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Pho V Restaurant

13 - 5269 Memorial Drive SE Calgary AB T2A 4V1 · Food - General

Official record from Alberta →

Inspection summary

Pho V Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 21, 2025. The most recent inspection, on August 10, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 10, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 August 10, 2026. 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 4 times across 3 separate inspections, most recently on August 10, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on August 10, 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was not functioning at the time of inspection. High-risk foods in the cooler measured up to 12*C. High-risk foods must be maintained at 4*C or below to prevent the growth of harmful bacteria.Action Taken:- The operator stated that the walk-in cooler was functioning the previous night.- High-risk foods were relocated to a prep cooler maintained at 4*C or below during the inspection.- Repairs to the walk-in cooler were initiated/called for during the inspection.
    • 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?
      • Gaps were observed under the kitchen door. These gaps may allow pests to enter the food establishment.Action Required:- Repair or replace the door and/or door sweep to seal the gaps and prevent pests from entering.
    • 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 violations noted below were not corrected ** 1) Paint was peeling off the back area dry storage room floor. Refinish the floor.2) Water stains noted on the front service ceiling tiles. Fix the leak and replace the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup of debris was observed was observed in the corners and along the seals of the ice machine. A dirty ice machine can contaminate ice.Action Required:- Thoroughly clean the ice machine.
  2. Risk Management Inspection

    3 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?
      • Gaps were observed under the kitchen door. These gaps may allow pests to enter the food establishment.Action Required:- Repair or replace the door and/or door sweep to seal the gaps and prevent pests from entering.
    • 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 violations noted below were not corrected ** 1) Paint was peeling off the back area dry storage room floor. Refinish the floor.2) Water stains noted on the front service ceiling tiles. Fix the leak and replace the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup of debris was observed was observed in the corners and along the seals of the ice machine. A dirty ice machine can contaminate ice.Action Required:- Thoroughly clean the ice machine.
  3. Initial Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Paint was peeling off the back area dry storage room floor. Refinish the floor.2) Water stains noted on the front service ceiling tiles. Fix the leak and replace the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three door stand-up cooler condenser was leaking. bowl underneath the condenser was full of water. Fix the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the kitchen vents. Clean the vents.

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