14 - 240 Midpark Way SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 3, 2026
Update on July 3/2026, , Staff lacked knowledge in safe food handling. , , (Repeat violation from previous inspection), , Requirement:, , Staff must do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
Pho So 1 is in the MIDNAPORE neighbourhood. MIDNAPORE, Calgary has 84 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 17, 2026, there are 72 (86%) 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.
Fiesta Market & Restaurant - Events
MIDNAPORE
This restaurant has been inspected 10 times since July 16, 2024, with 1 in compliance, 9 not in compliance, and 0 closures on record.
1 violation
Update on July 3/2026, , Staff lacked knowledge in safe food handling. , , (Repeat violation from previous inspection), , Requirement:, , Staff must do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
5 violations
Cleaning clothes were kept on prep counters after use in the cooking area., , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
Hand washing sink located in cooking area was blocked with a bin containing chopped lettuce, , Requirement:, , Ensure that hand washing sink is available for use all the time and must not be blocked.
Update on June 23/2026, , Staff lacked knowledge in safe food handling. , , (Repeat violation from previous inspection), , Requirement:, , Staff must do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
Update on June 23/2026, , Caulking located at the wall in dish washing area was moldy., , Requirement:, , Replace caulking
Update on June 23/2026, , Dirt and debris under cooking equipment., , , Requirement:, , Clean the area under cooking equipment.
6 violations
No thermometers were provided in both prep coolers., , Requirement:, , Provide thermometers in the coolers. DONE
A bag of buns was stored along with miscellaneous items under the counter in the kitchen., , Requirement:, , Store food separately from miscellaneous items.
Scoops for ice were stored in a dirty bin located in bar area, , , Requirement:, , Store scoops in a clean container to prevent contamination of ice
8 violations
Bean sprouts in a pail were taken to mop sink area and filled up with water from tap in mop sink., , Requirement:, Do not use mop sink as prep sink to prevent contamination. , Use two compartment sinks in the kitchen for any food prep.
Shoes and brooms were stored in dry storage room along with food., , Requirement:, Store personal and miscellaneous items separately from food to prevent contamination of food.
Soup cans were stored along with chemical pails on the shelf under the counter in dish washing area., , Requirement:, , Ensure that food is not stored along with chemicals. Soup cans were moved to another area during inspection.
11 violations
Noodles in pails were soaked in water taken from the mop sink and were kept in the same area., , Requirement:, Do not use mop sink as prep sink to prevent contamination. , Use two compartment sinks in the kitchen for any food prep., Noodle pails were moved to walk in cooler during inspection.
Internal temperature of pork stored in the warmer was 56.5C and chicken was at 53.3C, , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C or higher, Reheat these meats to 74C before storing back in the warmer.
Internal temperature of cooked tapioca pearls stored on the counter without temperature control in bar area was 27C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., Tapioca pearls were discarded
3 violations
a) No food safety certified person on site., , b) Staff lacked knowledge in safe food handling. , , , Requirement:, a) Person having care and control of the food establishment must be certified in safe food handling., , b) Other staff can do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
One ceiling panel was missing in the kitchen., , Requirement:, Provide ceiling panel.
No written cleaning schedule maintained., , Requirement:, , Maintain written cleaning schedule.
8 violations
Cleaning clothes were kept on prep counter after use in the kitchen, , (repeat violation from the previous inspection), , Requirement:, Immerse cleaning cloth in sanitizer solution in between use.
No ready to use sanitizer solution was provided for the surfaces in the kitchen and in front prep area., , Requirement:, Ensure that ready to use sanitizer solution is provided for the surfaces.
a) Insert of prep cooler was overstocked with raw meat and it was getting into roast beef stored in the next insert., , b) Raw egg trays were stored in a box containing tomatoes in walk in cooler., , Requirement:, a) Do not overstock the inserts. Roast beef from top having contact with raw beef was discarded., , b) Do not store raw eggs in a box of tomatoes to prevent cross contamination., , Raw egg trays were removed from the tomatoes box.
2 violations
a) Concentration of chlorine measured 0 ppm in sanitizer solution prepared for the surfaces., , b) Cleaning cloth was kept on prep counter after use., , Requirement:, , a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution., , b) Immerse cleaning cloth in sanitizer solution in between use.
No pest control records were maintained., , Requirement:, Maintain adequate pest control records.
7 violations
a) Concentration of chlorine measured 10 ppm in sanitizer solution prepared for the surfaces., , b) Cleaning cloth was kept on prep counter after use., , Requirement:, , a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution., , b) Immerse cleaning cloth in sanitizer solution in between use.
a) Internal temperature of shrimps kept on prep counter without temperature control were 19C and 18C., , b) Internal temperature of bean sprouts stored in insert of prep cooler was 9.6C, , Requirement:, , a) Ensure perishable foods are stored at 4C or less OR at 60 C and higher., Shrimp were discarded., , b) Ensure that perishable foods are stored at 4C or less during refrigeration., , Bean sprouts were moved to walk in cooler.
Concentration of chlorine measured 0 ppm during sanitizer cycle., , Requirement:, , - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer solution., , - Prepare sanitizer solution at 100 ppm concentration of chlorine in one of the dish washing sinks and manually sanitize dishes by immersing dishes in this solution for minimum two minutes, followed by air drying until dish washer is repaired., -Repair dish washer asap.
3 violations
a) cleaning clothes were kept on prep counters after use., , b) Concentration of chlorine measured 0 ppm in one pail containing bleach solution located in cooking area., , Requirement:, , a) Soak cleaning clothes in sanitizer solution in between use., , b) ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
A rubber mat was lined under rice noodles stored in the warmer., , Requirement:, -Use only food grade material to store or handle food., - Do not line rubber mat under noodles in the warmer.
Side door was left propped open., , Requirement:, Keep exterior doors closed all the time to prevent entry f pests/vermin.
Update on June 15/2026, , Staff lacked knowledge in safe food handling. , , (Repeat violation from previous inspection), , Requirement:, , Staff must do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
Caulking located at the wall in dish washing area was moldy., , Requirement:, , Replace caulking
Dirt and debris under cooking equipment., , , Requirement:, , Clean the area under cooking equipment.
a) Bleach cans were stored on onion bags in the shared hallway with Dollarama., , b) Detergent cans were stored on top of a plastic carton having ginger stored inside located in the shared hallway with Dollarama., , c) Garbage in a bag was kept in contact with noodle boxes located in the shared hallway with Dollarama., , Requirement:, , Ensure that chemicals and garbage are stored separately from food to prevent contamination.
Staff lacked knowledge in safe food handling. , , (Repeat violation from previous inspection), , Requirement:, , Staff must do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
a) One ceiling panel was missing in the utility room., b) Floor under racks in walk in cooler was heavily rusted making surface rough and difficult to clean., , Requirement:, a) Provide ceiling panel in place., b) Refinish walk in cooler floor to make it smooth., operator covered this floor area with a rubber mat and advised that it will be repaired later.
No written cleaning schedule maintained., , (Repeat violation from previous inspection), Requirement:, , Maintain written cleaning schedule., , Copy of written cleaning schedule emailed to the operator, on Sept 18,2025
Dirt still buildup on walk in freezer floor., , Requirement:, , Clean the above noted area.
No paper towels were provided at hand washing sink located in cooking area., , Requirement:, Provide paper towels at this hand washing sink
Shoes were stored in dry storage room along with food., , Requirement:, Store personal and miscellaneous items separately from food.
Dry noodles and ginger were stored in utility room having mop sink: missing door in-front of the mop sink., , Requirement:, Do not store any food in this utility room.
a) Soup cans were stored along with chemical pails on the shelf under the counter in dish washing area., , Requirement:, Ensure that food is not stored along with chemicals. Soup cans were moved to another area during inspection
a) No food safety certified person on site., , b) Staff lacked knowledge in safe food handling. , , (Repeat violation from previous inspection), Requirement:, a) Person having care and control of the food establishment must be certified in safe food handling., , b) Other staff can do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
a) One ceiling panel was missing in the utility room., b) Floor under racks in walk in cooler was heavily rusted making surface rough and difficult to clean., c) Bottom shelf located on the cart located near the grill was made of raw wood trapping dirt., , Requirement:, a) Provide ceiling panel in place., b) Refinish walk in cooler floor to make it smooth., c) All surfaces must be smooth, washable and non-absorbent. Refinish the shelf.
a) Dirt buildup on walk in freezer floor., b) Dirt and debris on raw wood shelf of the cart., c) Dirt and debris on shelf located under counter in cooking area., , Requirement:, Clean the above noted areas.
No written cleaning schedule maintained., , (Repeat violation from previous inspection), Requirement:, , Maintain written cleaning schedule.
No thermometer was provided in cooler located in front prep area., , Requirement:, Provide thermometer in the cooler.
No paper towels were provided at hand washing sink located in cooking area., , , Requirement:, Provide paper towels in the dispenser.
Oyster sauce and Hoisin sauce were left in the cans after opening., , Requirement:, Transfer food to plastic/glass/stainless steel containers after opening the cans.
a) No food safety certified person on site., , b) Staff lacked knowledge in safe food handling. , , , Requirement:, a) Person having care and control of the food establishment must be certified in safe food handling., , b) Other staff can do online basic food safety course available on AHS website free of cost and provide certificate after completion to Public Health inspector.
a) Accumulation of heavy dirt and debris under cooking equipment., b) Accumulation of dirt and debris on walk in cooler floor, c) Grease and grime buildup on hood and cooking equipment, d) Dirt and debris under and behind all equipment, e) No written cleaning schedule maintained., , , Requirement:, a) Ensure that facility is thoroughly cleaned in addition to above noted areas and equipment., b) Maintain written cleaning schedule.
a) Hand washing sink located in cooking area was blocked with a bowl of vegetables kept in sink basin., , b) No paper towels were provided at the hand washing sink located in cooking area., , , Requirement:, , a) Ensure that hand washing sink is available for use all the time and it must not be blocked., , b) Provide paper towels at the hand washing sink.
Oyster sauce was left in two cans after opening the cans., , , Requirement: , Transfer food to glass/plastic/stainless steel containers after opening the cans.
No pest control records were maintained., , Requirement:, Maintain adequate pest control records.
Accumulation of dirt and debris on walk in cooler floor., , Requirement: , Clean walk in cooler floor.