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Pho 88

3711 17 Avenue SE Calgary AB T2A 0S1 · Food - General

Official record from Alberta →

Inspection summary

Pho 88 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 29, 2024. The most recent inspection, on March 18, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 7 times across 4 separate inspections, most recently on March 18, 2026. 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 5 times across 3 separate inspections, most recently on March 21, 2025. 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 2 separate inspections, most recently on March 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were wet yellow cleaning cloths on the counters in the cooking area, and no bucket of sanitizer to store the cloths in.COMPLETE THE FOLLOWING:1. Keep cloths stored in a bucket of 100ppm sanitizer whenever food preparation is occurring.
    • 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 chlorine test strips expired November 2020 and August 2020. COMPLETE THE FOLLOWING:1. Please purchase new test strips.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were wet yellow cleaning cloths on the counters in the cooking area, and no bucket of sanitizer to store the cloths in.COMPLETE THE FOLLOWING:1. Keep cloths stored in a bucket of 100ppm sanitizer whenever food preparation is occurring.
    • 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 chlorine test strips expired November 2020 and August 2020. COMPLETE THE FOLLOWING:1. Please 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?
      • 1. There was no paper towel inside the washrooms. The paper towel dispenser was located outside the washroom.COMPLETE THE FOLLOWING:1. Store paper towel in a dispenser inside the washroom or install a hand dryer. Patrons and staff need to have a hand drying option inside the washroom.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were wet yellow cleaning cloths on the counters in the cooking area, and no bucket of sanitizer to store the cloths in.COMPLETE THE FOLLOWING:1. Keep cloths stored in a bucket of 100ppm sanitizer whenever food preparation is occurring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Observed food under the meat slicer blade. Equipment cleaned and sanitized during the inspection.
    • 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 chlorine test strips expired November 2020 and August 2020. COMPLETE THE FOLLOWING:1. Please 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?
      • 1. There was no paper towel inside the washrooms. The paper towel dispenser was located outside the washroom.COMPLETE THE FOLLOWING:1. Store paper towel in a dispenser inside the washroom or install a hand dryer. Patrons and staff need to have a hand drying option inside the washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of grease on the hood vent filters above the grill.COMPLETE THE FOLLOWING:1. Please clean the hood vent filters more often.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The operator uses non-food grade hose to fill pots at the cooking line.- Replace the hose with food grade hoes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**The following areas need deep cleaning.1. Walls and floors around the grill.2. Area around mixer and behind the prep table.Ensure to clean the above-mentioned area.3. Floor mat in walkin cooler appeared dirty.- Clean and sanitize floor mat.
  5. 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?
      • An electric outlet cover plate cover was missing in the kitchen.Ensure to cover the electric outlet with cover plate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**The following areas need deep cleaning.1. Walls and floors around the grill.2. Area around mixer and behind the prep table.Ensure to clean the above-mentioned area.
  6. 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 commercial chemical dishwasher dispensed 30-40ppm chlorine during inspection.The operator called the technician during the inspection.-All the dishes must be washed in dishwasher and sanitized in one of the sinks of the two compartment sink available by the dishwasher. The solution in the sink should have 100ppm chlorine or 200ppm quats. If the dishwasher is not repaired till the end of Apr 30, 2024, then single use disposable dishes should be used to serve the food to the customer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An electric outlet cover plate cover was missing in the kitchen.Ensure to cover the electric outlet with cover plate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**The following areas need deep cleaning.1. Walls and floors around the grill.2. Area around mixer and behind the prep table.Ensure to clean the above-mentioned area.

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