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Phong Tran Hoang Foods

16 - 920 28 Street NE Calgary AB T2A 6K1 · Food - General

Official record from Alberta →

Inspection summary

Phong Tran Hoang Foods has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on February 18, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 2 separate inspections, most recently on February 2, 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 once on February 2, 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 once on February 2, 2026. 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?

  • 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 4 separate inspections, most recently on February 2, 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?

  • 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 across 2 separate inspections, most recently on February 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **OUTSTANDING**1. The grinder, band saw and meat slicer in the meat processing room were used but does not have clean in place method plan. COMPLETE THE FOLLOWING:1. Develop a written step by step clean in place procedure for all equipment and containers that cannot be washed and sanitized in the dishwashing sink basins. The procedure must include cleaning frequencies and chemicals used to clean and sanitize equipment. Implement the clean-in-place procedure within the food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Observed boxes of meat thawing at room temperature near the front entrance. Boxes moved to the walk-in cooler to thaw. COMPLETE THE FOLLOWING:1. Do not thaw meat at room temperature. It must be thawed at room temperature to prevent bacteria from growing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No QUAT test strips available.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 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?
      • 1. There was a significant gap under the back door. Pest control record reviewed and pest activity noted in trap.COMPLETE THE FOLLOWING:1. Install a weatherstrip to close the gap to prevent the entry of pests into the facility.
    • 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. The washroom door did not have a self-closing mechanism.COMPLETE THE FOLLOWING:1. Install a self-closing mechanism to ensure the washroom door is kept closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cutting boards in the meat cutting room were discoloured and had knife markings.COMPLETE THE FOLLOWING:1. Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris noted on the ceiling in the meat cutting area.COMPLETE THE FOLLOWING:1. Clean area noted above daily.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The grinder, band saw and meat slicer in the meat processing room were used but does not have clean in place method plan. - Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the dishwashing sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in coolers were stored in containers on the floor. - Store food in clean containers at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink did not have soap.- Keep hand washing sink fully supllied with soap and paper towel for effective hand washing.
    • 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. The meat cutting table's legs were rusty.- Repair or replace the meat cutting table legs so that the whole table is smooth and easily cleanable. 2. Dishwashing sink and hand washing sinks were not sealed with the wall/missing silicon caulking.- Apply caulking on the joint between wall and sinks.3. A few floor tiles were missing in front of washroom and floor was uneven.- Install floor tile in front of washroom so that the floor is smooth and impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Unneeded equipment was observed in the entry hallway and the back storage area (near back loading doors). The operator had removed some of the equipment. As discussed, continue moving the unused items out of the food handling areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.2. The facility did not have cleaning schedule.- Prepare a cleaning schedule, blank template is sent via email.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unneeded equipment was observed in the entry hallway and the back storage area (near back loading doors). The operator had removed some of the equipment. As discussed, continue moving the unused items out of the food handling areas.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the meat processing area, raw meats were stored directly on counters that also had boxes and containers of meat . Do not store raw meat on counters or surfaces that also are used to store other items like meat boxes. Store all raw meat on clean trays or other surfaces as discussed, and sanitize any food handling surface that comes in contact with non-food items. Boxes of meat were observed on the floor in the meat processing room. Do not store any containers or boxes of meat directly on the floor in the meat processing room as discussed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the main meat processing room was filled with utensils and other equipment, and was missing paper towels.The handwash sink in the washroom was missing paper towels.Ensure that the main room handwash sink is kept free and unobstructed at all times, and only in use for washing hands (not equipment). Properly supply all handwash areas with soap, paper towel and a wastebin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat debris and stains were noted along the walls and floors of the main meat processing room. Additionally, meat debris was observed on food prep. counters and along the meat processing equipment (slicer, grinder). The operator indicated that the area is given a cleaning through a water hose, followed by a sanitizer spray for a daily end-of-day cleaning. Frozen / solidified meat debris was also observed on the floor of the smaller walk-in cooler.Thoroughly clean the discussed areas, including a routinely scheduled deeper clean to remove, meat debris and stains from the walls and equipment. Replace old or damaged equipment that hinders proper cleaning. Unneeded equipment was observed in the entry hallway and the back storage area (near back loading doors). As discussed, remove all unused equipment from the facility's food handling areas.

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