5683 Signal Hill Centre SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 12, 2026
The following high-risk foods were left at ambient temperature:, 1. Noodles at 7.5*C, 2. Mixed vegetables at 7*C, , Operator returned food to cooler., , Requirement:, -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
Bowls and scoops with handles were stored directly in contact with dry bulk foods (crushed peanut and sugar) at the kitchen and front area. , , Requirement:, -Ensure scoops are stored outside of bulk food., -Use scoops with handle sticking out of the food for easy handling without contamination
There were spills or/ and food debris at:, 1. the floor of walk-in freezer, 2. floor and sliding door of the stand-up freezer, , Requirement:, -Clean the indicated areas
Pho Pham Restaurant is in the SIGNAL HILL neighbourhood. SIGNAL HILL, Calgary has 98 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 85 (87%) 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.
Vibe Nail Bar - Food
SIGNAL HILL
This restaurant has been inspected 7 times since June 22, 2023, with 1 in compliance, 6 not in compliance, and 0 closures on record.
3 violations
The following high-risk foods were left at ambient temperature:, 1. Noodles at 7.5*C, 2. Mixed vegetables at 7*C, , Operator returned food to cooler., , Requirement:, -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
Bowls and scoops with handles were stored directly in contact with dry bulk foods (crushed peanut and sugar) at the kitchen and front area. , , Requirement:, -Ensure scoops are stored outside of bulk food., -Use scoops with handle sticking out of the food for easy handling without contamination
There were spills or/ and food debris at:, 1. the floor of walk-in freezer, 2. floor and sliding door of the stand-up freezer, , Requirement:, -Clean the indicated areas
7 violations
1) Wiping cloths were stored on the counter., 2) There was no sanitizer bucket at each preparation area. , 3) The sanitizer buckets prepared for the cook line and the bar area did not detect any sanitizer with the chlorine test strip. , 100 ppm chlorine sanitizer buckets were prepared for each preparation station and clean wiping cloths were stored therein., Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Staff was washing their hands while wearing gloves., Disposable gloves must be used ones., Ensure staff wash their hands and change gloves after each task.
Paper towel in the men's washroom was not dispensing paper towel. It appeared that the paper towel dispenser was jammed., Fix the paper towel dispenser.
5 violations
Chlorine sanitizer in bucket which staff noted that was prepared 1 day prior was way too strong. Destroyed the dye in the test strips. , , - Chlorine sanitizers must be used at the food safe level of 100-200 ppm. Mix half teaspoon of unscented household bleach per liter of water. The solution must be changed every 2-4 hours.
Improper glove use observed by food handlers. Staff were not handwashing or changing gloves adequately. Single-use gloves were being used without handwashing. , - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
1 violation
Food handlers demonstrated lack of food safety knowledge.,
8 violations
Wet cleaning cloths were kept on the counter., , The cleaning cloths were promptly removed and new cleaning cloths were kept in the bleach sanitizer bucket at 100 ppm.
Sanitizer buckets were not available at each preparation station resulting in the cleaning cloths placed on the counters., , 100 ppm bleach sanitizer buckets were prepared at each prep station.
A food handler was using green rubber gloves while cutting meat at the meat slicer., , Operator promptly removed the green rubber gloves, washed their hands and wore disposable gloves., , Disposable gloves should only be used once.,
No violations
10 violations
, Serving bowls were stored directly next to hand wash sink and under paper towel dispenser., - Please do not store near the designated hand wash station to prevent risk of contamination from splashing and dripping., - Staff moved items further away.
, Several boxes of spring rolls in the walk-in cooler not covered directly under the condenser vent., - Please cover all food products in the walk-in units to prevent any potential contamination.,
, Bags of bulk ingredients (rice, umami seasoning, sugar) were stored too close to the floor in the dry storage room., - Please store all food products off the ground at least 6 inches.
1) Items including coffee cup, cell phone, and phone charger were stored on food contact surfaces., Items were promptly removed and sanitized., Ensure items not associated with food handling are stored in a separate area., 2) A serving tong was stored on the hot holding lid., 3) Rice scoop was stored in stagnant water with a temperature of 22°C., Serving utensils were washed and stored in an ice bath., Rice scoop was washed and stored in an ice bath.
1) A dead mouse was noted in the mouse Tin Cat in the dry storage room. There were no sticky glue boards in all the four mouse Tin Cats., Obtain sticky glue boards in all the mouse Tin Cats in the facility., 2) There was no pest control record maintained in the facility., Maintain monthly pest control records.
Water was pooling underneath the handwashing sink. It was noted that the water plumbing line was leaking., Fix the plumbing in the facility.
The ventilation canopy filters were accumulated with grease deposits and other residues., Deep clean and sanitize the ventilation canopy filters.
1) Broth in pots were turned off at the time of inspection. Staff indicated that the broth are left out then reheated by order. The internal temperature of broth was measured at 60C +. , , - All high-risk foods must be held at a temperature less than 4C or greater than 60C at all times. , - Do not turn off. Hot hold at 60 C or higher. , , 2) Bean sprouts soaked in water in a bus pan were left out in room temperature with only a few ice cubes left. Internal temperature measured at 14C. , - Discarded. , - Ensure bean sprouts are maintained at a temperature 4C or less. , , 3) No running water at the preparation sink where sliced pork thawing. , - Use one of the following methods to thaw foods:, - under running cold water., - in the cooler ahead of time., - during cooking process
Strainer and tongs were stored in the handwashing sink at time of inspection. , , - Do not block access to the handwashing sink at any time. Do not store any food handling utensils in the hand sink.
Food handlers demonstrated lack of food safety knowledge., , Additional training is required.
1) Salad rolls were kept on the counter at the cookline at 22.2°C and 22.3°C., , Foods were discarded., , 2) The internal temperature of the pork that was kept on the counter was 7.4°C. , , The pork was reheated to 75.9°C. , , 3) Mung bean sprout was kept on the counter at 10°C., Food was kept in the cooler., , 4) Mung bean sprout was kept on the counter at 20.4°C., Food was discarded., , ,
1) Pork chop was cooling on the counter at 46.2°C., , 2) Chicken was cooling on the counter at 46.8°C., , Improper cooling method., , Foods were promptly cooled rapidly in ice bath.
Expired food handling permit was displayed.
Food handlers demonstrated lack of food safety knowledge.,
The ventilation canopy was accumulated with char build up, grease deposit and other residues., , Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
, Bulk ingredients scoops were made of brittle plastic without handles. Scoops that did have handles were stored in a unsanitary manner with risk for hands contacting bulk ingredients., - Please acquire sturdy food safe scoops with handles and store either handle facing up or in a separate food safe container.,
, Gap noted under back exit door., - Please address the gap and ensure a good seal is formed to prevent any unwanted pest entry.
, Expired permit posted on wall in bar area., - Please print off updated permit for display.
, Left walk-in cooler unit., - Please fix the light to facilitate better sanitation procedures and pest monitoring.
, Accumulation of meat blood/juice, and food debris on the floors under the shelving in the walk-in cooler., - Please clean these areas and ensure regular cleaning is done.
, Food scraps were noted on the floor in a cardboard box at back exit door area., - Clean this area and refrain from leaving food scraps directly on the floor. Please bag and/or secure the scraps to prevent any unwanted pest attraction.
, Grease and debris accumulation along the cook line behind and between equipment. Grease accumulation was also noted on ventilation canopy., - Please clean these areas and ensure regular cleaning is done.