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Pho Dau Bo Vietnamese Beef Noodle House

110 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

Official record from Alberta →

Inspection summary

Pho Dau Bo Vietnamese Beef Noodle House has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on January 13, 2026, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 13, 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 once on January 13, 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 once on January 13, 2026. 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 3 times on January 13, 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 2 times on March 7, 2024. 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.

3 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no prepared bleach sanitizer in a spray bottle or bucket in the kitchen. A 100ppm bleach sanitizer for the cleaning cloths was prepared during the inspection.2. When asked to describe the cleaning procedure for the meat slicer, food handlers stated they clean the meat slicer with soap and water, then rinse off the soap. Staff were not sanitizing the meat slicer with a food grade sanitizer after cleaning and rinsing.COMPLETE THE FOLLOWING:1. Ensure there is a 100ppm bleach sanitizer in a bucket for cloths and in a spray bottle for sanitizing food contact surfaces whenever food preparation is occurring.2. The meat slicer must be cleaned with soap and water to remove food and grease, then rinsed with fresh water, sprayed with a 100ppm bleach sanitizer, and left to air dry.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat stored in it's original sealed packaging was stored on cardboard on top of a box of ginger.2. Old food debris noted on the back of the meat slicer and in hard-to-reach areas.COMPLETE THE FOLLOWING:1. Do not store meat on cardboard, because it is absorbent and not easy to clean, and do not store on top of fresh produce. Use a food container or tray to store meat on.2. Clean the meat slicer more thoroughly to protect food from contamination. It needs to be taken apart so the hard-to-reach areas are easier to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard box of lettuce stored on the floor in the walk-in cooler. 2. Incense stored on top of the prep cooler in the kitchen. 3. Front of house: - Hoisin sauce stored in opened can in upright cooler by the back storage area. - Condensed milk stored in open can in bar cooler. COMPLETE THE FOLLOWING:1. Ensure boxes of food are always stored off the floor.2. Do not store the incense in the food area. They must be stored outside the kitchen.3. When opening cans of food, the food must be transferred to food grade containers, because cans may develop rust after opening.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Cooked rice in a plastic container was stored at room temperature and measured 21*C. The Operator stated the rice was cooked in the morning and was left out at room temperature. Rice discarded during the inspection.2. Cooked rice noodles measured 24*C. Noodles discarded during the inspection. 3. Front of house:Whole eggs stored on the counter in the bar measured 21*C. Eggs discarded during inspection, as they had been sitting at room temperature for more than 2 hours. COMPLETE THE FOLLOWING:1. High risk foods must either be kept hot above 60*C, or below 4*C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. A plastic container of water was stored in the kitchen handwash sink. Container removed during inspection, so sink was unobstructed and food handlers could easily wash their hands.
    • 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?
      • 1. One dead cockroach was observed on glue board. The facility has a certified pest control company for pest control. **January 13, 2026: observed a dead cockroach on a sticky trap along the wall to the left of the ice machine. COMPLETE THE FOLLOWING:1. Check traps often for pests and replace traps to monitor for further pest activity.2. Keep records from pest control company on site and available for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Red plastic food strainer baskets stored under the paper towel dispenser in the kitchen.COMPLETE THE FOLLOWING:1. Do not store any food related items under the paper towel dispenser to protect them from contamination.
  2. Monitoring 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?
      • One dead cockroach was observed on glue board. The facility has a certified pest control company for pest control. - Ensure to forward the pest control treatment report to local PHI from the pest control company.
  3. Monitoring 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?
      • **the violation was still outstanding** Backroom shelves that hold food are bare wood.-Seal any bare wood in facility where food is stored so that it is impervious to moisture
    • 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) Shelves in the kitchen were worn off.Replace the shelves so that they are smooth, impervious to moisture and easily cleanable. 2. A few floor tiles were cracked and broken in the kitchen.Repair or replace the tiles.

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