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Pho Mai Thy Restaurant

25 - 6219 Centre Street NW Calgary AB T2K 0V2 · Food - General

Official record from Alberta →

Inspection summary

Pho Mai Thy Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on September 21, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 9 times across 5 separate inspections, most recently on September 18, 2026. 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?

  • 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 May 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 1, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 3 separate inspections, most recently on September 18, 2026. 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?

  • 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 4 separate inspections, most recently on September 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of food stored on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Place the food on the shelves, crates or pallets that are at least 6 inches above the floor.
    • 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?
      • Outstanding violation - Recent report from August indicated mice activity. The most recent pest control report indicated that three mice were caught in traps.Please inspect the facility for any holes or gaps and fill them with steel wool, then seal them to prevent pest entry. Continue to monitor for pest activity and adjust treatment accordingly.
    • 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?
      • There was a large gap on the bottom and on the sides of the back exit door (west door near steps). All entrances must be tightly sealed to prevent the entry of pests. Seal the gap by installing a door sweep and repair the weatherstripping.
    • 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. The hand sink near the entrance to the kitchen was in disrepair. Water was leaking from the faucet. (CORRECTED)Repair the faucet and ensure there is not leak.2. The surface of the shelving unit where clean food equipment were stored was in disrepair, the surface is no longer smooth, durable or easy to clean. Repair the surface ad ensure it is smooth, durable, and easy to clean.3. The surface of the shelving units in the dry storage area were in disrepair. The surface is no longer smooth, durable or easy to clean. Repair the surface ad ensure it is smooth, durable, and easy to clean.4. There were missing baseboards in the dry storage area. Install baseboards to seal the gap and ensure the floor to wall joint is tightly sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large food mixer was soiled with food debris. Food equipment must be maintained in a clean and sanitary manner for safe handling of food. Thoroughly clean the food mixer. 2. There was accumulation of food debris inside of the white standing freezer. Food storage areas must be cleaned regularly to remove buildup of food debris and to ensure safe storage of food. Thoroughly clean the interior of the white standing freezer.3. The exterior of the food storage containers were heavily soiled with food debris and grime.Food containers must be regularly cleaned and sanitized to remove contamination. Ensure the food supply is completely used then thoroughly clean and sanitize the food container, then refill with food. Avoid refilling the container without cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant grease, grime and food debris under the mechanical dishwasher and three-compartment sink. 2. There was food debris on the shelving units throughout the facility.3. There was an accumulation of grease and food debris underneath, inside and in between the fryers.4. There was food residue on the walls throughout the facility. 5. There was dust accumulation on the ceiling near the vent.6. There was food debris and droppings in the non-functioning cooler. Thoroughly clean the indicated areas and ensure hard-to-reach areas are cleaned on a regular basis. 7. A written sanitation schedule was not followed nor implemented.Develop and implement a sanitation program for the entire food establishment.8. There was clutter in the seating area located towards the back.Reorganize the area and ensure unused items are removed from the facility to facilitate cleaning and pest monitoring.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of food stored on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Place the food on the shelves, crates or pallets that are at least 6 inches above the floor.
    • 15. Is the facility free of a pest infestation?
      • 1. There was a significant mouse infestation. There were four mice were caught in the traps:- One dead mouse in the trap near the standing white freezer. - One dead mouse in the trap underneath the preparation table. - One dead mouse in the trap underneath the table close to entrance of the kitchen. - One alive mouse in the trap near the south exit door. 2. There was a mouse nest with a live mouse found underneath the stairs. 3. Mouse droppings observed on shelving units, in the dry food storage areas, underneath food equipment, and on the floors throughout the food establishment.4. There were mouse droppings and shaved paper underneath the benches in the seating area. 5. There was droppings in the dishwashing trays located near the non-functioning cooler. 6. There was an aluminum tray with significant mouse droppings inside. Consult with the hired pest control operator to assess the facility and increase treatment or placement of traps throughout the facility to abate the mice infestation. Increase pest control monitoring to weekly assessments until further notice. Discard open food items that do not have a tight seal. Clean and sanitize all areas contaminated by mice excrements.
    • 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?
      • There was a large gap on the bottom and on the sides of the back exit door (west door near steps). All entrances must be tightly sealed to prevent the entry of pests. Seal the gap by installing a door sweep and repair the weatherstripping.
    • 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?
      • Outstanding violation - Recent report from August indicated mice activity. The most recent pest control report indicated that three mice were caught in traps.Please inspect the facility for any holes or gaps and fill them with steel wool, then seal them to prevent pest entry. Continue to monitor for pest activity and adjust treatment accordingly.
    • 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. The hand sink near the entrance to the kitchen was in disrepair. Water was leaking from the faucet. Repair the faucet and ensure there is not leak.2. The surface of the shelving unit where clean food equipment were stored was in disrepair, the surface is no longer smooth, durable or easy to clean. Repair the surface ad ensure it is smooth, durable, and easy to clean.3. The surface of the shelving units in the dry storage area were in disrepair. The surface is no longer smooth, durable or easy to clean. Repair the surface ad ensure it is smooth, durable, and easy to clean.4. There were missing baseboards in the dry storage area. Install baseboards to seal the gap and ensure the floor to wall joint is tightly sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large food mixer was soiled with food debris. Food equipment must be maintained in a clean and sanitary manner for safe handling of food. Thoroughly clean the food mixer. 2. There was accumulation of food debris inside of the white standing freezer. Food storage areas must be cleaned regularly to remove buildup of food debris and to ensure safe storage of food. Thoroughly clean the interior of the white standing freezer.3. The exterior of the food storage containers were heavily soiled with food debris and grime.Food containers must be regularly cleaned and sanitized to remove contamination. Ensure the food supply is completely used then thoroughly clean and sanitize the food container, then refill with food. Avoid refilling the container without cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant grease, grime and food debris under the mechanical dishwasher and three-compartment sink. 2. There was food debris on the shelving units throughout the facility.3. There was an accumulation of grease and food debris underneath, inside and in between the fryers.4. There was food residue on the walls throughout the facility. 5. There was dust accumulation on the ceiling near the vent.6. There was food debris and droppings in the non-functioning cooler. Thoroughly clean the indicated areas and ensure hard-to-reach areas are cleaned on a regular basis. 7. A written sanitation schedule was not followed nor implemented.Develop and implement a sanitation program for the entire food establishment.8. There was clutter in the seating area located towards the back.Reorganize the area and ensure unused items are removed from the facility to facilitate cleaning and pest monitoring.
  4. Risk Management Inspection

    1 infraction

    • 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 most recent pest control report indicated that three mice were caught in traps.Please inspect the facility for any holes or gaps and fill them with steel wool, then seal them to prevent pest entry. Continue to monitor for pest activity and adjust treatment accordingly.
  5. Risk Management Inspection

    2 infractions

    • 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 most recent pest control report indicated that three mice were caught in traps.Please inspect the facility for any holes or gaps and fill them with steel wool, then seal them to prevent pest entry. Continue to monitor for pest activity and adjust treatment accordingly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving holding the bowls was observed to be coated with a sticky residue.Please clean and sanitize the indicated area.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two cans of Raid pesticide spray were observed onsite.Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility. The operator promptly discarded the raid pesticide spray cans.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash stations throughout the facility including the washrooms were missing liquid hand soap and paper towels preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness.Please ensure all handwash stations throughout the facility are fully stocked with liquid hand soap and paper towels at all times.
    • 15. Is the facility free of a pest infestation?
      • Pest droppings were observed in the following areas but not limited to:- On shelving units where dishes are stored- Under and on the shelving units located in the dry storage area- Under the stairs leading to the back door- On the floor under the dish pit- Along the walls throughout the facilityPlease ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.
    • 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?
      • A gap was observed alongside the bottom of the exterior doors located at the back of the facility.Please install weatherstripping to prevent the entry of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A visibly contaminated sheet of tin foil covered was observed to be used as liner for a wire shelving unit.Please remove the tin foil and clean and sanitize the indicated area.2) Large containers storing bulk ingredients under the prep table were observed to be covered in grime and food debris.Please clean and indicate the bulk containers.3) The handle of the walk-in cooler located in the kitchen was observed to be covered in peeling grey duct tape which does not provide a smooth, easily cleanable, or impervious surface. This can result in the trapping and spreading of contaminants.Please remove the duct tape so the surface of the handle is a smooth and cleanable.4) Wire shelving units located in the walk-in cooler were observed to be covered in grime and food debris.Please clean and sanitize the indicated areas.5) The shelving under the kitchen prep table was observed to be covered in soiled tin foil.Please removed the tin foil and clean and sanitize the area underneath.6) Mixing bowls were observed to be used as scoops in bulk containers of dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please remove the mixing bowls and replace them with a handled scoop.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be covered in grease and food debris, including but not limited to:- The walk-in cooler floor- The walls of the dish pit- The floors throughout the facility- Underneath all kitchen equipment located on the service line- Underneath all shelving units throughout the facility- Underneath all prep tables throughout the facility- All shelving units used to store clean dishesPlease pull out all kitchen equipment and clean and sanitize the indicated areas to eliminate food sources for unwanted pests.
  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used to scoop bulk food items.Obtain proper scoops with handles to prevent contamination of the bulk supply.

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