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Ipho & Grill Vietnamese Cuisine

6104 104 Street NW Edmonton AB T6H 2K7 · Food - General

Official record from Alberta →

Inspection summary

Ipho & Grill Vietnamese Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 19, 2025. The most recent inspection, on January 15, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 3 separate inspections, most recently on January 7, 2026. 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 4 times across 2 separate inspections, most recently on January 7, 2026. 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 2 times across 2 separate inspections, most recently on January 15, 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?

  • 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 March 19, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 3 separate inspections, most recently on January 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. 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?
      • Pest control records were not available. Ensure pest monitoring plan is in place, document monitoring at least once a month and keep records onsite at all times.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bagged meat were stored on the floor if the walk-in cooler. Ensure food is stored at least 6inces(15cm) above the ground. 2. The dry food container buckets in the back room were dirty and needs to be thoroughly cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed being thawed at room temperature in a bowl with water. Meat was moved to the sink under running cold water during inspection.Ensure meat is thawed either by;- Under cold running water- In a cooler overnight- Cook from frozen
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 0ppm of chlorine. The sanitizer bucket was empty. Bleach solution was prepared during inspection and sanitizer in the dishwasher was measured at 100ppm. Ensure dishwasher is monitored daily.
    • 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 available. Ensure pest monitoring plan is in place, document monitoring at least once a month and keep records onsite at all times.
    • 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 permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Thorough cleaning is required in the indicated areas;1. The dry food storage room in the back2. Behind the cook line3. Under the dishwashing and prep sinks 4. The shelf above the prep coolers in the kitchen.5. Knife holder by the kitchen hand sink6. Top of the dishwasherEnsure the indicated areas a re maintained in a sanitary manner. Develop a cleaning checklist.
  3. Risk Management Inspection

    1 infraction

    • 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 permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
  4. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared. No sanitizer was available in the facility. Vinegar can be used as a cleaner but not as a sanitizer. Discussed purchasing bleach or a QUAT-based sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used to scoop bulk foods. Only use scoops with handles and store upright.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles observed. Ensure all spray bottles are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prawns were thawing at room temperature and measured at 20C. Ensure meat is thawed under refrigeration or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was cooling in bins with the lid on. Ensure items are cooled rapidly with the lid off and are put into the cooler within 2h.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts and fresh herbs were measuring at 10C. Ensure ice is added to these frequently so that the temperature remains below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measuring at 0 ppm chlorine.Chlorine/sanitizer container and detergent container were both empty. Facility did not have back up of any. Sanitizer line also appeared to be clogged and may need to be replaced by a dishwasher technician.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being used to confirm sanitizer concentration for the dishwasher and sanitizer (100ppm chlorine required).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not in a dispensing unit at the kitchen handwashing sink - corrected onsite.
    • 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 permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy is overdue for professional cleaning (was due December 2024).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:-exterior of bulk food bins-interior and exterior of most coolers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a deep cleaning including but not limited to the following areas:-entire cook line (cooking equipment, sides of cooking equipment, floors, walls, filters, canopy)-ceiling near the back of the kitchen (build-up of dust)-shelving racks (build-up of dust)-dishwashing area (floor, walls, grease trap)
  5. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measuring at 0 ppm chlorine.Chlorine/sanitizer container and detergent container were both empty. Facility did not have back up of any. Sanitizer line also appeared to be clogged and may need to be replaced by a dishwasher technician.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being used to confirm sanitizer concentration for the dishwasher and sanitizer (100ppm chlorine required).
    • 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 permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy is overdue for professional cleaning (was due December 2024).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:-exterior of bulk food bins-interior and exterior of most coolers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a deep cleaning including but not limited to the following areas:-entire cook line (cooking equipment, sides of cooking equipment, floors, walls, filters, canopy)-ceiling near the back of the kitchen (build-up of dust)-shelving racks (build-up of dust)-dishwashing area (floor, walls, grease trap)

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