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Pho 99

7 Crowfoot Rise NW Calgary AB T3G 4P5 · Food - General

Official record from Alberta →

Inspection summary

Pho 99 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 15, 2024. The most recent inspection, on January 14, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 7 times across 7 separate inspections, most recently on January 14, 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 3 times across 3 separate inspections, most recently on January 14, 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 3 times across 3 separate inspections, most recently on January 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 14, 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?

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. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes for the food contact surfaces were left on cutting boards and the line countertop. Store the wiping clothes in use in sanitizer solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice vermicelli was stored in the container on ice. The temperature was mostly around 17C. The vermicelli was discarded.Only use ice method for limited quantity over rush hour. The ice level must be higher than the food level.A fish was thawed at room temperature in the hand sink.The fish was moved back to cooler. Thaw in cooler or under cold running water.
    • 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?
      • Large gaps on the bottom and between the flaps of the screen cover. Provide a proper screen that will cover the entire back door framer or keep the back door close.
    • 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) Grease deposit and other resides were noted on the ventilation canopy filters.Clean the ventilation canopy filters.2) There were broken tiles at wall next to the dry storage area.Fix the broken baseboard tiles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were many boxes and broken equipment stored by the kitchen back door and the serving area.Remove any unneeded items and organize to declutter.
  2. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were placed on the prep table and cutting boards. Cleaning cloths were washed and stored in a chlorine sanitizer solution at 100 ppm. Additional sanitizing solution was prepared for each preparation station at 100 ppm.Store cleaning cloths in chlorine sanitizer in between uses. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The food handler was a dirty apron.The apron was promptly changed.Ensure food handlers exhibit good hygiene.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was three opened can of leftover coconut cream stored in the preparation prep coolers.The leftover canned coconut creams were promptly discarded.Transfer foods from opened cans into food grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food such as soup, vegetables were left uncovered in the prep cooler.2) Bowls and iron tins without handles were used as scoops in the dry storage are flour, sugar and paprika3) Food such as soup, vegetables were left directly on the floor in the walk-in cooler.4) Rice scoop was stored in stagnant water at 23.1 degrees Celsius. 5) Used utensils were stored on the stove grill handle.Ensure food items are covered at all times to prevent contamination.Obtain scoops with handles.Store food 6 inches off the floor.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottles were not labeled.Sanitizer spray bottles were adequately labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food such as rice noodles in the hot holding unit measured 9 degrees Celsius and another at 30 degrees Celsius, diced garlic and water was stored at room temperature, grilled meat at 34.3 degrees Celsius.Food items were discarded
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser tunnel in the men washroom was broken making it difficult to dispense the soap.Replace the soap dispenser
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the staff washroom was empty.Additional paper towel was available and promptly restocked.Ensure handwashing sinks are equipped with handwashing supplies at all times.
    • 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?
      • Large gaps on the bottom and between the flaps of the screen cover. Provide a proper screen that will cover the entire back door framer or keep the back door close.
    • 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 edge of the kitchen shelves at the 2-compartment sink was protected with cello tape wraps to prevent head injuries.The cello tape was removed.Ensure material used for protection is easily cleanable, non-absorbent and smooth2. The staff washroom door was opened directly to the kitchen.Install a self-closing hinge.
    • 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) Grease deposit and other resides were noted on the ventilation canopy filters.Clean the ventilation canopy filters.2) There were broken tiles at wall next to the dry storage area.Fix the broken baseboard tiles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The serving spoon was kept in water at 23 degrees Celsius.2. Used tongs were kept at room temperature for more than 4 hrs.The spoon was washed and sanitized and placed in iced water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting board. Resurface or replace the cutting board as needed.2) The ice machine and scoop storage were not maintained in clean and sanitary condition.Obtain scoop that have a handle.3) The knife holder was dirty. Dirty knife was stored on the knife holder.Ensure all equipment are maintained in clean and sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Calcium build up was noted underneath the ice machine maker.2. The dry storage area and wall switch, kitchen, and to reach areas in the kitchen were not maintained in clean and sanitary condition.3. The top of the dishwasher was dirty.4. The kitchen ceiling had dust build up.5. The kitchen tiles beneath the ventilation canopy had debris and grease buildup.6. There was no cleaning schedule for the establishment1 to 5): Clean the indicated areas.Ensure there is a daily, weekly and monthly cleaning schedule.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Large gaps on the bottom and between the flaps of the screen cover. Provide a proper screen that will cover the entire back door framer or keep the back door close.
  4. 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?
      • Large gaps on the bottom and between the flaps of the screen cover. Provide a proper screen that will cover the entire back door framer or keep the back door close.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drain Hacks plumber is onsite addressing the issue noted below. Please provide a invoice of the work.Two floor drains in the kitchen were draining very slowly. Owner stated that a plumber is on the way to address this issue. Fix the plumbing issue.
  5. Demand 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?
      • Large gaps on the bottom and between the flaps of the screen cover. Provide a proper screen that will cover the entire back door framer or keep the back door close.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two floor drains in the kitchen were draining very slowly. Owner stated that a plumber is on the way to address this issue. Fix the plumbing issue.
  6. Risk Management Inspection

    1 infraction

    • 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?
      • Large gaps on the bottom and between the flaps of the screen cover. Provide a proper screen that will cover the entire back door framer or keep the back door close.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Dirty cleaning cloths were on the prep tables and cutting board. 2) No food surface sanitizer was available in the main prep line. Use 100ppm chlorine and store cleaning cloths in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. No aid method was used to cool down the 5-gal soup and large colander of rice noodles rapidly. Use ice wands or ice baths to aid in cooling the soups down rapidly and portion the rice noodles in small containers or trays.2) Large container of cooked rice noodles was placed on top of ice only. Rice noodles on top was measured at 14 degrees C. Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. 3) Left prep cooler: Perishable foods in the cooler were measured between 7.9 to 11.6 degrees C. (Tofu @ 8.6 degrees C., Beef @ 11.6 degrees C., Egg @ 10.0 degrees C. and chicken @ 7.9 degrees C. )Fix the cooler and store all cold perishable foods at 4 degrees C or below.4) No probe thermometer was available. Provide a probe thermometer to monitor cooling and cooking and prep coolers temperatures.
    • 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?
      • Large gaps on the bottom and between the flaps of the screen cover. Provide a proper screen that will cover the entire back door framer or keep the back door close.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hose used to fill the soup pots was immersed in dirty water in the sink and pink slime noted on the end of the hose.Replace the hose and provide a hook to hang it so it won't get immerse in dirty water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris build-up on the back prep area and underneath the sinks.2) Stains from shoes build-up on the service area shelves.3) Grease and food debris build-up underneath deep fryers.4) Three pots of soil underneath the dishwashing sink. Remove these and clean the areas.Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the baseboards and floor hard to reach areas especially underneath the dishwasher. Clean these areas.

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