Skip to content
Loading map…

Pho Pham Restaurant

5683 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following high-risk foods were left at ambient temperature:1. Noodles at 7.5*C2. Mixed vegetables at 7*COperator returned food to cooler.Requirement:-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls and scoops with handles were stored directly in contact with dry bulk foods (crushed peanut and sugar) at the kitchen and front area. Requirement:-Ensure scoops are stored outside of bulk food.-Use scoops with handle sticking out of the food for easy handling without contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were spills or/ and food debris at:1. the floor of walk-in freezer2. floor and sliding door of the stand-up freezerRequirement:-Clean the indicated areas
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wiping cloths were stored on the counter.2) There was no sanitizer bucket at each preparation area. 3) The sanitizer buckets prepared for the cook line and the bar area did not detect any sanitizer with the chlorine test strip. 100 ppm chlorine sanitizer buckets were prepared for each preparation station and clean wiping cloths were stored therein.Wiping 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?
      • Staff was washing their hands while wearing gloves.Disposable gloves must be used ones.Ensure staff wash their hands and change gloves after each task.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Items including coffee cup, cell phone, and phone charger were stored on food contact surfaces.Items were promptly removed and sanitized.Ensure items not associated with food handling are stored in a separate area.2) A serving tong was stored on the hot holding lid.3) Rice scoop was stored in stagnant water with a temperature of 22°C.Serving utensils were washed and stored in an ice bath.Rice scoop was washed and stored in an ice bath.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in the men's washroom was not dispensing paper towel. It appeared that the paper towel dispenser was jammed.Fix the paper towel dispenser.
    • 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) A dead mouse was noted in the mouse Tin Cat in the dry storage room. There were no sticky glue boards in all the four mouse Tin Cats.Obtain sticky glue boards in all the mouse Tin Cats in the facility.2) There was no pest control record maintained in the facility.Maintain monthly pest control records.
    • 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 was pooling underneath the handwashing sink. It was noted that the water plumbing line was leaking.Fix the plumbing in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy filters were accumulated with grease deposits and other residues.Deep clean and sanitize the ventilation canopy filters.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in bucket which staff noted that was prepared 1 day prior was way too strong. Destroyed the dye in the test strips. - Chlorine sanitizers must be used at the food safe level of 100-200 ppm. Mix half teaspoon of unscented household bleach per liter of water. The solution must be changed every 2-4 hours.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use observed by food handlers. Staff were not handwashing or changing gloves adequately. Single-use gloves were being used without handwashing. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Broth in pots were turned off at the time of inspection. Staff indicated that the broth are left out then reheated by order. The internal temperature of broth was measured at 60C +. - All high-risk foods must be held at a temperature less than 4C or greater than 60C at all times. - Do not turn off. Hot hold at 60 C or higher. 2) Bean sprouts soaked in water in a bus pan were left out in room temperature with only a few ice cubes left. Internal temperature measured at 14C. - Discarded. - Ensure bean sprouts are maintained at a temperature 4C or less. 3) No running water at the preparation sink where sliced pork thawing. - Use one of the following methods to thaw foods:- under running cold water.- in the cooler ahead of time.- during cooking process
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Strainer and tongs were stored in the handwashing sink at time of inspection. - Do not block access to the handwashing sink at any time. Do not store any food handling utensils in the hand sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of food safety knowledge.Additional training is required.
  4. Demand Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of food safety knowledge.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were kept on the counter.The cleaning cloths were promptly removed and new cleaning cloths were kept in the bleach sanitizer bucket at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were not available at each preparation station resulting in the cleaning cloths placed on the counters.100 ppm bleach sanitizer buckets were prepared at each prep station.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was using green rubber gloves while cutting meat at the meat slicer.Operator promptly removed the green rubber gloves, washed their hands and wore disposable gloves.Disposable gloves should only be used once.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Salad rolls were kept on the counter at the cookline at 22.2°C and 22.3°C.Foods were discarded.2) The internal temperature of the pork that was kept on the counter was 7.4°C. The pork was reheated to 75.9°C. 3) Mung bean sprout was kept on the counter at 10°C.Food was kept in the cooler.4) Mung bean sprout was kept on the counter at 20.4°C.Food was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pork chop was cooling on the counter at 46.2°C.2) Chicken was cooling on the counter at 46.8°C.Improper cooling method.Foods were promptly cooled rapidly in ice bath.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was displayed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of food safety knowledge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation canopy was accumulated with char build up, grease deposit and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.