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Delicious Pho

3832 17 Street NW Edmonton AB T6T 0C2 · Food - General

Official record from Alberta →

Inspection summary

Delicious Pho has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on February 13, 2026, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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 6 times across 4 separate inspections, most recently on February 13, 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 once on February 13, 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 once on October 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 21, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on February 13, 2026. 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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observation:Dirty wiping cloths were observed stored on the countertop between uses.Corrective Action Required:Ensure all wiping cloths in use are maintained in a clean condition and stored in a container with an appropriate sanitizing solution between uses to prevent contamination of food and food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:Handleless containers were used to handle bulk food, creating a risk of contamination.Corrective Action Required:Provide appropriate scoops with handles for dispensing bulk food and store them in a sanitary manner that prevents contamination of the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observation:Liquid hand soap was not available at the handwash station.Corrective Action Required:Provide liquid hand soap at the handwash station to facilitate proper hand hygiene at all times.
    • 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?
      • Observation:Damaged weatherstripping was observed on the back door.Corrective Action Required:Replace the weatherstripping to ensure a proper seal is maintained and to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observation:Food contact surfaces were not being properly cleaned and sanitized.Corrective Action Required:Ensure all food contact surfaces are thoroughly cleaned and sanitized at a frequency sufficient to prevent contamination and maintain sanitary conditions at all times.
  2. 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?
      • Back-of-house double door had an opening on floor level that was larger than a dollar coin when closed.
  3. 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?
      • Mouse droppings observed on the ledge of the West-side seating 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?
      • Back-of-house double door had an opening on floor level that was larger than a dollar coin when closed.
  4. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Personal open beverages and foods observed on food contact surfaces in the back-of-house areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 observed on a shelf with foods in the back-of-house area.
    • 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 basin filled with items, obstructing it from use.
    • 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?
      • Back-of-house double door had an opening on floor level that was larger than a dollar coin when closed.
    • 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?
      • Mouse droppings observed on the ledge of the West-side seating area. Droppings also observed in the corners of back storage area, near the chest freezer and dry storage room.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bubble tea preparation area, ice scoop noted in ice trough. Ice scoop handle in contact with ready-to-eat foods (ice cubes).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bubble tea preparation area, small carton of milk noted out at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food container noted in the basin of the handwashing sink basin, obstructing this handsink from handwashing.

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