14 - 400 Crowfoot Crescent NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 3, 2026
Deep grooves were noted on the preparation cooler cutting boards., , Replace or resurface the cutting boards.
Repeat violations cited on February 6, 2026:, 1. Debris buildup was noted underneath the ventilation canopy equipment., 2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy., 3. Debris buildup was noted underneath the shelves by the back door area., , Clean these areas.
Pho Anh Vietnamese Restaurant is in the ARBOUR LAKE neighbourhood. ARBOUR LAKE, Calgary has 117 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 27, 2026, there are 94 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
The Spa Ritual - Food
ARBOUR LAKE
This restaurant has been inspected 9 times since November 27, 2023, with 0 in compliance, 9 not in compliance, and 0 closures on record.
2 violations
Deep grooves were noted on the preparation cooler cutting boards., , Replace or resurface the cutting boards.
Repeat violations cited on February 6, 2026:, 1. Debris buildup was noted underneath the ventilation canopy equipment., 2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy., 3. Debris buildup was noted underneath the shelves by the back door area., , Clean these areas.
4 violations
A mobile phone was stored on the slicer. , , - Do not store personal items on food contact surfaces and equipment and keep the away from the food handling area.
The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice., , Do noy use the mechanical dishwasher., , Ensure the dishwasher is fixed to maintain 71°C at the plate level., , A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
Deep grooves were noted on the preparation cooler cutting boards., , Replace or resurface the cutting boards.
Repeat violations cited on February 6, 2026:, 1. Debris buildup was noted underneath the ventilation canopy equipment., 2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy., 3. Debris buildup was noted underneath the shelves by the back door area., , Previous violations:, 1) Grease and debris build-up behind and underneath cook line equipment. , , 2) Black stains build-up on the back exit door. , , Clean these areas.
9 violations
The temperature of the walk-in cooler measured between 4.8°C to 7.6°C. The external display thermometer indicated in the green section below 40°F. The thermometer placed inside the thermometer measured above 40°F., , Fix the walk-in cooler to measure 4°C or less at all times.
The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice., , Do noy use the mechanical dishwasher., , Ensure the dishwasher is fixed to maintain 71°C at the plate level., , A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
There was no hot water in the facility. The technicians were onsite to install the hot water tank., , The facility was closed to the public.
8 violations
1. Cooked chicken was stored on top of the insert by the cook line at 10°C. , , Food discarded., , 2. Cooked noodle was stored on the counter at 18.6°C., , Food discarded, , 3. Deep fried spring rolls were left on the counter between 23.9°C to 24.3°C., , Food discarded, , 4. Vermicelli noodles stored on the hot holding unit measured 54°C., , The hot holding unit was adjusted to 62°C.
The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice., , Do noy use the mechanical dishwasher., , Ensure the dishwasher is fixed to maintain 71°C at the plate level., , A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
1. There was opened can of leftover Aroy-D coconut milk stored in the food preparation cooler at the cook line. It was noted that the coconut milk was opened in the morning., , Do not store leftover food in the can. Store food in another clean food grade container., , 2. There was opened can of leftover Hoison sauce gluten free was stored inside the walk-in cooler., , Food discarded., , 3. There was an opened can of leftover Lychee stored in the walk-in cooler. It was noted that the Lycee was opened in the morning., , The food was stored in a food grade container., , Do not store leftover food in the can. Store food in another clean food grade container. , , 4. Wood and cartons were stored underneath the shelves at the back door area., , Items must be stored at least 6 inches off the floor., , 5. Used serving utensils were stored on the counter at the cook line., , Serving utensils were washed and stored in an ice bath.
8 violations
1. Cooked chicken was stored on top of the insert by the cook line at 10°C. , , Food discarded., , 2. Cooked noodle was stored on the counter at 18.6°C., , Food discarded, , 3. Deep fried spring rolls were left on the counter between 23.9°C to 24.3°C., , Food discarded, , 4. Vermicelli noodles stored on the hot holding unit measured 54°C., , The hot holding unit was adjusted to 62°C.
The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice., , Do noy use the mechanical dishwasher., , Ensure the dishwasher is fixed to maintain 71°C at the plate level., , A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
1. There was opened can of leftover Aroy-D coconut milk stored in the food preparation cooler at the cook line. It was noted that the coconut milk was opened in the morning., , Do not store leftover food in the can. Store food in another clean food grade container., , 2. There was opened can of leftover Hoison sauce gluten free was stored inside the walk-in cooler., , Food discarded., , 3. There was an opened can of leftover Lychee stored in the walk-in cooler. It was noted that the Lycee was opened in the morning., , The food was stored in a food grade container., , Do not store leftover food in the can. Store food in another clean food grade container. , , 4. Wood and cartons were stored underneath the shelves at the back door area., , Items must be stored at least 6 inches off the floor., , 5. Used serving utensils were stored on the counter at the cook line., , Serving utensils were washed and stored in an ice bath.
10 violations
1. Significant number of used wet cleaning cloths were stored on the counter., , The cleaning cloths were promptly washed and some were replaced., , 2. There were no sanitizer buckets at each preparation counter at the kitchen area., , New chlorine sanitizer solution buckets were prepared at each preparation station at 10 ppm., , 3. Cleaning cloth was stored on the counter by the handwashing sink at the bar area., , 4. There was no sanitizer solution bucket at the bar area., , Fresh chlorine sanitizer bucket was prepared at 100 ppm and clean cleaning cloths were submerged in the chlorine sanitizer bucket at 100 ppm.
1. Cooked chicken was stored on top of the insert by the cook line at 10°C. , , Food discarded., , 2. Cooked noodle was stored on the counter at 18.6°C., , Food discarded, , 3. Deep fried spring rolls were left on the counter between 23.9°C to 24.3°C., , Food discarded, , 4. Vermicelli noodles stored on the hot holding unit measured 54°C., , The hot holding unit was adjusted to 62°C.
8 violations
Containers beef and sliced meats were stored on top of the prep cooler inserts. Beef @ 17 degrees C and slice meats @ 13.0 degrees C. , , Discarded the beef and sliced meats. , , Store all perishable foods at 4 degrees C or below or at 60 degrees C. or higher.
Five large buckets (5gal) of soups were not cooled down rapidly. , , Use a method to aid in cooling down the soups rapidly, such as ice bath or ice wands. ,
Kitchen staff lack food safety knowledge, additional food safety training needed. , , Take the free basic online food safety course., https://www.albertahealthservices.ca/eph/Page3151.aspx
11 violations
1) Container of cooked rice was left out on the counter. Rice was measured at 18.0 degrees C. , , 2) Container of eggs was left out during lunch. Egg was measured at 19.0 degrees C inside., , 3) Container of beef was left out during lunch. Beef was measured at 26.4 degrees C., , 4) Rice and noodle were left out during lunch. Rice was measured at 21.3 degrees C and noodle was measured at 26 degrees C. , , Discarded the eggs, rice, noodle and beef. , , 5) Noodle in the hot holding unit was measured between 55 to 58 degrees C. , , 6) Container of tofu was stacked on top of an insert. Tofu was measured at 9.8 degrees C. , , 7) Large line prep cooler:, Prep cooler Inserts:, Sliced pork @ 6 to 7.0 degrees C, Chicken @ 6.7 degrees C., Pork chops @ 8.0 degrees C. , Inside the cooler , Beef @ 10.2 degrees C. , , Discarded the beef, , Store eggs at 7.0 degrees C or below. , Store all perishable food at 4.0 degrees C or below or at 60 degrees C or higher., , 8) Box of frozen noodles was being thawed at room temperature. , , Thaw in cooler overnight., , 9) Unable to locate a probe thermometer. , , Provide a probe thermometer.
Five large buckets (5gal) of soups were not cooled down rapidly. , , Use a method to aid in cooling down the soups rapidly, such as ice bath or ice wands. ,
9 violations
REPEAT VIOLATION:, , Used gloves were found in the sliced chicken, in basil and on prep cooler cutting board. , , Discard used gloves after they are removed from hands., , ,
Five large buckets (5gal) of soups were not cooled down rapidly. , , Use a method to aid in cooling down the soups rapidly, such as ice bath or ice wands. ,
1) Mop wringer, side press was used to squeeze the liquid from the carrots that were used to make spring rolls. , , Provide a proper vegetable presser to squeeze the liquid from the carrots., , 2) Peanut butter cardboard boxes were used to store the raw spring rolls. , , 3) Home Depot and Dark blue buckets were used to store soups., , 2 to 3) Use washable food grade containers. , , 4) Frozen meats and small containers of foods were stored on the walk-in freezer floor. , , Store all foods at least 6 inches off the floor., ,
1. Wood and cartons were stored underneath the shelves at the back door area., , Items must be stored at least 6 inches off the floor., , 2. Used serving utensils were stored on the counter at the cook line., , , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
1. There was no waterproof thermometer available to test the temperature of the dishwasher on a daily basis., , Provide a waterproof thermometer., , 2. The dishwasher is not being tested daily and there is no log to document the temperature of the dishwasher.
Repeat violation cited on February 6, 2026:, 1. Grease and char buildup was noted on the ventilation canopy filters., , 2. Grease buildup was noted on the deep fryer side., , 3. Food debris was noted inside the meat slicer., , Clean the indicated areas., , REPEAT VIOLATIONS:, 1) Grease and char build-up on the canopy filters above the grill. , , 2) Grease build-up on the deep fryer side and on the pots.
Deep grooves were noted on the preparation cooler cutting boards., , Replace or resurface the cutting boards.
1) Grime build-up on the kitchen floor and base boards. , , 2) Grease build-up on equipment legs and kitchen shelves. , , 1 to 2) Clean these areas.
Repeat violations cited on February 6, 2026:, 1. Debris buildup was noted underneath the ventilation canopy equipment., 2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy., 3. Debris buildup was noted underneath the shelves by the back door area., , Previous violations:, 1) Grease and debris build-up behind and underneath cook line equipment. , , 2) Black stains build-up on the back exit door. , , Clean these areas.
1. There was no waterproof thermometer available to test the temperature of the dishwasher on a daily basis., , Provide a waterproof thermometer., , 2. The dishwasher is not being tested daily and there is no log to document the temperature of the dishwasher.
Repeat violation cited on February 6, 2026:, 1. Grease and char buildup was noted on the ventilation canopy filters., , 2. Grease buildup was noted on the deep fryer side., , 3. Food debris was noted inside the meat slicer., , Clean the indicated areas., , REPEAT VIOLATIONS:, 1) Grease and char build-up on the canopy filters above the grill. , , 2) Grease build-up on the deep fryer side and on the pots.
Deep grooves were noted on the preparation cooler cutting boards., , Replace or resurface the cutting boards.
1) Grime build-up on the kitchen floor and base boards. , , 2) Grease build-up on equipment legs and kitchen shelves. , , 1 to 2) Clean these areas.
Repeat violations cited on February 6, 2026:, 1. Debris buildup was noted underneath the ventilation canopy equipment., 2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy., 3. Debris buildup was noted underneath the shelves by the back door area., , Previous violations:, 1) Grease and debris build-up behind and underneath cook line equipment. , , 2) Black stains build-up on the back exit door. , , Clean these areas.
1. There was no waterproof thermometer available to test the temperature of the dishwasher on a daily basis., , Provide a waterproof thermometer., , 2. The dishwasher is not being tested daily and there is no log to document the temperature of the dishwasher.
Repeat violation cited on February 6, 2026:, 1. Grease and char buildup was noted on the ventilation canopy filters., , 2. Grease buildup was noted on the deep fryer side., , 3. Food debris was noted inside the meat slicer., , Clean the indicated areas., , REPEAT VIOLATIONS:, 1) Grease and char build-up on the canopy filters above the grill. , , 2) Grease build-up on the deep fryer side and on the pots.
Deep grooves were noted on the preparation cooler cutting boards., , Replace or resurface the cutting boards.
1) Grime build-up on the kitchen floor and base boards. , , 2) Grease build-up on equipment legs and kitchen shelves. , , 1 to 2) Clean these areas.
Repeat violations cited on February 6, 2026:, 1. Debris buildup was noted underneath the ventilation canopy equipment., 2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy., 3. Debris buildup was noted underneath the shelves by the back door area., , Previous violations:, 1) Grease and debris build-up behind and underneath cook line equipment. , , 2) Black stains build-up on the back exit door. , , Clean these areas.
The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice., , Do noy use the mechanical dishwasher., , Ensure the dishwasher is fixed to maintain 71°C at the plate level., , A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
The paper towel dispenser in the staff washroom handwashing sink was empty., , Additional paper towel was available and the paper towel dispenser was promptly restocked., , Ensure handwashing sinks are equipped with handwashing supplies at all times.
1. There was opened can of leftover Aroy-D coconut milk stored in the food preparation cooler at the cook line. It was noted that the coconut milk was opened in the morning., , Do not store leftover food in the can. Store food in another clean food grade container., , 2. There was opened can of leftover Hoison sauce gluten free was stored inside the walk-in cooler., , Food discarded., , 3. There was an opened can of leftover Lychee stored in the walk-in cooler. It was noted that the Lycee was opened in the morning., , The food was stored in a food grade container., , Do not store leftover food in the can. Store food in another clean food grade container. , , 4. Wood and cartons were stored underneath the shelves at the back door area., , Items must be stored at least 6 inches off the floor., , 5. Used serving utensils were stored on the counter at the cook line., , Serving utensils were washed and stored in an ice bath.
1. There was no waterproof thermometer available to test the temperature of the dishwasher on a daily basis., , Provide a waterproof thermometer., , 2. The dishwasher is not being tested daily and there is no log to document the temperature of the dishwasher.
Deep grooves were noted on the preparation cooler cutting boards., , Replace or resurface the cutting boards.
Repeat violation cited on February 6, 2026:, 1. Grease and char buildup was noted on the ventilation canopy filters., , 2. Grease buildup was noted on the deep fryer side., , 3. Food debris was noted inside the meat slicer., , Clean the indicated areas., , REPEAT VIOLATIONS:, 1) Grease and char build-up on the canopy filters above the grill. , , 2) Grease build-up on the deep fryer side and on the pots.
1) Grime build-up on the kitchen floor and base boards. , , 2) Grease build-up on equipment legs and kitchen shelves. , , 1 to 2) Clean these areas.
Repeat violations cited on February 6, 2026:, 1. Debris buildup was noted underneath the ventilation canopy equipment., 2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy., 3. Debris buildup was noted underneath the shelves by the back door area., , Previous violations:, 1) Grease and debris build-up behind and underneath cook line equipment. , , 2) Black stains build-up on the back exit door. , , Clean these areas.
Water stains noted on the staff washroom ceiling. , , Fix the leak and replace the ceiling tile.
REPEAT VIOLATIONS:, 1) Grease and char build-up on the canopy filters above the grill. , , 2) Grease build-up on the deep fryer side and on the pots. , , ,
1) Rice container was broken along the corner., , 2) Insert containers corner broke off. , , 1 to 2) Replace all broken containers. , , 3) Pro painter paint brush was used to apply sauce onto meats. , , Provide a food grade brush., , 4) White storage buckets have dirty labels., , Remove label and clean and sanitizer the buckets
1) Grime build-up on the kitchen floor and base boards. , , 2) Grease build-up on equipment legs and kitchen shelves. , , 1 to 2) Clean these areas.
1) Grease and debris build-up behind and underneath cook line equipment. , , 2) Black stains build-up on the back exit door. , , Clean these areas.
Home Depot and Dark blue buckets were used to store soups., , Use washable food grade containers.
Kitchen staff lack food safety knowledge, additional food safety training needed. , , Take the free basic online food safety course., https://www.albertahealthservices.ca/eph/Page3151.aspx
No self closing mechanism on the kitchen washroom door. Washroom opens into the kitchen., , Provide a self closing mechanism., ,
Water stains noted on the staff washroom ceiling. , , Fix the leak and replace the ceiling tile.
1) Rice container was broken along the corner., , 2) Insert containers corner broke off. , , 1 to 2) Replace all broken containers. , , 3) Pro painter paint brush was used to apply sauce onto meats. , , Provide a food grade brush., , 4) White storage buckets have dirty labels., , Remove label and clean and sanitizer the buckets , , 5) Small clear plastic bags were being reused to portion noodles. A bag and box of used plastic bags were found during inspection. , , Do not reuse single use items.
REPEAT VIOLATIONS:, 1) Grease and char build-up on the canopy filters above the grill. , , 2) Grease build-up on the deep fryer side and on the pots. , , ,
1) Grease and debris build-up behind and underneath cook line equipment. , , 2) Black stains build-up on the back exit door. , , Clean these areas.
1) Grime build-up on the kitchen floor and base boards. , , 2) Grease build-up on equipment legs and kitchen shelves. , , 1 to 2) Clean these areas.
Dust build-up on the air vents and ceiling tiles. , , Clean air vents and ceiling tiles.
No self closing mechanism on the kitchen washroom door. Washroom opens into the kitchen., , Provide a self closing mechanism., ,
Water stains noted on the staff washroom ceiling. , , Fix the leak and replace the ceiling tile.
REPEAT VIOLATIONS:, 1) Grease and char build-up on the canopy filters above the grill. , , 2) Grease build-up on the deep fryer side and on the pots. , , ,
Ice machine lid was repaired with clear tape., , Fix the ice machine lid.,
1) Grime build-up on the kitchen floor and base boards. , , 2) Grease build-up on equipment legs and kitchen shelves. , , 1 to 2) Clean these areas.
Dust build-up on the air vents and ceiling tiles. , , Clean air vents and ceiling tiles.