Pho Rise Vietnamese Restaurant
512 - 8 Nolan Hill Boulevard NW Calgary AB T3R 0X2 · Food - General
3 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used cleaning cloths were stored on the prep cooler cutting board and food counters.2. No sanitation solution was prepared.Chlorine sanitizer buckets were prepared at 100 ppm and clean wiping cloths were stored therein.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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken held on the hot holding unit measured 50°C. The temperature of the water in the hot holding unit measured 56°C.The operator reheated the chicken on the oven to above 74°C.The operator was advised to ensure the temperature of the water in the hot holding unit reaches above 60°C before placing food in the hot holding unit so as to maintain the temperature of the food at 60°C or above.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Grease, dust, and other deposit buildup was noted on the ventilation canopy filters.2. Grease deposit was noted underneath the handwashing sink.3. Dirt buildup was noted in hard to reach areas in the kitchen.4. No cleaning schedule available.1 to 3: clean the indicated areas.4. Develop and implement a daily, weekly, biweekly, and monthly cleaning schedule checklist. AHS cleaning schedule template was sent to the operator.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There is no dishwasher on-site.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?