Pho Van Vietnamese Noodle House
132 - 40 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General
4 inspections
- Risk Management Inspection
1 infraction
- 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?
- There were no pest control records available for review. **Ensure adequate records for all pest monitoring activities are maintained and available for review at all times.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizers in the kitchen measured at 1000ppm during the inspection.**Ensure chlorine sanitizers are maintained at 100-200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several boxes holding utensils such as take out bowls, sandwich bags and napkins were being store in the washroom.**Ensure all utensils /articles required for food preparation and food service are stored in a manner that protects them from contamination and within suitable locations.
- 09. Are chemicals stored and handled in a safe manner?
- An unlabeled spray bottle was observed in the kitchen area. The operator indicated it contained water and vinegar for cleaning.**Ensure all spray bottles and containers holding chemicals are adequately labeled to identify their contents at all times.-The bottle was labeled during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was obstructed by utensils during the inspection. **Ensure all hand sinks are clear and accessible for use for hand washing purposes only at all times.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Several cardboard boxes were stacked in front of the back exit door. The operator indicated they are to be disposed.**Please have the boxes discarded and ensure waste is properly discarded at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a container of basil stored adjacent to the handsink. There was no barrier between the handsink and the container.Do not store food next to the handsink. If food is to be stored here, install a handsink with a minimum 12-inch height.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice noodles were stored at room temperature at the prep table. The rice noodles measured 8.4 degrees Celsius.The rice noodles must be stored under refrigeration at 4C or below. Place the rice noodles into the cooler or prepare an ice bath.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand sink was obstructed with cooking equipment and the hot water was turned off.Ensure that hand sink is always easily accessible with hot and cold running water.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the walk-in cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 71.8°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?