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Pho 198

110 - 817 19 Street NE Calgary AB T2E 4X5 · Food - General

Official record from Alberta →

Inspection summary

Pho 198 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 27, 2025. The most recent inspection, on August 25, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 3 times on July 6, 2026. 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 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 27, 2025. 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?

  • 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 3 times across 2 separate inspections, most recently on July 6, 2026. 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 3 times on May 27, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed several wet cleaning cloths on the prep tables in the cooking area and no bucket of chlorine sanitizer was available. Staff made a bucket of 100ppm bleach sanitizer during the inspection and placed the bucket in the cooking area.COMPLETE THE FOLLOWING:1. Do not leave wet cloths on the counter. Keep cloths stored in a bucket of sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Eggs stored on top second shelf in the walk-in cooler. COMPLETE THE FOLLOWING:1. Store the eggs on a tray to protect food below from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Spring rolls that were left out at room temperature had an internal temperature of 25.4*C - 32*C. Ambient temperature was 27*C. Spring rolls discarded during the inspection.COMPLETE THE FOLLOWING:1. Spring rolls must be kept cold under 4*C or less, OR, hot above 60*C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher measured 25ppm chlorine and water temperature was 45*C.COMPLETE THE FOLLOWING:1. Repair the dishwasher so the chlorine measures between 50ppm - 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Operator was unable to locate the chlorine test strips during the inspection.COMPLETE THE FOLLOWING:1. Please locate or purchase new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. The hot water was turned off at the valve at the kitchen handwash sink due to a small leak. The Operator turned the hot water back on.2. Paper towel was not stored in a holder in the front area. Staff put paper towel in a basket during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was leftover food on the backside of the meat slicer. COMPLETE THE FOLLOWING:1. Thoroughly clean and sanitize the meat slicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. Plastic customer utensils were stored eating side up. Utensils turned during the inspection to protect the eating side from contamination.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 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?
      • A gap was observed at the bottom of the back door. **Please replace the weather stripping to prevent potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall under the ventilation canopy was in disrepair. **Please repair. **Ensure all surfaces in the facility are smooth, durable, and easily cleanable
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large white plastic food container is broken in the back kitchen. **Replace or remove the damaged container as broken plastic pieces can fall into food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape observed on the edges of the grease trap in back kitchen. **Please remove the tape and clean the surface if dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Underneath and behind the cooking equipment. - Mop sink was visibly dirty.

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