) Food containers were labelled with greasy paper towels. Use another method to label the food containers. 3) Pans in the plastic mesh containers were covered with grease and water from washing the floor. Provide a container without holes to hold the pans. 4) Spice containers were covered with greasy and food stains. Clean the spice containers. 5) Deep grooves and stains on the white plastic cutting boards. Resurface or replace the plastic cutting boards. 6) Tin cans were used to store food and sauces. Use a food grade container to store food and sauces.7) Rice pot handle was broken.Replace the rice pot handle.8) Garbage bag was used to cover bean sprouts. Use a food grade bag.9) Dirty/mold stickers on the food containers. Remove stickers and rewash the food containers. 10) Knife was stored between a slot that can't be clean. Provide a knife magnet to store the knives.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • September 22, 2023, inspection:All charts were emptied. Staff were not following the food safety plan.No cleaning schedule, coolers and freezers temperatures, dishwasher and food surface sanitizer charts available. Provide a cleaning schedule. Check and record coolers, freezers, dishwasher and food surface sanitizer daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease build-up on the stoves and deep fryers. 2) Grime build-up on the concrete outside the back door.3) Walk-in freezer was lined with cardboard. Remove cardboard. 4) Fabric curtain at the kitchen entrance was covered with grease.1 to 4) Clean these areas.