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Ivy Pho

4726 50 Avenue Calmar AB T0C 0V0 · Food - General

Official record from Alberta →

Inspection summary

Ivy Pho has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on January 21, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 January 30, 2024. 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 5 separate inspections, most recently on January 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 20, 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.

12 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 dispenser provided with hand wash sink is empty. Operator provided paper towels to it at the time of inspection. Operator is advised to monitor paper towel supply and ensure it is always provided.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grill was caked in grease.Tong stored in between the grill and other piece of equipment - unsanitary condition.canopy requires cleaning and is overdue for professional cleaning.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling vents. Operator is advised to clean them and maintain clean.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Onsite employees are not aware of safe food handling practices.June 10, 2024: It is recommended that additional staff always available at the facility and in care and control obtains a food safety training certificate.
  8. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Onsite employees are not aware of safe food handling practices.June 10, 2024: It is recommended that additional staff always available at the facility and in care and control obtains a food safety training certificate.
  9. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Onsite employees are not aware of safe food handling practices.
  10. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food buckets are stores in kitchen without covers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Nine buckets of beef broth, peanut sate broth etc. are observed stored at room temperature and uncovered.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Onsite employees are not aware of safe food handling practices.
  11. Initial Inspection

    0 infractions

  12. Initial Inspection

    0 infractions

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