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Pho Binh Minh

O - 4710 17 Avenue SE Calgary AB T2A 0V1 · Food - General

Official record from Alberta →

Inspection summary

Pho Binh Minh has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on March 18, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on March 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 20, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 20, 2024. 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 6 times across 3 separate inspections, most recently on March 5, 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 5 times across 3 separate inspections, most recently on January 14, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed yellow wet cleaning cloths on food preparation surfaces in the cooking area. A 100ppm bleach sanitizer was made during the inspection and cloths transferred to the sanitizer.COMPLETE THE FOLLOWING:1. Please keep a bucket of sanitizer in the cooking area whenever food preparation is occurring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food observed under the blade guard of the meat slicer.COMPLETE THE FOLLOWING:1. Ensure the meat slicer is cleaned more thoroughly to prevent the contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop stored in room temperature water. 2. Flats of eggs stored on the top shelf in the walk-in cooler. 3. The bean sprouts in the open cooler were overfilled. 4. Incense stored on the shelf beside the kitchen entrance door above food utensils and equipment. 5. Drink utensils stored around the handwash sink in the front of house area. COMPLETE THE FOLLOWING:1. Store the rice scoop in ice water. Replace the ice water when it melts.2. Store the eggs on a tray or on the bottom shelf.3. Do not store bean sprouts above the fill line for better temperature regulation.4. Store the incense in another area that is separate from food.5. Do not store any food utensils around the handwashing sink to protect them from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A buildup of food was observed on the can opener. 2. Front of house: a. Duct tape was used to cover the cooler door handle. COMPLETE THE FOLLOWING:1. Please thoroughly clean the can opener daily.2. Repair/replace the cooler door handle, so it is smooth, non-absorbent and easy to clean.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution measured to be 0ppm,- Staff was educated to prepare 100ppm chlorine solution to sanitize the food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut green onions were stored on top of raw meat package in standing freezer.- Store fruits and vegetables (ready to eat food) on top shelves and raw meat on bottom shelves. - The cut green onions (approximately 1lbs) were discarded during inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas (especially behind cooking grill, deep fryer and stove) appeared dirty with food debris. - Clean the above mentioned areas.2. Cooking equipment in kitchen were found with food debris and grease accumulation, creating unsanitary conditions. This can attract pests and poses risk of cross contamination.- Thoroughly clean all food equipment.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled pouches of frozen yogurt were observed in the chest freezer. The frozen yogurt was prepared in an unpermitted residential kitchen. - The yogurt was discarded during inspection, all the food sold/served in a food facility must be purchased from an approved source.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A few foods items were stored uncovered without any lids or covers in the walk-in cooler. - Keep the food items covered to prevent any contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs used to dispense sprouts was completely submerged in the sprout water- Tongs must be stored with handle facing up or externally in clean food safe bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Five boxes of frozen shrimps were kept in one of the sink of two comp sink for thawing without cold running water.- The temperature of frozen shrimps was measured to be below 4C.Use one of the following methods for thawing food.1. In microwave2. In cooler at or below 4C3. Directly cooking4. Under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses commercial, chemical based dishwasher where chlorine concentration measured to be 0ppm.- Repair the dishwasher so that the chlorine concentration measured to be 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink by the grill was blocked with utensils.- Keep the hand washing sink clear for effective hand washing.
    • 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 surface finish of the storage room door was worn off leaving raw wood exposed.- Repair or replace the door so that it is smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Plastic food basins used for food storage were cracked.- Discard the cracked plastic container to prevent physical hazards.2. The top surface of a small stool was broken. - Replace or repair the stool so that the surface is smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of dirt and debris on the floor in the walk-in cooler.- Clean the floor and ensure regular cleaning is done.2. Accumulation of dust on the ceiling vents and portable fans in the kitchen.- Clean the fans and ensure regular cleaning is done to protect potential contamination to food prep areas below.-Ensure to clean the floor, walls and hard to places.3. All the hard-to-reach areas such as behind the equipment, under tables were cluttered and dirty etc.- Clean all the hard to reach areas.4. The facility did not have cleaning schedule. - Prepare a cleaning schedule for the facility. A copy of blank cleaning schedule template was sent via email.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizing solution was not available during inspection.The operator was educated about the preparation and use of sanitizing solution.The operator prepared 100ppm chlorine solution during inspection.2. A few wet cleaning cloths were observed on countersEnsure to store them in sanitizing solution.
    • 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 base of the tap on one of the hand washing sinks deteriorated and is not easily cleanable, smooth.Ensure to change the tap.-Silicon/grouting between hand washing sinks/dishwashing sinks and wall is missing.Ensure to put the silicon or any sealer to make it smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of dirt and debris on the floor in the walk-in cooler need cleaning.- Please clean the floor and ensure regular cleaning is done.2) Accumulation of dust on the ceiling vents in the kitchen.- Please clean this area and ensure regular cleaning is done to protect potential contamination to food prep areas below.-Ensure to clean the floor, walls and hard to places..

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