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The Pho Chu

1 - 4633 Macleod Trail SW Calgary AB T2G 0A6 · Food - General

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler's air temperature measured 8 degrees Celsius.Front bar counter measured 9 degrees.Adjust / service cooler to ensure food is maintained at 4 degrees Celsius or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape used on corner of shelf holding microwaves.Do not use tape on food equipment as it is sticky and holds on to dirt and bacteria.Remove tape.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler's air temperature measured 8 degrees Celsius.Front bar counter measured 9 degrees.Adjust / service cooler to ensure food is maintained at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in dishwasher rinse water.Service dishwasher. All dishes must be manually sanitized until dishwasher has been fixed and 100ppm of chlorine is detected in the rinse water.Use test strips to check dishwasher sanitizer concentration daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape used on corner of shelf holding microwaves.Do not use tape on food equipment as it is sticky and holds on to dirt and bacteria.Remove tape.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice scoop was being stored in the ice machine so that the handle of the ice scoop was in contact with the ice.Store the ice scoop out of the ice machine and in a way that it is protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops in some dry food storage containers were stored so that the handle of the scoops were in contact with the food in the containers.Store scoops either out of the food containers, or so that the handle of the scoops are not in contact with the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level for the low temperature dishwasher was undetectable.Have the dishwasher repaired/serviced. Ensure that 100 ppm residual chlorine is available at the dish level during the sanitize cycle for the low temperature dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • On the west side of the facility, behind the chest freezer, the baseboard is coming off of the wall. Food debris has accumulated in the gap.Replace or reattach baseboard. Clean the food accumulated in the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters on the right side of the cookline had grease accumulation.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis. Discussed increasing the frequency of cleaning for the right side as this side accumulates grease quicker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors under equipment in the kitchen had grease, soil, and food debris accumulation.Clean floors under equipment in the kitchen.
  5. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was a cross connection observed at the two compartment sink. A hose was attached to the end of the water faucet. The hose was in the sink of water where a large pot of broth was being cooled.Hose was cut to a shorter length during inspection. There must be a gap between the end of the hose and the water in the sink to prevent back siphonage in the case of pressure loss in the water system.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some baseboards were falling off the wall in the space to the north of the kitchen.Replace baseboards where they are falling off the wall.
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff member had a cutting board set up and was cutting raw chicken beside the kitchen hand wash sink, directly under the paper towel dispenser. Work station was moved during inspection. This area is not appropriate for a food preparation station. Food is subject to contamination from handwashing in this area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open water jugs that contain water for customer to drink were stored directly below the paper towel dispenser of the front service area.Storing open water jugs under the paper towel dispenser subjects the customer drinking water to contamination from hand washing. Water jugs were moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw bean sprouts being stored in a bucket by the two compartment sink measured 13 degrees Celsius.More ice was placed into the bucket of bean sprouts. Ensure that raw bean sprouts are maintained at 4 degrees Celsius or lower.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was a cross connection observed at the two compartment sink. A hose was attached to the end of the water faucet. The hose was in the sink of water where raw chicken was being thawed.Hose was removed from the faucet during inspection. There must be a gap between the end of the hose and the water in the sink to prevent back siphonage in the case of pressure loss in the water system.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some baseboards were falling off the wall in the space to the north of the kitchen.Replace baseboards where they are falling off the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • May 24, 2024:- Ventilation canopy baffle filters had grease accumulation.- The floor under the deep fryers had grease and food debris accumulation.- The door frame and wall of the space to the north of the kitchen had grease accumulation.Clean the ventilation canopy baffle filters, the floor under the deep fryers, and the wall and door frame of the space to the north of the kitchen. Ensure these areas are cleaned on a regular basis.April 11, 2022:1) Accumulation of dust and food debris in the hard to reach areas of the kitchen: under equipment/prep tables, as well as under the shelving units in the dry storage hallway.- Clean these areas and maintain them in a clean and sanitary manner.2) Buildup of debris on dry storage shelving unit near back door.- Ensure the shelves are cleaned regularly.