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Pho Xuan Restaurant

128 - 920 36 Street NE Calgary AB T2A 6L8 · Food - General

Official record from Alberta →

Inspection summary

Pho Xuan Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on June 24, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on May 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 21, 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 June 24, 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **OUTSTANDING**1. The black barstool seat material was cracked and foam exposed.**June 24, 2026: duct tape was used to cover the seat. The Operator stated a new cover was ordered.COMPLETE THE FOLLOWING:1. Replace the cover or remove the chair from the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The hood vent filters above the deep fryer and grill had a lot of black burnt debris on the filters.**June 24, 2026: burnt debris noted on the filters. The Operator stated they are cleaned at least every 2 weeks. 2. The gasket of the walk-in freezer door was in disrepair and not secured to the door.**June 24, 2026: gasket replaced, however, part of the gasket was not secured to the door. COMPLETE THE FOLLOWING:1. Clean the filters above the deep fryer and grill on a weekly basis. 2. Replace the gasket.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no prepared bleach sanitizer solution. The operator made three spray bottles of 100ppm bleach sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure a 100ppm bleach sanitizer is always available in a spray bottle and bucket for the cleaning cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Old coffee bags were being used to store cane sugar. 2. Ginger and containers of onions stored on floor across from the dishwashing area.3. Bowl stored in rice bin. 4. Flats of eggs in the walk-in cooler stored above cooked foods. COMPLETE THE FOLLOWING:1. Do not re-use coffee bags for storing food.2. Move the ginger and onions away from the dishwashing area. 3. Do not store the bowl in the rice bin. Use a scoop with handle and store the handle upright.4. Store eggs on another shelf where there is no cooked or ready to eat foods below.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Bleach sanitizer spray bottles were not labeled. New spray bottles of sanitizer made and labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Bean sprouts and basil in water measured 10*C. More ice was added during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The black barstool seat material was cracked and foam exposed.COMPLETE THE FOLLOWING:1. Replace the cover or remove the chair from the kitchen.
    • 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. There were several cracks in the tile floor between the walk-in coolers and cooking area. Food debris was collecting in some of the cracks.COMPLETE THE FOLLOWING:1. Repair the cracks so the floor is easy to clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters above the deep fryer and grill had a lot of black burnt debris on the filters.2. The gasket of the walk-in freezer door was in disrepair and not secured to the door.COMPLETE THE FOLLOWING:1. Clean the filters.2. Replace the gasket.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prepared salads were stored at room temperature in the front service area.Store salads in a refrigerator at or below 4°C immediately after preparation.2. Sliced carrots and bean sprouts in the ice bath measured 10-12°C due to insufficient ice.Maintain adequate ice levels and monitor temperatures to keep food at or below 4°C.
    • 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 ceiling tiles above the grill line are peeling.Repair or replace them to prevent potential food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had dried meat and grease buildup.Disassemble and thoroughly scrub the slicer to remove all debris before washing and sanitizing. Visually inspect the equipment after cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning and organizing is needed throughout. Deep clean the areas of the kitchen underneath and behind shelving and equipment. April 22, 2025: Hard-to-reach areas, including floors between prep tables and coolers and under storage shelves, had built-up food debris, dirt, and grease.Thoroughly clean these areas and ensure they are regularly maintained.
  5. Monitoring Inspection

    2 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?
      • Wooden panels on the surface of the floor in the main cooking area of the kitchen. These surfaces are porous and cannot be easily cleaned. Coat these panels to ensure a smooth surface, or remove from the premises. *Operator had attempted to paint the surface, but it had chipped off. *If the wood cannot be sealed in some way to make it non-absorbent and easy to clean it will have to be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning and organizing is needed throughout. Deep clean the areas of the kitchen underneath and behind shelving and equipment.

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