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Pho Xinh Xinh

117 42 Avenue SW Calgary AB T2G 1Y2 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No accurate probe thermometer on site.Obtain a new probe thermometer and use it to check temperatures of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for testing strength of chlorine-based sanitizing solution.Obtain required test strips.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No accurate probe thermometer on site.Obtain a new probe thermometer and use it to check temperatures of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for testing strength of chlorine-based sanitizing solution.Obtain required test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape used on section of floor that was in disrepair.Tape cannot be used on floors (or other surfaces) as it is sticky and not easy to clean.Properly repair broken floor material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No light OR light burnt out in walk-in freezer.Fix or repair as needed.All areas must be well lit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard-to-reach areas of kitchen.Door and light switch for walk-in freezer were dirty.Floor of walk-in freezer was dirty. Ceiling dirty in walk-in cooler.Ensure all surfaces are clean and sanitary.
  3. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Uncovered food containers were stacked on top of each other in the walkin- freezer. - The operator was asked to not store uncovered containers on top of each other.2) Uncovered food containers were observed in walkin- freezer. - The operator was asked to ensure to cover all containers containing food in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Shoes were stored near the dry storage area opposite to the walkin-freezer. - The operator was asked to store personal items in a sperate area away from food. 2) Food in the walkin freezer was stored in non-food grade containers. - The operator was asked to get food grade containers for storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pork spring rolls in the fryer basket were measured at internal temperature of 51 degrees C. - When inquired with the operator, they were not aware of the temperature it has to be cooked at, the operator did not have a food thermometer and did not have a timer. So, the operator was told to recook the spring roll to 74 degrees C, the temperature was checked with inspector's probe thermometer to be at 74 degrees C. the operator was asked to get a food thermometer and also a timer. The operator was also asked to make a reference list for how long a different number of orders of spring rolls has to be cooked to reach temperature.2) Lettuce and bean sprouts were found at room temperature. - The operator was told to ensure that vegetables be kept on ice for the duration they are being worked with and then put back in the cooler.
    • 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?
      • *Repeat violation* No pest control monitoring is in place. - A few droppings were spotted under the sink opposite to the walk-in freezer. The operator was asked to ensure a monthly pest monitoring plan is in place and maintain records.Link to the pest control template: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Metal padel mouse trap was observed under the sink opposite to the freezer. - The operator was asked to remove the metal padel mouse trap and replace it with a tin enclosed mouse trap.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs are generally lack of food safety knowledge. - Ensure staffs are refreshed with food safety information, Home Study in Food Safety in Vietnamese sent by email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility overall was not clean, specially the canopy over the stoves had grease build-up, the area under the deep fryer also had grease build-up, and the wooden shelves in the walkin cooler require cleaning. - The operator was asked to perform a deep cleaning of the facility.
  4. Risk Management Inspection

    3 infractions

    • 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?
      • No pest control monitoring is in place. - Ensure a monthly pest monitoring plan is in place and maintain records Template sent via email.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs are generally lack of food safety knowledge. - Ensure staffs are refreshed with food safety information, Home Study in Food Safety in Vietnamese sent by email.
  5. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of pho garnish were stored right next to the handwashing sink.- Ensure a partition is installed prevent cross contamination. A temporary partition is installed, ensure the partition is screwed in place and seal the gaps.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Repeated violations"A bowl of beef (29C), pork (36C), spring roll (40C) were found held at the temperature danger zone. - Ensure hot foods are kept above 60C. Meat discardedPurchase smaller stainless steel containers for the hot holding tables
    • 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?
      • No pest control monitoring is in place. - Ensure a monthly pest monitoring plan is in place and maintain records Template sent via email.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs are generally lack of food safety knowledge. - Ensure staffs are refreshed with food safety information, Home Study in Food Safety in Vietnamese sent by email.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of pho garnish were stored right next to the handwashing sink.- Ensure a partition is installed prevent cross contamination. A place of incense was placed at the stove, which could post contamination risk to food handling.- Remove
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of beef (29C), pork (36C), spring roll (40C) were found held at the temperature danger zone. - Ensure hot foods are kept above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Reoccurring issue"1) Rice noodles that were soaking in water were stored at room temperature.-soak rice noodles in the fridge until they are ready to be used.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water is not constantly supplied while the dishwasher is running.- Please look into the issue.
    • 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?
      • No pest control monitoring is in place. - Ensure a monthly pest monitoring plan is in place and maintain records Template sent via email.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs are generally lack of food safety knowledge. - Ensure staffs are refreshed with food safety information, Home Study in Food Safety in Vietnamese sent by email.
  7. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice noodles that were soaking in water were stored at room temperature.-soak rice noodles in the fridge until they are ready to be used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights above cookline are missing end caps
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning required around large cooking equipment. - Heavy build up of grease and food debris
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was build up of debris/food on the floor in the walk-in freezer.-scrape/clean the floor in the freezer3) The handles (and surrounding area) of the walk-in cooler, line cooler, and other frequently touched equipment were dirty with food/sauce/debris/grease.-cleaned and sanitize all the surfaces that are touched while wearing gloves.4) The stove top was dirty with soup/sauce spills. -ensure all cooking equipment is cleaned daily.
  8. Monitoring Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1) Cucumber was not washed prior to cutting.-ensure all produce is washed prior to serving.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Raw beef was stored above cooked/ready-to-eat foods.-store raw meats/poultry/seafood, etc on the bottom shelves.2) Many foods in the walk-in cooler were uncovered.-ensure all foods are covered with lids/saran wrap to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice noodles that were soaking in water were stored at room temperature.-soak rice noodles in the fridge until they are ready to be used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap or dispenser available at the handwash sink in the bar area.-all handwash sinks must have soap and paper towel in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights above cookline are missing end caps
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning required around large cooking equipment. - Heavy build up of grease and food debris
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was build up of debris/food on the floor in the walk-in freezer.-scrape/clean the floor in the freezer2) The walls in the walk-in cooler were dirty with food/sauce.-clean the walls in the walk-in cooler.3) The handles (and surrounding area) of the walk-in cooler, line cooler, and other frequently touched equipment were dirty with food/sauce/debris/grease.-cleaned and sanitize all the surfaces that are touched while wearing gloves.4) The stove top was dirty with soup/sauce spills. -ensure all cooking equipment is cleaned daily.