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Pho An Vietnamese Cuisine

2 - 8989 Macleod Trail SW Calgary AB T2H 0M2 · Food - General

Official record from Alberta →

Inspection summary

Pho An Vietnamese Cuisine has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 13, 2024. The most recent inspection, on October 14, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on October 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 14, 2025. 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?

  • 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 October 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 26, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 13 times across 3 separate inspections, most recently on October 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach being used for surface sanitation. Bleach solution in the bucket was measured at 0 ppm. Operator was instructed to prepare fresh sanitizer solution, which was finally measured at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • On 14th October 2025:Inside the walk-in freezer, all the food items were stored in food grade containers with lids on them and labels. However, some of the containers were stored on the floor. *Operator was instructed to store the containers at least 6 inches above the floor. Operator will send picture once the correction is made. Cited on 26th March 2025:The food containers were improperly stored in the walk-in freezer, with some placed directly on the floor. **Ensure all food items are stored at least 6 inches above the floor on shelves to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Not all chemical containers were labeled. Staff were instructed to label each chemical bottle with its contents/name to prevent chemical misuse/ contamination. The correction was completed onsite."
    • 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?
      • No pest control records were available onsite at the time of inspection. **Ensure that pest control records are consistently maintained and readily available on-site for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An outdated food handling permit (expired-2022) was displayed in the front area. **Ensure that the current food handling permit is displayed.
  2. Monitoring Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **Corrected**1. Spoiled oranges were observed in the walk-in cooler. - Operator discarded the oranges during the inspection.2. Two cooked spring rolls were stored directly on top of another food container. Staff was observed touching the spring rolls without removing the soiled gloves. - Operator discarded the spring rolls to prevent contamination.**Ensure food is handled after performing proper hand hygiene and changing gloves between different tasks.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Wet cleaning cloths were observed on the food counter throughout the kitchen. Operator was observed cleaning gloves with a cleaning cloth. - Operator removed the cleaning cloths. **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.**Ensure gloves are being changed in between different tasks. **Do not use cleaning cloth to clean the gloves.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was not changing the gloves in between different tasks. In addition, food grade gloves were not being used to handle food in the facility. **Ensure gloves are being changed in between performing different tasks to prevent cross contaminations of food and food contact surfaces.**Ensure food grade gloves are used to prevent food from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The food containers were improperly stored in the walk-in freezer, with some placed directly on the floor. **Ensure all food items are stored at least 6 inches above the floor on shelves to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Update March 26, 2025: **This violation is outstanding**Various items such as vitamins, medicine, personal drinks, and hairspray not associated with food processing, preparation, handling, serving, or storage were stored in the kitchen.- Please refrain from storing these types of items in the kitchen or near food prep or work surfaces to prevent potential of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Update March 26, 2025: A box of dry noodle and sauces observed on the floor in the hallway leading to the bar.Several boxes of dry noodle packages stored in the kitchen back hallway leading to the bar.- Ensure food products are storage at least 6 inches off the ground to prevent potential contamination or pest attraction to food products.
    • 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?
      • No pest control records were available onsite at the time of inspection.**Ensure that pest control records are consistently maintained and readily available on-site for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An outdated food handling permit was displayed in the bar area.**Ensure that the current food handling permit is displayed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate was not available at the time of inspection.**Ensure staff has undergone food safety training.Note: 1. Operator mentioned that they have food safety training. Therefore, operator was instructed to send a copy of food safety certificate via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not observed**Floor under the dishwashing station is uneven and pitted due to missing tiles.- Repair the floor and ensure it is smooth, non-absorbent, and easily cleanable.
    • 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. Light fixture in the mop sink area was not working. **Ensure adequate lighting is present at all times to maintain sanitary conditions.2. A cardboard was being used as a surface to store food products on line shelves in the walk-in cooler. **Remove the cardboard as this is not a cleanable or maintainable surface. **Ensure surfaces are smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer in front of the walk-in-freezer was visibly dirty. **Please clean mixer to prevent cross contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update March 26, 2025: Cleaning is still required under the cooking equipment at the main cookline. Grease, debris build up, and some rags found under the cooking equipment at the main cookline. - Please clean these areas and ensure regular cleaning is done.
  3. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Box of loose bean sprouts were found in a box that was labelled and previously used for transport of cigarette cartons.- Do not use cardboard boxes used for cigarette cartons for any types of food storage. Package loose bean sprouts into food safe containers or bags for storage.- Bean sprouts were disposed of during the inspection by health inspector.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various items such as vitamins, medicine, personal drinks, and hairspray not associated with food processing, preparation, handling, serving, or storage were stored in the kitchen.- Please refrain from storing these types of items in the kitchen or near food prep or work surfaces to prevent potential of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened can of coconut milk was left in original can after opening in cooler.- Ensure all left over food products from cans are transferred to a food safe container to prevent potential leaching of metals into the food.- Item was transferred to a tupperware by operator onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of meat patties in the chest freezer in the kitchen were stored in bread bags from different products.- Do not reuse different food product bags for storage. Use clean food safe containers or bags to prevent potential cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk ingredients (under the counter across from dishwashing station) were brittle plastic without handles.- Acquire food grade scoops with handles and ensure storage of these scoops are done in a manner to protect the bulk ingredient from contact with staffs hands. Store scoop with handle facing up or in a separate clean container and washed frequently.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of dry noodle packages stored in the kitchen back hallway leading to the bar.- Ensure food products are storage at least 6 inches off the ground to prevent potential contamination or pest attraction to food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food products in the walk-in cooler are not covered.- Ensure all food products are covered in the walk-in coolers to prevent potential contamination to food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor under the dishwashing station is uneven and pitted due to missing tiles.- Repair the floor and ensure it is smooth, non-absorbent, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard used to line shelves in the walk-in freezer. - Remove the cardboard as this is not a cleanable or maintainable surface. Ensure surfaces are smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, debris build up, and some rags found under the cooking equipment at the main cookline. - Please clean these areas and ensure regular cleaning is done.

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