Pho Huong Viet Restaurant

3855 17 Avenue SW Calgary AB T2E 0C3 · Food - General

7 inspections

1. Monitoring InspectionOct 14, 2026

   12 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Bucket of sanitizer in the dine-in area had a concentration of 0 ppm. Corrected during inspection
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Metal bowl used as a scoop for bulk sugar. Use scoop with a handle to prevent contamination2) Bean sprouts stored in cardboard boxes in the walk-in coolerStore bean sprouts in a food grade container. Cardboard is difficult to keep clean and sanitary3) Several containers of cut produce were not covered in the walk-in cooler
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Rock sugar was not in proper packaging and was placed amongst office supplies in the dry storage area. Corrected during inspection2) Raw onion and ginger stored on the floor under the prep counter. Corrected during inspection
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Container of bean sprouts in the service area measured at 17C
   • 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?
     • Back door was left open. Corrected during inspectionKeep back door closed to prevent entry of pests
   • 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?
     • Pest control records were only available for sporadic months in the year. Pest control monitoring is to be conducted on a monthly basis
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Baseboards were missing in several areas, including the dry storage area behind the large storage containers. Dirt and debris were observed accumulating in the wall corners where baseboards were absent. Install baseboards in all affected areas to eliminate gaps that can harbor pests and to allow for effective cleaning.Wooden shelving in the dry storage area was in a deteriorated condition. The surfaces were no longer smooth or easily cleanable. Paint/resurface the shelving to restore a smooth, non‑absorbent, and easily cleanable surface in order to maintain sanitary conditions.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Wood structure behind meat slicer was not smooth and properly sealed. Ensure all surfaces are smooth, non-porous, and easy to clean
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Several floor tiles throughout the facility were chipped or missing
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Build-up observed under cooler door handles
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Knives stored in gap between shelving units in the dry storage area. Corrected during inspection2) Several sieves were stored in the maintenance room
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Deep cleaning is required throughout the kitchen;-dry storage area shelves,-behind cooking line-all hard-to-reach areas-dishwashing area- the walk-in cooler flooring and shelves had dirt and debris buildup.- the mechanical room was dirty.-the ceiling diffusersPlease clean. The areas including the facility should always be maintained in a clean and sanitary condition at all times to protect food from contamination and to prevent pest infestations.This has been an ongoing infraction
2. Demand InspectionAug 21, 2026

   5 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Two light covers in the kitchen area were cracked or brokenReplace light covers
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Baseboards were missing in several areas, including the dry storage area behind the large storage containers. Dirt and debris were observed accumulating in the wall corners where baseboards were absent. Install baseboards in all affected areas to eliminate gaps that can harbor pests and to allow for effective cleaning.Wooden shelving in the dry storage area was in a deteriorated condition. The surfaces were no longer smooth or easily cleanable. Paint/resurface the shelving to restore a smooth, non‑absorbent, and easily cleanable surface in order to maintain sanitary conditions.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meat slicer machine at the back portion of the kitchen had dried up meat debris. Equipment clean in place method discussed with operator.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Written cleaning schedule was not being maintained. Last cleaning record was for December.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Deep cleaning is required throughout the kitchen;-dry storage area shelves,-behind cooking line-all hard-to-reach areas-dishwashing area- the walk-in cooler flooring and shelves had dirt and debris buildup.- the mechanical room was dirty.-the ceiling panelsPlease clean. The areas including the facility should always be maintained in a clean and sanitary condition at all times to protect food from contamination and to prevent pest infestations.
3. Risk Management InspectionJan 28, 2026

   3 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Baseboards were missing in several areas, including the dry storage area behind the large storage containers. Dirt and debris were observed accumulating in the wall corners where baseboards were absent. Install baseboards in all affected areas to eliminate gaps that can harbor pests and to allow for effective cleaning.Wooden shelving in the dry storage area was in a deteriorated condition. The surfaces were no longer smooth or easily cleanable. Paint/resurface the shelving to restore a smooth, non‑absorbent, and easily cleanable surface in order to maintain sanitary conditions.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meat slicer machine at the back portion of the kitchen had dried up meat debris. Equipment clean in place method discussed with operator.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Deep cleaning is required throughout the kitchen;-dry storage area shelves,-behind cooking line-all hard-to-reach areas-dishwashing area- the walk-in cooler flooring and shelves had dirt and debris buildup.- the mechanical room was dirty.-the ceiling panelsPlease clean. The areas including the facility should always be maintained in a clean and sanitary condition at all times to protect food from contamination and to prevent pest infestations.
4. Monitoring InspectionJan 7, 2026

   7 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Dented canned food- chili paste with soya bean oil was discarded.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • No fresh sanitizer solution was available in the main kitchen. The sanitizer solution present was old and frothy in appearance. Staff were instructed to prepare a new sanitizer solution. Guidance was provided on the proper preparation of a 100 ppm chlorine sanitizer solution. The freshly prepared solution was tested and measured at 100 ppm.Wet cleaning cloths were observed stored on food preparation counters. Staff were instructed to store wet cleaning cloths submerged in a sanitizer solution between uses.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • It was noted that some food handlers were handling food/meat while wearing dishwashing gloves. In addition to it, used nitrile gloves and dishwashing gloves were observed stored on food preparation counters.The concern was discussed with the operator. Do not use dishwashing gloves for handling food, wear food‑grade gloves and discard gloves after each use. Gloves are not to be reused or stored on work surfaces.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Bowls were stored inside the storage containers such as flour. Staff instructed to remove bowls and use scoop with handles and ensure handles should not touch the food item.In the walk‑in freezer, some containers containing raw meat were observed to be uncovered, over‑stacked, and stored directly in this condition. Ensure that all food containers are properly covered or wrapped and not over‑stacked to prevent contamination and to maintain food in a sanitary condition.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Baseboards were missing in several areas, including the dry storage area behind the large storage containers. Dirt and debris were observed accumulating in the wall corners where baseboards were absent. Install baseboards in all affected areas to eliminate gaps that can harbor pests and to allow for effective cleaning.Wooden shelving in the dry storage area was in a deteriorated condition. The surfaces were no longer smooth or easily cleanable. Paint/resurface the shelving to restore a smooth, non‑absorbent, and easily cleanable surface in order to maintain sanitary conditions.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meat slicer machine at the back portion of the kitchen had dried up meat debris. Equipment clean in place method discussed with operator.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Deep cleaning is required throughout the kitchen;-dry storage area shelves,-behind cooking line-all hard-to-reach areas-dishwashing area- the walk-in cooler flooring and shelves had dirt and debris buildup.- the mechanical room was dirty.-the ceiling panelsPlease clean. The areas including the facility should always be maintained in a clean and sanitary condition at all times to protect food from contamination and to prevent pest infestations.
5. Risk Management InspectionOct 2, 2024

   2 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Lighting in the walk-in cooler was very dim. Please ensure that all areas have adequate lighting in the facility.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) The walk-in cooler flooring had dirt and debris buildup.2) The mechanical room was dirty.Please perform a deep clean of the walk-in cooler, mechanical room, and the entire facility. The areas including the facility should always be maintained in a clean and sanitary condition at all times to protect food from contamination and to prevent pest infestations.
6. Monitoring InspectionSep 17, 2024

   13 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizer bucket measured above 1000 ppm.-Fresh bleach sanitizer solution was prepared at 100 ppm
   • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
     • Green rubber pair of gloves were worn on top of disposable gloves to prep salad rolls.The rubber gloves were removed including the single-use gloves. The food handler washed their hands prior to wearing disposable gloves.Do not use rubber gloves to handle food.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • **Recurring violation:Left over open food can was stored in the prep cooler that measured 14.9°C.The leftover food can was discarded.-Transfer leftover open food cans into food grade containers.  Previous violation:Open food cans were found both at room temperature and under refrigeration. Transfer foods from opened cans into food grade containers.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Stainless bowls without handles were stored inside the bulk food bins.Obtain scoops with handles and ensure the handles are not in direct contact with the food.2) Ice scoop was stored inside the ice machine with the handle in direct contact with the ice.-Store ice scoop in a food grade container.3) Serving tongs and utensils were stored in stagnant water.The utensils and tongs were promptly washed in the dishwasher.-Utensils/tongs were stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Foods were kept in a container to cool in the mechanical room and a fly strip hung above the foods with the following internal temperatures:Spring rolls between 38.6°C to 40°CChicken wings 28.1°CChicken wings are spring rolls are being fried at 50%.Foods were discarded.Do not fry food halfway or at 50%. Ensure the internal temperature of food is maintained at 60°C or above at all times.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The prep cooler at the cook line measured 14.9°C.Do not use the prep cooler.Fix or replace the prep cooler.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Inserts in the main line cooler were too full. Chicken and beef brisket were measured at 7.3 C and 8.1 C. Please only fill these inserts up to the fill line. 2. Beef in the small line cooler was measured at 6.9 C. Please ensure that cold foods are being maintained at a temperature of 4 C 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?
     • The back door was not closed properly, and the insect curtain was left opened. Please keep doors closed or install a screen door to prevent pest entry.
   • 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?
     • The following evidence relating to pests was found during the inspection:1. Mouse droppings in dry storage area.- Remove mouse droppings safely and disinfect the contaminated areas.2. A significant number of flies stuck to the fly stripping in the dry storage area.- Replace the fly strips and ensure they are not above opened food or food equipment/ utensils. 3. Seal all possible pest entry points and monitor for signs of pest activity.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. Plumbing pipe connecting the two compartment sink into grease trap appears to be leaking and is covered with plastic wrap. Please remove the plastic wrap and repair the pipe.2. The levels of fat, oil and grease were no documented when servicing the grease interceptor. Please ensure that all areas of the service log are filled out. 3. The grout between the wall and the two compartment sink was found black and molded. Please replace the grouting and maintain it in a clean and sanitary condition. 4. There was a hole in the wall below the hand sink in the women's washroom, please fill and repair this hole. 5. Ventilation air duct in kitchen ceiling had a significant buildup of dust. Please clean the air duct to prevent food contamination. 6. Ceiling lights in kitchen were exposed and not covered. Please cover the lights so they are not exposed.7. Lighting in the walk-in cooler was very dim. Please ensure that all areas have adequate lighting in the facility.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Grease deposit was accumulated on top of the ventilation canopy filters.2) The mechanical room was dirty.3) Underneath the counters and hard to reach areas were dirty.4) Dust and grime were accumulated on the kitchen ceiling and air-vents.5) No cleaning schedule available.Thoroughly deep clean and sanitize the indicated area.Adhere to the recommendations noted on your pest control report.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The facility has a significant amount of dirt and debris buildup, and most surfaces including floors, walls and doors are greasy and dirty. Some of the specific areas of concern include, but are not limited to: Floors along walls, corners and hard to reach places around equipment, cooler/freezer floors and between shelving, ceiling ventilation, mop sink room, and dry storage area. Please perform a deep clean on the entire facility, including the areas listed above. The facility should always be maintained in a clean and sanitary condition to protect food from contamination and to prevent pest infestations.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Grease build-up on the prep cooler handles.- Clean and sanitize the mentioned areas. Maintain kitchen area in a clean and sanitary manner.2. No cleaning schedule.- No temperature records for coolers and freezers.- No dishwasher records.- Provide cleaning schedule and follow it - Check and record coolers and freezer temperatures, dishwasher chlorine concentration and food surface sanitizer daily.
7. Monitoring InspectionOct 19, 2023

   15 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Used/damp cleaning cloths were found on multiple countertops and hanging on doors. Staff members removed the cleaning cloths and placed them in sanitizer buckets.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Open food cans were found both at room temperature and under refrigeration. Transfer foods from opened cans into food grade containers.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Some food products in the walk-in cooler and freezer were not covered and stored on the floor. Please ensure that all food products and containers are stored at least 6 inches off of the ground and covered with an appropriate food grade lid.
   • 09. Are chemicals stored and handled in a safe manner?
     • Chemicals in spray bottles were not properly labeled to indicate their contents. The operator corrected this during the inspection and labeled each spray bottle according to its contents.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Inserts in the main line cooler were too full. Chicken and beef brisket were measured at 7.3 C and 8.1 C. Please only fill these inserts up to the fill line. 2. Beef in the small line cooler was measured at 6.9 C. Please ensure that cold foods are being maintained at a temperature of 4 C or lower at all times.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Processed onions in an ice bath were measured at 9.7 C. This was corrected during the inspection and the operator replenished the ice.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Cooked spring rolls in deep frying baskets were measured at 40-43 C. Operators indicated that the spring rolls were deep fried approximately 30 minutes ago. The operators placed the spring rolls into the cooler during the inspection. 2. Scallions and oil mixture was measured at 19.4 C. The mixture was prepared less than 2 hours ago. The operator placed the mixture in the cooler during the 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 kitchen cart was found blocking the hand washing sink. The operator moved the cart away from the sink, making it accessible to staff members. Please ensure that the hand sink is always accessible to staff members.
   • 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?
     • The back door was not closed properly, and the insect curtain was left opened. Please keep doors closed or install a screen door to prevent pest entry.
   • 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?
     • The following evidence relating to pests was found during the inspection:1. Mouse droppings in dry storage area.- Remove mouse droppings safely and disinfect the contaminated areas.2. A significant number of flies stuck to the fly stripping in the dry storage area.- Replace the fly strips and ensure they are not above opened food or food equipment/ utensils. 3. Seal all possible pest entry points and monitor for signs of pest activity.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. Plumbing pipe connecting the two compartment sink into grease trap appears to be leaking and is covered with plastic wrap. Please remove the plastic wrap and repair the pipe.2. The levels of fat, oil and grease were no documented when servicing the grease interceptor. Please ensure that all areas of the service log are filled out. 3. The grout between the wall and the two compartment sink was found black and molded. Please replace the grouting and maintain it in a clean and sanitary condition. 4. There was a hole in the wall below the hand sink in the women's washroom, please fill and repair this hole. 5. Ventilation air duct in kitchen ceiling had a significant buildup of dust. Please clean the air duct to prevent food contamination. 6. Ceiling lights in kitchen were exposed and not covered. Please cover the lights so they are not exposed.7. Lighting in the walk-in cooler was very dim. Please ensure that all areas have adequate lighting in the facility.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Lid covering vermicelli in the hot holding unit is cracked and in disrepair.- Please replace the lid covering the vermicelli in the hot holding unit.2. There was a part missing on the cover of the rice cooker and a significant amount of grease and food debris had accumulated inside.- Please repair or replace the rice cooker. 3. Vegetable mandolin was found with dried food debris on it. - Please clean and sanitize the mandolin after each use to protect food products from contamination.4. A knife and a pair of tongs were stored flat on top of inserts in the small line cooler with their handles in direct contact with food. - Utensil handles should not be in contact with food products, as the handles can contaminate the food. Please store utensils in an appropriate manner that does not allow direct contact with food products. 5. Fridge in dry storage room was dirty and the bottom left drawer was broken and in disrepair. There was also a bar retainer that had been repaired with duct tape.- Please replace the drawer and replace the bar retainer.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The metal spoon used for the tapioca pearls in the beverage/bar area had a broken handle. The operator discarded the spoon during the inspection.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The facility has a significant amount of dirt and debris buildup, and most surfaces including floors, walls and doors are greasy and dirty. Some of the specific areas of concern include, but are not limited to: Floors along walls, corners and hard to reach places around equipment, cooler/freezer floors and between shelving, ceiling ventilation, mop sink room, and dry storage area. Please perform a deep clean on the entire facility, including the areas listed above. The facility should always be maintained in a clean and sanitary condition to protect food from contamination and to prevent pest infestations.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Grease build-up on the prep cooler handles.- Clean and sanitize the mentioned areas. Maintain kitchen area in a clean and sanitary manner.2. No cleaning schedule.- No temperature records for coolers and freezers.- No dishwasher records.- Provide cleaning schedule and follow it - Check and record coolers and freezer temperatures, dishwasher chlorine concentration and food surface sanitizer daily.