A - 5020 17 Avenue SE
Not in Compliance
9 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 8, 2026
1. Lemon scented bleach was being used to sanitize dishes in the dishwasher. Unscented bleach was available on site. , , 2. There was no spray bottle of bleach sanitizer in the kitchen. , , COMPLETE THE FOLLOWING:, 1. Do not use lemon scented bleach for sanitizing dishes or on food preparation surfaces, because it may contain chemicals that are not food safe., 2. Ensure a spray bottle of 100ppm bleach sanitizer is always available in the kitchen.
**CORRECTED**, 1. Cleaning cloths were being used to clean food counters, however, there was no prepared bleach sanitizer available for storing the cloths. A 100ppm bleach sanitizer solution was made by staff during the inspection., , COMPLETE THE FOLLOWING:, 1. A bucket of 100ppm (1 litre water + 0.5 teaspoon bleach) bleach sanitizer needs to be prepared and available to store cloths in whenever the kitchen is operating.
**CORRECTED**, 1. Observed a food handler use their personal phone while wearing a plastic clear glove. After using their phone, they proceeded to prepare food. The Food Handler was directed to discard the plastic glove and wash their hands with soap and water., , COMPLETE THE FOLLOWING:, 1. Food handlers must remove gloves and wash their hands thoroughly with soap and water after using their phone. Wearing gloves does not replace handwashing. Ensure staff are aware of proper glove use procedures.
**CORRECTED**, 1. Frozen beef was thawing at room temperature. Beef moved to cooler during the inspection. , , COMPLETE THE FOLLOWING:, 1. Do not thaw beef at room temperature. If needing food to defrost faster, food needs to be placed under constant cold running water.
1. Bags of bean sprouts and basil were stored on top of ice., , COMPLETE THE FOLLOWING:, 1. Please use a bigger container for the ice, so the bean sprouts and basil are covered more by ice for better temperature control.
1. A bag of carrots and sugar were stored directly on the floor in the kitchen., , 2. A box of onions was stored in a cardboard box on the floor next to the walk-in cooler. , , 3. An empty food can was being stored in the rice bin., , 4. The ice scoop was stored inside the ice machine., , 5. Mop buckets stored in the cooking area., , COMPLETE THE FOLLOWING:, 1. Do not store food directly on the floor. It must be stored at least 6 inches off the ground to protect it from contamination. Additional storage shelves are recommended for the kitchen. , 2. Do not store onions in a cardboard box on the floor, because cardboard is absorbent. Storage surfaces must be smooth, non-absorbent and easy to clean., 3. Remove the empty food can from the rice bin. Utensils used to scoop rice must have a handle., 4. Store the ice scoop in a container outside of the ice machine., 5. Remove the mop buckets and store in an area that is separate from the food preparation area.
**OUTSTANDING**, 1. A few tiles around the floor drain in the dishwashing area were cracked., , COMPLETE THE FOLLOWING:, 1. Repair the tiles. Floors need to be easy to clean and maintain.
1. The kitchen washroom door was opened., , COMPLETE THE FOLLOWING:, 1. Install a self-closing door mechanism to ensure the washroom door is always kept closed.
1. There was a buildup of grease and burnt debris on the hood vent filters. The Operator stated the filters are cleaned every 2 months., , 2. Observed a buildup of debris on the floor under the cooking equipment and cooler in the cooking area. , , 3. The floor in the walk-in cooler was sticky. , , 4. The area between the kitchen and bar was cluttered. , , COMPLETE THE FOLLOWING:, 1. Clean the filters and underside of the hood vent every week., 2. Clean the hard-to-reach areas under the cooking area equipment more thoroughly and more often., 3. Remove any items that are not needed for the daily operation of the restaurant. A less cluttered kitchen is easier to clean and maintain.
Pho Dinosaur Vietnamese Restaurant is in the FOREST LAWN neighbourhood. FOREST LAWN, Calgary has 139 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 114 (82%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) 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.
Safari Meat Market Inc.
FOREST LAWN
This restaurant has been inspected 6 times since September 5, 2024, with 0 in compliance, 6 not in compliance, and 0 closures on record.
9 violations
1. Lemon scented bleach was being used to sanitize dishes in the dishwasher. Unscented bleach was available on site. , , 2. There was no spray bottle of bleach sanitizer in the kitchen. , , COMPLETE THE FOLLOWING:, 1. Do not use lemon scented bleach for sanitizing dishes or on food preparation surfaces, because it may contain chemicals that are not food safe., 2. Ensure a spray bottle of 100ppm bleach sanitizer is always available in the kitchen.
**CORRECTED**, 1. Cleaning cloths were being used to clean food counters, however, there was no prepared bleach sanitizer available for storing the cloths. A 100ppm bleach sanitizer solution was made by staff during the inspection., , COMPLETE THE FOLLOWING:, 1. A bucket of 100ppm (1 litre water + 0.5 teaspoon bleach) bleach sanitizer needs to be prepared and available to store cloths in whenever the kitchen is operating.
**CORRECTED**, 1. Observed a food handler use their personal phone while wearing a plastic clear glove. After using their phone, they proceeded to prepare food. The Food Handler was directed to discard the plastic glove and wash their hands with soap and water., , COMPLETE THE FOLLOWING:, 1. Food handlers must remove gloves and wash their hands thoroughly with soap and water after using their phone. Wearing gloves does not replace handwashing. Ensure staff are aware of proper glove use procedures.
**CORRECTED**, 1. Frozen beef was thawing at room temperature. Beef moved to cooler during the inspection. , , COMPLETE THE FOLLOWING:, 1. Do not thaw beef at room temperature. If needing food to defrost faster, food needs to be placed under constant cold running water.
1. Bags of bean sprouts and basil were stored on top of ice., , COMPLETE THE FOLLOWING:, 1. Please use a bigger container for the ice, so the bean sprouts and basil are covered more by ice for better temperature control.
1. A bag of carrots and sugar were stored directly on the floor in the kitchen., , 2. A box of onions was stored in a cardboard box on the floor next to the walk-in cooler. , , 3. An empty food can was being stored in the rice bin., , 4. The ice scoop was stored inside the ice machine., , 5. Mop buckets stored in the cooking area., , COMPLETE THE FOLLOWING:, 1. Do not store food directly on the floor. It must be stored at least 6 inches off the ground to protect it from contamination. Additional storage shelves are recommended for the kitchen. , 2. Do not store onions in a cardboard box on the floor, because cardboard is absorbent. Storage surfaces must be smooth, non-absorbent and easy to clean., 3. Remove the empty food can from the rice bin. Utensils used to scoop rice must have a handle., 4. Store the ice scoop in a container outside of the ice machine., 5. Remove the mop buckets and store in an area that is separate from the food preparation area.
**OUTSTANDING**, 1. A few tiles around the floor drain in the dishwashing area were cracked., , COMPLETE THE FOLLOWING:, 1. Repair the tiles. Floors need to be easy to clean and maintain.
1. The kitchen washroom door was opened., , COMPLETE THE FOLLOWING:, 1. Install a self-closing door mechanism to ensure the washroom door is always kept closed.
1. There was a buildup of grease and burnt debris on the hood vent filters. The Operator stated the filters are cleaned every 2 months., , 2. Observed a buildup of debris on the floor under the cooking equipment and cooler in the cooking area. , , 3. The floor in the walk-in cooler was sticky. , , 4. The area between the kitchen and bar was cluttered. , , COMPLETE THE FOLLOWING:, 1. Clean the filters and underside of the hood vent every week., 2. Clean the hard-to-reach areas under the cooking area equipment more thoroughly and more often., 3. Remove any items that are not needed for the daily operation of the restaurant. A less cluttered kitchen is easier to clean and maintain.
4 violations
The food containers were stored on the floor in walkin cooler., - Store all the food containers 6 inches above the floor on racks/shelves.
1. The toilets were backed up and unable to flush during the inspection. Repairs to the water line began during the inspection., , COMPLETE THE FOLLOWING:, 1. Please ensure the toilets are repaired. Until they are repaired, do not use to avoid water backing up.
**The violation still exists**, A few tiles around the floor drain were cracked., - Repair the tiles.
3 violations
The food containers were stored on the floor in walkin cooler., - Store all the food containers 6 inches above the floor on racks/shelves.
**The violation still exists**, A few tiles around the floor drain were cracked., - Repair the tiles.
**The violation still exists**, A few non food related items (drills, saw, wires, paint etc) were observed in the kitchen area., - Ensure to organize and remove all non-food items/equipment from food prep area.
4 violations
The food contact surface sanitizing solution concentration measured to be 0ppm., - The operator adjusted the dispenser and refiled the solution bottle, the sanitizing solution (after adjustment) measured to be 200ppm. , -
The food containers were stored on the floor in walkin cooler., - Store all the food containers 6 inches above the floor on racks/shelves.
**The violation still exists**, A few tiles around the floor drain were cracked., - Repair the tiles.
5 violations
Hand washing sink in the kitchen was blocked with utensils., - Keep the hand washing sink cleared.
The food containers were stored on the floor in walkin cooler., - Store all the food containers 6 inches above the floor on racks/shelves.
A few tiles around the floor drain were cracked., - Repair the tiles.
A few non food related items (drills, saw, wires, paint etc) were observed in the kitchen area., - Ensure to organize and remove all non-food items/equipment from food prep area.
2 violations
Food contact surfaces sanitizing solution was not available., The staff member prepared the solution during inspection.
The food containers were stored on the floor in walkin cooler., - Store all the food containers 6 inches above the floor on racks/shelves.
**The violation still exists**, A few non food related items (drills, saw, wires, paint etc) were observed in the kitchen area., - Ensure to organize and remove all non-food items/equipment from food prep area.
**The violation still exists**, A few non food related items (drills, saw, wires, paint etc) were observed in the kitchen area., - Ensure to organize and remove all non-food items/equipment from food prep area.
Mop buckets were stored Infront two compartment sink by the cooking area. , - Store the mop buckets in mop closet.