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Pho Pham University District

3908 University Avenue NW Calgary AB T3B 6N7 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip for Quats sanitizer. - Obtain the test strips for quats sanitizer and test it daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. During inspection, a rice scoop was sitting in stagnant water which measured at 21.7C.- Staff member removed the scoop to the dirty dishes and got a clean one. and placed ice in the container. Ensure serving 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.2. : A bowl was observed in bulk food container to scoop out dry food item.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured way too strong. - Chlorine sanitizers must be used at 100 ppm. Mix 1/2 teaspoon of household unscented bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several non-food grade blue containers were in use for direct food storage. - Remove all of these containers from the facility. All food storage containers must be food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several frozen high-risk foods were left out in room temperature to thaw.2) Raw shrimps were thawing in water in sink without running water. - Use one of the approved methods of thawing:- in the cooler ahead of time.- under running cold water- during the cooking process- in the microwave if being cooked or consumed immediately after3) Chopped vegetable including lettuce and onions were left out in room temperature. - Ensure all perishable foods are either stored under refrigeration at 4C or less or stored under hot holding at 60C or greater. 4) 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.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Greasy foods are being dumped in the mop sink. Unknown if this sink is connected to a grease trap. Please provide proof that this sink is connected to a grease trap or stop dumping greasy foods in the mop sink and only discard foods in a sink that is connected to a grease trap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Facility is re-using single-use disposable containers. - Do not re-use. Discard after one use as these containers cannot be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several dishes were left from the previous day, and the dishwashing area was unorganized and cluttered. Ensure this area is managed properly. Prevent the overload of dishes in the dishwashing area.
  3. Initial Inspection

    0 infractions