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Pho City

307 - 100 Marina Drive Chestermere AB T1X 0R9 · Food - General

Official record from Alberta →

Inspection summary

Pho City has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on June 10, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 4 separate inspections, most recently on May 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 27, 2026. 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 May 27, 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?

  • 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 6 times across 4 separate inspections, most recently on May 27, 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?

  • 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 4 times across 4 separate inspections, most recently on June 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Empty food grade buckets used to rehydrate noodles and store food were stacked directly beside mop sink. These were moved during the inspection. Ensure food equipment/utensils are not stored near mop sink and that mop sink is not used for anything directly related to food processing (ie. filling or rinsing buckets).
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were being stored on counter. Ensure cloths are stored in sanitizer solution when not in use. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Three buckets of noodles were rehydrating at room temperature. Once water is added noodles cannot be held at room temperature and must be placed into refrigerator. These were moved to the fridge during the inspection. 2. A bin of frozen chicken was thawing at room temperature on shelf under table. This was placed into cooler during the inspection. High risk foods must be thawed in the cooler, under cold running water or as part of the cooking process. 3. Chicken and beef in steam table measured 55 degrees Celsius. The temperature was adjusted during the inspection and was remeasured above 60C. Ensure high risk foods are hot held above 60 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink was blocked. There were dishes in sink and on counter in front of it. The dishes were moved during the inspection. Ensure hand sink is clear and accessible at all times. 2. Hand sink was turned off at valve underneath when inspector arrived. It was turned back on during the inspection. Hand sink must be maintained in working order 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?
      • There was a gap in corner under the screen door and door frame. Add weatherstripping in this area so that there are no gaps. This will prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink was leaking. Repair.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Trim on table where meat slicer was was coming off. Repair or replace table to ensure surface is easy to clean. Duct tape had been used previously but is not suitable as it is not easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- floor in hard to reach areas including in dishwashing area
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A container in walk in cooler was stored directly contacting raw meat in container below. This was corrected during the inspection. Ensure food is not stored in this way as it can lead to cross contamination. 2. Buckets used for rehydrating noodles were being stored directly next to mop sink. These were moved during the inspection. Do not store food or food containers near mop sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler at front was not equipped with a thermometer. Please ensure all fridges have thermometers and their temperatures are monitored. *Cited again April 9, 2025 - the smaller fridge at front was not equipped with thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical sanitizing dishwasher measured 0ppm chlorine after final rinse cycle. Repair dishwasher and ensure it measures 100ppm chlorine. Until dishwasher is repaired dishes must be manually santized by submerging clean dishes in a 100ppm chlorine solution for 2 minutes.
    • 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?
      • Screen door at back of kitchen had gap between door and door frame. Install weather stripping so there is no gap.
    • 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. Table where meat slicer was stored had duct tape on it. Remove duct tape as it is not easily cleanable and can harbour bacterial. Ensure table is smooth and easy to clean.2. Caulking behind two compartment sink was mouldy and damaged. Replace caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- meat slicer (this must be done thoroughly after each use)- floor under equipment and prep tables, including in dishwashing area- door and handle of stand up freezer by back door.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler at front was not equipped with a thermometer. Please ensure all fridges have thermometers and their temperatures are monitored.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were several containers of raw meat at room temperature that were not being prepped. These were placed into cooler during inspection. Ensure staff are minimizing the amount of food at room temperature and taking out only product they need for prep.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler at front was not equipped with a thermometer. Please ensure all fridges have thermometers and their temperatures are monitored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a container of noodles rehydrating in hand sink and several buckets of food blocking access. Staff cleared hand sink during inspection. Ensure hand sink is accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- floor of walk in cooler- walls around prep areas- front and sides of coolers

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