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Oh My Pho

10 6503 51 Street Cold Lake AB T9M 1C8 · Food - General

Official record from Alberta →

Inspection summary

Oh My Pho has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on October 22, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 3 times across 2 separate inspections, most recently on September 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on September 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 8, 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 4 times across 3 separate inspections, most recently on September 8, 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?

  • 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 2 times on September 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution too strong. Excess concentration may leave chemical residues. Please prepare sanitizer at required concentration and verify with test strips.Sanitizer test strips expired. Without valid test strips, sanitizer strength cannot be verified. Please replace test strips and use daily.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs were available for review. Without monitoring, temperature abuse may not be identified and corrected in a timely manner. Please record cooler, freezer, and hot holding temperatures daily and keep logs on site for review.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A few canned products opened and stored on site. Opened canned foods may pose a food safety risk. Please transfer to food-grade containers, cover, and date-mark once opened.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles not labelled. Unlabelled chemicals may lead to misuse or contamination. Please ensure all spray bottles are labelled with contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer not available for use. Without temperature verification, safe cooking/holding cannot be confirmed. Please provide a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front refrigerator measured at 9 °C. Improper refrigeration may allow growth of pathogens. Please maintain at 4°C or colder at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Spray bottles not labelled. Unlabelled chemicals may lead to misuse or contamination. Please ensure all spray bottles are labelled with contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was blocked and cold water not functioning. Lack of accessible handwashing facilities increases the risk of cross-contamination. Please ensure hand sink is kept clear and supplied with hot and cold running water at all times.
    • 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. Noted a hole on the wall by the two-compartment sink at the time of inspection Please repair it.2. Noted broken paper towel dispenser by the hand washing sink at the time of inspection. Please replace.
  3. Risk Management Inspection

    1 infraction

    • 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. Noted a hole on the wall by the two-compartment sink at the time of inspection Please repair it.2. Noted broken paper towel dispenser by the hand washing sink at the time of inspection. Please replace.
  4. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Noted sanitizer solution (bleach) concentration at 200 ppm at the time of inspection. Please remake the sanitizer solution and ensure its concentration to be at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Noted front liner cooler is not able to maintain temperature at 4 C or colder. Please repair cooler unit to ensure it is capable of maintaining fridge temperature 4 C or colder at all times.2. Noted upright freezer temperature at -8 C at the time of inspection. Please fix and ensure that it is -18 C or colder at all times.
    • 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. Noted a hole on the wall by the two-compartment sink at the time of inspection Please repair it.2. The P-trap pipe under the two-compartment sink is being supported by a piece of wood. Please verify that the plumbing is functioning correctly and remove the wood support. 3. Noted broken paper towel dispenser by the hand washing sink at the time of inspection. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Noted two-compartment sink not secured to the wall. Please secure to wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dirt build up on ceilings, walls and floors at the time of inspection. Please perform a deep cleaning throughout the facility and maintain in clean and sanitary manner at all times.

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