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Love Pho Restaurant

652 Parsons Road SW Edmonton AB T6X 1N4 · Food - General

Official record from Alberta →

Inspection summary

Love Pho Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on February 20, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 3 separate inspections, most recently on November 12, 2025. 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 12, 2025. 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 May 9, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 8 times across 3 separate inspections, most recently on November 12, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 2 separate inspections, most recently on January 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** Chef was not wearing an apron at first but put one on during inspection. Please ensure clean clothes/uniform and apron are worn at all times while cooking in a food facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** Raw chicken was found stored over top of carrots in the walk-in cooler.** Raw meat was found stored over top of an open container of lettuce in the prep fridge. Raw meat was moved while on site. Please ensure raw meat is stored separately from other foods to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** Meat in the prep cooler was being stored over the fill-line, which does not allow for appropriate temperature control. Please ensure containers are not filled past the fill line.
    • 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?
      • ** The door near the washrooms that leads to the exterior has a large gap which could allow entry of pests. Please ensure gap is blocked to prevent entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The floor in the walk-in cooler was covered with dirt, debris and food matter. ** The floors underneath equipment, dishwashing sinks, prep counters and cooking areas was dirty with dirt and food debris. ** The walk-in cooler fans had dirt and fuzz on them. ** The prep area counters were dirty. ** The outside and sides of the ice machine was dirty and grimy. ** The outside of the doors and handles to the walk-in cooler/freezer and the prep coolers were dirty and grimy. ** The customer washrooms were dirty.Please ensure all areas are cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - very few of the staff were wearing aprons or uniforms (Jan 3, 2025)Observed Jan 9, 2025 inspection
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff did not wash hands with soap (Jan 9, 2025)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Food was observed stored on the floor in multiple places: the hallways, the walk in cooler, the kitchen. (Jan 3, 2025)Observed Jan 9, 2025 inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Food handling was occurring next to open painting tools and wet paint rollers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the counter coolers x 2 had high risk foods stored above the "fill" line. In addition, multiple bowls and containers were stored on top of inserts at room temperature on the counter coolers x2 (Jan 3, 2025)Observed Jan 9, 2025 inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing of meat was observed - meat was in the dishwashing area, stored in stagnant room temperature water. The drain was purposefully plugged and the water was not turned on as required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cut lettuce was stored at room temperature on the counter top with no means of temperature control
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - dirty single use cardboard was re- used to cover shelf under the meat slicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - broken containers and lids were noted throughout. Please remove broken food equipment. (Jan 3, 2025)Observed Jan 9, 2025 inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - thorough cleaning of the scales x2 in the storage area, containers with lids. (Jan 3, 2025)Observed Jan 9, 2025 inspection
  5. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - very few of the staff were wearing aprons or uniforms
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Food was observed stored on the floor in multiple places: the hallways, the walk in cooler, the kitchen. Food was in direct contact with paint, vacuum in the storage room** - foods in the walk in cooler were not covered to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the counter coolers x 2 had high risk foods stored above the "fill" line. In addition, multiple bowls and containers were stored on top of inserts at room temperature on the counter coolers x2
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Improper thawing of meat at room temperature, no running water - observed in the sinks, please retrain staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - duct tape was noted on many surfaces. Do not use tape to repair equipment. All surfaces must be smooth, cleanable, and non-absorbent. ** - broken containers and lids were noted throughout. Please remove broken food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - thorough cleaning of the rice cookers required, the scales x2 in the storage area, containers with lids, doors, door edges, door handles
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips are observed to be expired. Ensure that new test strips are acquired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The two electrical power bars on the middle food prep area are observed with a buildup of grime. Ensure that the electrical power bars cleaned.
  8. Monitoring Inspection

    0 infractions

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