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Pho 72

C - 4708 16 Avenue NW Calgary AB T3B 0N1 · Food - General

Official record from Alberta →

Inspection summary

Pho 72 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 21, 2025. The most recent inspection, on May 15, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 across 2 separate inspections, most recently on May 15, 2026. 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 August 21, 2025. 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 3 times across 2 separate inspections, most recently on May 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 August 21, 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above ready-to-eat food items in the walk-in cooler for thawing, creating a risk of cross-contamination. High-risk foods such as raw meat should always be stored on the lowest shelf.**The raw meat was immediately removed and placed in the bottom shelf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic cups were found being used as scoops. Ensure the scoops with handles are used and not touching the product to prevent contamination.**Cup scoops were removed from the food containers during the inspection2. Ice scoop was observed placed in the ice machine with the handle touching the ice. Always place the ice scoop in its holder or outside in a clean container.**Ice scoop was removed from the ice machine and washed and placed in a clean contain during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing for 3-compartment sink was being followed in the facility. Ensure that the proper method for 3-compartment dishwashing is followed. Dishes must be washed in the first compartment, rinsed with clean water in the second compartment and then sanitized in the third sink by immersion in a sanitizing solution for at least 2 minutes. Then air dry.If bleach is used for sanitizing, then the bleach should be maintained at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available during the inspection. Ensure test strips are available to test sanitizer concentration
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink was installed directly next to the three-compartment sink without a barrier to prevent cross-contamination.Build a barrier wall between the mop sink and the three-compartment sink to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were missing from the prep and the standing display coolers.Please install thermometers in the coolers for monitoring temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) One out of three drain plugs was unavailable. All three drain plugs are required to properly wash and sanitize dishes using the three-compartment sink method.Please obtain one more drain plug to ensure that the three-compartment dishwashing method can be properly followed.2) No drying rack was available. Drying racks are essential for proper manual dishwashing procedures.Please obtain a drying rack.
    • 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) A puddle was observed beneath the drainpipe located under the handwash sink counter.Please identify the source of the leak and repair.2) Floors with exposed, unpainted concrete were observed throughout the facility.Please finish the flooring to ensure the surfaces of the concrete are smooth, cleanable, and impervious to contaminants.3) The baseboard was missing on the wall behind the dish pit.Please install a baseboard.4) A hole in the wall was observed beneath the handwash sink located at the front of the facility.Please repair the hole to prevent the entry of unwanted pests and to eliminate hiding spots for pests.5) The mop sink platform was unfinished, exposing the wood under the tile. Wood is not an easily cleanable, smooth, impervious surface.As discussed during the inspection, please install tiles around the platform to ensure that surface is smooth and easily cleanable.

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