Pho Ngon

**- No ready-made sanitizing solution was located onsite or upon request. Facility did not have a permit, yet food handling (raw meat processing) occurred without sanitizer solution in place. Please ensure a sanitizing solution is made and ready for use before any food handling occurs and is changed as often as necessary. Ensure sanitizing solution is at required concentration at all times. Please see our guideline on how to mix an approved sanitizing solution. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf

**- Wet dirty used cleaning cloths were stored in a bucket without required sanitizing solution, for example chlorine solution. Please ensure wet used cleaning cloths are stored in a sanitizing solution when not in use. Chlorine was the chosen sanitizer observed on site. Ensure chlorine is at required concentration of 100ppm at all times. Please see our guideline on sanitizing solution. Guidelines for the Use of Wiping Cloths https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf

**- The cook was observed handling raw meat with bare hands and dishwashing rubber gloves – then rinse her hands with clean water (no soap) at the dishwashing sinks. The cook did not utilize the supplied designated handwashing sink. The cook the proceeded to unrelated tasks involving food handling. Public Health Inspectors, had to repeatedly request the cook to wash her hands with soap and water at the designated hand sink. Please retrain staff on proper handwashing procedures. Hands must be washed before beginning work, after handling raw foods of animal origin; raw meat or poultry or raw fish, shellfish, marine crustacea, or eggs; and after going to the toilet, coughing or sneezing, or smoking., See link to Proper Hand Washing Poster https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-hand-washing-poster-with-running-water.pdf, See link to the personal hygiene poster https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf

**- Improper glove use was observed: when the cook was asked by the Public Health Inspector to wash her hands, she removed the yellow dish washing rubber gloves and set the gloves off to the side. Please train your staff on proper glove use and procedures. See the guideline to proper glove use. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf

**-Raw meat was observed stored above vegetables in the cooler. Raw meat must be stored at the bottom of the shelf in cooler. Please ensure raw meat is not stored above and or beside: vegetables, cooked foods, ready-to-eat foods. Please see our poster on raw meat handling. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-raw-meat-food-safety-poster-vietnamese.pdf

**-The cook /staff was observed going from handling raw meat to touching the dishwasher sinks and faucets then going over to the cooking meat broth on the stove to stir the broth with nearby utensils without conducting proper handwashing, thereby contaminating multiple surfaces with contaminated hands from the raw meat. Please create a system for a designated raw meat preparation area as well as procedure to prevent cross contamination of surfaces from the raw meat. See the raw meat food safety and personal hygiene poster. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-raw-meat-food-safety-poster-vietnamese.pdf, Personal hygiene poster https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf

**- Mouse droppings were observed in the inside of the front counter shelving. Please clean and disinfect all areas of mouse contamination. To clean up areas contaminated by mice and help prevent hantavirus, wear gloves and a mask, ventilate the area, and thoroughly soak droppings and debris with a disinfectant or a 1:9 bleach and water solution. Let the solution soak for at least five minutes before wiping up with paper towels, and then double-bag and seal all waste before disposal. Do not sweep or vacuum dry droppings, as this can aerosolize the virus.

**-Upon arrival for the approval inspection, Public Health Inspectors observed: the cook/staff conducting raw meat processing (beef) in a large quantity over top of dishes in the sink, a 15-20 gallon pot of meat broth cooking on the stove, cut processed vegetables, and a bowl of cleaned shrimp in a cold holding unit. The food that was processed was in a quantity that would suggest preparing food for customers and not for the owner and one staff member present. Public Health Inspector, communicated through both email and on the phone with the owner, that no open food handling/processing may occur until such time, the owner receives written approval to do so from a Public Health Inspector. The food facility known as Pho Ngon located at 9132 23 Avenue NW Edmonton, Alberta currently does not have approval for food handling.

**-Grey water was leaking under mechanical dishwasher. Please repair the water/sewage leak. Please ensure plumbing is in good repair.

**-Manufacturer's temporary disposable plastic wrap was still on equipment. Please remove the plastic wrap from all food equipment and sinks. Please ensure that surfaces in a kitchen, for food storage, and for food processing are smooth, cleanable, non-absorbent, durable and in good condition.

**- Sanitation was poor, there was build up of grease, grime, and dirt on the following areas/items walls, ceiling and ceiling grate, backroom floors, child highchair, inside the front counter shelving. Please thoroughly clean mentioned areas/items and maintain in a clean and sanitary manner.