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Pho Anh Sang Company Ltd. - Vietnamese Restaurant

202 - 10 McKenney Avenue St. Albert AB T8N 5S8 · Food - General

Official record from Alberta →

Inspection summary

Pho Anh Sang Company Ltd. - Vietnamese Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on February 25, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 10 times across 6 separate inspections, most recently on February 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 27, 2025. 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?

  • 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 February 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 separate inspections, most recently on January 12, 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

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were used cloths sitting on the counter and not being store in the sanitizer solution. Corrected during the inspection.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Soiled wiping cloths were sitting on the counter. Used wiping cloths are to be stored in a sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no sanitizer solution made up for the surfaces. Discussed with the operator that this was to be set up first thing so that the food contact surfaces could be sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***frozen chicken was in a bowl of standing water on the counter. Discussed that the hand sink was not an acceptable location for thawing the food (operator was moving the bowl towards the hand sink). Demonstrated a set up where both containers of thawing product had the water being changed.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths had been left on the counters and were not stored in an effective sanitizing solution. Corrected onsite. New solution was made up during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***the lemon scented bleach was not to be used for food contact surfaces. She got another bottle of original bleach from the back for the cleaning cloth solution. The concentrate is not to have additives (no lemon scent, no colour safe no fabric guard, no splashless etc).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***The toilet paper in the men’s washroom was not in a dispenser. They plan on getting another dispenser like in the women’s washroom. ***There were extra paper towels in the women’s washroom not in a dispenser. Discussed how the uncovered roll could become contaminated and wasted as it would not be used when soiled. It was removed during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Discussed the unfinished wood legs on the slicer table in the back. Explained that the finishes had to be cleanable and showed where the dirt was building up and it could not be cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No prepared sanitizer solution was observed. 100ppm chlorine sanitizer solution was prepared during inspection. 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter. The cloths were removed during inspection and the staff advised to ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 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?
      • Evidence of mice activity were observed at the back room. Mice droppings and cut paper/harborage materials were observed behind coolers, freezers, old ice machine, underneath the dishwashing area and shelves and at hidden corners in the back room.- Contact a pest control company to eliminate the mice activity in the facility.- Ensure all food items in the facility are stored above the floor and covered with tight lids.- Clean all observed mice droppings with a bleach solution. - Close all possible entry points for mice. Ensure reports from the pest control company is made available for review.
    • 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 kitchen exhaust/ventilation system and hood are overdue for cleaning. Cleaning was due in Dec 2024.Ensure the exhaust system and hood are professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor, wall and sinks around the dishwashing area were unclean. Hard to reach corners in the back storage room were also unclean. Clean these areas and ensure the facility is always maintained in a sanitary condition.2. Bags of recyclables and empty containers were stored in a room at the back storage room. Remove these items and other items not in use to facilitate proper cleaning and pest control.
  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer bucket was made up during the inspection. Concentration was 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The meat slicer was not clean. There appeared to be meat debris present on the unit. Discussed and it was disassembled and put through the dishwasher and the base unit was wiped with sanitizer solution. Discussed that it was to be cleaned and sanitized after each use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher was run several times after the sanitizer solution was changed and the unit primed. the dishwasher is to be working at all times when the facility is open. Ensure that the unit is checked and effective before being used.
    • 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 commercial ventilation canopy cleaning through to the roof over due. Discussed and the operator had scheduled for Jun 2, 2024.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were used for an extended period of time and not refreshed with a sanitizer solution regularly. Discussed with operator and demonstrated that there was no sanitizer present on the cleaning cloth (0ppm) she was using to wipe down the meat slicer. Cloth was brought back from the sanitizer solution and there was 100ppm chlorine present on it.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloth was not stored in an effective sanitizing solution. Corrected onsite. Chlorine was added to the water upon discussion. Cleaning cloths are to be stored in an effective sanitizing solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The meat slicer which was previously reported to have been cleaned every morning had not been cleaned yet. Observed staff wiping the unit with a cleaning cloth. Discussed that the sanitizer solution on the cleaning cloth does get used up and demonstrated that there was no sanitizer present on the cloth. when the cloth was rinsed out and brought back there was sanitizer solution on it. The unit was disassembled and run through the dishwasher (after the unit was dispensing an effective sanitizing solution).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher did not have an effective sanitizer concentration. The unit was run many times and primed before an effective sanitizer concentration was present in the rinse water. Ensure effective sanitizing dispensing is occurring at all times when the facility is in operation.
    • 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 were not maintained or available for review during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***General sanitation was lacking throughout the facility. There was a build up of dirt present on the non food contact surfaces (walls, doorways, light switches).
  8. Demand Inspection

    0 infractions

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