Phoever - Restaurant
9934 137 Avenue NW Edmonton AB T5E 6W1 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tools were being stored on a countertop in a food handling area near the slicer. Please ensure that non-food items are kept separate from food areas. Corrected during the inspection. The tools were removed from the area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm chlorine was detected at the chemical dishwasher. Please ensure chlorine is maintained at 100 ppm. Use sanitizer test strips to verify concentration. The technician was called onsite during the inspection. The operator later sent photos of 100 ppm chlorine detected at the chemical dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. A long hose was attached to the hand sink near the toilet in the staff washroom. The operator confirmed that the sink was not being used for handwashing; instead, staff were using a sink located farther away in the kitchen. Toilet rooms should be equipped with a handwash station that is conveniently located and accessible to workers at all times. Corrected during inspection. The operator removed the hose and confirmed staff will use the hand sink for proper handwashing.2. The operator indicated that the front hand sink in the kitchen is not used for hand washing. Please use the front hand sink for hand washing. Education was provided.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Staff personal items were found stored in contact with food products and other business-related packages in the dry storage areas. Personal items were moved away from food products during the inspection, but were still in contact with dishware in storage. Operator is in the process of establishing a permanent personal item storage area. ** Organize food storage areas to ensure separation between food products/equipment/business-related packages and personal items.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test strips were observed to be expired. Facility uses Quats test strips for surface sanitizing purposes. ** Replace test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Ice machine at the front end was observed with debris accumulation at the interior. ** Conduct deep cleaning and sanitation. 2. Ventilation hood above the food preparation area was observed with accumulation of grease and debris. Operator noted that a deep cleaning has been scheduled. ** Conduct deep cleaning and sanitation.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall behind the mechanical dishwasher had moisture damage and was in poor repair. Operator was aware and will be repairing the wall in the near future.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature mechanical dishwasher distributes 10ppm of the chlorine sanitizer, which is not satisfactory. Please manually sanitize the dishes until the dishwasher is in good repair. Proper manual dishwashing procedure was discussed with staff onsite. ** Action required: Ensure dishwasher supplies sufficient sanitizer during each cycle, chlorine concentration of 100ppm. In addition, routinely monitor the dishwasher to ensure consistent performance of the dishwasher, and repairs are conducted in a timely manner. The recommended monitoring frequency was discussed with head chef and staff onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall behind the mechanical dishwasher had moisture damage and was in poor repair. Operator was aware and will be repairing the wall in the near future.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The prep cooler had raw meat stored above ready to eat meat. Operator corrected it during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Discussed cooling of Pho/broth with operator. Operator indicated that the broth would be stored in pails and placed in front of fans to be cooled. The cooling takes about 4-5 hours at room temperature before being placed into the walk in cooler for further cooling. Going forward, please ensure cooling does not exceed more than 2 hours at room temperature. Cool as rapidly as possible such as ice wands, large shallow trays, smaller volumes in pails.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom hand sink was obstructed with mop and pail, it was corrected during inspection. There was signage posted to remind staff to keep the sink accessible and unobstructed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall behind the mechanical dishwasher had moisture damage and was in poor repair. Operator was aware and will be repairing the wall in the near future.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?