2 - 207 1 Street SE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 février 2026
**Continuing violation**, Noodles in a container near the cook line were probed at 9.4C. A small bag of ice was placed on top of the noodles., -Improvement examples: mix the ice into the noodles directly; layer full bags of ice between layers of noodles; having a smaller portion of noodles in the container and using them up, leaving the rest in the fridge, ----------, 1) Noodles were being soaked at room temperature, and noodles at the cook line were in a pail with no temperature control., -Maintain perishable foods <4C or >60C, -Noodles should be soaked in the fridge, -Noodles on the cook line can be stored with ice
20L covered pails of hot soup were being cooled in the fridge. More pails were near the stove waiting to be put away., -Ensure soup is cooled quickly (e.g. using an ice wand, in an ice bath and stirred regularly), from 60 to 20C in 2 hours, and then 20 to 4C in the next 4 hours. Cooling it in a large full pail will not meet these requirements, -Staff instructed to portion the pails into smaller volumes
Operator was not able to provide a written sanitation plan., -Create a written sanitation plan that identifies the areas/equipment that require cleaning and the frequencies of cleaning
**Updated violation**, Thorough cleaning has been conducted but various areas still require more attention:, -Canopy filters, -Wall and legs under the 2-compartment sink, -Prep cooler gaskets and hinges, -Debris beneath the dishwasher, -----------, Severe accumulation of grime and debris behind/under the cook line, beneath the prep sink, and beside the pop fridge in the service area., -Clean
Pho City se trouve dans le quartier CHINATOWN. CHINATOWN, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 82 (56%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Moon Korean BBQ
CHINATOWN
Ce restaurant a été inspecté 6 fois depuis le 19 décembre 2024, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
4 infractions
**Continuing violation**, Noodles in a container near the cook line were probed at 9.4C. A small bag of ice was placed on top of the noodles., -Improvement examples: mix the ice into the noodles directly; layer full bags of ice between layers of noodles; having a smaller portion of noodles in the container and using them up, leaving the rest in the fridge, ----------, 1) Noodles were being soaked at room temperature, and noodles at the cook line were in a pail with no temperature control., -Maintain perishable foods <4C or >60C, -Noodles should be soaked in the fridge, -Noodles on the cook line can be stored with ice
20L covered pails of hot soup were being cooled in the fridge. More pails were near the stove waiting to be put away., -Ensure soup is cooled quickly (e.g. using an ice wand, in an ice bath and stirred regularly), from 60 to 20C in 2 hours, and then 20 to 4C in the next 4 hours. Cooling it in a large full pail will not meet these requirements, -Staff instructed to portion the pails into smaller volumes
Operator was not able to provide a written sanitation plan., -Create a written sanitation plan that identifies the areas/equipment that require cleaning and the frequencies of cleaning
**Updated violation**, Thorough cleaning has been conducted but various areas still require more attention:, -Canopy filters, -Wall and legs under the 2-compartment sink, -Prep cooler gaskets and hinges, -Debris beneath the dishwasher, -----------, Severe accumulation of grime and debris behind/under the cook line, beneath the prep sink, and beside the pop fridge in the service area., -Clean
4 infractions
1) Back of meat slicer had an accumulation of debris on the blade and sharpener housing., -Ensure staff fully disassemble and clean the slicer between uses, and that cleaning equipment is available for this purpose, , 2) Sanitizer solution in spray bottle bleached out test strips., -Make chlorine sanitizing solution at 100 ppm, -Staff member diluted sanitizer during inspection
1) Noodles were being soaked at room temperature, and noodles at the cook line were in a pail with no temperature control., -Maintain perishable foods <4C or >60C, -Noodles should be soaked in the fridge, -Noodles on the cook line can be stored with ice, , 2) Mini fridge beside pop fridge has bean sprouts. The fridge and food product measured 10C., -Maintain bean sprouts <4C, , 3) The mini fridge for bean sprouts did not have a thermometer., -Install a display thermometer
1 infraction
1) Storage room floor had an accumulation of dirt and debris., 2) Rice cooker cart had a build-up of food particles., -Clean
1 infraction
Sanitizing cycle tested at 0 ppm chlorine. Chlorine bucket was empty., -Ensure dishwasher sanitizing concentration is tested regularly. Operator had test strips available, -New chlorine bucket was attached, sanitizing cycle showed adequate chlorine
Aucune infraction
8 infractions
1) The facility is using lemon scented bleach to mix a surface sanitizer. , , Lemon scented bleach is not food safe. Discontinue the use of the lemon scented bleach and switch to a non-scented bleach to mix the sanitizer solutions. , , 2) The chlorine-based sanitizer solutions being used were mixed too strong and bleached the test strips. , , Please re-mix the sanitizer solutions to a concentration of 100ppm. , , Always test the solutions when they are mixed to ensure they are mixed to 100ppm.
The surface sanitizer bottles were unlabelled. , , Please ensure that all chemical bottles including sanitizer bottles are labelled such that the contents can be identified and properly used.
The chlorine-based mechanical dishwasher was run multiple times and 0ppm chlorine was detected after each cycle. , , The line was primed and the dishwasher was again tested. 0ppm chlorine was again detected. , , Please have the dishwasher serviced such that it is sanitizing at 100ppm. , , Until the dishwasher can be repaired, please manually sanitize all dishes.
1) Scoops for bulk ingredients had handles touching the bulk ingredient, or did not have handles., -Store scoops out of the bulk ingredient or ensure that scoop handles are not touching the ingredient, , 2) Opened cans of sauces were observed in the service area fridge., -Decant all canned food products after opening
1) Severe accumulation of grime and debris behind/under the cook line, beneath the prep sink, and beside the pop fridge in the service area., 2) Knife box on the wall beside the small prep cooler had a collection of debris., -Clean
Food was stored directly on the floor in the walk-in cooler. , , Please ensure that all food is stored elevated off of the floor to protect from contamination and facilitate proper cleaning.
The rice paddle was stored in a container of stagnant room temperature water. , , Please ensure that the rice paddles are stored in an ice bath to limit the risk of pathogen growth and cross-contamination.
Some tiles in the kitchen were cracked. , , Please replace the cracked tiles such that the floor is smooth, cleanable, and impervious to moisture.
The metal wire strainer by the two-compartment sink were found to be in disrepair, with broken and loose components, posing a potential physical hazard., , Please discard the strainer.
The facility requires a deep clean. Please pay special attention to the following areas:, - The floor in the walk-in cooler , - The floor under the dishwasher , - The floor under the cook line , - The walls around the cook line and dishwasher , - The mechanical ventilation canopy , - The mechanical dishwasher, - Floors under all equipment, - The hard to reach areas