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Pho So 1

14 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Update on July 3/2026Staff lacked knowledge in safe food handling. (Repeat violation from previous inspection)Requirement:Staff must do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the cooking area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in cooking area was blocked with a bin containing chopped lettuceRequirement:Ensure that hand washing sink is available for use all the time and must not be blocked.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Update on June 23/2026Staff lacked knowledge in safe food handling. (Repeat violation from previous inspection)Requirement:Staff must do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on June 23/2026Caulking located at the wall in dish washing area was moldy.Requirement:Replace caulking
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on June 23/2026Dirt and debris under cooking equipment.Requirement:Clean the area under cooking equipment.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of buns was stored along with miscellaneous items under the counter in the kitchen.Requirement:Store food separately from miscellaneous items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for ice were stored in a dirty bin located in bar areaRequirement:Store scoops in a clean container to prevent contamination of ice
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in both prep coolers.Requirement:Provide thermometers in the coolers. DONE
    • 20. Do food handlers at the facility have adequate food safety training?
      • Update on June 15/2026Staff lacked knowledge in safe food handling. (Repeat violation from previous inspection)Requirement:Staff must do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking located at the wall in dish washing area was moldy.Requirement:Replace caulking
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris under cooking equipment.Requirement:Clean the area under cooking equipment.
  4. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bean sprouts in a pail were taken to mop sink area and filled up with water from tap in mop sink.Requirement:Do not use mop sink as prep sink to prevent contamination. Use two compartment sinks in the kitchen for any food prep.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shoes and brooms were stored in dry storage room along with food.Requirement:Store personal and miscellaneous items separately from food to prevent contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Soup cans were stored along with chemical pails on the shelf under the counter in dish washing area.Requirement:Ensure that food is not stored along with chemicals. Soup cans were moved to another area during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Bleach cans were stored on onion bags in the shared hallway with Dollarama.b) Detergent cans were stored on top of a plastic carton having ginger stored inside located in the shared hallway with Dollarama.c) Garbage in a bag was kept in contact with noodle boxes located in the shared hallway with Dollarama.Requirement:Ensure that chemicals and garbage are stored separately from food to prevent contamination.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacked knowledge in safe food handling. (Repeat violation from previous inspection)Requirement:Staff must do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) One ceiling panel was missing in the utility room.b) Floor under racks in walk in cooler was heavily rusted making surface rough and difficult to clean.Requirement:a) Provide ceiling panel in place.b) Refinish walk in cooler floor to make it smooth.operator covered this floor area with a rubber mat and advised that it will be repaired later.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule maintained.(Repeat violation from previous inspection)Requirement:Maintain written cleaning schedule.Copy of written cleaning schedule emailed to the operator, on Sept 18,2025
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt still buildup on walk in freezer floor.Requirement:Clean the above noted area.
  5. Demand Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Noodles in pails were soaked in water taken from the mop sink and were kept in the same area.Requirement:Do not use mop sink as prep sink to prevent contamination. Use two compartment sinks in the kitchen for any food prep.Noodle pails were moved to walk in cooler during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shoes were stored in dry storage room along with food.Requirement:Store personal and miscellaneous items separately from food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry noodles and ginger were stored in utility room having mop sink: missing door in-front of the mop sink.Requirement:Do not store any food in this utility room.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Soup cans were stored along with chemical pails on the shelf under the counter in dish washing area.Requirement:Ensure that food is not stored along with chemicals. Soup cans were moved to another area during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of pork stored in the warmer was 56.5C and chicken was at 53.3CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higherReheat these meats to 74C before storing back in the warmer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked tapioca pearls stored on the counter without temperature control in bar area was 27CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Tapioca pearls were discarded
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink located in cooking area.Requirement:Provide paper towels at this hand washing sink
    • 20. Do food handlers at the facility have adequate food safety training?
      • a) No food safety certified person on site.b) Staff lacked knowledge in safe food handling. (Repeat violation from previous inspection)Requirement:a) Person having care and control of the food establishment must be certified in safe food handling.b) Other staff can do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) One ceiling panel was missing in the utility room.b) Floor under racks in walk in cooler was heavily rusted making surface rough and difficult to clean.c) Bottom shelf located on the cart located near the grill was made of raw wood trapping dirt.Requirement:a) Provide ceiling panel in place.b) Refinish walk in cooler floor to make it smooth.c) All surfaces must be smooth, washable and non-absorbent. Refinish the shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on walk in freezer floor.b) Dirt and debris on raw wood shelf of the cart.c) Dirt and debris on shelf located under counter in cooking area.Requirement:Clean the above noted areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule maintained.(Repeat violation from previous inspection)Requirement:Maintain written cleaning schedule.
  6. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • a) No food safety certified person on site.b) Staff lacked knowledge in safe food handling. Requirement:a) Person having care and control of the food establishment must be certified in safe food handling.b) Other staff can do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling panel was missing in the kitchen.Requirement:Provide ceiling panel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule maintained.Requirement:Maintain written cleaning schedule.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counter after use in the kitchen(repeat violation from the previous inspection)Requirement: Immerse cleaning cloth in sanitizer solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces in the kitchen and in front prep area.Requirement: Ensure that ready to use sanitizer solution is provided for the surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Insert of prep cooler was overstocked with raw meat and it was getting into roast beef stored in the next insert.b) Raw egg trays were stored in a box containing tomatoes in walk in cooler.Requirement:a) Do not overstock the inserts. Roast beef from top having contact with raw beef was discarded.b) Do not store raw eggs in a box of tomatoes to prevent cross contamination.Raw egg trays were removed from the tomatoes box.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oyster sauce and Hoisin sauce were left in the cans after opening.Requirement:Transfer food to plastic/glass/stainless steel containers after opening the cans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in cooler located in front prep area.Requirement:Provide thermometer in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink located in cooking area.Requirement: Provide paper towels in the dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • a) No food safety certified person on site.b) Staff lacked knowledge in safe food handling. Requirement:a) Person having care and control of the food establishment must be certified in safe food handling.b) Other staff can do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of heavy dirt and debris under cooking equipment.b) Accumulation of dirt and debris on walk in cooler floorc) Grease and grime buildup on hood and cooking equipmentd) Dirt and debris under and behind all equipmente) No written cleaning schedule maintained.Requirement:a) Ensure that facility is thoroughly cleaned in addition to above noted areas and equipment.b) Maintain written cleaning schedule.
  8. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of chlorine measured 0 ppm in sanitizer solution prepared for the surfaces.b) Cleaning cloth was kept on prep counter after use.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.b) Immerse cleaning cloth in sanitizer solution in between use.
    • 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?
      • No pest control records were maintained.Requirement:Maintain adequate pest control records.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of chlorine measured 10 ppm in sanitizer solution prepared for the surfaces.b) Cleaning cloth was kept on prep counter after use.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.b) Immerse cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oyster sauce was left in two cans after opening the cans.Requirement: Transfer food to glass/plastic/stainless steel containers after opening the cans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of shrimps kept on prep counter without temperature control were 19C and 18C.b) Internal temperature of bean sprouts stored in insert of prep cooler was 9.6CRequirement:a) Ensure perishable foods are stored at 4C or less OR at 60 C and higher.Shrimp were discarded.b) Ensure that perishable foods are stored at 4C or less during refrigeration.Bean sprouts were moved to walk in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer solution.- Prepare sanitizer solution at 100 ppm concentration of chlorine in one of the dish washing sinks and manually sanitize dishes by immersing dishes in this solution for minimum two minutes, followed by air drying until dish washer is repaired.-Repair dish washer asap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Hand washing sink located in cooking area was blocked with a bowl of vegetables kept in sink basin.b) No paper towels were provided at the hand washing sink located in cooking area.Requirement:a) Ensure that hand washing sink is available for use all the time and it must not be blocked.b) Provide paper towels at the hand washing sink.
    • 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?
      • No pest control records were maintained.Requirement:Maintain adequate pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris on walk in cooler floor.Requirement: Clean walk in cooler floor.
  10. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) cleaning clothes were kept on prep counters after use.b) Concentration of chlorine measured 0 ppm in one pail containing bleach solution located in cooking area.Requirement:a) Soak cleaning clothes in sanitizer solution in between use.b) ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rubber mat was lined under rice noodles stored in the warmer.Requirement:-Use only food grade material to store or handle food.- Do not line rubber mat under noodles in the warmer.
    • 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?
      • Side door was left propped open.Requirement:Keep exterior doors closed all the time to prevent entry f pests/vermin.