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Basil Ultimate Pho & Fine Vietnamese Cuisine

10 - 2770 32 Avenue NE Calgary AB T1Y 5S5 · Food - General

Official record from Alberta →

Inspection summary

Basil Ultimate Pho & Fine Vietnamese Cuisine has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on July 22, 2025, recorded 4 infractions.

5 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 17, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 3 separate inspections, most recently on July 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on July 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Outstanding**Food containers were stored on the floor in the walk-in-cooler.**Ensure all food items in the facility are stored at a minimum of 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Outstanding**Paper towel is not placed in the dispenser/holder in the bar area. **Ensure paper towels are placed in the dispenser/holder at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Cardboard observed in the gap of the ventilation canopy in the back kitchen. - Operator was using the cardboard to catch grease/oil dripping from the baffle filters. **Remove the cardboard immediately as it is not easily cleanable.**Please clean the baffle filters to prevent cross contamination of food and food contact surfaces below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**A significant amount of food debris and grease is observed underneath and in-between the cooking equipment along the cook line.**Please clean.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution measured greater than 1000 ppm. - Operator remade the sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor in the walk-in-cooler.**Ensure all food items in the facility are stored at a minimum of 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad rolls measured 22.4*C at the time of inspection. - Operator discarded the rolls. **Ensure high risk food items stored in cooler are maintained at or below 4*C at all times to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not present at the hand sink neat cash area in the bar area. - Operator placed paper towels during inspection. **Ensure paper towels are present at hand sink at all times for proper hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is not placed in the dispenser/holder in the bar area. **Ensure paper towels are placed in the dispenser/holder at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard observed in the gap of the ventilation canopy in the back kitchen. **Please remove as it is not easy to clean. **Ensure all the surfaces in the facility are durable, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A significant amount of food debris and grease is observed underneath and in-between the cooking equipment along the cook line.**Please clean.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • For the second time photographic evidence shows the little white dog wondering around in the kitchen.Live animals are not allowed in the kitchen
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Small white dog was spotted in the kitchen.Unpermitted live animals are not allowed inside food premises, especially in the food preparation area.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Headgear must be worn while handling food
  10. Monitoring Inspection

    0 infractions

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