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Pho Vietnamese Village

3 - 4341 Macleod Trail SW Calgary AB T2G 0A3 · Food - General

Official record from Alberta →

Inspection summary

Pho Vietnamese Village has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 12, 2024. The most recent inspection, on October 9, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on December 17, 2025. 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?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on December 12, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times on December 12, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on October 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 12, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor under shelving in the back by the cooler, under the dishwasher, in the walk in cooler and on some shelving in the front. Ensure these areas are cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 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?
      • Pest control records are inconsistent, indicating that routine monthly pest control services and monitoring are not being completed.If a professional pest control company is not conducting monthly inspections (e.g., service every 2–3 months), facility operators must:- Perform monthly assessments- Record observations- Sign off to confirm the assessment was completed- Maintain records onsite at all timesThis is a repeat violation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and sanitizing: 1. Floors throughout the facility were visibly dirty. The back of the kitchen near the dishwasher was cluttered, making it difficult to clean and monitor. Thoroughly clean all floors and reorganize supplies and stored food to allow effective cleaning.2. High-touch surfaces such as handles, drawers, and food preparation equipment require cleaning and sanitizing.3. Hard-to-reach areas between and behind cooking equipment also need attention.Please clean all indicated areas. Increasing the frequency of daily and weekly cleaning will reduce grease and debris buildup, making sanitation easier and more effective.
  4. Risk Management 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?
      • February 7, 2023:Facility has a professional pest control company come in once every two months.Pest monitoring must take place at least once a month. Either have the professional pest control company come in more frequently, or in the months in between, self-monitor and keep records of self-monitoring. August 9, 2021:NO PEST CONTROL PROGRAM IN PLACE OR RECORDS AVAILABLE. PLEASE IMPLEMENT A PEST CONTROL MONITORING PROGRAM AND KEEP MONTHLY RECORDS.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • December 12, 2024: Concentration of the bleach sanitizer solution in the cloth bucket was undetectable. Bleach solution was remade and measured at 100ppm at the time of the inspection. Ensure bleach solutions are remade every day and use test strips to confirm the correct concentration is used to sanitize food contact surfaces. February 7, 2023:Concentration of chlorine in the wiping cloth bucket was undetectable. Bleach water was remade. Concentration measured 200 ppm. Ensure that food contact surface sanitizer is available in each food handling area at all times. April 18, 2022:The concentration of chlorine in the wiping cloth bucket was undetectable.Sanitizer solution was remade, and then concentration measured 200 ppm. Please make sure that bleach water sanitizer is made fresh at least once a day. Use the test strips to verify that the correct concentration has been made.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A bucket of vermicelli noodles was soaking in the mop sink. The operator stated the mop sink is used as a preparation sink. The operator removed the noodles from the mop sink at the time of the inspection. Food must not be prepared in or near the mop sink as this may contaminate the food from the splashes of the mop. Prepare food in the preparation sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored beside uncovered lettuce in the walk-in cooler. The operator removed the lettuce and placed it on the shelf above the raw meat at the time of the inspection.  Raw meat and ready to eat food should be placed in separate areas to avoid cross contamination. Ensure raw meat are stored below ready to eat foods in case meat juices leak. Ensure all food is covered while in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowl was stored inside the rice bulk supply and did not have a proper handle. The operator removed the bowl at the time of the inspection. Replace the bowl with a scoop that has a handle. and store scoops in a separate area or with the handle upright to avoid contamination of the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Canned hoisin sauce and rice paper noodles stored underneath the 3-compartment sink near the sewage line. Food should not be stored near the sewage line to prevent contamination in the event of a leak. Remove the food from underneath and place in the dry storage area.2. Uncovered food in the freezer near the grill line. Food must be covered during storage to protect it from contamination. Place adequate covers and ensure food is covered when not in use.3. Personal items such as iPad and phone were observed on the preparation table where onions were cut.Items that are not associated with food handling should be stored in a separate area to prevent contamination of food. Remove personal items from the food handling area and designate a place for personal storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet of the handwash sink in the back area is not working. Repair the faucet to ensure the hand wash sink is in good working condition to perform hand hygiene.
    • 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?
      • February 7, 2023:Facility has a professional pest control company come in once every two months.Pest monitoring must take place at least once a month. Either have the professional pest control company come in more frequently, or in the months in between, self-monitor and keep records of self-monitoring. August 9, 2021:NO PEST CONTROL PROGRAM IN PLACE OR RECORDS AVAILABLE. PLEASE IMPLEMENT A PEST CONTROL MONITORING PROGRAM AND KEEP MONTHLY RECORDS.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A small rack of cups, disposable utensils, and napkins are stored underneath the soap and paper towel dispenser beside the hand sink in the front area. All utensils must be stored in a safe and sanitary manner to prevent contamination. Rearrange the front area and move over the rack to protect it from water splashes when washing hands. 2. Dishware stored underneath the hand sink in the front area. Dishware should not be stored underneath hand sinks or near plumbing to prevent contamination in the event of a leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area is unorganized with many boxes stacked on top of each other. Ensure the area is free from clutter and organize the boxes to facilitate cleaning.

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