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Pho Uncle Ten

628 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

Official record from Alberta →

Inspection summary

Pho Uncle Ten has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on September 14, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times on August 10, 2026. 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 August 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on August 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on August 22, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of grease and dust on the hood vent filters. The operator stated they have contacted the professional cleaning company, but did not have a date for the servicing.COMPLETE THE FOLLOWING:1. Clean the hood vent filters.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cigarettes and other personal items stored on the top shelf in the food preparation area of the kitchen.2. Ice scoop was stored on top of the ice machine. 3. Bowls stored in blue dry ingredient bins in the back storage area. COMPLETE THE FOLLOWING:1. Do not store personal items on the shelf in food preparation area of the kitchen. Designate an area that is separate from the food preparation area to store staff personal items.2. Store the ice scoop in a container to protect it from contamination.3. Do not store bowls in dry ingredients. Please use utensils with handles and store the handles upright, so they do not come into contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Foods in the top part of prep cooler in the cooking area were overfilled. 2. Bucket of wet soup noodles stored at room temperature. COMPLETE THE FOLLOWING:1. Do not store foods above the fill line in the metal containers. Overfilling foods makes it harder for the top part of the food to stay cold. Foods in the fridge must be stored at 4*C or less.2. Soup noodles must be stored in ice water to prevent bacteria from growing. Ice must be replaced regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The hot holding unit was not turned on. Vermicelli was placed in the unit 10 minutes prior. Hot holding unit turned on during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. A basket of noodles was stored in the handwash sink basin. Basket moved during the inspection. *Do not store anything in the handwash sink. It needs to be kept clear at all times, so that staff can easily wash their hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of grease and dust on the hood vent filters. The operator stated they have contacted the professional cleaning company, but did not have a date for the servicing.2. Dry storage area: The blue bin used for salt was cracked. COMPLETE THE FOLLOWING:1. Clean the hood vent filters.2. Replace the blue bin as it is not in good condition.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A little bit of cleaning is needed in hard to reach areas
  6. Monitoring Inspection

    0 infractions

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