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Delicious Pho

2083 98 Street NW Edmonton AB T6N 1K2 · Food - General

Official record from Alberta →

Inspection summary

Delicious Pho has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on August 21, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 23 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 10 times across 5 separate inspections, most recently on August 21, 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 August 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on June 23, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 5 separate inspections, most recently on August 21, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 2 separate inspections, most recently on August 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- wet/used/dirty cleaning cloths were observed mounded on countertops and not stored in sanitizer when not in use. Please retrain staff.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Cited Aug 21, 2026** - staff member working the cook line requires retraining in glove use. PHI picked up a wet, dirty used cleaning cloth - she took it, walked to the handwashing sink - and without removing the single use disposable gloves - washed the exterior of the gloves with soap and water. She should have removed the gloves before handwashing._______Cited August 12, 2026** - the cook when asked to remove gloves, left the used dirty gloves on the counter before proceeding towards the handwashing process. Do not save gloves that are dirty/used and removed from hands. The gloves must be disposed off once removed from hands. Retrain staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cited August 21, 2026______Cited August 12, 2026** - bean sprouts were stored at room temperature on the counter, almost no ice was visible, the sprouts piled up well outside of the water. External temperature was 16'C, should be stored at 4 'C or less. Please retrain staff
  2. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- wet/used/dirty cleaning cloths were observed mounded on countertops and not stored in sanitizer when not in use. Please retrain staff.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - none of the cleaning cloth buckets observed onsite contained any detectable sanitizer - 0ppm of Chlorine or QUAT measured
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - PHI asked the staff with contaminated gloves to remove gloves and wash hands. The staff member walked past the designated handwashing sink and rinsed her hands at the dishwashing sinks with no soap - only water. PHI had to redirect the staff member to the designated handwashing sink for proper handwashing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - the cook when asked to remove gloves, left the used dirty gloves on the counter before proceeding towards the handwashing process. Do not save gloves that are dirty/used and removed from hands. The gloves must be disposed off once removed from hands. Retrain staff.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - front end staff member entered the kitchen in front of the PHI on the cell phone. The staff member put the dirty phone down on a food preparation countertop. The cook with gloves on - grabbed the phone and continued talking - moving towards the prep line to handle food while talking on the dirty phone with contaminated gloves. PHI stopped the staff member from handling food with the contaminated gloves. Please retrain staff regarding proper glove use, personal hygiene practices, and handwashing requirements.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - cooked meat was stored with raw meat on the counter, potential for cross contamination. Please retrain staff
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - hot foods were stored on the counter at room temperature cooling. Temperature was 50'C. Discussed proper cooling methods with staff onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - bean sprouts were stored at room temperature on the counter, almost no ice was visible, the sprouts piled up well outside of the water. External temperature was 16'C, should be stored at 4 'C or less. Please retrain staff
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods such as meat, sliced vegetables, and cooked foods were stored in the prep/counter cooler - the inserts filled with the high-risk food far above the fill line. Repeat violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing of meat at room temperature on the counter was observed - permitted to be stored in the cooler. Please retrain staff. External temperature was 4'C. Please thaw only by using one of four methods for safe thawing: 1. in the cooler overnight 2. in an ice bath 3. in the microwave 4. under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Handwashing sink was blocked and inaccessible from use with food equipment
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - handle of the meat slicer exhibited a thick build up of grime and grease. Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - clean food equipment was stored in the dirty handwashing sink
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Build-up of food residue was observed on several areas of the meat slicer, indicating inadequate cleaning.Ensure the meat slicer is cleaned and sanitized immediately after each use and thoroughly cleaned to prevent the buildup of food residue and maintain sanitary conditions.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed eating in the food preparation and cooking area.Ensure staff do not eat in food preparation or cooking areas. Use appropriate areas for staff meals to prevent contamination risks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed stored in the freezer uncovered or protected from contamination. Ensure all raw meat is properly wrapped, covered, or stored in sealed containers to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls stored in a separate container were being used as scoops for food bins containing flour and cornstarch at the back of the kitchen. Use scoops with handles and store them in a manner that does not contaminate food ingredients.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle was observed. Staff indicated the contents were bleach.Ensure all chemical containers are clearly labeled with their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods such as cut vegetables, meats, cooked foods were stored improperly in the cooler above the fill line of containers. Ensure all foods in the cooler are stored at or below the designated fill lines.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked spring rolls were observed stored on the counters adjacent to the cookline at room temperature. External and internal temperatures were measured at 23.1 degrees Celsius and 22 degrees Celsius respectively. Do not store high risk food at room temperature. A total of 14 spring rolls were discarded.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Meat was not covered or protected from contamination in the freezer. The meat may be subject to contamination or become freezer-burned if not properly packaged in the freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Spoons in the “bar” area (front) were stored with the eating end of the utensil subject to contamination. Ensure that the spoons are stored “handles up” so that only the handle is grabbed. ** - Knives were improperly stored between counter tops. The gap between countertops is dirty and cannot be cleaned regularly - the area is unsanitary and cannot be used for knife storage.** - Improper use and storage of bowls as scoops was observed with the dirty high-touch surface in direct contact with the food ingredient. Please use scoops with handles to dictate where the high-touch surface should be, and ensure that the scoops are not stored with the dirty handle in contact with the food ingredient. (rice, flour/cornstarch)
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - PHI Observed a spray bottle of glass cleaner (as the label states) but the spray bottle was filled with a different cleaning chemical. Never re-use a chemical spray bottle for a different unrelated chemical as this may lead to dangerous accidental mixing of chemicals. The label for the bottle did not contain the correct information for the chemical inside. All chemical spray bottles must be labeled to prevent accidental mixing of chemicals and to allow for proper first aid if required. Please retrain staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Improper reheating of cooked rice was observed: cooked rice was taken from the cooler and left at warming temperature in the rice cooker. Cooked rice was measured and verified at 19 degrees Celsius. Cooked foods like rice should be reheated in the microwave to an internal temperature of 71 degrees Celsius - and then it can be relocated to a rice cooker and held hot at 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods such as cut vegetables, meats, cooked foods were stored improperly in the line cooler and at room temperature - foods were observed well above the fill line. Please ensure all foods in the counter cooler (cook line) are stored properly below the fill line (discussed with staff onsite). CDI
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - broken bowls were observed during inspection. Please remove any equipment that is broken to ensure pieces that have broken off do not enter the food chain. All food equipment must be in good working condition.** - one fryer basket is in extreme poor repair - broken metal and missing metal pieces were observed. Please remove and replace. All food equipment must be in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Reuse of dirty single-use disposable cardboard boxes in the freezer, reuse of single-use disposable take-out containers was observed. Cease and desist the practice of RE-using SINGLE-USE DISPOSABLE boxes for food storage and saving used and dirty take out boxes (regardless if for the staff or customers).
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food are observed to be uncovered in the walk-in cooler. Ensure all food items are covered to help prevent contamination. The operator provided lids for the food in the walk-in cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers are observed in the two prep coolers across from the grill line. Ensure all coolers are equipped with thermometers. The operator placed thermometers in the indicated coolers during the inspection.

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