Pho Anh
150 - 4211 106 Street NW Edmonton AB T6J 6L7 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- 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?
- 2026-03-12Pest control records were not available for review. Discussed setting traps to monitor for activity - one trap reportedly set behind the cookline (not observed at the time of inspection).Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf______________________2025-07-04Pest control record was not available during the inspection.Please forward a copy of the last report from your pest control operator
- 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?
- 2026-03-12An expired food handling permit was posted on public display.______________________2025-07-04Permit not posted in a visible area to customers.Please post permit in an area where customers can see it.
- 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?
- 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?
- 2026-03-12Pest control records were not available for review. Discussed setting traps to monitor for activity - one trap reportedly set behind the cookline (not observed at the time of inspection).Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf______________________2025-07-04Pest control record was not available during the inspection.Please forward a copy of the last report from your pest control operator
- 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?
- 2026-03-12An expired food handling permit was posted on public display.______________________2025-07-04Permit not posted in a visible area to customers.Please post permit in an area where customers can see it.
- 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?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two packages of frozen chicken breast were in a bucket on the floor next to the dishwasher without means of temperature control. CDI (without instruction): moved to freezer. Discussed acceptable thawing methods:1. In the cooler 2. Under cold, running water3. Cook from frozenAction required: discontinue thawing at room temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher tested at 0ppm chlorine. Action required: manually sanitize dishes until dishwasher is repaired. Reviewed dishwashing procedures at the time of inspection.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser at the kitchen had sink was empty. CDI: restocked at the time of inspection.
- 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?
- 2026-03-12Pest control records were not available for review. Discussed setting traps to monitor for activity - one trap reportedly set behind the cookline (not observed at the time of inspection).Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf______________________2025-07-04Pest control record was not available during the inspection.Please forward a copy of the last report from your pest control operator
- 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?
- 2026-03-12An expired food handling permit was posted on public display.______________________2025-07-04Permit not posted in a visible area to customers.Please post permit in an area where customers can see it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine concentration was not at 100ppm. The concentration for food contact surfaces needs to be 100ppm. Corrected during the inspection.
- 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 record was not available during the inspection.Please forward a copy of the last report from your pest control operator
- 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?
- Permit not posted in a visible area to customers.Please post permit in an area where customers can see it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Damp cleaning clothes were observed on the kitchen counters. - The sanitizer solution in the bucket was measured at 0ppm chlorine.Action taken:-Education was provided to the staff regarding preparation of 100 ppm chlorine solution and a new sanitizer solution was prepared, which was measured with the chlorine test paper, at 100 ppm. -The damp cleaning clothes were dipped inside the sanitizer bucket.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The beef pork soup in the big deep container was being cooled down at room temperature. The temperature was measured at 45 °C, and it had been sitting at room temperature for about an hour.Action taken: - A staff member was told to cool it quickly by using shallow containers with large surface area OR submerging the container in ice cubes and constantly stirring it. Then, they were instructed to move it to the cooler. -Education was provided to staff that the beef pork soup should not be left at room temperature for a long period of time (i.e.,2 hours) since it allows bacterial growth and can cause public illness.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?