132 - 40 Country Hills Landing NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
28 novembre 2025
Non conformeThere were no pest control records available for review. , , **Ensure adequate records for all pest monitoring activities are maintained and available for review at all times.
Pho Van Vietnamese Noodle House se trouve dans le quartier COUNTRY HILLS. COUNTRY HILLS, Calgary compte 36 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 24 juillet 2026, 31 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 22 février 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
1 infraction
There were no pest control records available for review. , , **Ensure adequate records for all pest monitoring activities are maintained and available for review at all times.
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.
Country Pizza & Broaster Chicken
COUNTRY HILLS
5 infractions
The chlorine sanitizers in the kitchen measured at 1000ppm during the inspection., , **Ensure chlorine sanitizers are maintained at 100-200ppm.
An unlabeled spray bottle was observed in the kitchen area. The operator indicated it contained water and vinegar for cleaning., , **Ensure all spray bottles and containers holding chemicals are adequately labeled to identify their contents at all times., , -The bottle was labeled during the inspection.
The hand sink was obstructed by utensils during the inspection. , , **Ensure all hand sinks are clear and accessible for use for hand washing purposes only at all times.
Several boxes holding utensils such as take out bowls, sandwich bags and napkins were being store in the washroom., , **Ensure all utensils /articles required for food preparation and food service are stored in a manner that protects them from contamination and within suitable locations.
Several cardboard boxes were stacked in front of the back exit door. The operator indicated they are to be disposed., , **Please have the boxes discarded and ensure waste is properly discarded at all times.
3 infractions
Rice noodles were stored at room temperature at the prep table. The rice noodles measured 8.4 degrees Celsius., , The rice noodles must be stored under refrigeration at 4C or below. Place the rice noodles into the cooler or prepare an ice bath.
The kitchen hand sink was obstructed with cooking equipment and the hot water was turned off., , Ensure that hand sink is always easily accessible with hot and cold running water.
There was a container of basil stored adjacent to the handsink. There was no barrier between the handsink and the container., , Do not store food next to the handsink. If food is to be stored here, install a handsink with a minimum 12-inch height.
4 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
Food items in the walk-in cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 71.8°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.