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Pho Thanh Noodle House

6630 4 Street NE Calgary AB T2K 6H1 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 16 - The operator advised the cooler is to be replaced. Using ice baths for small amounts of condiments at a time. All other items are stored in the walk-in cooler.March 13 - Food items under storage in the prep cooler measured between 7 to 9 degrees C. **Have the cooler repaired to ensure it can maintain adequate temperatures of 4 degrees C and below.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available for use at the food preparation station.-Ensure an approved sanitizer at adequate concentrations is available for use at all times during preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items under storage in the prep cooler measured between 7 to 9 degrees C. **Have the cooler repaired to ensure it can maintain adequate temperatures of 4 degrees C and below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal cooking temperature of high-risk food items such as meats are not being verified during the cooking process.**Ensure internal cooking temperature are verified using a functional probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build-up of grease and dirt was observed on the inside, doors and body of the prep cooler. **Please have the cooler cleaned and sanitized.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring was observed to be in disrepair in several areas in the kitchen, the tiles were cracked rendering the floor uneven and uncleanable.The areas include:1. In front of walk-in cooler and freezer.2. The area to the left of the cookline.Please have the flooring repaired.
  5. Risk Management Inspection

    4 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?
      • December 05 - The pest control report dated November 06 2025, indicated minor pest activity, bait stations were assessed and replaced.**Continue to monitor for pestsOctober 08-There were no pest monitoring records available for review.**Ensure to carry out pest monitoring of the facility at least once a month and adequate records for these activities must be maintained and available for review at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring was observed to be in disrepair in several areas in the kitchen, the tiles were cracked rendering the floor uneven and uncleanable.The areas include:1. In front of walk-in cooler and freezer.2. The area to the left of the cookline.Please have the flooring repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The surface finishing of the following items were observed to be in disrepair exposing areas of raw wood:1. The cupboard housing the hand sink.Please have these items re-finished to ensure they are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The walls and floors around the dishwasher and the 3-compartment sink2.The floor below the dry storage shelves.
  6. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was no supplying sanitizer during the inspection. Measured at 0ppm of chlorine.**Please have the dishwasher repaired to ensure it supplies sanitizer at adequate concentrations.-Revert to manual dishwashing procedures pending when the dishwasher is repaired
    • 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?
      • December 05 - The pest control report dated November 06 2025, indicated minor pest activity, bait stations were assessed and replaced.October 08-There were no pest monitoring records available for review.**Ensure to carry out pest monitoring of the facility at least once a month and adequate records for these activities must be maintained and available for review at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring was observed to be in disrepair in several areas in the kitchen, the tiles were cracked rendering the floor uneven and uncleanable.The areas include:1. In front of walk-in cooler and freezer.2. The area to the left of the cookline.Please have the flooring repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The surface finishing of the following items were observed to be in disrepair exposing areas of raw wood:1. The wood shelf below the steel prep table.2. The cupboard housing the hand sink.Please have these items re-finished to ensure they are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floor below the cook line.2. The walls and floors around the dishwasher and the 3-compartment sink3. The filters of the ventilation hood.4.The floor below the dry storage shelves.In addition to cleaning the aforementioned areas please have the walk-in cooler organized and decluttered to allow for proper sanitation activities.
  7. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container holding condensed milk was being stored at room temperature.**Ensure high risk food items requiring refrigeration are stored at adequate temperatures of 4 degrees C or below.-The item was discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was no supplying sanitizer during the inspection. Measured at 0ppm of chlorine.**Please have the dishwasher repaired to ensure it supplies sanitizer at adequate concentrations.-Revert to manual dishwashing procedures pending when the dishwasher is repaired
    • 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?
      • There were no pest monitoring records available for review.**Ensure to carry out pest monitoring of the facility at least once a month and adequate records for these activities must be maintained and available for review at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The surface finishing of the following items were observed to be in disrepair exposing areas of raw wood:1. The wood shelf below the steel prep table.2. The cupboard housing the hand sink.Please have these items re-finished to ensure they are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring was observed to be in disrepair in several areas in the kitchen, the tiles were cracked rendering the floor uneven and uncleanable.The areas include:1. In front of walk-in cooler and freezer.2. The area to the left of the cookline.Please have the flooring repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floor below the cook line.2. The walls and floors around the dishwasher and the 3-compartment sink3. The filters of the ventilation hood.4.The floor below the dry storage shelves.In addition to cleaning the aforementioned areas please have the walk-in cooler organized and decluttered to allow for proper sanitation activities.
  8. Demand Inspection

    1 infraction

    • 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?
      • There were no pest monitoring records available for review.**Ensure to carry out pest monitoring of the facility at least once a month and adequate records for these activities must be maintained and available for review at all times.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms. Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of eggs stored in the walk-in cooler was observed to be placed above produce and other ready-to-eat food items. Eggs must be stored below and away from ready to eat food products to prevent cross-contamination if the eggs were to crack and leak.Please create a designated area for the eggs in the walk-in cooler and store them below and away from other food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the pork, beef, and chicken stored in the hot holding unit located beside the grill was tested using a probe thermometer and measured at 50C. Perishable foods, such as meats, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.Please ensure that meat items are fully cooked to 74C before storing them in the hot holding unit and are held at 60C and above. The operator promptly reheated the meats to 74C before placing them back into the hot holding unit.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was unavailable and not displayed for public view.Please print and post the food handling permit within its expiry date in a conspicuous place for public view.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The surfaces of the grill were observed to be covered in grease, sticky sauce, and food debris. The tongs were stored beside the grill and in contact with the contaminated surface.Please clean the indicted area to prevent the potential risk of cross-contamination.2) The filters from the commercial canopy above the grill was observed to be covered in dust, grease, and food debris.Please clean filters to ensure they are free of grease, dust, and food debris.3) Steel bowls with no handles were observed to be used as a scoop in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.The operator promptly removed the steel bowl from the bulk ingredient container.4) Soiled rice scoops were stored in room temperature water. Food debris in room temperature water provides an ideal environment for harmful bacteria to grow.Please store used rice scoops in an iced water bath, maintaining the temperature at 4C or lower, as discussed during the inspection. Replace the water when the ice has melted or when the water is visibly soiled with food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan screen and the area around it located in the walk-in cooler was observed to be covered in dust and loose debris, which could potentially become a physical contaminant.Please clean and sanitize the indicated area so it is free of dust and loose debris.
  11. Initial Inspection

    0 infractions