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Pho Nga

3 - 1403 Centre Street NW Calgary AB T2E 2R8 · Food - General

6 inspections

  1. Demand 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?
      • *Not reviewed during this inspection - May 15, 2026*A pest control monitoring program is not in place. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outsanding violation - noted on May 15, 2026***There was significant clutter accumulated in the dry storage area and towards the back door near the walk-in freezer. Many empty cardboard boxes and stacks of buckets were stored. The facility must be organized in a manner that facilitates cleaning and monitoring for pest. Reorganize the storage area and remove any items that are not in use.
  2. 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?
      • A pest control monitoring program is not in place. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant clutter accumulated in the dry storage area and towards the back door near the walk-in freezer. Many empty cardboard boxes and stacks of buckets were stored. The facility must be organized in a manner that facilitates cleaning and monitoring for pest. Reorganize the storage area and remove any items that are not in use.
  3. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the operator washing their hands with only water. No soap was used, and the hands were not dried with paper towels.Sufficient hand hygiene involves the following:1. Wet hands 2. Apply enough soap to lather all parts of the hand 3. Scrub the hands, make sure to scrub underneath the fingernails4. Rinse with water5. Dry hands with paper towels
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No traces of chlorine detected in the low-temperature dishwasher.The low-temperature dishwasher must dispense at least 100ppm of chlorine to sanitize food equipment and utensils. In the meantime, perform manual dishwashing in the two-compartment sink: 1. First compartment: wash/rinse 2. Second compartment: sanitize in 100ppm of chlorine for 2 minutes Replace reusable customer utensils and dishes with single-use/take out containers. Repair the dishwasher and confirm the concentration with chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink near the two-compartment sink was blocked with a stack of buckets. The hand sink must be accessible at all time to perform hand hygiene. Refrain from blocking the hand sink and/or placing articles inside the basin.The operator removed the stack of buckets at the time of 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?
      • No soap at the front hand sink. The hand sink must be equipped at all times with hand soap, paper towels, and hot/cold running water. Ensure properly supplied at all times. The operator placed a soap refill near the dispenser; however, it was not installed inside.
    • 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 pest control monitoring program is not in place. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 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 kitchen backdoor was open without a screen.Install a screen door or keep the backdoor closed to prevent the entry of pests. The operator closed the door at the time of the inspection.
    • 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. There is a red carboard lining taped to the wall near the back exit door.The walls in facility must be constructed of materials that are smooth, durable, and easy to clean. Remove the cardboard and tape. 2. Several floor tiles near the grill area were cracked. Floors must be maintained in a good repair to facilitate cleaning and prevent pest harborage. Repair the floor tiles and ensure the surface is smooth, durable and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were debris, grime, and grease accumulated in the following areas:- The stainless-steel shelves near the grill- The ceiling - On top of the ventilation canopy - Underneath the grill and fryer 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. 2. There was significant clutter accumulated in the dry storage area and towards the back door near the walk-in freezer. Many empty cardboard boxes and stacks of buckets were stored. The facility must be organized in a manner that facilitates cleaning and monitoring for pest. Reorganize the storage area and remove any items that are not in use.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer was made with bleach, water and soap.Only use plain bleach and water to mix for food contact surface sanitizer solution around 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was obstructed with a bucket in the sink.Ensure hand sinks are only used for handwashing.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher chlorine solution strength was too weak to produce 100ppm chlorine residual. The measured strength was less than 10ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.