Pho Vy Vietnamese Cuisine
24 - 13750 Bow Bottom Trail SE Calgary AB T2J 6T5 · Food - General
6 inspections
- Risk Management 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)?
- 2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher achieved 53Celsius.-the dishwasher was repaired yesterday however it didn't reach 71Celsius. Call the repair-person again (or another company) as the temperature must reach the specifications set by manufacturer (180F at the manifold).-utilize the dishwashing sinks to sanitize the dishes after the wash cycle in the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher achieved 53Celsius.-the dishwasher was repaired yesterday however it didn't reach 71Celsius. Call the repair-person again (or another company) as the temperature must reach the specifications set by manufacturer (180F at the manifold).-utilize the dishwashing sinks to sanitize the dishes after the wash cycle in the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw, ground pork was stored above cooked/ready to eat foods/vegetables in the stand-up cooler.-store all raw meats/seafood, eggs, etc on the bottom shelves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken, pork, beef, etc measured 11Celsius as they were stored on blocks of ice.-all perishable food must measure 4Celsius. Obtain coolers, or different methods and/or use smaller containers to ensure food is maintained at proper temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw, ground pork was stored above cooked/ready to eat foods/vegetables in the stand-up cooler.-store all raw meats/seafood, eggs, etc on the bottom shelves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken, pork, beef, etc measured 11Celsius as they were stored on blocks of ice.-all perishable food must measure 4Celsius. Obtain coolers, or different methods and/or use smaller containers to ensure food is maintained at proper temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) The dishwasher was tested 3 times and did not reach 71Celsius. It also displayed an error code of E5.-call a dishwasher repair company immediately to repair/replace the dishwasher. The dishwasher must reach 71Celsius during the rinse cycle.-manually wash and sanitize dishes.2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lemon scented bleach was used for sanitizing solution at time of inspection.- Acquire and use non-scented bleach for any food safe surface sanitizers or dish washing.- Staff replaced the lemon scented bleach with regular bleach solution during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink water was turned off at time of inspection.- Ensure hand wash sink water is not shut off during operational hours.- Water was turned on during inspection and hot and cold water was supplied.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?