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Pho Kingdom

720 16 Avenue NW Calgary AB T2M 0J8 · Food - General

Official record from Alberta →

Inspection summary

Pho Kingdom has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 10, 2025. The most recent inspection, on December 17, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 December 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on February 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 10, 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 4 times across 3 separate inspections, most recently on December 17, 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 3 times across 2 separate inspections, most recently on December 12, 2025. 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. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers without a handle were used to scoop the dry bulk ingredients. Scoops should have a handle for safe handling of food and to protect food from contamination. Replace the plastic container with scoops that have a handle. The operator removed the plastic containers at the time of the inspection.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers without a handle were used to scoop the dry bulk ingredients. Scoops should have a handle for safe handling of food and to protect food from contamination. Replace the plastic container with scoops that have a handle. The operator removed the plastic containers at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vermicelli noodles soaking in water stored at room temperature measured 8C. When soaking food it must be done in a manner that prevents the growth of bacteria. Soak the vermicelli noodles in the cooler. The operator moved the vermicelli noodles into the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was heavy grease in the ventilation canopy. Ensure the ventilation canopy is regularly cleaned to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is heavy grease, grime and food debris underneath the fryer and the main cook line. Hard-to-reach areas must be regularly cleaned to prevent the attraction of pests. Pull out the equipment and thoroughly clean the area.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Cooler, freezer, and hot holding temperatures are not being monitored. - Develop a temperature log, record and monitor the temperature reguarly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper re-heating of foods. High risk foods are being re-heated in the food warmer. The internal temperature of cooked chicken and beef were measured at 17-18 degrees Celsius. - Foods must be rapidly reheated (stove, oven etc.) to an internal temperature 74C or higher first prior to hot holding at 60C or higher in the warmer.2) Staff are not using the probe thermometer to measure the food temperatures.- Please use the thermometer, to verify and measure the internal temperature of foods during, cooking, reheating, cooling, cold and hot storage.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No approved sanitizer available at the time of inspection. - Ensure a sanitizer solution such a chlorine at 100 ppm is available throughout the day. 2) The chlorine sanitizer solution prepared was way too strong. - Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the concentration using chlorine test strips. chlorine sanitizer solution must be prepared to a food safe concentration of 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wet cleaning cloths left on food contact surfaces with no sanitizer detected in them. - Ensure cleaning cloths are left in the sanitizer solution in between use.
    • 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?
      • Cooler, freezer, and hot holding temperatures are not being monitored. - Develop a temperature log, record and monitor the temperature reguarly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of food such as flour and sugar were stored directly on the floor in the basement. - Do no store foods on the floor. Store at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Internal temperature of high-risk foods such as tripe, cooked beef, shrimp stored in the cooler closer to the front were measured between 11.3-12.6 C. - Service the cooler and do not use in the interim. All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. - All high-risk foods were discarded. 2) Cooked spring rolls were stored in room temperature. Internal temperature was measured at 46C. - Do not store high-risk foods in room temperature. Deep fry to order or hot hold at 60C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the handwashing sink on the main cooking line. - Ensure all handwashing sinks are supplied with soap and paper towels 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?
      • 1) Observed a dead mouse in a trap from the previously pest control company in the basement. 2) There is a no pest monitoring program in place. - Obtain the services of professional pest control or set up a comprehensive pest monitoring and control program.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) kitchen was cluttered and disorganized. 2) Cleaning required in the hard-to-reach areas of the kitchen. - Please clean, declutter and organize.

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