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Pho Hoai Vietnamese Beef Noodle House

16 - 132 3 Avenue SE Calgary AB T2G 0B6 · Food - General

Official record from Alberta →

Inspection summary

Pho Hoai Vietnamese Beef Noodle House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on August 25, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 6 times across 3 separate inspections, most recently on August 25, 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 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 20, 2024. 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 10 times across 4 separate inspections, most recently on August 25, 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?

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.

4 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Back side of meat slicer blade had an accumulation of debris. Meat slicer was not thoroughly cleaned after use.-Thoroughly clean meat slicer after use. Ensure staff have appropriate equipment to clean the equipment if it cannot be dismantled (e.g. a strong brush and detergent)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were oxidized as they were exposed to air.-Obtain new test strips for sanitizer
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Glass tube lights above the 2-compartment sink do not have protective covers.-Install a shatterproof cover
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation**Gap between right burners and wall still has an accumulation of grease.---------Some cleaning is needed behind and beside the cook line. Please pull out the equipment and complete a deep clean in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2) Between the main stoves and the prep sink, the wall is covered in grease.-Clean
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Back side of meat slicer blade had an accumulation of debris. Meat slicer was not thoroughly cleaned after use.-Thoroughly clean meat slicer after use. Ensure staff have appropriate equipment to clean the equipment if it cannot be dismantled (e.g. a strong brush and detergent)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were oxidized as they were exposed to air.-Obtain new test strips for sanitizer
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Glass tube lights above the 2-compartment sink do not have protective covers.-Install a shatterproof cover
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation**Gap between right burners and wall still has an accumulation of grease.---------Some cleaning is needed behind and beside the cook line. Please pull out the equipment and complete a deep clean in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2) Between the main stoves and the prep sink, the wall is covered in grease.-Clean
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked noodles sitting in front of grill measured at 17C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) No sanitizer was measurable in the rinse cycle of the mechanical dishwasher. Bucket of sanitizer had lost its colour. Sanitizer line did not have any liquid coming out when priming.-Repair the dishwasher-Switch to disposable, single-use dishes for customers until dishwasher is repaired2) No stopper was available for the 2-compartment sink for manual dishwashing.-Ensure a stopper is available so the sink can be filled for back-up sanitizing-Operator provided a video showing that stopper was obtained and sink was filled-Educated operator on 2-compartment sink dishwashing procedure during inspection (wash and rinse in one basin, sanitize in second basin for 2 minutes, air dry)-Measured sink at 61 x 60 x 25 cm = 91.5L, operator to use ~175mL household bleach3) Bucket of detergent for dishwasher was empty. Operator did not have a backup pail.-Ensure detergent is available for dishwashing-Dish soap is available for manual washing
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were oxidized as they were exposed to air.-Obtain new test strips for sanitizer2) Chlorine test strips were not being regularly used to check the dishwasher rinse cycle.-Test the dishwasher at least daily
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Glass tube lights above the 2-compartment sink do not have protective covers.-Install a shatterproof cover
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Tabletop fryer located in back prep area with no ventilation. Cinder block wall which is not smooth and electrical outlet are covered in grease.-Remove fryer and thoroughly clean the wall behind2) Between the main stoves and the prep sink, the wall is covered in grease.-Clean3) Canopy filters were caked in grease and dust. Operator said they are cleaned every 6 months by the canopy cleaning company.-Operator is required to clean the filters regularly
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation**Some cleaning is needed behind and beside the cook line. Please pull out the equipment and complete a deep clean in this area.
  4. Initial Inspection

    2 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?
      • Flies were observed in the back kitchen and dry storage area. Please work with the pest control company to abate the flies from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning is needed behind and beside the cook line. Please pull out the equipment and complete a deep clean in this area.

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