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P.F. Chang's

6303 Currents Drive NW Edmonton AB T6W 0L9 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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?
      • Nov 19, 2025: pH papers are onsite however they are the incorrect ones.Nov 14, 2025:pH papers are not available for testing the sushi rice.- pH papers are required to ensure that a pH of less than 4.6 is achieved.
  4. Monitoring Inspection

    5 infractions

    • 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?
      • pH papers are not available for testing the sushi rice.- pH papers are required to ensure that a pH of less than 4.6 is achieved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces and vegetables stored in the top compartment of the Pantry Top Rail Cooler are measured at 9C. - High risk foods must be stored at less than 4C or greater than 60C. Staff discarded the vegetables and relocated the foods until the cooler can maintain a temperature of less than 4C. (Ice buildup noted in the top compartment under the food containers).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet at the 3 compartment sink (dishwash area) is leaking.- Requires repair. Staff inform that a work order has already been submitted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation observed on the sides of the cook line equipment. Dried food particles/grime noted on the undersides of the preparation cooler door handles.- Cleaning is required. Bulk food dispensers are being stored inside the bins, in contact with the foods.- Store the dispensers in holders or out of the food bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Considerable grease accumulation noted on the floor under the cook line equipment and black buildup noted along the equipment edges in the front cooking area.- Cleaning is required.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooking/food prep utensils are not being sent for frequent washing during operating hours.- Utensils used for the handling of high risk foods should be cleaned and sanitized at least every 4 hours.Disposable cardboard containers are being reused for the portioning of foods in the cooking area, sometimes reused for a couple of days.- Discontinue this practice.
  6. Monitoring Inspection

    0 infractions