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Pho Ha Vietnamese Beef Noodle House

205 - 3545 32 Avenue NE Calgary AB T1Y 6M6 · Food - General

Official record from Alberta →

Inspection summary

Pho Ha Vietnamese Beef Noodle House has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on March 11, 2026, recorded 1 infraction.

4 of 12 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: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on March 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 3 separate inspections, most recently on March 4, 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 2 times on March 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 31, 2024. For example: 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?

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.

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front condiment cooler was maintaining 8C to 10C. Don't store cut vegetables in the cooler. Please repair the cooler. Ensure that it is maintaining 4C or less.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0ppm sanitizer was measured in the sanitizer spray bottle. Staff directed to mix a fresh sanitizing solution. Ensure that an approved sanitizing solution is available whenever food handling is occuring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken and beef were stored beside vegetables in the 3 door cooler. Ensure that raw animal products are stored below, not beside or above ready to eat foods and vegetables. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A colander of mint was stored in the basin of the hand wash station in the front area. Don't store equipment in the hand wash sink. Ensure that all hand wash stations are accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front condiment cooler was maintaining 8C to 10C. Don't store cut vegetables in the cooler. Please repair the cooler. Ensure that it is maintaining 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in the following areas:-top of the paper towel dispenser and soap dispenser (kitchen area)-dry food storage shelves.-shelves above the sinks in the dishwashing area.-ceiling near the ventilation canopy (dust accumulation).
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Tho long cutting board needs to be scrubbed to remove the built-up dirt from the grooves. Do it daily
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the interior of the microwave and the paper dispenser in the kitchen
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the top of the mechanical Washer
  8. Monitoring Inspection

    1 infraction

    • 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?
      • Display the most recent Food Handling Permit
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Hot temperature machine provides only 58C at the dish level, for final rinse. Call for service immediately. Until the washer is repaired, must use single service articles to serve food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Provide written sanitation procedures for the premises
  11. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Hot temperature machine provides only 58C at the dish level, for final rinse. Call for service immediately. Until the washer is repaired, must use single service articles to serve food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both washrooms were dirty Hand sink, toilet, floor). Garbage overflowing. Ensure that the washroom is maintained clean and sanitary at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Provide written sanitation procedures for the premises
  12. Monitoring Inspection

    0 infractions

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