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Pho 501 Vietnamese Restaurant

501 Mcknight Boulevard NE Calgary AB T2E 8P1 · Food - General

Official record from Alberta →

Inspection summary

Pho 501 Vietnamese Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on July 13, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 July 13, 2026. 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 2 times across 2 separate inspections, most recently on August 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 5 separate inspections, most recently on July 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on June 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on June 3, 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

    2 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?
      • 1.There was a gap on the bottom of the back exit door. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap by installing a door sweep or repairing the weatherstripping. 2. A pest control monitoring program is not in place. Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The shelves in the walk-in freezer were soiled with food debris. 2. The shelves in the walk-in cooler were soiled with food debris. Food storage areas must be maintained in a clean and sanitary manner. Thoroughly clean the shelves in the walk-in cooler and walk-in freezer.3. There was significant build up of food debris and grease underneath the fryers. All areas must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated area.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were various food items stored directly on the floor of the walk-in freezer and walk-in cooler. Food must be stored at least 6 inches above the floor to protect it from contamination. Place food on the shelves or on the pallets.
    • 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?
      • 1.There was a gap on the bottom of the back exit door. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap by installing a door sweep or repairing the weatherstripping. 2. A pest control monitoring program is not in place. Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The shelves in the walk-in freezer were soiled with food debris. 2. The shelves in the walk-in cooler were soiled with food debris. Food storage areas must be maintained in a clean and sanitary manner. Thoroughly clean the shelves in the walk-in cooler and walk-in freezer.3. There was significant build up of food debris and grease underneath the fryers. All areas must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated area.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of grease in the filters of the ventilation canopy. Food equipment must be maintained in a clean and sanitary manner and regularly cleaned to remove contamination. Thoroughly clean the filters for the ventilation canopy.
  5. 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?
      • The wall below the dish pit was observed to be in disrepair and covered with cardboard.**Please have the walls repaired to ensure they are smooth, impervious to moisture and cleanable.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the bucket in the kitchen area measure at 10ppm.**Please ensure sanitizer solutions are maintained at adequate concentrations at all times.-The operator mixed bleach to 100ppm of chlorine during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor of the walk-in freezer.**Please ensure food items are stored at least 6 inches off the floor.
    • 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 wall below the dish pit was observed to be in disrepair and covered with cardboard.**Please have the walls repaired to ensure they are smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of food debris and dirt was observed on the interior and exterior of the prep coolers in the kitchen and front service areas.**Please have the coolers cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant dust accumulation on the ceiling tiles above the cook line.Thoroughly clean this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease/food debris/dirt was observed on the floors below the cookline, prep coolers and prep counters.**Please have the floors cleaned and increase the overall cleaning frequency for these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors and shelves of the walk-in freezer were cluttered with food items.**Please organize and declutter the walk-in freezer to allow for proper sanitation activities.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease and soot was observed on the filters of the ventilation canopy.**Please have the filters cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spill stains and buildup of dirt was observed on the walls of the kitchen in several areas.**Please have the walls throughout the kitchen area cleaned.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A surface sanitizer was not prepared at the time of the inspection. Ensure that a surface sanitizer is always readily available when food is being prepared. Staff prepared a 100ppm chlorine sanitizing solution.2. Staff was using unclean cloths to wipe the prep counters.Wiping cloths must be stored in sanitizer when in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used to scoop bulk food items.Obtain proper scoops with handles to prevent contamination of the bulk supply.Staff removed the bowls from the bulk food storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the prep cooler doors must be thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant dust accumulation on the ceiling tiles above the cook line.Thoroughly clean this area.
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