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Yummy Pho Vietnamese Restaurant

4969 50 Street Camrose AB T4V 1P9 · Food - General

15 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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?
      • Posted food handling permit was expired.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Trays of food items were stored uncovered in the freezer with additional trays stored directly on top of them. Please ensure food items are covered and trays are not stacked directly on top of food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (such as a hairbrush) was being stored amongst food items on the bar fridge. Please ensure all personal items are stored separate from food and food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vermicelli noodles were being stored at room temperature. Please ensure cooked vermicelli noodles are stored at appropriate temperatures (<4C or >60C).Fridge & freezer temperatures were acceptable.
    • 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?
      • Posted food handling permit was expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen exhaust venting duct wrap is covered in grease. Please have this cleaned/replaced.2. The dishwashing pit needs additional cleaning3. The floor under kitchen equipment needs additional cleaning.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is small amounts of sauce splatter on the tile throughout the restaurant. Please have this cleaned. The floor in the back dining area is sticky (likely due to the cleaning chemicals being used). Please find an alternative chemical to help with the stickiness of the floor.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared in the main kitchen area. Please ensure a sanitizer is prepared before any food prep is occurring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Various food items throughout the walk in cooler were uncovered. Please ensure these items are covered and protected from any potential contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk flour bin was covered using a broken container. The scoop was on a dirty piece of cardboard. Please ensure the flour is covered with an appropriate lid and that the scoop is either stored in a clean container, or in the flour container with the handle facing upwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various vermicelli toppings were on a large block of ice, but measured at 6C. Please switch to either using ice cubes or submerge the containers in the water prior to freezing the tray. This will ensure the ice surrounds more of the food containers offering better temperature control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires additional cleaning. Please pay attention to the areas around the food preparation area (coolers, shelves etc.).
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were being stored on the counter. Please ensure they are stored in a sanitizer solution when not actively being used.Chlorine (bleach) sanitizer at 100 ppm was available. Test strips were available for monitoring concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were various vermicelli toppings at 6C. They were in a solid ice bath. Recommend using crushed ice or increasing the amount of ice used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the kitchen was obstructed with a large garbage can. Please remove/replace this garbage can with a smaller one to allow access to the hand washing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility overall requires additional cleaning.2. There are various personal items mixed in with food containers etc. in the front area. Please separate them.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand up cooler next to the prep line was ~7C. The temperature was turned down. Please monitor the temperature to ensure it is able to be maintained at <4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The facility requires additional cleaning throughout. Please pay particular attention to:-The bulk containers -The stand-up fridge and freezer and counters surrounding it in the kitchen. 2. Please remove the cardboard under the dish sink as it dirty and cannot be cleaned.
  12. Risk Management Inspection

    0 infractions

  13. 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 ventilation hood was due for professional cleaning in April 2023. Last cleaning was done October 2022. Please have your ventilation system serviced.
  14. Risk Management Inspection

    2 infractions

    • 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 ventilation hood was due for professional cleaning in April 2023. Last cleaning was done October 2022. Please have your ventilation system serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility overall requires a deep cleaning and organization.There are many items in the kitchen coated in grease and grime. This includes walls, shelving, surfaces. Please reorganize the facility and ensure a regular cleaning schedule is followed moving forward. Facility has started with cleaning the facility - please continue to do so.
  15. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are various items not associated with food processing/preparing/handling being stored with food items such as a tv, potting soil and paint. Please ensure these items are moved and stored separate from any items involved in food processing/preparing/handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was rice on the counter that measured 16C. Rice was discarded. Please ensure rice is either hot held (>60C) or kept in a cooler (<4C)
    • 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?
      • Expired food handling permit is currently posted. Please replace this with your most recent permit.
    • 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 ventilation hood was due for professional cleaning in April 2023. Last cleaning was done October 2022. Please have your ventilation system serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility overall requires a deep cleaning and organization.There are many items in the kitchen coated in grease and grime. This includes walls, shelving, surfaces. Please reorganize the facility and ensure a regular cleaning schedule is followed moving forward.