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Pho 36 Vietnamese Restaurant

7 - 135 Whitefield Drive NE Calgary AB T1Y 5X1 · Food - General

Official record from Alberta →

Inspection summary

Pho 36 Vietnamese Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on August 24, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 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 4 times across 2 separate inspections, most recently on August 20, 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 August 20, 2026. 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 4 times across 2 separate inspections, most recently on August 20, 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 2 times across 2 separate inspections, most recently on August 20, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on the doors of prep coolers opposite the cookline with no sanitizer residue detected in them/in sanitizing solution. Removed and placed in sanitizer bucket during inspection.- Ensure to use only clean cloths and place in buckets of sanitizer solution at the correct concentration between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple food containers in walk-in cooler were stored uncovered.- Keep the food items covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cobs of corn in an opened metal can was stored in the refrigerator in the kitchen. Operator voluntarily transferred food item to food grade containers.- Make sure once canned food item is opened, food should then be transferred to a food-grade container as per manufacturer's instructions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Approximately twelve partially cooked spring rolls were observed stored at room temperature. Internal temperature was measured at 29.8 degrees Celsius. Operator discarded the food items during inspection.- Ensure all foods are cooked to proper temperatures and are held at or above 60C or refrigerated at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 0 ppm after multiple cycles.- Repair the dishwasher.- Operator advised to wash/rinse dishes in the dishwasher and sanitize dishes using the 2-comp sinks available in the area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser at the kitchen sink was in disrepair and unable to dispense soap at the time of inspection. Operator placed pump soap dispenser at the sink.- Ensure to repair or replace the soap dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Buildup of debris and spills were noted on the doors and handles of glass cabinet, walk-in coolers, and line coolers.- Thoroughly clean and sanitize all food equipment.2. Plastic container was cracked and a metal strainer showed signs of deterioration, with material components breaking off.- Remove damaged and deteriorated utensils from use. Maintain all food contact equipment in good repair.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat and onions slicer was observed with accumulated food debris at the time of inspection.- Ensure to disassemble, clean and sanitize all parts regularly and thoroughly to prevent potential cross-contamination. Develop and implement a written clean-in-place procedure for the slicer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of one bucket of chlorine sanitizing solution in the back food preparation area exceeded 1000ppm.Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe.2. Used cleaning cloths were observed on the doors of prep coolers opposite the cookline with no sanitizer residue detected in them/in sanitizing solution. - Ensure to use only clean cloths and place in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside food containers/bins in the dry storage room.-Ensure to store scoops in such a manner that the handles do not come in contact with food.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • All food handlers must wear at least an apron and hair confinement while in the kitchen
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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