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Delicious Pho

10725 98 Street NW Edmonton AB T5H 2N8 · Food - General

Official record from Alberta →

Inspection summary

Delicious Pho has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 31, 2024. The most recent inspection, on July 22, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 8 times across 6 separate inspections, most recently on July 22, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on June 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on June 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on June 25, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 31, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • July 22, 2026 - Violation was still outstanding. Pest control invoices were available onsite indicating that a third party company had provided monthly services, but no service reports were available for review of findings. Please ensure pest control service reports are available onsite for review.
  2. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 9-26-2025 The traps by the dishwasher and the handsink had 3-5 cockroaches. Continue to monitor and follow the direction of the your pest control operator.Observed one cockroach running accross the floor. There were less than 5 in the sticky traps near dishwasher and hand sink.There were mouse droppings in the room with the hot water heater. Clean up the dropping and continue to work with Orkin on your cockroach issue.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control invoices were available onsite indicating that a third party company had provided monthly services, but no service reports were available for review of findings. Please ensure pest control service reports are available onsite for review.
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of eggs was observed sitting on the kitchen countertop not in use. Informed that product have been recently taken out. Requested staff place eggs back into cooler when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright cooler unit was missing a thermometer. Informed staff and a new dial thermometer was placed inside the unit. Please ensure thermometers are available inside all cooling units to monitor the temperature of food products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The onsite chlorine test strips were expired. Please ensure new valid chlorine test strips are ordered and available onsite.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 9-26-2025 The traps by the dishwasher and the handsink had 3-5 cockroaches. Continue to monitor and follow the direction of the your pest control operator.Observed one cockroach running accross the floor. There were less than 5 in the sticky traps near dishwasher and hand sink.There were mouse droppings in the room with the hot water heater. Clean up the dropping and continue to work with Orkin on your cockroach issue.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control invoices were available onsite indicating that a third party company had provided monthly services, but no service reports were available for review of findings. Please ensure pest control service reports are available onsite for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust hood was overdue for cleaning and was last serviced in 2024. Please ensure exhaust hood cleaning and service is conducted and a routine frequency for follow up service is maintained.
  4. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 9-26-2025 The traps by the dishwasher and the handsink had 3-5 cockroaches. Continue to monitor and follow the direction of the your pest control operator.Observed one cockroach running accross the floor. There were less than 5 in the sticky traps near dishwasher and hand sink.There were mouse droppings in the room with the hot water heater. Clean up the dropping and continue to work with Orkin on your cockroach issue.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was made up.Ensure that you have 100ppm of chlorine or 200ppm of QUAT based solution prior to starting any food handling at the beginning of the day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had 0 ppm of chlorine.By Sept 17, 2025 ensure the dishwasher has 100ppm of chlorine at end stage.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed one cockroach running accross the floor. There were less than 5 in the sticky traps near dishwasher and hand sink.There were mouse droppings in the room with the hot water heater. Clean up the dropping and continue to work with Orkin on your cockroach issue.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff were stacking foods in the prep table cooler so the base of a container was in contact with the food product & the container wasn't under proper temperature control. CDI: stacked bowls were removed & put below.ACTION REQUIRED: discontinue stacking on open containers in the prep cooler. Store additional stock below in the prep table cooler cabinet.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several mouse droppings were observed in the utility room - identified to staff at the time of inspection. ACTION REQUIRED: conduct a deep thorough clean of this area. Please send the last three months' pest control reports via email.RESOURCE: https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Baseboard was now sealed and the other gaps along the bottom of the walls have been sealed with caulking. -There was a large hole on the back wall behind the cooking equipment. This must be properly sealed to prevent accumulation of grease and food, access to pests and to allow for easier cleaning. You will be given 1 month to repair this.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One of the deep fryer baskets was in disrepair (metal piece of the basket was detached from the frame). CDI: staff removed the basket. ACTTION REQUIRED: monitor all baskets regularly & ensure they are in good repair.2. The right-hand door of the "Beverage Air" prep cooler in the cookline (east cooler) was in disrepair. The door would fall off the hinges when opened. ACTION REQUIRED: repair the door so it can easily be opened & shut.

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