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Pho Vy Vietnamese Cuisine

24 - 13750 Bow Bottom Trail SE Calgary AB T2J 6T5 · Food - General

Official record from Alberta →

Inspection summary

Pho Vy Vietnamese Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 18, 2025. The most recent inspection, on March 10, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 8 times across 6 separate inspections, most recently on March 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 across 2 separate inspections, most recently on March 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 6 separate inspections, most recently on March 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 5 times across 5 separate inspections, most recently on March 10, 2026. 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

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher achieved 53Celsius.-the dishwasher was repaired yesterday however it didn't reach 71Celsius. Call the repair-person again (or another company) as the temperature must reach the specifications set by manufacturer (180F at the manifold).-utilize the dishwashing sinks to sanitize the dishes after the wash cycle in the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
  3. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher achieved 53Celsius.-the dishwasher was repaired yesterday however it didn't reach 71Celsius. Call the repair-person again (or another company) as the temperature must reach the specifications set by manufacturer (180F at the manifold).-utilize the dishwashing sinks to sanitize the dishes after the wash cycle in the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
  4. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw, ground pork was stored above cooked/ready to eat foods/vegetables in the stand-up cooler.-store all raw meats/seafood, eggs, etc on the bottom shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken, pork, beef, etc measured 11Celsius as they were stored on blocks of ice.-all perishable food must measure 4Celsius. Obtain coolers, or different methods and/or use smaller containers to ensure food is maintained at proper temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw, ground pork was stored above cooked/ready to eat foods/vegetables in the stand-up cooler.-store all raw meats/seafood, eggs, etc on the bottom shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken, pork, beef, etc measured 11Celsius as they were stored on blocks of ice.-all perishable food must measure 4Celsius. Obtain coolers, or different methods and/or use smaller containers to ensure food is maintained at proper temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher was tested 3 times and did not reach 71Celsius. It also displayed an error code of E5.-call a dishwasher repair company immediately to repair/replace the dishwasher. The dishwasher must reach 71Celsius during the rinse cycle.-manually wash and sanitize dishes.2) There was only 1 drain plug.-obtain more drain plugs so manually dishwashing sinks can be filled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the servers handwash station; the dispenser was empty.-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The freezer floor/shelves were dirty; the freezer was cluttered and disorganized.2) The stand-up cooler shelves were dirty with food spills/debris.--clean any/all food equipment; organize food storage spaces/equipment.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach was used for sanitizing solution at time of inspection.- Acquire and use non-scented bleach for any food safe surface sanitizers or dish washing.- Staff replaced the lemon scented bleach with regular bleach solution during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink water was turned off at time of inspection.- Ensure hand wash sink water is not shut off during operational hours.- Water was turned on during inspection and hot and cold water was supplied.

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