3908 University Avenue NW · UNIVERSITY DISTRICT
January 26, 2026
PassNo test strip for Quats sanitizer. , - Obtain the test strips for quats sanitizer and test it daily.
1. During inspection, a rice scoop was sitting in stagnant water which measured at 21.7C., - Staff member removed the scoop to the dirty dishes and got a clean one. and placed ice in the container. Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 2. : A bowl was observed in bulk food container to scoop out dry food item., - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
Pho Pham University District is in the UNIVERSITY DISTRICT neighbourhood. UNIVERSITY DISTRICT, Calgary has 52 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 20, 2026, there are 44 (85%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since September 18, 2024, with 3 passes and 0 closures on record.
No test strip for Quats sanitizer. , - Obtain the test strips for quats sanitizer and test it daily.
1. During inspection, a rice scoop was sitting in stagnant water which measured at 21.7C., - Staff member removed the scoop to the dirty dishes and got a clean one. and placed ice in the container. Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 2. : A bowl was observed in bulk food container to scoop out dry food item., - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
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.
Chlorine sanitizer was measured way too strong. , - Chlorine sanitizers must be used at 100 ppm. Mix 1/2 teaspoon of household unscented bleach per liter of water. Use chlorine test strips to verify the concentration.
1) Several frozen high-risk foods were left out in room temperature to thaw., 2) Raw shrimps were thawing in water in sink without running water. , , - Use one of the approved methods of thawing:, - in the cooler ahead of time., - under running cold water, - during the cooking process, - in the microwave if being cooked or consumed immediately after, , 3) Chopped vegetable including lettuce and onions were left out in room temperature. , - Ensure all perishable foods are either stored under refrigeration at 4C or less or stored under hot holding at 60C or greater. , , 4) 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.
Several non-food grade blue containers were in use for direct food storage. , - Remove all of these containers from the facility. All food storage containers must be food grade.
Greasy foods are being dumped in the mop sink. Unknown if this sink is connected to a grease trap. , , Please provide proof that this sink is connected to a grease trap or stop dumping greasy foods in the mop sink and only discard foods in a sink that is connected to a grease trap.
1) Facility is re-using single-use disposable containers. , - Do not re-use. Discard after one use as these containers cannot be adequately cleaned and sanitized.
Several dishes were left from the previous day, and the dishwashing area was unorganized and cluttered. , , Ensure this area is managed properly. Prevent the overload of dishes in the dishwashing area.