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Pho Hoang Vietnamese Restaurant

1113 Falconridge Drive NE Calgary AB T3J 3H4 · Food - General

Official record from Alberta →

Inspection summary

Pho Hoang Vietnamese Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on August 7, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and 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.

  • 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 April 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 6, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 1, 2023. 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 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 8 times across 5 separate inspections, most recently on March 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A number of eggs (approximately 40) observed on site appeared to be uninspected. When asked to provide proof of purchase, the operator was unable to do so. As a result, the eggs were removed from the facility.- The operator subsequently purchased eggs from an approved source and provided a receipt via email as proof of purchase.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • During the inspection, the handwashing sink near cookline/two compartment sink was observed to be not draining properly. - The operator was instructed to repair the drainage system to ensure the sink remains fully functional and available for proper hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under hand washing and two compartment sink in kitchen appeared dirty.- Clean the above mentioned area.
  3. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls were observed being used to dispense bulk dry food from storage bins.- Use designated scoops with handles and store them in a sanitary manner to prevent hand contact with food.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls were observed being used to dispense bulk dry food from storage bins.- Use designated scoops with handles and store them in a sanitary manner to prevent hand contact with food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists*****Repeat violation April-14-25***1. There were containers of food stored on the floor in the walk-in cooler.Ensure that food is maintained at least 6 inches from the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was found to be dispensing 0 ppm chlorine at the time of inspection. It was observed that the sanitizer pail was empty.- Immediately discontinue use of the dishwasher and use single-use dishes for food service until the dishwasher is repaired and properly supplied with sanitizer.Repair the dishwasher and/or resupply the sanitizer as required to ensure proper sanitization.Verify and document sanitizer concentrations daily to ensure the dishwasher is operating within required parameters.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with the garbage bin in the kitchen.- Keep the hand washing sink accessible.
    • 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 still exists**Ceiling vents were found covered with blue mesh, which may restrict airflow and could potentially collect dust or debris over time. This set up makes the ceiling vents not cleanable.Remove the mesh covering.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A bowl of ice intended for drinks was stored open in a cart at the entrance of the kitchen. Discard the ice, ensure that ice intended for drinks is stored in a sanitary manner to prevent contamination.2. Staff half-eaten foods were observed in various areas of the kitchen, including inside the upright cooler, stored alongside food intended for public consumption.All personal food items must be clearly labeled and stored in a designated staff area, separate from public food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Repeat violation April-14-25***1. There were containers of food stored on the floor in the walk-in cooler.Ensure that food is maintained at least 6 inches from the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice (34°C), cut carrots (15°C), and bean sprouts soaked at room temperature (24°C) were all found outside of safe temperature ranges and discarded.All high risk foods must be stored at safe temperatures: hot foods at 60°C or above, and cold foods at 4°C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling vents were found covered with blue mesh, which may restrict airflow and could potentially collect dust or debris over time. This set up makes the ceiling vents not cleanable.Remove the mesh covering.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Folded cardboard boxes were tucked in-between the upright coolers. Please remove the boxes
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were containers of food stored on the floor in the walk-in cooler.Ensure that food is maintained at least 6 inches from the ground.2. Scoops for the ice machine and bucket were being stored in the bulk ice.Obtain a holder for the scoops to ensure that the scoop handle does not contaminate the bulk supply of ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice noodles were being stored in a pail at room temperature.Ensure that these noodles are maintained at below 4C or above 60C at all times.Staff added ice to the pail.
    • 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 hand sink was not draining water adequately.Repair the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris accumulated in hard-to-reach areas around the hand sink and equipment shelf.Thoroughly clean this area.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unused, opened canned food was left inside the original can in the walk-in cooler. Please do not keep unused foods inside cans - transfer into a sanitary, foodgrade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored in the bottom compartment of the prep line cooler measured as high as 8C; perishable foods stored in top inserts measured between 10-12C. Please adjust the temp or repair the cooler so perishable foods are stored at 4C or lower at all times.
    • 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?
      • Mouse droppings were present on food storage shelves in the dry storage room. It appeared these droppings were old as many of them were painted white from the white paint used to paint the shelves many months ago. Please thoroughly clean and sanitize areas contaminated by droppings.
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