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Pho 4 Seasons

11148 142 Street NW Edmonton AB T5M 2T8 · Food - General

Official record from Alberta →

Inspection summary

Pho 4 Seasons has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on May 12, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 5 times across 4 separate inspections, most recently on April 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on April 27, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 separate inspections, most recently on May 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on May 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 5 times across 5 separate inspections, most recently on May 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Ceiling along the cook line was observed to have an accumulation of dust. Ensure it is cleaned to prevent contamination of food.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 6 boxes of frozen meat was observed stored on the floor in opposite the back door. Operator explained that a delivery came in and they were busy. Corrective Action: Instructed that the items be placed in the freezer immediately. Please ensure all potentially hazardous food items are kept at the right temperature to prevent the growth of pathogens.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 4/ 27/ 2026 Outstanding ViolationPest control record was not available for review. Monthly pest control checklists are not up to date in completion
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Displayed food handling permit expired Dec 2024.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food prep was taking place.Corrective action: Please ensure sanitizer buckets are prepared and in use before food prep begins.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked foods were noted stored in dishpit area.Please ensure cooked foods are stored in food preparation area instead of dishwashing area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items in walk-in cooler were stored uncovered.Corrective action: ensure food containers are covered when in storage in walk-in cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Excess amount of perishable foods were noted out at room temperature:- cooked foods (13C)- already thawed raw meats (16C)Foods were moved into coolers during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meats were observed thawing at room temperature.Corrective action: Thaw frozen meats under running water in prep sink. Alternatively, plan accordingly and place frozen foods in walk-in cooler to thaw in advance.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Monthly pest control checklists are not up to date in completion
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cooler was missing a monitoring thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- meat slicer in detail- inside microwave- outside surfaces of rice cooker- inside lower surfaces of white stand up freezer- sliding door cooler by rice cooker table (doors, door rails, inside lower level of cooler)- main prep cooler (outside lid, back area of top of cooler when lid is open, outside and inside lower doors, inside lower cooler area)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- floors under sinks- stainless steel surfaces of cookline and lower shelves - built up grease noted- all stainless steel surfaces of food prep station as well as lower and upper shelves- fan cover in walk-in cooler- floors in walk-in cooler especially under storage racks- walls in walk-in cooler- shelving units in walk-in cooler- the table, upper and lower shelves where rice cookers are stored- outside surfaces of dry food bins
  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food prep was taking place.Please ensure sanitizer bottles or buckets are prepared and in use before food prep begins.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer in multiple buckets was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was observed to be stored inside the ice machine. Ensure that the ice scoop is stored in a clean container to help prevent contamination of the ice. The operator provided a clean container for the ice scoop during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods such as noodles and carrots are observed to be covered with fabric towels. Ensure food is covered with lids that are smooth, cleanable and resistant to moisture to help prevent contamination of the food. The operator removed the towels and provided plastic wrap covers for the food during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers are observed in the two "Pepsi" coolers. Ensure thermometers are acquired for the indicated coolers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the handwashing sink in the front is not stored in a dispenser. Ensure paper towels are stored in a suitable dispenser to help prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris and/or grime is observed beneath the shelving in the back dry storage area. Ensure that the indicated area is cleaned and sanitized.
  8. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records not available for viewing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available
  9. Initial Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored beside and above vegetables in walk-in cooler. Corrective action: store all raw meat and seafood in in a designated lower shelving space below other foods or in a designated shelving unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer required to verify internal cooking and reheating temps.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records not available for viewing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available

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