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Pho Rise Vietnamese Restaurant

512 - 8 Nolan Hill Boulevard NW Calgary AB T3R 0X2 · Food - General

Official record from Alberta →

Inspection summary

Pho Rise Vietnamese Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 23, 2025. The most recent inspection, on July 28, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on July 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 September 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on July 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on July 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Some dishes are being cleaned using the handwashing sink. Staff was instructed to immediately discontinue washing dishes and utensils in the handwashing sink.- Use the designated dishwashing sink and follow approved wash, rinse, and sanitize procedures for all utensils and equipment.- Maintain handwashing sinks exclusively for handwashing purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walk-in cooler fan was continuously leaking water onto the floor.- Repair the leaking cooler fan.- Remove any accumulated water and clean and sanitize affected surfaces.- Maintain refrigeration equipment in good working order and monitor for further leakage.2. Blood spill was observed on the walk-in freezer floor.- Clean and sanitize the blood spill on the freezer floor.- Maintain the freezer area in a clean, sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violations noted on July 23, 2026, are recurring from previous inspections below and have not been corrected **1. Grease, dust, and other deposit buildup was noted on the ventilation canopy filters.2. Grease deposit was noted underneath the handwashing sink.3. Dirt buildup was noted in hard to reach areas in the kitchen.4. No cleaning schedule available.1 to 3: clean the indicated areas.4. Develop and implement a daily, weekly, biweekly, and monthly cleaning schedule checklist. AHS cleaning schedule template was sent to the operator.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were stored on the prep cooler cutting board and food counters.2. No sanitation solution was prepared.Chlorine sanitizer buckets were prepared at 100 ppm and clean wiping cloths were stored therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken held on the hot holding unit measured 50°C. The temperature of the water in the hot holding unit measured 56°C.The operator reheated the chicken on the oven to above 74°C.The operator was advised to ensure the temperature of the water in the hot holding unit reaches above 60°C before placing food in the hot holding unit so as to maintain the temperature of the food at 60°C or above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease, dust, and other deposit buildup was noted on the ventilation canopy filters.2. Grease deposit was noted underneath the handwashing sink.3. Dirt buildup was noted in hard to reach areas in the kitchen.4. No cleaning schedule available.1 to 3: clean the indicated areas.4. Develop and implement a daily, weekly, biweekly, and monthly cleaning schedule checklist. AHS cleaning schedule template was sent to the operator.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There is no dishwasher on-site.

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