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Pho Tasty

18485 Stony Plain Road NW Edmonton AB T5S 2X6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher temperature was measured below 71°C (160°F). The operator must ensure that the final rinse temperature at the dish surface reaches at least 71°C (160°F) and that the final rinse temperature at the manifold or gauge is at least 82°C (180°F). If these temperatures cannot be achieved, manual dishwashing must be employed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A defective light switch was observed on the walk-in freezer during the inspection. Replace the light switch to ensure proper operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt buildup was observed on the floor, in crevices, and in the corners of the facility during the inspection. Conduct a thorough deep cleaning.2. The food storage area under the stairs also requires cleaning and reorganization.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler across the oven and a display cooler are above 4C. Please continue monitoring and have cooler repaired/serviced should require to ensure that it maintains adequate cold holding temperatures of 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher is not showing sanitizer concentration with test paper. This require repair/service. Please sanitize dishes manually in 100-ppm chlorine solution until repair of dishwasher is completed.Please check the concentration of the dishwasher sanitizing solution at least once per shift.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was not maintaining adequate cold holding temperature at the time of the inspection (measured at 7 degrees C). Please continue monitoring and have cooler repaired/serviced should require to ensure that it maintains adequate cold holding temperatures of 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher is not showing sanitizer concentration with test paper. This require repair/service. Please sanitize dishes manually in 100-ppm chlorine solution until repair of dishwasher is completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged strainers were removed and disposed. Please ensure all equipment and utensils are in good repair. - Knives were stored between work tables. As the indicated area are not easy to clean and sanitized; ensure knives are stored at appropriate location. Corrected during inspection.