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Pho Xinh Xinh

117 42 Avenue SW Calgary AB T2G 1Y2 · Food - General

Official record from Alberta →

Inspection summary

Pho Xinh Xinh has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 13, 2024. The most recent inspection, on February 26, 2026, recorded 2 infractions.

None of the 6 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: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 5 separate inspections, most recently on February 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on June 9, 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 2 times across 2 separate inspections, most recently on February 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on June 9, 2025. 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 5 times across 3 separate inspections, most recently on January 22, 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?

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

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No accurate probe thermometer on site.Obtain a new probe thermometer and use it to check temperatures of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for testing strength of chlorine-based sanitizing solution.Obtain required test strips.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No accurate probe thermometer on site.Obtain a new probe thermometer and use it to check temperatures of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for testing strength of chlorine-based sanitizing solution.Obtain required test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape used on section of floor that was in disrepair.Tape cannot be used on floors (or other surfaces) as it is sticky and not easy to clean.Properly repair broken floor material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No light OR light burnt out in walk-in freezer.Fix or repair as needed.All areas must be well lit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard-to-reach areas of kitchen.Door and light switch for walk-in freezer were dirty.Floor of walk-in freezer was dirty. Ceiling dirty in walk-in cooler.Ensure all surfaces are clean and sanitary.
  3. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Uncovered food containers were stacked on top of each other in the walkin- freezer. - The operator was asked to not store uncovered containers on top of each other.2) Uncovered food containers were observed in walkin- freezer. - The operator was asked to ensure to cover all containers containing food in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Shoes were stored near the dry storage area opposite to the walkin-freezer. - The operator was asked to store personal items in a sperate area away from food. 2) Food in the walkin freezer was stored in non-food grade containers. - The operator was asked to get food grade containers for storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pork spring rolls in the fryer basket were measured at internal temperature of 51 degrees C. - When inquired with the operator, they were not aware of the temperature it has to be cooked at, the operator did not have a food thermometer and did not have a timer. So, the operator was told to recook the spring roll to 74 degrees C, the temperature was checked with inspector's probe thermometer to be at 74 degrees C. the operator was asked to get a food thermometer and also a timer. The operator was also asked to make a reference list for how long a different number of orders of spring rolls has to be cooked to reach temperature.2) Lettuce and bean sprouts were found at room temperature. - The operator was told to ensure that vegetables be kept on ice for the duration they are being worked with and then put back in the cooler.
    • 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?
      • *Repeat violation* No pest control monitoring is in place. - A few droppings were spotted under the sink opposite to the walk-in freezer. The operator was asked to ensure a monthly pest monitoring plan is in place and maintain records.Link to the pest control template: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Metal padel mouse trap was observed under the sink opposite to the freezer. - The operator was asked to remove the metal padel mouse trap and replace it with a tin enclosed mouse trap.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs are generally lack of food safety knowledge. - Ensure staffs are refreshed with food safety information, Home Study in Food Safety in Vietnamese sent by email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility overall was not clean, specially the canopy over the stoves had grease build-up, the area under the deep fryer also had grease build-up, and the wooden shelves in the walkin cooler require cleaning. - The operator was asked to perform a deep cleaning of the facility.
  4. 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?
      • No pest control monitoring is in place. - Ensure a monthly pest monitoring plan is in place and maintain records Template sent via email.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs are generally lack of food safety knowledge. - Ensure staffs are refreshed with food safety information, Home Study in Food Safety in Vietnamese sent by email.
  5. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of pho garnish were stored right next to the handwashing sink.- Ensure a partition is installed prevent cross contamination. A temporary partition is installed, ensure the partition is screwed in place and seal the gaps.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Repeated violations"A bowl of beef (29C), pork (36C), spring roll (40C) were found held at the temperature danger zone. - Ensure hot foods are kept above 60C. Meat discardedPurchase smaller stainless steel containers for the hot holding tables
    • 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?
      • No pest control monitoring is in place. - Ensure a monthly pest monitoring plan is in place and maintain records Template sent via email.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs are generally lack of food safety knowledge. - Ensure staffs are refreshed with food safety information, Home Study in Food Safety in Vietnamese sent by email.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of pho garnish were stored right next to the handwashing sink.- Ensure a partition is installed prevent cross contamination. A place of incense was placed at the stove, which could post contamination risk to food handling.- Remove
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of beef (29C), pork (36C), spring roll (40C) were found held at the temperature danger zone. - Ensure hot foods are kept above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Reoccurring issue"1) Rice noodles that were soaking in water were stored at room temperature.-soak rice noodles in the fridge until they are ready to be used.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water is not constantly supplied while the dishwasher is running.- Please look into the issue.
    • 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?
      • No pest control monitoring is in place. - Ensure a monthly pest monitoring plan is in place and maintain records Template sent via email.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs are generally lack of food safety knowledge. - Ensure staffs are refreshed with food safety information, Home Study in Food Safety in Vietnamese sent by email.

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