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Joy Ho Chinese Food and Pizza

6723 118 Avenue NW Edmonton AB T5B 0P2 · Food - General

9 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed garlic in oil, soy sauce (transfer container and two partially filled bulk containers) and flour in water left overnight without temperature control. PHI directed Cook to discard items noted above, at the time of inspection.Action Required:Ensure high risk foods are stored at 4C or colder or 60C or hotter to prevent rapid and progressive growth of pathogenic bacteria.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Improvement noted as cooking equipment was clean. However, ventilation canopy inserts, and housing had accumulated oil and grease. Cleaning and sanitizing required by December 9, 2025.Action Required:Ensure all utensils, food equipment and food contact surfaces are maintained in a clean and sanitary condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls adjacent cooking line and light covers in the kitchen had accumulated dirt. Deep cleaning required and due December 18, 2025.Action Required:Ensure all wall, floor and ceiling surfaces are kept in a clean and sanitary condition and maintained in good repair to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests.
  2. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A foul odor resembling rotten eggs was detected in the bathroom. Action Required:1. Pour water into all drains to keep the P-trap filled and prevent sewer gas from entering.2. Have a licensed plumber inspect the plumbing system for leaks, damaged traps, or venting issues, and verify that all traps and vent pipes are functioning properly.3. Repair or replace damaged plumbing as needed by December 5, 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2025-11-18An inadequate written sanitation program with missing information (dates, name of restaurant and personnel who completed the checklist) received. Please implement a comprehensive written sanitation program with key information noted above included. 2025-11-14A written sanitation program was not available onsite at the time of inspection.Action Required:Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation. Correct and email PHI your written sanitation program by November 28, 2025.Resources:AHS Cleaning Checklist emailed with inspection report-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf-
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available onsite at the time of inspection.Required Action:Please have in place a functional, detachable probe thermometer to ensure proper temperature control during cooking, cooling, reheating, etc. Correct by November 15, 2025, and email PHI photo evidence.Resources:Important Temperatures for Safe Food Handling-https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 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?
      • 2025-11-18An inadequate pest control report was received via email. Information on evidence of pest, interior and exterior sanitation (other than vent fan), building structure, waste management, monitoring personnel, etc. not included.2025-11-14Pest control records were not available onsite at the time of inspection. Action Required:Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Please email PHI a copy of your most recent pest control record by November 28, 2025.Resources:AHS Pest Control Checklist emailed with inspection report-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A foul odor resembling rotten eggs was detected in the bathroom. Action Required:1. Pour water into all drains to keep the P-trap filled and prevent sewer gas from entering.2. Have a licensed plumber inspect the plumbing system for leaks, damaged traps, or venting issues, and verify that all traps and vent pipes are functioning properly.3. Repair or replace damaged plumbing as needed by December 5, 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2025-11-18An inadequate written sanitation program with missing information (dates, name of restaurant and personnel who completed the checklist) received. Please implement a comprehensive written sanitation program with key information noted above included. 2025-11-14A written sanitation program was not available onsite at the time of inspection.Action Required:Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation. Correct and email PHI your written sanitation program by November 28, 2025.Resources:AHS Cleaning Checklist emailed with inspection report-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf-
  4. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. Cleaning cloths put in sanitizer buckets and countertops sanitized. Required Action:Do not store used paper towels and wet, used cleaning cloths on countertops. Ensure paper towels are discarded after use and cleaning cloths are stored in approved sanitizers when not in use, to prevent contamination of food contact surfaces.2. Chlorine sanitizer was 250ppm, a concentration above the approved concentration of 100ppm. Corrected during inspection. PHI coached food handler onsite on mixing a 100ppm Chlorine sanitizer solution.Required Action:Ensure sanitizers are maintained at approved concentrations (100ppm Bleach, 200ppm QUAT and 12.5-25ppm Iodine to facilitate effective sanitizing and to prevent chemical contamination of food.Resources:1. AHS guidelines on using wiping cloths-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf2. How to Mix an Approved Sanitizing Solution-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed refrigerated food storage containers without lids or protection from contamination. Corrected during inspection. Food storage containers covered with lids at the time of inspection.Action Required: Ensure all food containers are covered or food is protected to reduce the risk of cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available onsite at the time of inspection.Required Action:Please have in place a functional, detachable probe thermometer to ensure proper temperature control during cooking, cooling, reheating, etc. Correct by November 15, 2025, and email PHI photo evidence.Resources:Important Temperatures for Safe Food Handling-https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 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 onsite at the time of inspection. Action Required:Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Please email PHI a copy of your most recent pest control record by November 28, 2025.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A foul odor resembling rotten eggs was detected in the bathroom. Action Required:1. Pour water into all drains to keep the P-trap filled and prevent sewer gas from entering.2. Have a licensed plumber inspect the plumbing system for leaks, damaged traps, or venting issues, and verify that all traps and vent pipes are functioning properly.3. Repair or replace damaged plumbing as needed by December 5, 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed bowls being used as scoops. Observed both bowls and scoops with handles stored in bulk food containers in direct contact with food. Do not use bowls as scoops. Do not reuse, single-use, disposable utensils and do not store utensils in bulk food container with handles in direct contact with food. Corrected during inspection. Bowls removed from service as scoops. Scoops removed from bulk food containers, cleaned, sanitized and put away.Action required.Ensure use of scoops with handles and keep utensils, food equipment and food contact surfaces in a clean and sanitary manner, to allow for sanitary food handling, and to reduce the risk of cross contamination.2. Exterior surface of bulk food containers (salt, sugar, flour, MSG) had accumulated food debris and were visibly dirty. Action Required: Thoroughly clean and sanitize affected food containers and email PHI photo evidence by November 15, 2025. Ensure all utensils, food equipment and food contact surfaces are maintained in a clean condition to facilitate sanitary handing of food and to reduce the risk of cross contamination.2. Cooking equipment had accumulated oil, grease and food debris and were visibly dirt.Action Required:Thoroughly clean and sanitize affected equipment by November 21, 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available onsite at the time of inspection.Action Required:Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation. Correct and email PHI your written sanitation program by November 28, 2025.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food in the prep cooler was measured at an internal temperature between 8-9C. Staff indicated that food was cooked and cooled from the previous day. Food was discarded during inspection.Ensure food is cooled safely and maintain food in the cooler less than 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated dirt and debris was observed on the ventilation hood, buffers and ceiling vent opposite the ventilation hood.Ensure the indicated area is cleaned and maintained in sanitary manner.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unable to locate the probe thermometer. Unable to locate the thermometer in the cooler.ACTION REQUIRED: obtain thermometers to monitor the cooler temperatures and cooking temperatures.
    • 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?
      • 2024-05-09Discussed options for pest control program: self-monitored vs hiring a third-party contractor. If self-monitored, you must set traps throughout the facility and check them regularly. You are also required to keep monthly records of your pest control efforts. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf________________________2024-04-11Staff onsite did not have access to the pest control records.ACTION REQUIRED: have pest control records available for review upon re-inspection. ____________________2023-06-06-No pest control measures or procedures available. Have a pest control company assess and monitor the facility and ensure control measures are in place. Documented control measures must be documented and provided to us.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unable to locate the probe thermometer. Unable to locate the thermometer in the cooler.ACTION REQUIRED: obtain thermometers to monitor the cooler temperatures and cooking temperatures.
    • 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?
      • 2024-04-11Staff onsite did not have access to the pest control records.ACTION REQUIRED: have pest control records available for review upon re-inspection. ____________________2023-06-06-No pest control measures or procedures available. Have a pest control company assess and monitor the facility and ensure control measures are in place. Documented control measures must be documented and provided to us.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Bowls were used as scoops and stored in the dry goods when not in use. Instructed staff to remove the bowls & ensure scoop handles are not in contact with the foods. ACTION REQUIRED: Modify scoop storage practices. Discontinue using bowls as scoops. 2) The domestic rice cooker was discolored and had grease build-up. ACTION REQUIRED: conduct deep clean on the equipment or discard it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Canopy filters & the commercial exhaust canopy were greasy. ACTION REQUIRED: conduct deep clean of the commercial exhaust canopy.
  9. 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?
      • -No pest control measures or procedures available. Have a pest control company assess and monitor the facility and ensure control measures are in place. Documented control measures must be documented and provided to us.