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Pho Pham

302 Centre Street SE Calgary AB T2G 2B8 · Food - General

Official record from Alberta →

Inspection summary

Pho Pham has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 8, 2026. The most recent inspection, on October 5, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on September 28, 2026. 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 3 times across 2 separate inspections, most recently on September 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on September 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth bucket measured 0 ppm chlorine and quat. When asked, staff said it was hot water.-Ensure wiping cloths are stored in a sanitizing solution-Staff changed solution to quat
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Again found same greasy cardboard box being used to directly store spring rolls in the freezer.-Store food in washable containers-Instructed operator to remove the box from the premises
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knife stored between prep cooler and counter.-Store food handling utensils in a sanitary manner
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Repeat violation**Chopped onions in oil in a bowl were stored at room temperature.-Instructed staff to put mixture into an insert that sits in the prep cooler-----------Chopped onions in oil were stored in a bowl on top of other items in the prep cooler and were measured at 13.5°C.-Ensure that all high-risk foods are stored at or below 4°C.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT concentration in all pails containing wiping cloths was measured at 0 ppm.-The operator refilled the pails with QUAT solution, which was measured at 200 ppm.-Ensure that the quat sanitizing solution is maintained at a concentration of 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Spring rolls in the upright freezer were stored directly in an oily cardboard box.-Store food in washable containers
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped onions in oil were stored in a bowl on top of other items in the prep cooler and were measured at 13.5°C.-Ensure that all high-risk foods are stored at or below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was thawing in still water in the sink across from the dishwasher. Meat was probed at 18.5°C.-Educated the operator on proper thawing procedures.-Instructed operator to remove the chicken immediately and store in fridge
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was measured at 64.8°C with three different thermometers.-Ensure sanitizing cycle on dishwasher is checked daily.-Instructed staff to wash and sanitize the sink across from the dishwasher and then transport quat solution from the dispenser to the sink. Dishes can be washed in the in dishwasher and then immersed for 2 minutes in sanitizing solution before air drying.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located beside the prep table was not equipped with paper towels.-The operator indicated that staff are unable to replace the paper towels in the existing dispenser themselves.-Ensure that all handwashing sinks are equipped with an adequate supply of paper towels for hand drying. Replace the existing paper towel dispenser with one that can be easily refilled by staff, if necessary.
  4. Initial Inspection

    0 infractions

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