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Pho Dinosaur

1102A Highway 9 S Drumheller AB T0J 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Pho Dinosaur has been inspected 17 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on August 27, 2026, found no infractions.

8 of 17 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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

  • 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 September 9, 2024. 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 June 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 28, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 8 times across 7 separate inspections, most recently on June 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on December 20, 2024. 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.

17 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Black mold-like particles observed on caulking material along the edge of the 2-compartment sink by the wall.Remove the old caulk entirely and replace it with a new, mold-resistant material.Please send photos to the undersigned officer when repair is completed.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available during the inspection.Cooler temperatures must be checked and recorded at least once daily to ensure they are maintained at the correct temperature. Staff must verify and document the internal cooking, hot holding, and reheating temperatures of foods. Temperature of hot held food must be at 60 C or higher. Cooking and reheating temperatures must be verified to ensure foods reach a minimum internal temperature of 74°C or higher. Ensure functional thermometer is available to verify internal temperature of cooked and hot held food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas under the prep cooler, prep cooler, stove and griller appeared dirty and greasy. These areas require a thorough cleaning. A written cleaning schedule is required. Some tasks must be completed daily, while others may be completed less frequently based on operational needs and risk.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall area by the two-compartment sink and grill/fryer station appeared dirty.Clean
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A section of the Ventilation canopy appeared to be dirty and greasy at the time of inspection.2. The ceiling area above the stove (vent) appeared dusty.3. Wall by the hot holding unit appeared dusty.Clean
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy appeared dirty and greasy at the time of inspection.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy appeared dirty and greasy at the time of inspection.CleanClean utensils stored in a sanitary condition at the time of inspection.
  12. Risk Management Inspection

    0 infractions

  13. 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?
      • A few flies were observed in the facility at the time of inspection.Ensure to come up with a plan and contact a certified pest control company to control the flies in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Ventilation canopy appeared to be dirty and greasy at the time of inspection.Clean*The facility was found to be clean at the time of this inspection.
  14. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no sanitizer test strips available at the time of inspection.Ensure appropriate test strips are available to check concentration of sanitizer and to monitor equipment sanitizing strength.
    • 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?
      • A few flies were observed in the facility at the time of inspection.Ensure to come up with a plan and contact a certified pest control company to control the flies in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Ventilation canopy appeared to be dirty and greasy at the time of inspection.Clean*The facility was found to be clean at the time of this inspection.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    2 infractions

    • 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?
      • Facility food handling permit posted on site expires April 2024. Staff onsite not aware of the document. Facility owner was not available at the time of inspection. Ensure permit is processed to validate facility operational status. Ensure to post permit onsite
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Wall area behind the 2-copartment sink not maintained in a clean and sanitary condition.- Edges of the washing machine beside the 2-compartment sink appeared dusty with wash towels spread on it to dry.*Clean and ensure wash clothes are dry and stored in a sanitary condition.
  17. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A section of the ceiling in the kitchen appeared dusty. Staff cleaned off the dusty area during the inspection.Ensure food preparation area is maintained in a clean and sanitary condition at all times to prevent food contamination.
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