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North Star Pho

110 2 Street W Brooks AB T1R 0S3 · Food - General

Official record from Alberta →

Inspection summary

North Star Pho has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on November 26, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 November 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 24, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 28, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 2 separate inspections, most recently on November 24, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on February 11, 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

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food and cleaning/sanitizing solutions are being stored in containers that look identical. *Label the containers clearly to prevent accidental cross-contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was no handwashing observed before handling food and after touching other equipment in the kitchen. Food handlers were asked to wash their hands before handling raw vegetables and meat. *Food handlers should be washing their hands frequently before handling food to prevent contamination of foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk foods next to the dishwashing sink and at the front counter were placed directly in the container. The operator removed the scoops as instructed. *Please ensure scoops are placed outside of bulk containers to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the fridge next to receiving door was too high. The operator lowered the temperature to 4°C as instructed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Root vegetables onion and ginger were baked in the oven and maintained in the oven at 30 to 40 degrees Celsius to be later added to the pho broth. Root vegetables become potentially hazardous once cooked, since moisture and carbohydrates in the vegetable, combined with favorable temperatures, can cause spore forming bacteria to germinate. Keep cooked vegetables hot or cold. Vegetables were moved to the fridge to cool.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf above three compartment sink is constructed of pieces of rough, uneven wood that is hard to clean. Replace shelf with a cleanable material that can withstand water.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A freezer designated to store frozen raw meat for pho was used to store a package of frozen vegetables. Food and food packaging that come in contact with raw meat may lead to cross-contamination in the kitchen when that package is transferred to other surfaces. Protect food from cross-contamination by keeping raw meat separate and not in contact with other food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large batches of pho are stored in an upright domestic fridge, which is elevating the fridge temperature to 10 C and other foods stored in the fridge and it may not allow food to cool properly. Manage cooling temperature and ensure cooling occurs from 60 to 20 C within two hours, and 20 to 4 C within four hours. Alternatively, pho can be hot held at 60 C or above until served.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer measured in the 10 to 50 ppm range. Chlorine was added to increase concentration to 100 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pot is in use with a broken handle that is wrapped in electrical tape, which does not allow for proper cleaning and sanitation as tape becomes a reservoir for bacteria. Replace pot.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Doorway to dry storage room is accumulating dust from the air vent, as well as the vent and ceiling. Clean and sanitize this area.
  7. Risk Management Inspection

    0 infractions

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