720 16 Avenue NW · MOUNT PLEASANT
December 17, 2025
PassPlastic containers without a handle were used to scoop the dry bulk ingredients. , , Scoops should have a handle for safe handling of food and to protect food from contamination. , , Replace the plastic container with scoops that have a handle. , , The operator removed the plastic containers at the time of the inspection.
Pho Kingdom is in the MOUNT PLEASANT neighbourhood. MOUNT PLEASANT, Calgary has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 37 (69%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since February 10, 2025, with 4 passes and 0 closures on record.
Plastic containers without a handle were used to scoop the dry bulk ingredients. , , Scoops should have a handle for safe handling of food and to protect food from contamination. , , Replace the plastic container with scoops that have a handle. , , The operator removed the plastic containers at the time of the inspection.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
MOUNT PLEASANT
Vermicelli noodles soaking in water stored at room temperature measured 8C. , , When soaking food it must be done in a manner that prevents the growth of bacteria. , , Soak the vermicelli noodles in the cooler. , , The operator moved the vermicelli noodles into the walk-in cooler.
Plastic containers without a handle were used to scoop the dry bulk ingredients. , , Scoops should have a handle for safe handling of food and to protect food from contamination. , , Replace the plastic container with scoops that have a handle. , , The operator removed the plastic containers at the time of the inspection.
There was heavy grease in the ventilation canopy. , , Ensure the ventilation canopy is regularly cleaned to prevent contamination of food.
There is heavy grease, grime and food debris underneath the fryer and the main cook line. , , Hard-to-reach areas must be regularly cleaned to prevent the attraction of pests. , , Pull out the equipment and thoroughly clean the area.
Cooler, freezer, and hot holding temperatures are not being monitored. , , - Develop a temperature log, record and monitor the temperature reguarly.
1) Improper re-heating of foods. High risk foods are being re-heated in the food warmer. The internal temperature of cooked chicken and beef were measured at 17-18 degrees Celsius. , , - Foods must be rapidly reheated (stove, oven etc.) to an internal temperature 74C or higher first prior to hot holding at 60C or higher in the warmer., , 2) Staff are not using the probe thermometer to measure the food temperatures., , - Please use the thermometer, to verify and measure the internal temperature of foods during, cooking, reheating, cooling, cold and hot storage.
1) No approved sanitizer available at the time of inspection. , - Ensure a sanitizer solution such a chlorine at 100 ppm is available throughout the day. , , 2) The chlorine sanitizer solution prepared was way too strong. , - Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the concentration using chlorine test strips. chlorine sanitizer solution must be prepared to a food safe concentration of 100 ppm.
Several wet cleaning cloths left on food contact surfaces with no sanitizer detected in them. , - Ensure cleaning cloths are left in the sanitizer solution in between use.
Cooler, freezer, and hot holding temperatures are not being monitored. , , - Develop a temperature log, record and monitor the temperature reguarly.
1) Internal temperature of high-risk foods such as tripe, cooked beef, shrimp stored in the cooler closer to the front were measured between 11.3-12.6 C. , - Service the cooler and do not use in the interim. All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. , - All high-risk foods were discarded. , , 2) Cooked spring rolls were stored in room temperature. Internal temperature was measured at 46C. , - Do not store high-risk foods in room temperature. Deep fry to order or hot hold at 60C or higher.
No paper towel available at the handwashing sink on the main cooking line. , , - Ensure all handwashing sinks are supplied with soap and paper towels at all times.
Bulk bags of food such as flour and sugar were stored directly on the floor in the basement. , - Do no store foods on the floor. Store at least 6 inches off the floor.
1) Observed a dead mouse in a trap from the previously pest control company in the basement. , 2) There is a no pest monitoring program in place. , - Obtain the services of professional pest control or set up a comprehensive pest monitoring and control program.
1) kitchen was cluttered and disorganized. , 2) Cleaning required in the hard-to-reach areas of the kitchen. , , - Please clean, declutter and organize.