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Pho East Lake

9 - 805 East Lake Boulevard NE Airdrie AB T4A 2G4 · Food - General

Official record from Alberta →

Inspection summary

Pho East Lake has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on January 22, 2026, recorded 2 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times on January 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 29, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the sanitizing bucket in the food prep area was measured at 50ppm. Operator mixed fresh solution during the inspection measured at 100ppm.**Please ensure that chlorine sanitizer used in the food prep area is maintained at 100ppm at all times
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer in the low temperature chemical dishwasher was measured at 0ppm. Operator changed the sanitizer tubing and restarted the dishwasher. Chlorine concentration was measured at 100ppm**Please ensure that the chlorine sanitizer in the low temperature dishwasher is maintained at 100ppm at all times**Complete daily testing of the concentration of the chlorine at the start of the day to ensure dishes and utensils are adequately washed and sanitized.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paint on the roof of the walk-in freezer was peeling off.**Smoothen and repaint surface to ensure area is smooth and cleanable and to prevent contamination of food.

Nearby inspected facilities

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