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Pho 26

A - 4019 17 Avenue SE Calgary AB T2A 0S8 · Food - General

Official record from Alberta →

Inspection summary

Pho 26 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on March 19, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on March 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 6 separate inspections, most recently on March 19, 2026. 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?

  • 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 5 times across 3 separate inspections, most recently on March 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 March 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. The ventilation canopy appeared dirty.**March 5, 2026: the filters above the deep fryer was dirtied. **March 19, 2026: further cleaning of the filters is required. COMPLETE THE FOLLOWING:1. Clean the ventilation canopy and more often.
  2. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Observed food under the blade guard of the meat slicer. The meat slicer was cleaned during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. A dirtied white cloth was being used to cover a bucket of dried rice noodles. The cloth was replaced with a plastic lid.2. A container was stored directly on meat in the prep cooler. Container removed during the inspection. 3. Frozen blocks of tendon without covers were stored directly on containers of food in the walk-in cooler. The tendons were transferred to buckets to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Incense stored beside the cooking area, and there was a large open pot of pho broth below. 2. A bag of onions was stored next to the grease trap beside the wok. COMPLETE THE FOLLOWING:1. Store the incense in another area that is separate from food.2. Do not store any food and/or food related items next to the grease trap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. White rice stored at room temperature and measured 14*C. The rice was discarded during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The paint on the ceiling in the walk-in cooler was chipping off in several areas and open food was stored below.COMPLETE THE FOLLOWING:1. Re-finish the ceiling, so it is smooth and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. The ventilation canopy appeared dirty.**March 5, 2026: the filters above the deep fryer was dirtied. COMPLETE THE FOLLOWING:1. Clean the ventilation canopy and more often.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. A few shelves by the front 2-compartment sink were made of raw wood.COMPLETE THE FOLLOWING:1. Seal and/or paint the raw wood shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed plastic container lids that were broken and chipped in the walk-in cooler. 2. Observed mould inside the ice machine.COMPLETE THE FOLLOWING:1. Discard the damaged lids.2. Empty, then clean and sanitize the ice machine. It must be cleaned more often.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food items were stored in mechanical room.-Ensure to store food in where floor, wall and ceiling are smooth, easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy appeared dirty.Clean the ventilation canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few shelves in freezer and outside by two compartment sink were made up of raw wood.- Seal and/or paint the raw wood shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist**1. Freezer floor appeared dirty.Remove the plastic liner from the floor and thoroughly clean the floor.2. The freezer was disorganized and food products were stored on the floor in the freezer.Organize the freezer, all the products must be store on the shelves/six inches above the ground.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ventilation canopy appeared dirty.Clean the ventilation canopy.2. Freezer walls and ceiling rustyRepair the walls and ceiling so that they smooth, impervious to moisture and easily cleanable.3. Silicon caulking for the two compartment sink and wall joint appeared moldy.Remove the silicon caulking, clean and sanitize the area and reseal it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Freezer floor appeared dirty.Remove the plastic liner from the floor and thoroughly clean the floor.2. The freezer was disorganized and food products were stored on the floor in the freezer.Organize the freezer, all the products must be store on the shelves/six inches above the ground.
  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher dispensed 0ppm chlorine during inspection.Ensure to use three compartment sink method for dishwashing untill dishwasher is repaired.The operator must check the dishwasher everyday to confirm the concentration of sanitizing solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ventilation canopy appeared dirty.Clean the ventilation canopy.2. Freezer walls and ceiling rustyRepair the walls and ceiling so that they smooth, impervious to moisture and easily cleanable.3. Silicon caulking for the two compartment sink and wall joint appeared moldy.Remove the silicon caulking, clean and sanitize the area and reseal it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Freezer floor appeared dirty.Remove the plastic liner from the floor and thoroughly clean the floor.2. The freezer was disorganized and food products were stored on the floor in the freezer.Organize the freezer, all the products must be store on the shelves/six inches above the ground.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation was still outstanding**Food products in stored on the ground in the dry storage, walk-in cooler, and freezers.- Please ensure all food products are stored at least 6 inches off the ground in a safe and sanitary manner.2. Bulk ingredients bin was stored near/beneath plumbing pipe in dry storage room.- Please move the bin clear from the plumbing pipe to prevent any unintended contamination.3. Loose food ingredients (beansprouts) are stored in cardboard boxes. Staff stated it comes this way shipped.- Please transfer to a clean food safe container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher did not dispense sanitizing solution during inspection.The operator replaced the sanitizing bucket and 100ppm chlorine was detected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation was still outstanding**Hole in the wall above the dish washing station.- Please fix the wall and ensure surface is smooth, non-absorbent, and easily cleanable.

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