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Delicious Pho

170 - 10235 101 Street NW Edmonton AB T5J 0H8 · Food - General

Official record from Alberta →

Inspection summary

Delicious Pho has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on September 4, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on September 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on September 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on December 29, 2025. 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?

  • 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 10 times across 7 separate inspections, most recently on September 4, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on December 29, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Raw chicken was observed thawing in the sink at 2C. Operator was instructed to return it into the cooler. Ensure all potentially hazardous food are stored thawed properly to prevent pathogen proliferation.** Vegetables and cooked food were observed stored above the fill line in the prep cooler. Ensure all food ingredients are stored below the cool line to allow for proper cooling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher was not dispensing sanitizer. Operator instructed to replace sanitizer bucket and after repeated cycles an optimal concentration of 100ppm was reached. Ensure sanitizer concentration is monitored regularly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed and staff needs food safety education.Ensure someone in care of the facility completes an Alberta Approved food safety certification ASAP.A list of the approved courses can be found here; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
  2. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked meat were stored with raw meat in the same box in the freezer. Staff indicated meat was partially cooked and not fully cooked. Meat was taken out for recooking.Ensure cooked or partially cooked meat are stored safely away from raw meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooked meat in the prep cooler was measured at 25C using an infra-red thermometer. Staff indicated meat was just cooked within the past hour and stored in the cooler. Cooler temperature is satisfactory.-Safe cooling procedures was discussed with the staff and manager on site.Ensure food is cooled safely from 60°C to 20°C within 2 hours, and then to 4°C or colder within a further 4 hours by either; 1. Use an ice bath2. Ice wand and stir frequently3. Portion food into shallow metal containers
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink on the cook line had a bucket in it, had no soap and the paper towel dispenser was not operational.Ensure the sink is accessible at all times and always fully equipped with running hot and cold water, soap and paper towel.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed and staff needs food safety education.Ensure someone in care of the facility completes an Alberta Approved food safety certification ASAP.A list of the approved courses can be found here; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use dishes were stored in a tall pile beneath the paper towel dispenser of the hand sink near the dishwasher. Ensure dishes are stored away from the hand sink splash area.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use dishes were stored in a tall pile beneath the paper towel dispenser of the hand sink near the dishwasher. Ensure dishes are stored away from the hand sink splash area.
    • 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 records were not availble on site. Ensure pest records are completed at least once a month and kept on site.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit was posted at the facility. Ensure a valid permit is posted.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use dishes were stored in a tall pile beneath the paper towel dispenser of the hand sink near the dishwasher. Ensure dishes are stored away from the hand sink splash area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was observed being thawed at room temperature. Food was moved into the cooler during inspection. Ensure frozen food is thawed safely using any of these methods;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no Chlorine test strips to monitor the sanitizing solution nor the low temperature dishwasher.Ensure chlorine test strips are obtained.
    • 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 records were not availble on site. Ensure pest records are completed at least once a month and kept on site.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit was posted at the facility. Ensure a valid permit is posted.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the kitchen, was at inadequate concentration.Sanitizer bucket in the front also had soap. Sanitizer solutions were replaced and tested between at 100ppm. Ensure sanitizer concentration is confirmed at the dispensing station and replace sanitizer in the bucket after every 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use dishes were stored in a tall pile beneath the paper towel dispenser of the hand sink near the dishwasher. Ensure dishes are stored away from the hand sink splash area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no Chlorine test strips to monitor the sanitizing solution nor the low temperature dishwasher.Ensure chlorine test strips are obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All hand sinks in the kitchen and dishwashing area were either lacking paper towels or soap. Ensure hand sink is functional and fully equipped at all times.Paper towels should be in/on a dispenser not on a counter.
    • 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 records were not availble on site. Ensure pest records are completed at least once a month and kept on site.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container full of raw meat was stored above a container with vegetable inside a line cooler.A kitchen staff immediately removed the raw meat container and have it store at the bottom shelf below vegetables inside the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no thermometer present to monitor cooking, reheating and hot holding temperatures.Acquire a thermometer for checking food temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken strainer observed at the cookline in the kitchen was discarded.

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