3 - 4341 Macleod Trail SW · PARKHILL
Pho Vietnamese Village is in the PARKHILL neighbourhood. PARKHILL, Calgary has 26 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 11, 2026, there are 15 (58%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since December 12, 2024, with 4 passes and 0 closures on record.
Pest control records are inconsistent, indicating that routine monthly pest control services and monitoring are not being completed., If a professional pest control company is not conducting monthly inspections (e.g., service every 2–3 months), facility operators must:, , - Perform monthly assessments, - Record observations, - Sign off to confirm the assessment was completed, - Maintain records onsite at all times, , This is a repeat violation.
: , , , 1. Floors throughout the facility were visibly dirty. The back of the kitchen near the dishwasher was cluttered, making it difficult to clean and monitor. Thoroughly clean all floors and reorganize supplies and stored food to allow effective cleaning., , 2. High-touch surfaces such as handles, drawers, and food preparation equipment require cleaning and sanitizing., , 3. Hard-to-reach areas between and behind cooking equipment also need attention., , Please clean all indicated areas. Increasing the frequency of daily and weekly cleaning will reduce grease and debris buildup, making sanitation easier and more effective.
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.
, February 7, 2023:, , Facility has a professional pest control company come in once every two months., , Pest monitoring must take place at least once a month. Either have the professional pest control company come in more frequently, or in the months in between, self-monitor and keep records of self-monitoring. , , August 9, 2021:, , NO PEST CONTROL PROGRAM IN PLACE OR RECORDS AVAILABLE. , , PLEASE IMPLEMENT A PEST CONTROL MONITORING PROGRAM AND KEEP MONTHLY RECORDS.
December 12, 2024: , , Concentration of the bleach sanitizer solution in the cloth bucket was undetectable. , , Bleach solution was remade and measured at 100ppm at the time of the inspection. Ensure bleach solutions are remade every day and use test strips to confirm the correct concentration is used to sanitize food contact surfaces. , , February 7, 2023:, , Concentration of chlorine in the wiping cloth bucket was undetectable. , , Bleach water was remade. Concentration measured 200 ppm. Ensure that food contact surface sanitizer is available in each food handling area at all times. , , April 18, 2022:, , The concentration of chlorine in the wiping cloth bucket was undetectable., , Sanitizer solution was remade, and then concentration measured 200 ppm. Please make sure that bleach water sanitizer is made fresh at least once a day. Use the test strips to verify that the correct concentration has been made.
A bucket of vermicelli noodles was soaking in the mop sink. The operator stated the mop sink is used as a preparation sink. , , The operator removed the noodles from the mop sink at the time of the inspection. , , Food must not be prepared in or near the mop sink as this may contaminate the food from the splashes of the mop. Prepare food in the preparation sink.
Raw meat stored beside uncovered lettuce in the walk-in cooler. , , The operator removed the lettuce and placed it on the shelf above the raw meat at the time of the inspection. , Raw meat and ready to eat food should be placed in separate areas to avoid cross contamination. Ensure raw meat are stored below ready to eat foods in case meat juices leak. Ensure all food is covered while in storage.
The faucet of the handwash sink in the back area is not working. , , Repair the faucet to ensure the hand wash sink is in good working condition to perform hand hygiene.
Bowl was stored inside the rice bulk supply and did not have a proper handle. , , The operator removed the bowl at the time of the inspection. , , Replace the bowl with a scoop that has a handle. and store scoops in a separate area or with the handle upright to avoid contamination of the food.
1. Canned hoisin sauce and rice paper noodles stored underneath the 3-compartment sink near the sewage line. , , Food should not be stored near the sewage line to prevent contamination in the event of a leak. , , Remove the food from underneath and place in the dry storage area., , 2. Uncovered food in the freezer near the grill line. , , Food must be covered during storage to protect it from contamination. Place adequate covers and ensure food is covered when not in use., , 3. Personal items such as iPad and phone were observed on the preparation table where onions were cut., , Items that are not associated with food handling should be stored in a separate area to prevent contamination of food. Remove personal items from the food handling area and designate a place for personal storage.
, February 7, 2023:, , Facility has a professional pest control company come in once every two months., , Pest monitoring must take place at least once a month. Either have the professional pest control company come in more frequently, or in the months in between, self-monitor and keep records of self-monitoring. , , August 9, 2021:, , NO PEST CONTROL PROGRAM IN PLACE OR RECORDS AVAILABLE. , , PLEASE IMPLEMENT A PEST CONTROL MONITORING PROGRAM AND KEEP MONTHLY RECORDS.
1. A small rack of cups, disposable utensils, and napkins are stored underneath the soap and paper towel dispenser beside the hand sink in the front area. , , All utensils must be stored in a safe and sanitary manner to prevent contamination. Rearrange the front area and move over the rack to protect it from water splashes when washing hands. , , 2. Dishware stored underneath the hand sink in the front area. , , Dishware should not be stored underneath hand sinks or near plumbing to prevent contamination in the event of a leak.
The back storage area is unorganized with many boxes stacked on top of each other. , , Ensure the area is free from clutter and organize the boxes to facilitate cleaning.