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Pho Houz

411 10 Street NW Calgary AB T2N 1W1 · Food - General

Official record from Alberta →

Inspection summary

Pho Houz has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on June 25, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on June 24, 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 June 24, 2026. 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 2 times on April 2, 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 once on June 24, 2026. 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 February 7, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water solution was measured at 1000ppm with testing strips, which is not food safe. Bleach water solutions must be mixed to 100ppm to allow for food safe sanitation.Operator remade the bleach water solution to 100 ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Spring rolls in the hot holding unit were recorded at a temperature of 50C due to no cover. Food must be kept at 60C or greater for hot holdingOperator indicated that spring rolls were cooked about 30 minutes ago. Operator recooked the spring rolls and covered the spring rolls in the hot holding unit to retain temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust filters on the fume hood above the cookline was visibly dirty.Please clean and sanitize the exhaust filters.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bucket of chlorine-based sanitizer connected to the low temperature dishwasher was empty. A new bucket was connected to the dishwasher, the concentration of the sanitizer measured 0 ppm after multiple cycles.Service the dishwasher immediately. Use the three compartments sink for all dishware until the dishwasher is fixed and able to maintain 100 ppm chlorine sanitizing concentration.***Repeat violation May-7-2025***Chlorine sanitizer for the low temperature dishwasher was measured at 50 ppm. Continue to use the 3 compartment sink until the dishwasher is services and able to maintain 100 ppm of chlorine.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods stored in the prep cooler were observed to be wrapped with garbage bags.Discontinue the use of garbage bags for wrapping foods. Obtain food grade containers with fitting lids to prevent contamination of foods being stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bucket of chlorine-based sanitizer connected to the low temperature dishwasher was empty. A new bucket was connected to the dishwasher, the concentration of the sanitizer measured 0 ppm after multiple cycles.Service the dishwasher immediately. Use the three compartments sink for all dishware until the dishwasher is fixed and able to maintain 100 ppm chlorine sanitizing concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the sink near the dishwasher was broken. Paper towel was provided as a roll at this handwashing station. The paper towel dispenser at the handwashing sink beside the food prep table was empty. Repair or replace the paper towel dispenser and provide paper towel in a dispenser at all handwashing station to prevent contamination of bulk supply.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Parts of the interior surfaces of the ice machine were dirty.Discard the ice. Clean and sanitize the ice machine interior surfaces.

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