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PHO VIETNAM SOUP AND SUB

#4-415 Hespeler Rd, Cambridge ON N1R 6J1 · Facility

8 inspections

  1. Compliance Inspection

    4 infractions

    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
      • Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Maintain and arrange equipment to permit a clean and sanitary condition
  2. Compliance Inspection

    4 infractions

    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
      • Hand washing stations must be conveniently accessible by food handlers
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  3. Compliance Inspection

    0 infractions

  4. Re-inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
  5. Compliance Inspection

    9 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
      • Hand washing stations must be conveniently accessible by food handlers
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  6. Re-inspection

    0 infractions

  7. Re-inspection

    4 infractions

    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Separate hand washing basin provided for food handlers
      • Hand washing stations must be conveniently accessible by food handlers
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Maintain ventilation system in manner not permitting health hazard
  8. Compliance Inspection

    9 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
      • Store and handle ice in a sanitary manner
      • Store raw foods separate and below cooked / ready-to-eat foods
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Separate hand washing basin provided for food handlers
      • Hand washing stations must be conveniently accessible by food handlers
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange equipment to permit a clean and sanitary condition
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Cloths and towels maintained in clean, good repair and not used for other purposes