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Phoever Banh Mi Subs & Cafe

5308 Admiral Girouard Street NW Edmonton AB T5E 6Z7 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large raw whole cuts of meat were observed on the dishwashing area counter near the dishwasher. One cut of meat was uncovered and leaking liquid. Raw meats were being processed on a nearby table. Do not store food in the dishwashing area. Ensure food is stored properly and protected from contamination at all times. Place raw meat only on the designated food prep table or counter. Corrected onsite. Meat pieces were removed from the dishwashing area, and the surface was cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Various food items in bins were stored directly on the floor. Ensure all food is stored at least 6'' off the floor.- Large pieces of raw meat were scattered throughout the walk-in freezer. Please ensure all food is properly organized and contained to prevent contamination.- Black bags in the walk-in freezer were piled in a disorganized manner, stacked on top of each other and stored directly on the floor. Ensure all food is stored at least 6'' off the floor. Please organize and store food properly. It was recommended to use containers. - Black bags are being used to store food in the walk-in freezer; however, the box of bags does not indicate that they are “food grade.” Please verify that they are safe for food contact. All food packaging must be food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Thin slices of pork and chicken were measured in a hot-holding unit at approximately 50C. Ensure high-risk foods in hot-holding units are maintained at 60C or above at all times. The operator indicated that the meat had been recently cooked (<1 hour). The operator increased the temperature of the unit during the inspection, and meats were then measured at >60C.- Garlic in oil was stored outside the cooler when not in active use. Ensure high-risk foods are maintained at or below 4 C or above 60 C at all times. Discard high-risk foods held between 4 C and 60 C for more than 2 hours. The operator indicated that the bottle is normally kept in the cooler and had only been recently removed. Corrected during inspection. The bottle was returned to the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2 out of 3 liquid soap dispensers at the hand sinks in the kitchen were not working. Ensure soap is available at all times for proper hand washing. Please repair dispensers or replace batteries as needed. A video was later received showing the dispensers operational.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some coolers were not equipped with a thermometer. ** Supply each standalone cooler with a thermometer to facilitate the monitoring of food storage temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the public washroom were not equipped with garbage container. The only drying method available is paper towel. ** Provide garbage container for each washroom.
    • 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 observed under the backdoor. ** repair or replace weatherstripping, ensuring the gap under the backdoor is properly sealed.