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Family Phoever

4954 50 Street Camrose AB T4V 1R1 · Food - General

Official record from Alberta →

Inspection summary

Family Phoever has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on September 9, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on April 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 14, 2023. 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 6 times across 4 separate inspections, most recently on April 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 5 separate inspections, most recently on April 10, 2025. 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?

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

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (Bleach) sanitizer measured at 0 ppm. Operator remade solution and tested at 100 ppm. Cleaning cloths were being stored on the counter. Please store them in sanitizer solution when they are not being used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The container used to store bulk rice is not food safe. Please purchase a food safe container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the front server area is not working. Please have this repaired.
    • 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 light in the walk-in cooler (used as dry storage) does not work. Please have this repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The wall above the sauces is sticky - please have this area cleaned. 2. The current liners in the fridge are not easily cleanable. Please remove/replace with cleanable liners.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a small wooden box that is in disrepair above the 3 compartment sink in the front server area. Please have this removed/replaced. - Still outstanding
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops currently used in the bulk bins have no handles. Please replace these with scoops that have handles and store them outside the container or in the bin with the handles facing up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility overall requires additional cleaning. 2. The fridge shelving was lined with cardboard. Please remove or replace this with something that is smooth, impervious to moisture and easily cleanable. - This has been corrected 3. There is a small wooden box that is in disrepair above the 3 compartment sink in the front server area. Please have this removed/replaced.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Surface sanitizer was far too strong. It was diluted and tested using facilities QUAT test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops currently used in the bulk bins have no handles. Please replace these with scoops that have handles and store them outside the container or in the bin with the handles facing up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were soaked bean sprouts sitting on the counter. They were at ~8C. Please ensure they are stored below 4C (in the fridge or on ice).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dedicated handwashing sink was not operational. This was located next to a 3 compartment sink that is only used for rinsing dishes prior to being washed in the dishwashing area.Please dedicate 1 of the 3 compartments in the front area as a handwashing sink.Soap & paper towel was available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility overall requires additional cleaning. 2. The fridge shelving was lined with cardboard. Please remove or replace this with something that is smooth, impervious to moisture and easily cleanable.3. There is a small wooden box that is in disrepair above the 3 compartment sink in the front server area. Please have this removed/replaced.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that bunch of cilantros, chicken breast slices, pork meat, were covered with black garbage bags. Garbage bags are in use for food packaging/storage containers in freezers and in walk in cooler.It was explained by PHI that the use of garbage bag for food storage is not recommended, because they are not food grade plastic and chemicals from them may leach into the food.Please remove all the garbage bags and food items must be stored in food grade packaging/containers.
    • 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?
      • Operator self-monitors. Pest control records were not available on site. AHS pest control checklist was provided to the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A buildup of dust, debris, and/or food particles was observed on the following surfaces:- Inside the white fridge and freezer next to the cash till - Around the stoves- The ventilation hood grates Please ensure these areas are thoroughly cleaned and sanitized. 2) The food preparation areas are not being kept well organized to allow for proper cleaning.3) A daily, weekly, monthly cleaning schedule was not in place. Please ensure a cleaning schedule is developed and implemented. Operator was given AHS Cleaning schedule template.Please e-mail a copy of complete cleaning schedule to the district Public Health Inspector.

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