31 - 275 Shawville Boulevard SE
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 avril 2026
Cleaning clothes were kept on prep cooler after use located in the kitchen., , Requirement:, , , Soak cleaning clothes in sanitizer solution in between use.
Cooked beef was so much overfilled in the insert of prep cooler, that it was touching interior surface of the prep cooler lid and also falling into foods stored in other inserts of this cooler., , Requirement:, , Do not over stock foods in prep cooler inserts to prevent temperature abuse and contamination.
Update on April 27/2026, , No label was provided on sanitizer spray bottle located in the kitchen., , (repeat violation from previous inspection), , Requirement:, , Provide label on spray bottle to identify its contents.
a) Internal temperature of beef moved from cooler to the warmer without reheating was between 12 C-15 C, , b) Internal temperature of pork stored in this warmer was between 40C-45C., , c) Internal temperature of chicken stored in this warmer was 52C, , Requirement:, , a) Ensure that cold perishable foods are reheated to 74C before storing in the warmer at 60 C or higher., , Staff was instructed to discard beef. DONE, , b) Ensure that perishable food under hot holding are stored at 60 C or higher, , Staff was instructed to discard pork and reheat chicken to 74C before storing back in the warmer at 60 C or higher. DONE
Update on April 27/2026, , a) Floor in walk in freezer was damaged, and duct tape was used to repair the floor making surface rough and difficult to clean., , b) Floor in dish washing area and near cooking equipment was damaged., , c) One rack shelf in walk in cooler was rusting and a metal strip running across this shelf was badly rusted making surface rough., , d) Baseboard was missing on the wall under counter near ice machine in the kitchen, , (Repeat violations from previous inspection), , Requirement:, , a) Repair walk in freezer floor and do not use duct tape to repair floor., , b) Repair floor in dishwashing area and near cooking equipment., , c) Refinish the shelf to make surface smooth, , d) Provide baseboard on the wall
Pho Time Authentic Vietnamese Cuisine se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 88 (73%) 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.
Roc's - Events
SHAWNESSY
Ce restaurant a été inspecté 13 fois depuis le 16 juin 2023, avec 2 conformes, 11 non conformes et 1 fermeture au dossier.
5 infractions
Cleaning clothes were kept on prep cooler after use located in the kitchen., , Requirement:, , , Soak cleaning clothes in sanitizer solution in between use.
Cooked beef was so much overfilled in the insert of prep cooler, that it was touching interior surface of the prep cooler lid and also falling into foods stored in other inserts of this cooler., , Requirement:, , Do not over stock foods in prep cooler inserts to prevent temperature abuse and contamination.
Update on April 27/2026, , No label was provided on sanitizer spray bottle located in the kitchen., , (repeat violation from previous inspection), , Requirement:, , Provide label on spray bottle to identify its contents.
a) Internal temperature of beef moved from cooler to the warmer without reheating was between 12 C-15 C, , b) Internal temperature of pork stored in this warmer was between 40C-45C., , c) Internal temperature of chicken stored in this warmer was 52C, , Requirement:, , a) Ensure that cold perishable foods are reheated to 74C before storing in the warmer at 60 C or higher., , Staff was instructed to discard beef. DONE, , b) Ensure that perishable food under hot holding are stored at 60 C or higher, , Staff was instructed to discard pork and reheat chicken to 74C before storing back in the warmer at 60 C or higher. DONE
Update on April 27/2026, , a) Floor in walk in freezer was damaged, and duct tape was used to repair the floor making surface rough and difficult to clean., , b) Floor in dish washing area and near cooking equipment was damaged., , c) One rack shelf in walk in cooler was rusting and a metal strip running across this shelf was badly rusted making surface rough., , d) Baseboard was missing on the wall under counter near ice machine in the kitchen, , (Repeat violations from previous inspection), , Requirement:, , a) Repair walk in freezer floor and do not use duct tape to repair floor., , b) Repair floor in dishwashing area and near cooking equipment., , c) Refinish the shelf to make surface smooth, , d) Provide baseboard on the wall
6 infractions
a) Raw meat bag was kept along with buns in walk in freezer, , b) Four hot soup pails were kept uncovered in front and back area of the kitchen for cooling., , Requirement:, , a) Ensure that raw meat is stored apart from any other food to prevent cross contamination., , b) Partially cover the soup pails during cooling to prevent from contamination.
No label was provided on sanitizer spray bottle located in the kitchen., , , Requirement:, , Provide label on spray bottle to identify its contents.
Internal temperature of chicken stored in the warmer was 52C, , Probe thermometer was available onsite, but staff was not using to verify cooking and hot holding temperatures., , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Staff was instructed to reheat chicken to 74 C before storing back in the warmer and use probe thermometer to verify cooking /reheating and hot holding temperatures.
Aucune infraction
7 infractions
No label was provided on sanitizer spray bottle located in the kitchen., , Requirement:, Provide label on spray bottle to identify its contents.
Internal temperature of bean sprouts stored in a pail of cold water was 9.7C, , Requirement:, Ensure that perishable foods are stored at 4C or less., , Ice was added on top of bean sprouts during inspection.
Internal temperature of chicken stored in the warmer was 41 C and beef was at 50C, pork at 52 C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher., -Chicken at 41 C was discarded., -Pork and beef were reheated before storing back in the warmer.
4 infractions
Cleaning clothes were kept on prep counters after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Partially frozen meat was kept at room temperature for thawing., , Requirement:, Thaw frozen meat by any of the following methods:, , a) under running cold water, b) In the cooler, c) By heating in microwave., Partially frozen meat was moved to walk in cooler during inspection.
The wall next to prep counter used for slicer and rice cooking has electrical panel having several electric cords trapping dirt., , Requirement:, Either stop using this counter for cooking rice and slicing meats/handling any open food OR provide a washable cover (plywood type) in front of this area.
4 infractions
Internal temperatures of perishable foods stored in the warmer were: pork 52C, chicken between 50C-53C ,beef 52.5C, , Requirement:, -Ensure that perishable foods under hot holding are stored at 60 C and higher., , - Meats were reheated to 74C before storing back in the warmer at 60 C and higher.
The wall next to prep counter used for slicer and rice cooking has electrical panel having several electric cords trapping dirt., , Requirement:, Either stop using this counter for cooking rice and slicing meats/handling any open food OR provide a washable cover (plywood type) in front of this area.
Coconut milk was left in the cans after opening, located in prep cooler in the kitchen., , , Requirement:, Transfer food to glass/plastic/stainless steel container after opening the can
Aucune infraction
5 infractions
a) Cleaning cloth was kept on the counter after use in back prep area., , b) Concentration of chlorine measured 10 ppm in sanitizer solution of pail located in cooking area., , Requirement:, a) Soak cleaning clothes in sanitizer solution in between use., , b) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Internal temperature of cooked beef stored in insert of prep cooler was 19 C and 21 C, brisket was at 9.5C., both inserts were overfilled., , Requirement:, -Ensure that perishable foods under refrigeration are stored at 4C or less., -Beef at 19 C and 21 C was discarded, -Brisket at 9.5 C was moved to bottom part of the cooler.
a) Concentration of chlorine achieved was 0 ppm during sanitizer cycle., b) Sanitizer pail for the dish washer was empty, , Requirement:, a) Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., b) Empty sanitizer pail for the dish washer was replaced, still concentration of chlorine was 0 ppm, c) Manually sanitize dishes by soaking in sanitizer solution in the sink for at least two minutes until dish washer is repaired., Repair dish washer asap.
2 infractions
No chlorine test strips were available onsite., , ( Repeat violation from previous inspection), , Requirement:, Provide chlorine test strips and verify concentration of chlorine in sanitizer solution., .
a) No person having food safety certificate was present onsite., b) Food handlers lack knowledge in safe food handling., , Requirement: , a) Person having care and control of facility must hold safe food certificate and be present onsite., , b) Staff must complete online Basic food safety course available on AHS website free of cost and provide certificate after completion.
12 infractions
Cleaning clothes were kept on prep counter after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
a) Thermometer available in first prep cooler in the kitchen was damaged and cannot be used to verify the temperature., , b) Thermometer provided in second prep cooler in the kitchen was oven thermometer and cannot read temperature of the cooler from 0C 10 C., , Requirement:, Provide functional refrigerator thermometers in these two coolers.
Internal temperatures of cooked chicken and pork transferred from walk in cooler to the warmer without reheating were 40.7 c and 41 C. , , Requirement:, Ensure that cold perishable foods are reheated to 74 C before storing in the warmer at 60C and higher., , Chicken and pork were discarded during inspection.
2 infractions
No soap was provided at hand washing sink in server's area., (This is repeat violation from previous inspection), , Requirement: , Provide soap at this hand washing sink.
One ceiling panel was missing in the kitchen., , (This is repeat violation from previous inspection), , Requirement:, , Provide ceiling panel in place.
10 infractions
Cleaning clothes were kept on prep counter after use in front fruit cutting area and in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
No label was provided on sanitizer spray bottle located in the kitchen., , Requirement: , Provide label on spray bottle to identify its contents.
a) Internal temperature of rice stored in the warmer was 54C and power was turned off., , b) Internal temperatures of chicken, pork and beef stored in the warmer were 52C,56 C and 54C., , Requirement: , a) Ensure that hot perishable foods are stored at 60C and higher., b) Power of rice warmer was turned on during inspection., c) Chicken, pork and beef were reheated before storing back in the warmer. Temperature of the warmer was raised.
8 infractions
Cleaning cloth was kept on prep counter in front fruit cutting area., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Bean sprouts were stored in the kitchen without temperature control and internal temperatures were 15 C and 13 C, , Requirement:, - Ensure that bean sprouts are stored at or less than 4C., -Bean sprouts were discarded.
Staff was eating his food on prep counter located in the kitchen., , Requirement: , Ensure that staff does not eat on prep counters to prevent contamination.,
Scoop handle was kept in the cooked meat located in the warmer, , Requirement:, , Keep scoop handle out of food to prevent contamination.
a) Floor in walk in freezer was damaged, and duct tape was used to repair the floor making surface rough and difficult to clean., , b) Floor in dish washing area and near cooking equipment was damaged., , c) One rack shelf in walk in cooler was rusting and a metal strip running across this shelf was badly rusted making surface rough., , d) Baseboard was missing on the wall under counter near ice machine in the kitchen, , , Requirement:, , a) Repair walk in freezer floor and do not use duct tape to repair floor., , b) Repair floor in dishwashing area and near cooking equipment., , c) Refinish the shelf to make surface smooth, , d) Provide baseboard on the wall
a) Accumulation of dirt and debris under equipment in the kitchen, , b) Food and grease buildup on deep fryer, , Requirement:, , Clean the above noted areas and equipment
Concentration of chlorine during sanitizer cycle measured 0 ppm., , Requirement:, , Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , Machine was primed twice during inspection and 100 ppm concentration was achieved.
Coconut milk was left in the can after opening., , Requirement:, , Transfer food to plastic/glass/stainless steel container after opening the can.
A bag of onions was kept directly on floor next to mop bucket near the back door., , Requirement:, , a) Store food at least 15 cm off the floor., , b) Store mop bucket in non-food area.
Concentration of chlorine during sanitizer cycle was not verified as required and no written records of sanitizer verification were maintained., , Requirement:, , Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained., , AHS dish washer log sheet again emailed to the operator
Accumulation of dirt and debris under racks and equipment in the kitchen., , (Repeat violation from previous inspection), , Requirement:, Clean the above noted area.
a) Accumulation of loose dust on the ceiling and wall in back prep area., , b) Accumulation of dirt and debris under racks and equipment in the kitchen., , Requirement:, Clean the above noted areas.
a) Staff's bag and jackets were stored on pop bottles located in server's area., , b) Pails containing hot soup were stored uncovered and directly on floor for cooling., , Requirement:, a) Store personal and miscellaneous items separately from food and drinks., , b) Store food at least 15 cm off the floor and partially cover soup during cooling.
a) No person having food safety certificate was present onsite., b) Food handlers lack knowledge in safe food handling., (repeat violation from previous inspection), , Requirement: , a) Person having care and control of facility must hold safe food certificate and be present onsite., , b) Staff must complete online Basic food safety course available on AHS website free of cost and provide certificate after completion.
Internal temperature of several portioned/bagged veggies containing bean sprouts, tomatoes, green leaves and sauce stored on the counter without temperature control was between 17 C- 17.5 C., , , Requirement:, Ensure that bagged veggies containing bean sprouts are stored at 4C or less., , Bagged veggies were discarded.
- Internal temperature of beef brisket stored in insert of prep cooler was 9.3C., -Insert was overfilled., , Requirement:, -Ensure that perishable foods under refrigeration are stored at 4C or less., -Beef brisket at 9.3C was moved to bottom part of the cooler., - Do not overfill the inserts to prevent temperature abuse.,
a) Temperature of walk-in cooler was 9C,, , b) Soup buckets at internal temperature 70 C were stacked in walk in cooler by tightly closing the lids., , Requirement:, a) Adjust the temperature of walk-in cooler to 4C or less. Chill hot food before storing in walk in cooler to prevent raising temperature of the cooler., , b) Hot perishable foods (soups) must be chilled rapidly so that, i) temperature from 60C-20 C falls in two hours, ii) temperature from 20 C-4 C falls in four hours., , It should not take more than six hours to get 4 C or less. To enhance cooling:, - use small shallow containers, , -Partially cover the containers, -Do not stack hot food containers.,
No soap was provided at hand washing sink in server's area., (This is repeat violation from previous inspection), , Requirement: , Provide soap at this hand washing sink.
a) Paper dispenser was empty located at hand washing sink in beverage prep area., b ) This hand washing sink in beverage prep area was used to rinse coffee/green tea pots, , Requirement:, a) Provide paper towels at this hand washing sink., , b) Hand washing sink must be used for washing hands only. Post a sign to indicate that.
a) Hoisin sauce was left in the can after opening., , b) A meat bag and boxes were stored directly on floor in walk in freezer., , Requirement:, a) Transfer food to glass/ plastic/ stainless steel containers after opening the can., , b) Ensure that food is stored at least 15 cm off the floor.
No chlorine test strips were available onsite., , Requirement:, Provide chlorine test strips and verify concentration of chlorine in sanitizer solution., .
a) No person having food safety certificate was present onsite., b) Food handlers lack knowledge in safe food handling., , Requirement: , a) Person having care and control of facility must hold safe food certificate and be present onsite., , b) Staff must complete online Basic food safety course available on AHS website free of cost and provide certificate after completion.
One ceiling panel was missing in the kitchen., , (This is repeat violation from previous inspection), , Requirement:, , Provide ceiling panel in place.
a) Internal temperatures of shrimp -veggie bags stored on the counter in the kitchen without temperature control were 20C and 21 C., , b) Internal temperature of spring rolls stored on the counter without temperature control was 29 C, , Requirement:, a) Ensure that perishable foods are stored at 4C or less., Shrimp-veggie bags were discarded., , b) Ensure that spring rolls are stored at 4C or less OR at 60 C and higher., Spring rolls were discarded.
No soap was provided at hand washing sink in server's area., , Requirement: , Provide soap at this hand washing sink.
Pails and boxes were stored directly on floor in walk in cooler and walk in freezer, (This is repeat violation from previous inspection), Requirement:, Store food at least 15 cm off the floor.
a) Staff's bag and jacket were stored on pop cans in server's area., , b) Scoop handle was stored in ice of ice machine., , Requirement: , a) Store personal and miscellaneous items separately from food., , b) Ensure that scoop handle does not touch ice. store scoop vertically with handle up.
No pest control records were maintained., , (This is repeat violation from previous inspection), , Requirement:, , Maintain adequate pest control records.
One ceiling panel was missing in the kitchen., , (This is repeat violation from previous inspection), , Requirement:, , Provide ceiling panel in place.
Accumulation of loose dust on the ceiling, vents and light fixtures in the kitchen., , Requirement, Clean the above noted areas and equipment.
Pails and boxes were stored directly on floor in walk in cooler and walk in freezer, (This is repeat violation from previous inspection), Requirement:, Store food at least 15 cm off the floor.
1) Scoop handle was stored in ice of ice machine. , 2) Scoop handle was stored in cooked beef located in hot holding unit., , Requirement: , -Do not store scoop handles in food. , -Store scoops vertically with handle up or in a clean container outside the ice/food.,
Boxes of vermicelli noodles were stored directly on floor in back area of the kitchen., , Requirement: , Store food at least 15 cm off the floor.
No pest control records were maintained., Requirement:, Maintain adequate pest control records.
1) Floors of walk-in cooler and walk in freezer were damaged having rough surface trapping dirt., 2) One ceiling panel was missing in the kitchen., , Requirement:, 1)Repair the floors., 2) Provide ceiling panel in place.