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Pho Van Restaurant

2110 - 4 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the kitchen handwash sink was jammed. Unable to dispense paper towel.Fix or replace the paper towel dispensers and ensure disposable paper towels are available to pat hands dry during handwashing.There was a strainer in the kitchen hand sink. Do not use the designated hand sink for other purposes. This must be reserved for handwashing only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use take out bowls were found to be reused for microwaving foods. The used single use items were discarded.The single use utensils cannot be reused.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:1. Bean sprout was stored in stagnant water with a temperature of 13.8°C.Food discarded.2. Cooked vermicelli was stored on the counter with a temperature of 24.4°C.Food discarded.Recurring violation cited on April 1, 2025:1. Bean sprouts stored on the counter measured 12.6°C. Discarded the bean sprouts. 2. Spring roll vegetable mix stored on the counter measured 14°C.Discarded the spring roll vegetable mix.3. Spring roll pastry stored on the counter measured 18°C.Discarded the spring roll vegetable mix.4. Spring onion stored on top of the prep counter measured 20°CDiscarded the spring onionsStore all cold perishable food at 4 degrees C or below.Previous violation:Bean sprouts in water was measured at 17 degrees C. Discarded the bean sprouts. Store all cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser at the kitchen handwash sink was jammed. Unable to dispense paper towel.2. Paper towel dispenser at bar handwash sink area was jammed. Unable to dispense paper towel.Fix or replace the paper towel dispensers and ensure disposable paper towels are available to pat hands dry during handwashing.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the counter.Cleaning cloths were kept in chlorine sanitizer bucket at 100 ppm.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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Serving utensils were stored on the stove handle at the cook line.The serving utensils were washed in the dishwasher and stored in an ice bath.Ensure serving tongs/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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation cited on April 1, 2025:1. Bean sprouts stored on the counter measured 12.6°C. Discarded the bean sprouts. 2. Spring roll vegetable mix stored on the counter measured 14°C.Discarded the spring roll vegetable mix.3. Spring roll pastry stored on the counter measured 18°C.Discarded the spring roll vegetable mix.4. Spring onion stored on top of the prep counter measured 20°CDiscarded the spring onionsStore all cold perishable food at 4 degrees C or below.Previous violation:Bean sprouts in water was measured at 17 degrees C. Discarded the bean sprouts. Store all cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the kitchen handwash sink was empty. Unable to dispense soap for handwashing. The soap dispenser was restocked with soap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser at the kitchen handwash sink was jammed. Unable to dispense paper towel.2. Paper towel dispenser at bar handwash sink area was jammed. Unable to dispense paper towel.Fix or replace the paper towel dispensers and ensure disposable paper towels are available to pat hands dry during handwashing.
    • 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?
      • Gap was noted beneath the front entrance door.Install weatherstripping to prevent the entry of pests.
  4. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine was detected at 1000ppm in the sanitize bucket. Use 100ppm Chlorine (1 teaspoon bleach per 2 L water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts in water was measured at 17 degrees C. Discarded the bean sprouts. Store all cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the kitchen handwash sink was broken, unable to get soap for handwashing. Fix or replace the soap dispensers and ensure soap is available for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no temperature charts for coolers and freezer, dishwasher and food surface sanitizer checks. Provide a cleaning schedule. Check and record coolers and freezer temperatures, dishwasher and food surface sanitizer.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Knives were stored in a slot between two coolers. Provide a knife magnet or place them on the cutting board. 2) Newspapers was on top of a bag of onions and used to wrap food in the walk-in freezer. Remove al newspaper from kitchen. Use a clean paper towel to wrap food. 3) Blue Rubbermaid container was used to store shredded carrots. Use food grade containers for food storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine was detected at 1000ppm in the sanitize bucket. Use 100ppm Chlorine (1 teaspoon bleach per 2 L water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts in water was measured at 17 degrees C. Discarded the bean sprouts. Store all cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Soap dispenser at the kitchen handwash sink was broken, unable to get soap for handwashing. 2) Soap dispenser in the service area handwash sink was broken, unable to get soap for handwashing. Fix the soap dispensers and ensure soap is available for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was used to line the kitchen shelf. Remove cardboard and clean shelf when it gets dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no temperature charts for coolers and freezer, dishwasher and food surface sanitizer checks. Provide a cleaning schedule. Check and record coolers and freezer temperatures, dishwasher and food surface sanitizer.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no temperature charts for coolers and freezer, dishwasher and food surface sanitizer checks. Provide a cleaning schedule. Check and record coolers and freezer temperatures, dishwasher and food surface sanitizer.
  7. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse temperature at the dishes was measured at 67 degrees C. Fix dishwasher and ensure final rinse at the dishes is at 71 degrees C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the prep cooler and microwave vents and kitchen top shelves.Clean these areas. 2) No cleaning schedule, no temperature charts for coolers and freezer, dishwasher and food surface sanitizer checks. Provide a cleaning schedule. Check and record coolers and freezer temperatures, dishwasher and food surface sanitizer.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No food surface sanitizer made in the kitchen before food handling. 2) Dirty cleaning cloths were stored on the prep tables and shelves. Use 100ppm chlorine (1/2 teaspoon bleach per L water) and store the cleaning cloths in food surface sanitizer in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Owner washed his jacket in the kitchen sink and hanging in the kitchen to dry. Please wash clothes at home. 2) Bean sprouts were stored in blue Rubbermaid container. These containers are not food grade. Use food grade containers for food. 3) Utensils were stored with business end up. Store utensils with business end down.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were stored in stagnant water. Bean sprouts were measured at 18.0 degrees C. Discarded the bean sprouts. Store perishable food at 4 degrees C or below (Ice Water)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse temperature at the dishes was measured at 67 degrees C. Fix dishwasher and ensure final rinse at the dishes is at 71 degrees 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?
      • Foul smell noted by the grease trap. Clean the grease trap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty cardboard was used to cover the deep freezer lid. Remove the dirty cardboard and clean the deep freezer lid.2) Deep scratches and stains on the plastic insert containers.Replace these plastic insert containers.3) Dirty tape on the sauce bottles. Provide another way to label the sauce bottles without tape. 4) Broken sieve and loose wire noted along the edges. Replace broken sieve.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the prep cooler and microwave vents, kitchen top shelves. and on top of the dishwasher. Clean these areas. 2) No cleaning schedule, no temperature charts for coolers and freezer, dishwasher and food surface sanitizer checks. Provide a cleaning schedule. Check and record coolers and freezer temperatures, dishwasher and food surface sanitizer.