Skip to content
Loading map…

HaNoi Pho

1208 8 Avenue Cold Lake AB T9M 1N1 · Food - General

Official record from Alberta →

Inspection summary

HaNoi Pho has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 2, 2024. The most recent inspection, on October 21, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on October 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on September 16, 2025. 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 11 times across 5 separate inspections, most recently on October 21, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 10 times across 5 separate inspections, most recently on October 21, 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?

  • 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 October 21, 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.

5 inspections

  1. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • This facility operates with reusable dishware yet relies only on a small three-compartment sink that is also being used for food preparation tasks. Staff were observed washing utensils with soap only, and the designated hand sink was actively used for dish-washing. Current practice does not achieve the required wash-rinse-sanitize sequence or maintain a dedicated hand-washing station.A commercial, NSF-approved high-temperature or chemical-sanitize dishwasher must be installed and operational within six (6) months. Until installed, strict three-sink procedures (including verified sanitizer concentrations) and exclusive hand-sink use for hand-washing must be enforced.Please note that this six-month timeline is a generous allowance intended to give the operator sufficient time to plan and complete the upgrade. Earlier compliance is strongly encouraged where possible.
    • 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?
      • Food Handling Permit is expired, please pay for permit immediately.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one member of the management team is required to hold valid food safety certification. Please provide written proof of certification (e.g., a copy of the certificate or training record) to confirm compliance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Please provide more lighting in the food preparation area by the pizza oven.2. Entrance Cooler: The cooler was noted to have poor lighting, making cleaning and temperature monitoring difficult. A functioning light fixture must be installed.2.
  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • This facility operates with reusable dishware yet relies only on a small three-compartment sink that is also being used for food preparation tasks. Staff were observed washing utensils with soap only, and the designated hand sink was actively used for dish-washing. Current practice does not achieve the required wash-rinse-sanitize sequence or maintain a dedicated hand-washing station.A commercial, NSF-approved high-temperature or chemical-sanitize dishwasher must be installed and operational within six (6) months. Until installed, strict three-sink procedures (including verified sanitizer concentrations) and exclusive hand-sink use for hand-washing must be enforced.Please note that this six-month timeline is a generous allowance intended to give the operator sufficient time to plan and complete the upgrade. Earlier compliance is strongly encouraged where possible.
    • 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?
      • Food Handling Permit is expired, please pay for permit immediately.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one member of the management team is required to hold valid food safety certification. Please provide written proof of certification (e.g., a copy of the certificate or training record) to confirm compliance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Please provide more lighting in the food preparation area by the pizza oven.2. Entrance Cooler: The cooler was noted to have poor lighting, making cleaning and temperature monitoring difficult. A functioning light fixture must be installed.2.
  3. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. During the lunch rush, buckets of margarine and containers of noodles were observed stored directly on the floor. Food must be stored at least 15 cm (6 inches) off the ground at all times to prevent contamination and allow for proper cleaning of floor surfaces.2. Entrance Cooler: Raw meat was stored above ready-to-eat items. Raw meat must be stored below or away from ready-to-eat foods to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened canned food products were found stored directly in their original cans. This practice is not permitted as the metal may leach into the food once exposed to air. All opened canned foods must be transferred into clean, food-grade containers with lids immediately after opening.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza Oven Cooler:An accurate, clearly visible thermometer must be installed to monitor cold holding temperatures.Please record refrigeration temperatures daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • This facility operates with reusable dishware yet relies only on a small three-compartment sink that is also being used for food preparation tasks. Staff were observed washing utensils with soap only, and the designated hand sink was actively used for dish-washing. Current practice does not achieve the required wash-rinse-sanitize sequence or maintain a dedicated hand-washing station.A commercial, NSF-approved high-temperature or chemical-sanitize dishwasher must be installed and operational within six (6) months. Until installed, strict three-sink procedures (including verified sanitizer concentrations) and exclusive hand-sink use for hand-washing must be enforced.Please note that this six-month timeline is a generous allowance intended to give the operator sufficient time to plan and complete the upgrade. Earlier compliance is strongly encouraged where possible.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one member of the management team is required to hold valid food safety certification. Please provide written proof of certification (e.g., a copy of the certificate or training record) to confirm compliance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Please provide more lighting in the food preparation area by the pizza oven.2. Entrance Cooler: The cooler was noted to have poor lighting, making cleaning and temperature monitoring difficult. A functioning light fixture must be installed.2.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A wooden board was being used as a shelving unit in the cooking area. Wood is not suitable in this context as it is porous, absorbs moisture, and cannot be adequately cleaned or sanitized. The shelving must be removed and replaced with smooth, durable, and non-absorbent material such as stainless steel.2. A metal table in the cooling line was noted to have an uneven, textured surface with decorative grooves. These features prevent proper cleaning and sanitation. The table must be replaced with a smooth, non-absorbent, and easily cleanable surface such as stainless steel or food-grade plastic.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Entrance Cooler:Food debris and grime were present on internal surfaces. The cooler must be thoroughly cleaned and sanitized.Pizza Oven Cooler:Visible food debris was noted. The unit must be cleaned and sanitized thoroughly.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. During the lunch rush, buckets of margarine and containers of noodles were observed stored directly on the floor. Food must be stored at least 15 cm (6 inches) off the ground at all times to prevent contamination and allow for proper cleaning of floor surfaces.2. Entrance Cooler: Raw meat was stored above ready-to-eat items. Raw meat must be stored below or away from ready-to-eat foods to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened canned food products were found stored directly in their original cans. This practice is not permitted as the metal may leach into the food once exposed to air. All opened canned foods must be transferred into clean, food-grade containers with lids immediately after opening.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza Oven Cooler:An accurate, clearly visible thermometer must be installed to monitor cold holding temperatures.Please record refrigeration temperatures daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • This facility operates with reusable dishware yet relies only on a small three-compartment sink that is also being used for food preparation tasks. Staff were observed washing utensils with soap only, and the designated hand sink was actively used for dish-washing. Current practice does not achieve the required wash-rinse-sanitize sequence or maintain a dedicated hand-washing station.A commercial, NSF-approved high-temperature or chemical-sanitize dishwasher must be installed and operational within six (6) months. Until installed, strict three-sink procedures (including verified sanitizer concentrations) and exclusive hand-sink use for hand-washing must be enforced.Please note that this six-month timeline is a generous allowance intended to give the operator sufficient time to plan and complete the upgrade. Earlier compliance is strongly encouraged where possible.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one member of the management team is required to hold valid food safety certification. Please provide written proof of certification (e.g., a copy of the certificate or training record) to confirm compliance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A wooden board was being used as a shelving unit in the cooking area. Wood is not suitable in this context as it is porous, absorbs moisture, and cannot be adequately cleaned or sanitized. The shelving must be removed and replaced with smooth, durable, and non-absorbent material such as stainless steel.2. A metal table in the cooling line was noted to have an uneven, textured surface with decorative grooves. These features prevent proper cleaning and sanitation. The table must be replaced with a smooth, non-absorbent, and easily cleanable surface such as stainless steel or food-grade plastic.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Please provide more lighting in the food preparation area by the pizza oven.2. Entrance Cooler: The cooler was noted to have poor lighting, making cleaning and temperature monitoring difficult. A functioning light fixture must be installed.2.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Entrance Cooler:Food debris and grime were present on internal surfaces. The cooler must be thoroughly cleaned and sanitized.Pizza Oven Cooler:Visible food debris was noted. The unit must be cleaned and sanitized thoroughly.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure that once a can of food is opened, its contents must be transferred to a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure all refrigeration units are at 4C at all times. Please record refrigeration temperatures daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Please ensure re-usable customer dishes and utensils are washed and sanitized properly.Wash with detergent in first sink.Rinse with water only in second sink.Sanitize with a bleach solution at 100 ppm sodium hypochlorite for a minimum of 2 minutes.Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure the designated hand washing sink is always supplied with liquid soap (in a pump dispenser) and paper towels.
    • 20. Do food handlers at the facility have adequate food safety training?
      • One member of the management team must obtain food safety certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please provide more lighting in the food preparation area by the pizza oven.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the exhaust system - filters and canopy. Grease buildup observed.

Nearby inspected facilities

Own this business? Add a badge to your website