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Pho Kim Restaurant

1511 Centre B Street NW Calgary AB T2M 2R5 · Food - General

Official record from Alberta →

Inspection summary

Pho Kim Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on January 21, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 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 2 times across 2 separate inspections, most recently on December 30, 2025. 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 December 30, 2025. 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 December 30, 2025. 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 3 times on December 30, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on December 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths were stored on food prep surfaces when not in use. Store the cleaning cloths in the sanitizer solution when not in use to prevent the growth of bacteria and to mitigate contamination of food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There were used food prep gloves stored on the counter near the front of the kitchen.Food prep gloves are single-use and must be disposed after use. Once the gloves are taken off, dispose them immediately, perform hand hygiene and refrain from using them again. The operator disposed the gloves at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Red chili peppers were drying in the basement in the furnace area and was uncovered. Food must be protected from contamination at all times. Refrain from handling and storing food in non-food handling areas as this increases the risk of contamination. The operator removed the red chili peppers at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls without a handle were used to scoop several dry ingredients and was stored inside the bulk container. Scoops should have a handle for safe handling of food and to protect food from contamination. Replace the bowls with scoops that have a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were stored in water at room temperature and measured 15C. Bean sprouts must be stored either below 4C or above 60C to prevent the growth of bacteria. Create an ice bath and ensure the water and ice is changed frequently to maintain the temperature below 4C. The operator changed the water and placed ice inside at the time of the inspection.
    • 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?
      • 1. There were several small flies throughout the facility. 2. There were boxelder beetles in the light panels throughout the facility. 3. There were mice droppings observed in the corner of the basement area where the MSG was stored. The facility must be pest-free and controlled in a manner that prevents and infestation.Continue to consult with your professional pest control company to abate the issues. Remove the mouse droppings and clean the indicated area. In the meantime, ensure regular cleaning is performed and store food in pest proof containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior and interior of several bulk containers were soiled with grime and food debris. Food containers must be maintained in a clean and sanitary manner to prevent cross contamination of food. Regularly clean the exterior of food containers or whenever they become heavily soiled, whichever comes first.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were debris, grime, and grease accumulated in the following areas:- The ceiling - Underneath the grill and fryer - Underneath the two-compartment sink The facility must be maintained in a clean and sanitary manner for safe handling of food and to prevent the attraction of pests. Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes in use were stored directly on the prep cooler cutting board.Corrected on site. Ensure to store wiping clothes in use in sanitizer solution between uses.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 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 drainage was slow to drain. The store has reduced the business hours to minimize impacts. Plan is in place to fix the drainage soon.
  6. Initial Inspection

    0 infractions

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