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P.F. Chang's

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

Official record from Alberta →

Inspection summary

P.F. Chang's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on January 28, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 once on November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 19, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 on November 12, 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?

  • 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 2 times across 2 separate inspections, most recently on November 12, 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.

5 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.

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