Pho Rang Dong
10 - 4527 8 Avenue SE Calgary AB T2A 0A7 · Food - General
7 inspections
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **OUTSTANDING**1. There was a significant buildup of leftover food in the hard-to-reach areas of the two meat slicers. **March 26, 2026: leftover food observed on the meat slicer. COMPLETE THE FOLLOWING:1. The meat slicer needs to be cleaned and sanitized more thoroughly to prevent cross contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Cooked spring rolls were left out at room temperature and measured 44*C. Spring rolls discarded during the inspection. COMPLETE THE FOLLOWING:1. Do not leave food out at room temperature. If wanting to cook a batch of spring rolls in advance, they need to be stored in a hot holding unit that can keep food above 60*C.
- 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. The baseboard for the wall behind the wok had fallen off.COMPLETE THE FOLLOWING:1. Please secure the baseboard to the wall to make cleaning easier in the area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The deep fryer baskets were not in good condition. The sides of the basket were no longer intact with the top frame.COMPLETE THE FOLLOWING:1. Please replace the food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Observed grease and food on the floor along the back wall under the cooking equipment. **March 26, 2026: food and grease still observed in the corners of the walls. 2. There was a buildup of grease on the hood vent filters above the grill and stove.**March 26, 2026: signifcant buildup of burnt debris on these filters. The Operator stated they are cleaned every 10 days. Please increase the frequency of cleaning.COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more often.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. No bleach sanitizer was prepared. The Operator made a 100ppm sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Always make sure a 100ppm bleach sanitizer is available when food preparation is occurring.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Observed a food handler wash their hands with gloves on and then proceed to prepare food with the same pair of gloves on. The Operator was informed that food handlers cannot wear the same pair of gloves. COMPLETE THE FOLLOWING:1. Food handlers must remove their gloves when washing their hands. After washing their hands, they must put a new pair of gloves on.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. There was a significant buildup of leftover food in the hard-to-reach areas of the two meat slicers. COMPLETE THE FOLLOWING:1. The meat slicer needs to be cleaned and sanitized more thoroughly to prevent cross contamination of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Opened buckets of pho broth were cooling on the floor in front of the stove.2. Buckets of pho were stored behind the handwashing sink next to the grease trap.3. Boxes of fresh ginger were stored next to buckets of dishwashing chemicals. 4. Observed a bag of onions, bags of dry ingredients, and boxes of soy sauce stored on the floor in the kitchen.5. Front area:Coffee presses and blenders stored in the 2-compartment sink. 6. Front area: Coffee presses stored below the paper towel dispenser. COMPLETE THE FOLLOWING:1. Do not store food on directly on the ground.2. Do not store food next to the grease trap to protect it from contamination.3. Store chemicals in a separate area away from food.4. Keep buckets of pho broth partially covered when cooling to protect them from contamination and to allow the steam to escape so it can cool faster.5. Do not store anything in the 2-compartment sink. The sink needs to be kept clear for handwashing. 6. Do not store clean dishes under the paper towel dispenser.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The dishwasher was not dispensing chlorine. COMPLETE THE FOLLOWING:1. Repair the dishwasher so that it is able to maintain a concentration of 100ppm chlorine. Until the dishwasher is repaired, dishes need to be manually sanitized in the dishwashing sink.
- 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. Light observed at the bottom of the back kitchen door.COMPLETE THE FOLLOWING:1. Install a weatherstrip to close the gap and prevent entry of pests into the facility.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1. Bleach and soap mixture was being used to clean dishes. COMPLETE THE FOLLOWING:1. Do not mix soap and bleach together, because it can produce harmful gases.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Observed grease and food on the floor along the back wall under the cooking equipment. 2. There was a buildup of grease on the hood vent filters above the grill and stove.3. Dust on ceiling tiles around the air ducts in the kitchen. COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more often.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The operator was observed washing sprouts in a container, placed in hand washing sink.- Hand washing sink must be used to wash hands only. To wash sprouts, a food prep sink should be used.- If the above violation observed again, a prep sink must be installed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The area around the hot water tank appeared dirty and cluttered.Arrange the corner by the hot water tank.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food container in walkin cooler and sugar bags by the water heater was stored on floor.- Store all food items 6 inches above the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Four boxes of meat were stored on the floor, the temperature measured to be 2C.- Store all the meat in the cooler and 6 inches above the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **The violation still exists**The paper towel dispenser at the hand washing sink was not in working condition.Repair/refill the paper towel dispenser.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. Six staff members were working in the facility none of them had FST certificate.- One member should have FST certificate when 6 or more staff members are working onsite.2. Many food safety processes were not implemented, food safety standards were ignored by food handlers within the food establishment.- The operator in care and control of the food establishment must take a certificate course in food safety: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety. Staff who handle food must complete at minimum the online Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy filters appeared dirty.- Clean ventilation canopy filters.
- 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 violation was still outstanding**In the cooking area, the surface of the raised wooden platform is exposing raw, porous wood. -Ensure all surfaces are smooth, non-porous, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A few buckets and bus pans were cracked and broken.- Discard all the cracked or broken containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Hood fan filters has built-up debris/black grease. -Keep filters clean to prevent debris contaminating your food. The following area appeared dirty;Walkin cooler ceiling and walls, shelves and food containers.Ensure to clean and sanitize the above-mentioned areas. 2. The area around the hot water tank appeared dirty and cluttered.Arrange the corner by the hot water tank.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring 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?
- The paper towel dispenser at the hand washing sink was not in working condition.Repair/refill the paper towel dispenser.
- 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 violation was still outstanding**In the cooking area, the surface of the raised wooden platform is exposing raw, porous wood. -Ensure all surfaces are smooth, non-porous, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Hood fan filters has built-up debris/black grease. -Keep filters clean to prevent debris contaminating your food. The following area appeared dirty;Walkin cooler ceiling and walls, shelves and food containers.Ensure to clean and sanitize the above-mentioned areas. 2. The area around the hot water tank appeared dirty and cluttered.Arrange the corner by the hot water tank.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 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?
- An expired FHP was displayed.Ensure to post a valid FHP.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the cooking area, the surface of the raised wooden platform is exposing raw, porous wood. -Ensure all surfaces are smooth, non-porous, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hood fan filters has built-up debris/black grease. -Keep filters clean to prevent debris contaminating your food. The following area appeared dirty;Walkin cooler ceiling and walls, shelves and food containers.Ensure to clean and sanitize the above mentioned areas.
- 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?