Pho Phuong Vietnamese Cuisine
2 - 11625 Elbow Drive SW Calgary AB T2W 1G8 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored above the sliced/cut leafy greens inside the walk-in cooler. Operator was instructed to store the raw meat at below shelf to prevent cross contamination of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required in the back area, where chest freezers are stored.Please clean all hard-to-reach areas (showed to operator during inspection).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Buns were stored along with raw meat in chest freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Beef bones were stored in a black garbage bag located in the chest freezer.b) Hoisin sauce was left in the can after opening.Requirementa) Use food grade material to store food not black garbage bags.Black garbage bag was removed during inspection.b) Transfer food to a glass/plastic/stainless steel container after opening the can.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Hoisin sauce was left in the can after opening located in glass door cooler.b) A container of spring rolls was stacked in another uncovered container of spring rolls located in prep cooler.Requirement:a) Transfer food to glass/plastic/stainless steel container after opening the can.b) Do not stack a food container on uncovered food to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in one sani -pail and spray bottle located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop handle was kept on rice in the warmer.Requirement:Store scoop handle outside the food to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of tapioca pearls stored on the counter without temperature control in bar area was 28 C.Requirement:-Ensure that tapioca pearls are stored at 4C or less OR 60 C and higher.-Tapioca pearls were discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rubber gasket of one upright freezer located in in back storage area was brokenRequirement: Repair/replace rubber gasket
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup on white refrigerator shelves in back storage area.Requirement:Clean the refrigerator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided for surfaces in the kitchen.b) Cleaning clothes were kept on prep counters after use in the kitchen.c) 70% alcohol was provided to sanitize prep counters in the kitchenRequirement:a) Provide ready to use sanitizer solution for the surfacesb) Soak cleaning clothes in sanitizer solution in between use.c) Do not use alcohol to sanitize prep counters as it is not approved sanitizer for food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoop handle was kept in rice of rice warmer located in the kitchen.b) A bin containing grated carrots was kept on garbage bin during processing in back area.Requirement:a) Store scoop handle out of food to prevent contamination.b) Do not store food on garbage bin to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on sanitizer spray bottle located in front area.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of white refrigerator located in storage room was 15 C and internal temperature of bean sprouts stored in this cooler were 13 C and 15 CRequirement:- Do not store any perishable food in this cooler until temperature is maintained at 4Cor less.- Bean sprouts were discarded
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Concentration of sanitizer not verified as required and no written records were maintained for sanitizer verification.(Repeat violation from previous inspection)Requirement:Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained in the log sheet provided.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Cardboard was lined on shelves in glass door cooler located in the kitchen.b) Floor in the kitchen was damaged at two places.c) Protective covers were missing on light fixtures located in back area.Requirement:a) All surfaces must be smooth, Non-absorbent and washable. Remove cardboard lining from the shelves.b) Repair the floor.c) Provide protective covers on light fixtures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Very old and damaged rice warmer was in use .Requirement:-Do not use broken/damaged equipment to handle food.-Rice warmer was discarded during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Bottom shelf of glass door cooler located in the kitchen was damaged making surface rough trapping dirt.b) Rubber gasket of one upright freezer located in in back storage area was brokenRequirement:a) Repair/replace bottom shelf of the cooler.b) Repair/replace rubber gasketb) Clean the shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of loose dust on the ceiling and hood in the kitchen.b) Dirt buildup on plastic liners located on rack shelves in dish washing area.d) Dirt buildup on floor in back storage area.e) Dirt buildup on white refrigerator shelves in back storage area.Requirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?