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P & H Family Restaurant

A - 327 Macleod Trail SW High River AB T1V 1M7 · Food - General

Official record from Alberta →

Inspection summary

P & H Family Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on September 9, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 5 separate inspections, most recently on September 2, 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 2 times across 2 separate inspections, most recently on September 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on September 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 separate inspections, most recently on April 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 September 9, 2026. 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.

8 inspections

  1. 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?
      • - Stained ceiling tiles in the back kitchen area from previous water damage*Tiles must be replaced to help detect future water leaks
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooked Pho (60C) observed cooling at room temperature in a large tall plastic container - Frozen squid and chicken drumsticks observed thawing at room temperature in a covered plastic container- Cooked rice in rice cooker at 49C with no hot holding*Cooling, thawing, and hot holding of foods must be done using appropriate methods to prevent growth of food borne pathogens
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Improper 2 sink manual dishwashing method *Correct 2-sink dishwashing method to be implemented for manual dishwashingSink 1 (wash/rinse): Fill the first basin with hot water (at least 45°C / 110°F) and dish detergent. Scrub each item clean and rinseSink 2 (sanitize): use the second sink for sanitizing by mixing clean water with bleach (1/2 teaspoon of bleach per liter of water) and soaking items for at least 45 seconds
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Handwashing sink in the back kitchen obstructed with food storage bin*Handwashing sink must be designated for handwashing only and no items to be stored in the sink
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Stained ceiling tiles in the back kitchen area from previous water damage*Tiles must be replaced to help detect future water leaks
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • 4/8/26 OUTSTANDING - Chlorine test strips still not availableChlorine test strips not available at time of inspection. Ensure test strips are available to confirm chlorine concentration for surface sanitizer.***Please obtain test strips
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 4/08/2026 OUTSTANDING - Aluminum foil still not being changed often enough, observed dirty.3/12/2026 Outstanding - Aluminum foil changed every week. Please change more frequently as it creates a source of contamination4/10. Outstanding**The aluminum foil lining the back of the oven was dirty. Aluminum foil must be changed frequently. Change aluminum and clean the wall underneath.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop was found inside food container with handle touching product. Ensure scoop handles are stored away from product to prevent contamination.**Scoop was placed upright with handle away from the product.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips not available at time of inspection. Ensure test strips are available to confirm chlorine concentration for surface sanitizer.***Please obtain test strips
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3/12/2026 Outstanding - Aluminum foil changed every week. Please change more frequently as it creates a source of contamination4/10. Outstanding**The aluminum foil lining the back of the oven was dirty. Aluminum foil must be changed frequently. Change aluminum and clean the wall underneath.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 4/10. Cleaning cloths were not being stored in sanitizer when not in use. Cleaning cloths were moved to sanitizer bucket at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 4/10. There were utensils that were stored in bucket of water. The temperature of the water was 18C. Utensils must be stored in water with a temperature below 4C or higher than 60C or sanitizer. Staff discarded the water and refilled the container with water and ice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 4/10. Outstanding**The aluminum foil lining the back of the oven was dirty. Aluminum foil must be changed frequently. Change aluminum and clean the wall underneath.
  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a bag of onions stored by the mop sink. Ensure food is stored away from the mop sink to prevent contamination. Onions were moved at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 8/21. Violation Outstanding:Paper towels can be used they are changed daily. Aprons were observed being used to cover food in the standing cooler. Ensure all food is stored in containers with covers that are food-grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was broth that was cooling in a pot on the floor. The temperature of the broth was 45C. All food must be rapidly cooled. This can be done using an ice wand, an ice bath, or in small containers in the cooler. The broth was moved to the cooler at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The aluminum foil lining the back of the oven was dirty. Aluminum foil must be changed frequently. Change aluminum and clean the wall underneath.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer solution in the bucket was measured at 0ppm. Bleach was added to solution at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Aprons were observed being used to cover food in the standing cooler. Ensure all food is stored in containers with covers that are food-grade.

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