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Pho X O

109 - 6 Crowfoot Circle NW Calgary AB T3G 2T3 · Food - General

Official record from Alberta →

Inspection summary

Pho X O has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on September 23, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on February 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 9, 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 16 times across 7 separate inspections, most recently on September 23, 2026. 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 7 times across 6 separate inspections, most recently on September 23, 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 5 times across 4 separate inspections, most recently on February 6, 2025. 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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink.Relocate the line or do not use the food prep sink for preparing any food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water faucet at the front handwashing sink has a slow leak so it is turned off. Fix the leak so the hand sink has hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood counter next to the hand washing sink. Ensure counter is fixed so it is smooth, washable and impervious to moisture.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket measured 0 ppm when tested with the chlorine test strip.Fresh sanitizer solution was prepared and tested at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink.Relocate the line or do not use the food prep sink for preparing any food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the handwashing sink was not working. There was no hot water running out from the handwashing sink.Fix the hot water faucet.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The preparation sink at the ventilation canopy is used for handwashing while the 2-compartment sink at the dishwashing area is used as a preparation sink.Ensure preparation sink should be used as a prep sink while the 2-compartment sink should be used for dishwashing purposes to prevent cross-contamination
    • 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 preparation sink is being controlled from underneath the sink as the faucet was continuously dripping.Fix the preparation sink faucet.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bucket measured 50 ppm.New chlorine sanitizer bucket was prepared at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink.Relocate the line or do not use the food prep sink for preparing any food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Hamilton Beach fridge at the front service area measured 5°C. Perishable food items in the fridge were stored in a different fridge.Ensure the fridge is maintained at 4°C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the handwashing sink was not working. There was no hot water running out from the handwashing sink.Fix the hot water faucet.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The preparation sink at the ventilation canopy is used for handwashing while the 2-compartment sink at the dishwashing area is used as a preparation sink.Ensure preparation sink should be used as a prep sink while the 2-compartment sink should be used for dishwashing purposes to prevent cross-contamination
    • 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 preparation sink is being controlled from underneath the sink as the faucet was continuously dripping.Fix the preparation sink faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Black char, grease buildup and other residue were noted on the ventilation canopy filters.2. The 2-compartment dishwashing sink was dirty.3. Food debris buildup was noted on the meat slicer stored at the 2-compartment sink area.4. Dust buildup was noted on the kitchen ceiling.5. Food debris buildup was noted underneath the stove grill equipment.6. Food debris was noted underneath the dishwasher and around the grease trap.Clean the indicated areas.
  4. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink.Relocate the line or do not use the food prep sink for preparing any food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice pot handle was broken.Fix or replace the rice pot.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were kept on the counter.Cleaning cloths were stored inside the chlorine sanitizer bucket at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Yellow rubber gloves were used to portion ground beef stuffings for samosas.The yellow rubber gloves were promptly removed and the operator used disposable gloves.Use disposable gloves when handling food. Ensure the gloves are changed between tasks and thoroughly wash your hands before wearing new gloves.2) The food handler was wearing a dirty apron.The apron was removed.Food handler must wear clean clothing and exhibit personal hygiene at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink.Relocate the line or do not use the food prep sink for preparing any food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A glass cup containing coffee was stored on the preparation counter.The coffee cup was promptly stored in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Spring rolls were stored on the counter with an internal temperature of 16.6C.Food was discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice pot handle was broken.Fix or replace the rice pot.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease deposit, and other residues were noted on the ventilation canopy filters.2) The top of the low temperature mechanical dishwasher was dirty.Clean the indicated area. Previous violations:1) Dust build-up on the kitchen air vents. ceiling tiles and walls.Clean these areas. 2) No cleaning schedule and cooler/freezer temperatures or dishwasher checks. Provide a cleaning schedule.Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer daily.
  6. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink.Relocate the line or do not use the food prep sink for preparing any food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Blue Rubbermaid containers were used to store meats. These containers are not food grade. Use food grade containers for food. 2) Tin cans were used to store sauce. Transfer sauce into a food grade container.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operators demonstrated a lack of safe food handling knowledge.- Operator was informed to register and successfully complete an approved food safety certificate course. Please see the attached link for details. https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice pot handle was broken.Fix or replace the rice pot.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the kitchen air vents. ceiling tiles and walls.Clean these areas. 2) No cleaning schedule and cooler/freezer temperatures or dishwasher checks. Provide a cleaning schedule.Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer daily.
  7. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink.Relocate the line or do not use the food prep sink for preparing any food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Blue Rubbermaid containers were used to store meats. These containers are not food grade. Use food grade containers for food. 2) Tin cans were used to store sauce. Transfer sauce into a food grade container.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operators demonstrated a lack of safe food handling knowledge.- Operator was informed to register and successfully complete an approved food safety certificate course. Please see the attached link for details. https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Accumulation of food debris on meat slicer.- Perform proper disassembly of meat slicer equipment and ensure a thorough cleaning and sanitizing of equipment.2) Duct tape is used on both walk-in unit’s door latch.- Remove duct tape and ensure equipment surfaces are smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice pot handle was broken.Fix or replace the rice pot.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the kitchen air vents. ceiling tiles and walls.Clean these areas. 2) No cleaning schedule and cooler/freezer temperatures or dishwasher checks. Provide a cleaning schedule.Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer daily.

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