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Pho Han Vietnamese Noodle House

2001 Centre Street NW Calgary AB T2E 2S9 · Food - General

Official record from Alberta →

Inspection summary

Pho Han Vietnamese Noodle House has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on October 18, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 October 8, 2025. 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 across 2 separate inspections, most recently on October 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 2 separate inspections, most recently on October 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on October 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Improper scoops (bowls) are used to scoop the dry ingredients. Scoops should have a proper handle to avoid touching the surface where food comes into contact with and to prevent contamination of the bulk supply. Obtain proper scoops with a handle. The operator removed the plastic container at the time of the inspection.2. Several bags of onions stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bag of onions on crates during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of the hot holding unit measured 53C. Hot holding units must maintain a temperature of 60C or above to prevent the growth of bacteria. Ensure the hot holding unit is preheated to t least 60C before placing food inside. Measure with a thermometer to confirm the temperature. The operator increased the temperature during the inspection.2. Noodles were soaking in water at room temperature and measured 16C. When soaking food, it must be done in the cooler to prevent the growth of bacteria. The operator placed the noodles in the coolers during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was significant grease accumulation in the ventilation canopy.Clean and sanitize the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding - Noted on October 8, 2025***There was dust accumulated on the ceiling in the kitchen.Clean this area.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A disposable cleaning cloth was used to store spices and herbs and was simmering in the broth on the grill.A disposable cleaning cloth cannot be used for this purpose. Obtain a food-grade soup infuser or cheese cloth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic containers were used as scoops and stored in the bulk food bins.Please obtain scoops with proper handles to prevent contamination of the bulk supply.2. Bags of onions were stored on the floor.Ensure all food items are maintained at least 6 inches off of the floor.
    • 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 piping underneath the hand wash sink is leaking.Repair this leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulated on the ceiling in the kitchen.Clean this area.

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