3 - 1403 Centre Street NW · CRESCENT HEIGHTS
15 mai 2026
Non conforme*Not reviewed during this inspection - May 15, 2026*, , A pest control monitoring program is not in place. , , Implement a pest monitoring program. This can either be done by hiring a professional company to conduct , monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and , completing a monthly pest checklist (provided via email along with this report).
***Outsanding violation - noted on May 15, 2026***, , There was significant clutter accumulated in the dry storage area and towards the back door near the walk-in freezer. Many empty cardboard boxes and stacks of buckets were stored. , , The facility must be organized in a manner that facilitates cleaning and monitoring for pest. , , Reorganize the storage area and remove any items that are not in use.
Pho Nga se trouve dans le quartier CRESCENT HEIGHTS. CRESCENT HEIGHTS, Calgary compte 129 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 92 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 12 décembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
*Not reviewed during this inspection - May 15, 2026*, , A pest control monitoring program is not in place. , , Implement a pest monitoring program. This can either be done by hiring a professional company to conduct , monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and , completing a monthly pest checklist (provided via email along with this report).
***Outsanding violation - noted on May 15, 2026***, , There was significant clutter accumulated in the dry storage area and towards the back door near the walk-in freezer. Many empty cardboard boxes and stacks of buckets were stored. , , The facility must be organized in a manner that facilitates cleaning and monitoring for pest. , , Reorganize the storage area and remove any items that are not in use.
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.
CRESCENT HEIGHTS
A pest control monitoring program is not in place. , , Implement a pest monitoring program. This can either be done by hiring a professional company to conduct , monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and , completing a monthly pest checklist (provided via email along with this report).
There was significant clutter accumulated in the dry storage area and towards the back door near the walk-in freezer. Many empty cardboard boxes and stacks of buckets were stored. , , The facility must be organized in a manner that facilitates cleaning and monitoring for pest. , , Reorganize the storage area and remove any items that are not in use.
Observed the operator washing their hands with only water. No soap was used, and the hands were not dried with paper towels., , Sufficient hand hygiene involves the following:, 1. Wet hands , 2. Apply enough soap to lather all parts of the hand , 3. Scrub the hands, make sure to scrub underneath the fingernails, 4. Rinse with water, 5. Dry hands with paper towels
No traces of chlorine detected in the low-temperature dishwasher., , The low-temperature dishwasher must dispense at least 100ppm of chlorine to sanitize food equipment and utensils. , , In the meantime, perform manual dishwashing in the two-compartment sink: , 1. First compartment: wash/rinse , 2. Second compartment: sanitize in 100ppm of chlorine for 2 minutes , , Replace reusable customer utensils and dishes with single-use/take out containers. , , Repair the dishwasher and confirm the concentration with chlorine test strips.
The hand sink near the two-compartment sink was blocked with a stack of buckets. , , The hand sink must be accessible at all time to perform hand hygiene. , , Refrain from blocking the hand sink and/or placing articles inside the basin., , The operator removed the stack of buckets at the time of the inspection.
No soap at the front hand sink. , , The hand sink must be equipped at all times with hand soap, paper towels, and hot/cold running water. , , Ensure properly supplied at all times. , , The operator placed a soap refill near the dispenser; however, it was not installed inside.
A pest control monitoring program is not in place. , , Implement a pest monitoring program. This can either be done by hiring a professional company to conduct , monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and , completing a monthly pest checklist (provided via email along with this report).
The kitchen backdoor was open without a screen., , Install a screen door or keep the backdoor closed to prevent the entry of pests. , , The operator closed the door at the time of the inspection.
1. There is a red carboard lining taped to the wall near the back exit door., , The walls in facility must be constructed of materials that are smooth, durable, and easy to clean. , , Remove the cardboard and tape. , , 2. Several floor tiles near the grill area were cracked. , , Floors must be maintained in a good repair to facilitate cleaning and prevent pest harborage. , , Repair the floor tiles and ensure the surface is smooth, durable and easy to clean.
1. There were debris, grime, and grease accumulated in the following areas:, - The stainless-steel shelves near the grill, - The ceiling , - On top of the ventilation canopy , - Underneath the grill and fryer , , The facility must be maintained in a clean and sanitary manner for safe handling of food and to prevent the attraction of pests. , , Thoroughly clean the indicated areas. , , 2. There was significant clutter accumulated in the dry storage area and towards the back door near the walk-in freezer. Many empty cardboard boxes and stacks of buckets were stored. , , The facility must be organized in a manner that facilitates cleaning and monitoring for pest. , , Reorganize the storage area and remove any items that are not in use.
Food contact surface sanitizer was made with bleach, water and soap., , Only use plain bleach and water to mix for food contact surface sanitizer solution around 100ppm.
Kitchen hand sink was obstructed with a bucket in the sink., , Ensure hand sinks are only used for handwashing.