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Pho Express

2 - 4604 37 Street SW Calgary AB T3E 3C9 · Food - General

Official record from Alberta →

Inspection summary

Pho Express has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on October 15, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on October 15, 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?

  • 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 September 29, 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 once on November 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 5 separate inspections, most recently on October 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 2 separate inspections, most recently on September 29, 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.

5 inspections

  1. Risk Management Inspection

    3 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?
      • No monitoring traps in the facility to monitor pest activityThere were no pest control records onsite at the time.REQUIREMENT: A written pest control record must be maintained on a minimum monthly basis. Ensure that the records are readily available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spring roll plastic bags were used to line the spring rolls. Do not reuse plastic bags.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dishwasher, food surface sanitizer, coolers, and freezers were not checked. Check and record Dishwasher, food surface sanitizer, coolers, and freezers daily.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Tin cans were used to store oil. Do not reuse tin cans for food storage.2) Cooking pans were stored directly on the floor.Store them at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice noodles were left out at room temperature without temperature control.Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
    • 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 monitoring traps in the facility to monitor pest activityThere were no pest control records onsite at the time.REQUIREMENT: A written pest control record must be maintained on a minimum monthly basis. Ensure that the records are readily available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Corrugated plastic sheets were used to cover surfaces in the kitchen. Stains, debris and grease along the ribbed edges. Hard to clean the edges, remove the corrugated plastic sheets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Skewer wooden stickers were being reused. Found wooden stickers with char markings and dried meat with the new ones. Use single use items once only. 2) Heavy grease build-up on the deep fried chowmein container.Clean or replace the containers.3) Grease and debris on sauce containers.Clean sauce containers more often. 4) Broken food containers were used to store food. Replace all broken food containers. 5) Spring roll plastic bags were used to line the spring rolls. Do not reuse plastic bags. 6) Bean sprout prep cooler door gasket was braking off the door. Fix the gasket.7) Grease and stains on the deep freezers. Clean the deep freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris underneath the kitchen equipment. 2) Grease and dust on the kitchen shelves and kitchen's floor hard to reach areas. 1 to 2) Clean these areas. 3) Dishwasher, food surface sanitizer, coolers, and freezers were not checked. Check and record Dishwasher, food surface sanitizer, coolers, and freezers daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The light switch located at the front kitchen had a build-up of grime and debris, indicating that high-touch surfaces are not being routinely cleaned and sanitized.REQUIREMENT: Ensure that high-touch surfaces (i.e. surfaces that hands touch often) are being routinely and thoroughly cleaned and sanitized on a daily basis.2) Walls close to the back door have an accumulation of grime/splatter.REQUIREMENT: Clean and sanitize this area
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle containing bleach sanitizer solution, located at the back kitchen, has a broken spraying mechanism, indicating that the back kitchen area is not being routinely sanitized.REQUIREMENT: Replace the broken spray bottle. Ensure a new label is added to this bottle.
    • 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) A notable gap is present at the emergency exit door.REQUIREMENT: Repair the weatherstripping. Ensure no gap is present that allows pests to enter the facility.2) There were no pest control records onsite at the time.REQUIREMENT: A written pest control record must be maintained on a minimum monthly basis. Ensure that the records are readily available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The light switch located at the front kitchen had a build-up of grime and debris, indicating that high-touch surfaces are not being routinely cleaned and sanitized.REQUIREMENT: Ensure that high-touch surfaces (i.e. surfaces that hands touch often) are being routinely and thoroughly cleaned and sanitized on a daily basis.2) Walls close to the back door have an accumulation of grime/splatter.REQUIREMENT: Clean and sanitize this area
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Six meat broth containers were stored on the floor cooling at 62.8 degrees Celsius resulting in improper cooling of foods.The meat broths were kept in ice baths.2. Noodles were kept inside the basket to cool and drain at16 degrees Celsius.Noodles were kept in the cooler.Ensure noodles are kept at 4 degrees Celsius or less or at 60 degrees Celsius or above at all times.
    • 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) Unfinished wood was observed on shelf edges above the chest freezer in the back kitchen.2) A plank of unfinished wooden was used for storage in the dry storage room.Conceal unfinished wood. All surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Wooden shelving unit in the dishwashing area was bulged from water damage. Replace the shelving unit.4) The corrugated board on the wall by the two-compartment sink was unclean.Remove the corrugated board and re-finish the wall if necessary.5) Acoustic ceiling tiles in the back kitchen were unclean.Replace with ceiling tiles that are smooth and washable.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers without handles were stored inside the bulk food bins.2. Scoop handles were in direct contact with the food.Containers were removed.Scoops were washed in the dishwasher.Use scoops that have handles and do not allow the handles to be in direct contact with the bulk food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked vermicelli noodles were kept in the basket at 15.8°C.The vermicelli noodles were discarded.Food should be maintained at 4°C or below or 60°C or above.
    • 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 no soap at the back kitchen handwashing sink.
    • 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) Unfinished wood was observed on shelf edges above the chest freezer in the back kitchen.2) A plank of unfinished wooden was used for storage in the dry storage room.Conceal unfinished wood. All surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Wooden shelving unit in the dishwashing area was bulged from water damage. Replace the shelving unit.4) The corrugated board on the wall by the two-compartment sink was unclean.Remove the corrugated board and re-finish the wall if necessary.5) Acoustic ceiling tiles in the back kitchen were unclean.Replace with ceiling tiles that are smooth and washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The dry storage room was not accessible. Food items were stored on the floor in the dry storge room.2) The top and edges of the ice machine was dirty and had food debris build up.3) Beneath the ventilation canopy was accumulated with grease buildup.4) Dust buildup was noted on the wires at the back exit door area.Clean the indicated area.Previous violations:1) The dry storage room was not accessible. Items were stored on the floor.Remove items that are not required to operate a food establishment. Organize the storage room and store items off the floor.2) The cupboard by the back food preparation sink was dirty with oil.Clean the cupboard.

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