7 Crowfoot Rise NW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 janvier 2026
Used wiping clothes for the food contact surfaces were left on cutting boards and the line countertop. , , Store the wiping clothes in use in sanitizer solution between uses.
Cooked rice vermicelli was stored in the container on ice. The temperature was mostly around 17C. The vermicelli was discarded., , Only use ice method for limited quantity over rush hour. The ice level must be higher than the food level., , A fish was thawed at room temperature in the hand sink., , The fish was moved back to cooler. Thaw in cooler or under cold running water.
Large gaps on the bottom and between the flaps of the screen cover. , , Provide a proper screen that will cover the entire back door framer or keep the back door close.
1) Grease deposit and other resides were noted on the ventilation canopy filters., , Clean the ventilation canopy filters., , 2) There were broken tiles at wall next to the dry storage area., , Fix the broken baseboard tiles
There were many boxes and broken equipment stored by the kitchen back door and the serving area., , Remove any unneeded items and organize to declutter.
Pho 99 se trouve dans le quartier ARBOUR LAKE. ARBOUR LAKE, Calgary compte 115 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 87 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 7 fois depuis le 15 juillet 2024, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
5 infractions
Used wiping clothes for the food contact surfaces were left on cutting boards and the line countertop. , , Store the wiping clothes in use in sanitizer solution between uses.
Cooked rice vermicelli was stored in the container on ice. The temperature was mostly around 17C. The vermicelli was discarded., , Only use ice method for limited quantity over rush hour. The ice level must be higher than the food level., , A fish was thawed at room temperature in the hand sink., , The fish was moved back to cooler. Thaw in cooler or under cold running water.
Large gaps on the bottom and between the flaps of the screen cover. , , Provide a proper screen that will cover the entire back door framer or keep the back door close.
1) Grease deposit and other resides were noted on the ventilation canopy filters., , Clean the ventilation canopy filters., , 2) There were broken tiles at wall next to the dry storage area., , Fix the broken baseboard tiles
There were many boxes and broken equipment stored by the kitchen back door and the serving area., , Remove any unneeded items and organize to declutter.
14 infractions
Dirty cleaning cloths were placed on the prep table and cutting boards. , , Cleaning cloths were washed and stored in a chlorine sanitizer solution at 100 ppm. Additional sanitizing solution was prepared for each preparation station at 100 ppm., , Store cleaning cloths in chlorine sanitizer in between uses. , , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms
The food handler was a dirty apron., , The apron was promptly changed., , Ensure food handlers exhibit good hygiene.
There was three opened can of leftover coconut cream stored in the preparation prep coolers., , The leftover canned coconut creams were promptly discarded., , Transfer foods from opened cans into food grade containers.
1 infraction
Large gaps on the bottom and between the flaps of the screen cover. , , Provide a proper screen that will cover the entire back door framer or keep the back door close.
2 infractions
Large gaps on the bottom and between the flaps of the screen cover. , , Provide a proper screen that will cover the entire back door framer or keep the back door close.
Drain Hacks plumber is onsite addressing the issue noted below. Please provide a invoice of the work., , Two floor drains in the kitchen were draining very slowly. Owner stated that a plumber is on the way to address this issue. , , Fix the plumbing issue.
2 infractions
Large gaps on the bottom and between the flaps of the screen cover. , , Provide a proper screen that will cover the entire back door framer or keep the back door close.
Two floor drains in the kitchen were draining very slowly. Owner stated that a plumber is on the way to address this issue. , , Fix the plumbing issue.
1 infraction
Large gaps on the bottom and between the flaps of the screen cover. , , Provide a proper screen that will cover the entire back door framer or keep the back door close.
6 infractions
1) Dirty cleaning cloths were on the prep tables and cutting board. , , 2) No food surface sanitizer was available in the main prep line. , , Use 100ppm chlorine and store cleaning cloths in sanitizer in between uses.
1) Improper cooling was observed during inspection. No aid method was used to cool down the 5-gal soup and large colander of rice noodles rapidly. , , Use ice wands or ice baths to aid in cooling the soups down rapidly and portion the rice noodles in small containers or trays., , 2) Large container of cooked rice noodles was placed on top of ice only. Rice noodles on top was measured at 14 degrees C. , , Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. , , 3) Left prep cooler: Perishable foods in the cooler were measured between 7.9 to 11.6 degrees C. (Tofu @ 8.6 degrees C., Beef @ 11.6 degrees C., Egg @ 10.0 degrees C. and chicken @ 7.9 degrees C. ), , Fix the cooler and store all cold perishable foods at 4 degrees C or below., , 4) No probe thermometer was available. , , Provide a probe thermometer to monitor cooling and cooking and prep coolers temperatures.
The sanitizer spray bottles were not labeled., , Sanitizer spray bottles were adequately labelled to identify their contents.
Food such as rice noodles in the hot holding unit measured 9 degrees Celsius and another at 30 degrees Celsius, diced garlic and water was stored at room temperature, grilled meat at 34.3 degrees Celsius., , Food items were discarded
The soap dispenser tunnel in the men washroom was broken making it difficult to dispense the soap., , Replace the soap dispenser
Paper towel dispenser in the staff washroom was empty., , Additional paper towel was available and promptly restocked., , Ensure handwashing sinks are equipped with handwashing supplies at all times.
1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2) Bowls and iron tins without handles were used as scoops in the dry storage are flour, sugar and paprika, , 3) Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , 4) Rice scoop was stored in stagnant water at 23.1 degrees Celsius. , , 5) Used utensils were stored on the stove grill handle., , Ensure food items are covered at all times to prevent contamination., , Obtain scoops with handles., , Store food 6 inches off the floor., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Large gaps on the bottom and between the flaps of the screen cover. , , Provide a proper screen that will cover the entire back door framer or keep the back door close.
1) The edge of the kitchen shelves at the 2-compartment sink was protected with cello tape wraps to prevent head injuries., , The cello tape was removed., , Ensure material used for protection is easily cleanable, non-absorbent and smooth, , 2. The staff washroom door was opened directly to the kitchen., , Install a self-closing hinge.
1) Grease deposit and other resides were noted on the ventilation canopy filters., , Clean the ventilation canopy filters., , 2) There were broken tiles at wall next to the dry storage area., , Fix the broken baseboard tiles
1. The serving spoon was kept in water at 23 degrees Celsius., 2. Used tongs were kept at room temperature for more than 4 hrs., , The spoon was washed and sanitized and placed in iced water.
1) Deep grooves were noted on the prep cooler cutting board. , , Resurface or replace the cutting board as needed., , 2) The ice machine and scoop storage were not maintained in clean and sanitary condition., , Obtain scoop that have a handle., , 3) The knife holder was dirty. Dirty knife was stored on the knife holder., , Ensure all equipment are maintained in clean and sanitary manner
1. Calcium build up was noted underneath the ice machine maker., , 2. The dry storage area and wall switch, kitchen, and to reach areas in the kitchen were not maintained in clean and sanitary condition., , 3. The top of the dishwasher was dirty., , 4. The kitchen ceiling had dust build up., , 5. The kitchen tiles beneath the ventilation canopy had debris and grease buildup., , 6. There was no cleaning schedule for the establishment, , , 1 to 5): Clean the indicated areas., , Ensure there is a daily, weekly and monthly cleaning schedule.
Large gaps on the bottom and between the flaps of the screen cover. , , Provide a proper screen that will cover the entire back door framer or keep the back door close.
Hose used to fill the soup pots was immersed in dirty water in the sink and pink slime noted on the end of the hose., , Replace the hose and provide a hook to hang it so it won't get immerse in dirty water.
1) Food debris build-up on the back prep area and underneath the sinks., , 2) Stains from shoes build-up on the service area shelves., , 3) Grease and food debris build-up underneath deep fryers., , 4) Three pots of soil underneath the dishwashing sink. Remove these and clean the areas., , Clean these areas.
Grime build-up on the baseboards and floor hard to reach areas especially underneath the dishwasher. , , Clean these areas.