16 - 920 28 Street NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Phong Tran Hoang Foods se trouve dans le quartier FRANKLIN. FRANKLIN, Calgary compte 181 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 27 juillet 2026, 133 (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.
LuLu Produce - CGY-1804
FRANKLIN
Ce restaurant a été inspecté 5 fois depuis le 14 novembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
7 infractions
**OUTSTANDING**, 1. The grinder, band saw and meat slicer in the meat processing room were used but does not have clean in place method plan. , , COMPLETE THE FOLLOWING:, 1. Develop a written step by step clean in place procedure for all equipment and containers that cannot be washed and sanitized in the dishwashing sink basins. The procedure must include cleaning frequencies and chemicals used to clean and sanitize equipment. Implement the clean-in-place procedure within the food establishment.
**CORRECTED**, 1. Observed boxes of meat thawing at room temperature near the front entrance. Boxes moved to the walk-in cooler to thaw. , , COMPLETE THE FOLLOWING:, 1. Do not thaw meat at room temperature. It must be thawed at room temperature to prevent bacteria from growing.
1. No QUAT test strips available., , COMPLETE THE FOLLOWING:, 1. Please purchase new test strips.
1. There was a significant gap under the back door. Pest control record reviewed and pest activity noted in trap., , COMPLETE THE FOLLOWING:, 1. Install a weatherstrip to close the gap to prevent the entry of pests into the facility.
1. The washroom door did not have a self-closing mechanism., , COMPLETE THE FOLLOWING:, 1. Install a self-closing mechanism to ensure the washroom door is kept closed at all times.
1. The cutting boards in the meat cutting room were discoloured and had knife markings., , COMPLETE THE FOLLOWING:, 1. Resurface or replace the cutting boards.
1. Debris noted on the ceiling in the meat cutting area., , COMPLETE THE FOLLOWING:, 1. Clean area noted above daily.
6 infractions
- The grinder, band saw and meat slicer in the meat processing room were used but does not have clean in place method plan. , - Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the dishwashing sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
The hand washing sink did not have soap., - Keep hand washing sink fully supllied with soap and paper towel for effective hand washing.
Food in the walk-in coolers were stored in containers on the floor. , - Store food in clean containers at least 6 inches off the floor.
1 infraction
Unneeded equipment was observed in the entry hallway and the back storage area (near back loading doors). The operator had removed some of the equipment. As discussed, continue moving the unused items out of the food handling areas.,
3 infractions
In the meat processing area, raw meats were stored directly on counters that also had boxes and containers of meat . Do not store raw meat on counters or surfaces that also are used to store other items like meat boxes. Store all raw meat on clean trays or other surfaces as discussed, and sanitize any food handling surface that comes in contact with non-food items., , Boxes of meat were observed on the floor in the meat processing room. Do not store any containers or boxes of meat directly on the floor in the meat processing room as discussed.,
The handwash sink in the main meat processing room was filled with utensils and other equipment, and was missing paper towels., The handwash sink in the washroom was missing paper towels., , Ensure that the main room handwash sink is kept free and unobstructed at all times, and only in use for washing hands (not equipment). Properly supply all handwash areas with soap, paper towel and a wastebin.,
1. The meat cutting table's legs were rusty., - Repair or replace the meat cutting table legs so that the whole table is smooth and easily cleanable. , 2. Dishwashing sink and hand washing sinks were not sealed with the wall/missing silicon caulking., - Apply caulking on the joint between wall and sinks., 3. A few floor tiles were missing in front of washroom and floor was uneven., - Install floor tile in front of washroom so that the floor is smooth and impervious to moisture and easily cleanable.
**The violation still exists**, Unneeded equipment was observed in the entry hallway and the back storage area (near back loading doors). The operator had removed some of the equipment. As discussed, continue moving the unused items out of the food handling areas.
1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. , - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas., 2. The facility did not have cleaning schedule., - Prepare a cleaning schedule, blank template is sent via email.
Meat debris and stains were noted along the walls and floors of the main meat processing room. Additionally, meat debris was observed on food prep. counters and along the meat processing equipment (slicer, grinder). The operator indicated that the area is given a cleaning through a water hose, followed by a sanitizer spray for a daily end-of-day cleaning. Frozen / solidified meat debris was also observed on the floor of the smaller walk-in cooler., , Thoroughly clean the discussed areas, including a routinely scheduled deeper clean to remove, meat debris and stains from the walls and equipment. Replace old or damaged equipment that hinders proper cleaning., , Unneeded equipment was observed in the entry hallway and the back storage area (near back loading doors). As discussed, remove all unused equipment from the facility's food handling areas.,