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Pho Pham University District

3908 University Avenue NW Calgary AB T3B 6N7 · Food - General

Official record from Alberta →

Inspection summary

Pho Pham University District has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 18, 2024. The most recent inspection, on January 26, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 January 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 on April 23, 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?

  • 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 once on April 23, 2025. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip for Quats sanitizer. - Obtain the test strips for quats sanitizer and test it daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. During inspection, a rice scoop was sitting in stagnant water which measured at 21.7C.- Staff member removed the scoop to the dirty dishes and got a clean one. and placed ice in the container. Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2. : A bowl was observed in bulk food container to scoop out dry food item.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured way too strong. - Chlorine sanitizers must be used at 100 ppm. Mix 1/2 teaspoon of household unscented bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several non-food grade blue containers were in use for direct food storage. - Remove all of these containers from the facility. All food storage containers must be food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several frozen high-risk foods were left out in room temperature to thaw.2) Raw shrimps were thawing in water in sink without running water. - Use one of the approved methods of thawing:- in the cooler ahead of time.- under running cold water- during the cooking process- in the microwave if being cooked or consumed immediately after3) Chopped vegetable including lettuce and onions were left out in room temperature. - Ensure all perishable foods are either stored under refrigeration at 4C or less or stored under hot holding at 60C or greater. 4) Broth in pots were turned off at the time of inspection. Staff indicated that the broth are left out then reheated by order. The internal temperature of broth was measured at 60C +. - All high-risk foods must be held at a temperature less than 4C or greater than 60C at all times. - Do not turn off. Hot hold at 60 C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Greasy foods are being dumped in the mop sink. Unknown if this sink is connected to a grease trap. Please provide proof that this sink is connected to a grease trap or stop dumping greasy foods in the mop sink and only discard foods in a sink that is connected to a grease trap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Facility is re-using single-use disposable containers. - Do not re-use. Discard after one use as these containers cannot be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several dishes were left from the previous day, and the dishwashing area was unorganized and cluttered. Ensure this area is managed properly. Prevent the overload of dishes in the dishwashing area.
  3. Initial Inspection

    0 infractions

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