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Pho Time Authentic Vietnamese Cuisine

31 - 275 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General

12 inspections

  1. 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 cooler after use located in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked beef was so much overfilled in the insert of prep cooler, that it was touching interior surface of the prep cooler lid and also falling into foods stored in other inserts of this cooler.Requirement:Do not over stock foods in prep cooler inserts to prevent temperature abuse and contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Update on April 27/2026No label was provided on sanitizer spray bottle located in the kitchen.(repeat violation from previous inspection)Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of beef moved from cooler to the warmer without reheating was between 12 C-15 Cb) Internal temperature of pork stored in this warmer was between 40C-45C.c) Internal temperature of chicken stored in this warmer was 52CRequirement:a) Ensure that cold perishable foods are reheated to 74C before storing in the warmer at 60 C or higher.Staff was instructed to discard beef. DONEb) Ensure that perishable food under hot holding are stored at 60 C or higherStaff was instructed to discard pork and reheat chicken to 74C before storing back in the warmer at 60 C or higher. DONE
    • 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 April 27/2026a) Floor in walk in freezer was damaged, and duct tape was used to repair the floor making surface rough and difficult to clean.b) Floor in dish washing area and near cooking equipment was damaged.c) One rack shelf in walk in cooler was rusting and a metal strip running across this shelf was badly rusted making surface rough.d) Baseboard was missing on the wall under counter near ice machine in the kitchen(Repeat violations from previous inspection)Requirement:a) Repair walk in freezer floor and do not use duct tape to repair floor.b) Repair floor in dishwashing area and near cooking equipment.c) Refinish the shelf to make surface smoothd) Provide baseboard on the wall
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Raw meat bag was kept along with buns in walk in freezerb) Four hot soup pails were kept uncovered in front and back area of the kitchen for cooling.Requirement:a) Ensure that raw meat is stored apart from any other food to prevent cross contamination.b) Partially cover the soup pails during cooling to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept in the cooked meat located in the warmerRequirement:Keep scoop handle out of food to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken stored in the warmer was 52CProbe thermometer was available onsite, but staff was not using to verify cooking and hot holding temperatures.Requirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Staff was instructed to reheat chicken to 74 C before storing back in the warmer and use probe thermometer to verify cooking /reheating and hot holding temperatures.
    • 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) Floor in walk in freezer was damaged, and duct tape was used to repair the floor making surface rough and difficult to clean.b) Floor in dish washing area and near cooking equipment was damaged.c) One rack shelf in walk in cooler was rusting and a metal strip running across this shelf was badly rusted making surface rough.d) Baseboard was missing on the wall under counter near ice machine in the kitchenRequirement:a) Repair walk in freezer floor and do not use duct tape to repair floor.b) Repair floor in dishwashing area and near cooking equipment.c) Refinish the shelf to make surface smoothd) Provide baseboard on the wall
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under equipment in the kitchenb) Food and grease buildup on deep fryerRequirement:Clean the above noted areas and equipment
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coconut milk was left in the can after opening.Requirement:Transfer food to plastic/glass/stainless steel container after opening the can.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was kept directly on floor next to mop bucket near the back door.Requirement:a) Store food at least 15 cm off the floor.b) Store mop bucket in non-food area.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of bean sprouts stored in a pail of cold water was 9.7CRequirement:Ensure that perishable foods are stored at 4C or less.Ice was added on top of bean sprouts during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken stored in the warmer was 41 C and beef was at 50C, pork at 52 CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.-Chicken at 41 C was discarded.-Pork and beef were reheated before storing back in the warmer.
    • 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 during sanitizer cycle measured 0 ppm.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Machine was primed twice during inspection and 100 ppm concentration was achieved.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Concentration of chlorine during sanitizer cycle was not verified as required and no written records of sanitizer verification were maintained.Requirement:Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained.AHS dish washer log sheet again emailed to the operator
  5. Risk Management Inspection

    4 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 kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially frozen meat was kept at room temperature for thawing.Requirement:Thaw frozen meat by any of the following methods:a) under running cold waterb) In the coolerc) By heating in microwave. Partially frozen meat was moved to walk in cooler during inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The wall next to prep counter used for slicer and rice cooking has electrical panel having several electric cords trapping dirt.Requirement:Either stop using this counter for cooking rice and slicing meats/handling any open food OR provide a washable cover (plywood type) in front of this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under racks and equipment in the kitchen.(Repeat violation from previous inspection)Requirement:Clean the above noted area.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coconut milk was left in the cans after opening, located in prep cooler in the kitchen.Requirement:Transfer food to glass/plastic/stainless steel container after opening the can
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable foods stored in the warmer were: pork 52C, chicken between 50C-53C ,beef 52.5CRequirement:-Ensure that perishable foods under hot holding are stored at 60 C and higher.- Meats were reheated to 74C before storing back in the warmer at 60 C and higher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The wall next to prep counter used for slicer and rice cooking has electrical panel having several electric cords trapping dirt.Requirement:Either stop using this counter for cooking rice and slicing meats/handling any open food OR provide a washable cover (plywood type) in front of this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of loose dust on the ceiling and wall in back prep area.b) Accumulation of dirt and debris under racks and equipment in the kitchen.Requirement:Clean the above noted areas.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Cleaning cloth was kept on the counter after use in back prep area.b) Concentration of chlorine measured 10 ppm in sanitizer solution of pail 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) Staff's bag and jackets were stored on pop bottles located in server's area.b) Pails containing hot soup were stored uncovered and directly on floor for cooling.Requirement:a) Store personal and miscellaneous items separately from food and drinks.b) Store food at least 15 cm off the floor and partially cover soup during cooling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked beef stored in insert of prep cooler was 19 C and 21 C, brisket was at 9.5C.both inserts were overfilled.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Beef at 19 C and 21 C was discarded-Brisket at 9.5 C was moved to bottom part of the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • a) Concentration of chlorine achieved was 0 ppm during sanitizer cycle.b) Sanitizer pail for the dish washer was emptyRequirement:a) Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.b) Empty sanitizer pail for the dish washer was replaced, still concentration of chlorine was 0 ppmc) Manually sanitize dishes by soaking in sanitizer solution in the sink for at least two minutes until dish washer is repaired.Repair dish washer asap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • a) No person having food safety certificate was present onsite.b) Food handlers lack knowledge in safe food handling.(repeat violation from previous inspection)Requirement: a) Person having care and control of facility must hold safe food certificate and be present onsite.b) Staff must complete online Basic food safety course available on AHS website free of cost and provide certificate after completion.
  9. Risk Management 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 chlorine test strips were available onsite.( Repeat violation from previous inspection)Requirement:Provide chlorine test strips and verify concentration of chlorine in sanitizer solution..
    • 20. Do food handlers at the facility have adequate food safety training?
      • a) No person having food safety certificate was present onsite.b) Food handlers lack knowledge in safe food handling.Requirement: a) Person having care and control of facility must hold safe food certificate and be present onsite.b) Staff must complete online Basic food safety course available on AHS website free of cost and provide certificate after completion.
  10. Monitoring Inspection

    12 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.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Hoisin sauce was left in the can after opening.b) A meat bag and boxes were stored directly on floor in walk in freezer.Requirement:a) Transfer food to glass/ plastic/ stainless steel containers after opening the can.b) Ensure that food is stored at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Thermometer available in first prep cooler in the kitchen was damaged and cannot be used to verify the temperature.b) Thermometer provided in second prep cooler in the kitchen was oven thermometer and cannot read temperature of the cooler from 0C 10 C.Requirement:Provide functional refrigerator thermometers in these two coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of cooked chicken and pork transferred from walk in cooler to the warmer without reheating were 40.7 c and 41 C. Requirement:Ensure that cold perishable foods are reheated to 74 C before storing in the warmer at 60C and higher.Chicken and pork were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of several portioned/bagged veggies containing bean sprouts, tomatoes, green leaves and sauce stored on the counter without temperature control was between 17 C- 17.5 C.Requirement:Ensure that bagged veggies containing bean sprouts are stored at 4C or less.Bagged veggies were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Internal temperature of beef brisket stored in insert of prep cooler was 9.3C.-Insert was overfilled.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Beef brisket at 9.3C was moved to bottom part of the cooler.- Do not overfill the inserts to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Temperature of walk-in cooler was 9C,b) Soup buckets at internal temperature 70 C were stacked in walk in cooler by tightly closing the lids.Requirement:a) Adjust the temperature of walk-in cooler to 4C or less. Chill hot food before storing in walk in cooler to prevent raising temperature of the cooler.b) Hot perishable foods (soups) must be chilled rapidly so thati) temperature from 60C-20 C falls in two hoursii) temperature from 20 C-4 C falls in four hours.It should not take more than six hours to get 4 C or less. To enhance cooling:- use small shallow containers, -Partially cover the containers-Do not stack hot food containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available onsite.Requirement:Provide chlorine test strips and verify concentration of chlorine in sanitizer solution..
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was provided at hand washing sink in server's area.(This is repeat violation from previous inspection)Requirement: Provide soap at this hand washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Paper dispenser was empty located at hand washing sink in beverage prep area.b ) This hand washing sink in beverage prep area was used to rinse coffee/green tea potsRequirement:a) Provide paper towels at this hand washing sink.b) Hand washing sink must be used for washing hands only. Post a sign to indicate that.
    • 20. Do food handlers at the facility have adequate food safety training?
      • a) No person having food safety certificate was present onsite.b) Food handlers lack knowledge in safe food handling.Requirement: a) Person having care and control of facility must hold safe food certificate and be present onsite.b) Staff must complete online Basic food safety course available on AHS website free of cost and provide certificate after completion.
    • 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.(This is repeat violation from previous inspection)Requirement: Provide ceiling panel in place.
  11. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was provided at hand washing sink in server's area.(This is repeat violation from previous inspection)Requirement: Provide soap at this hand washing sink.
    • 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.(This is repeat violation from previous inspection)Requirement: Provide ceiling panel in place.
  12. Monitoring Inspection

    10 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 front fruit cutting area and in the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pails and boxes were stored directly on floor in walk in cooler and walk in freezer(This is repeat violation from previous inspection)Requirement: Store food at least 15 cm off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Staff's bag and jacket were stored on pop cans in server's area.b) Scoop handle was stored in ice of ice machine.Requirement: a) Store personal and miscellaneous items separately from food.b) Ensure that scoop handle does not touch ice. store scoop vertically with handle up.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement: Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of rice stored in the warmer was 54C and power was turned off.b) Internal temperatures of chicken, pork and beef stored in the warmer were 52C,56 C and 54C.Requirement: a) Ensure that hot perishable foods are stored at 60C and higher.b) Power of rice warmer was turned on during inspection.c) Chicken, pork and beef were reheated before storing back in the warmer. Temperature of the warmer was raised.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of shrimp -veggie bags stored on the counter in the kitchen without temperature control were 20C and 21 C.b) Internal temperature of spring rolls stored on the counter without temperature control was 29 CRequirement:a) Ensure that perishable foods are stored at 4C or less.Shrimp-veggie bags were discarded.b) Ensure that spring rolls are stored at 4C or less OR at 60 C and higher.Spring rolls 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 soap was provided at hand washing sink in server's area.Requirement: Provide soap at this 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.(This is repeat violation from previous inspection)Requirement:Maintain adequate pest control records.
    • 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.(This is repeat violation from previous inspection)Requirement: Provide ceiling panel in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of loose dust on the ceiling, vents and light fixtures in the kitchen.Requirement Clean the above noted areas and equipment.