Skip to content
Loading map…

Pho Family Restaurant

4915 50 Street Wetaskiwin AB T9A 1J6 · Food - General

Official record from Alberta →

Inspection summary

Pho Family Restaurant has been inspected 15 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on August 25, 2026, found no infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 11 times across 8 separate inspections, most recently on August 21, 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 5 times across 5 separate inspections, most recently on October 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 August 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on August 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 separate inspections, most recently on October 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available at the time of inspection. A fresh chlorine sanitizer solution was prepared and tested to a concentration of 100 ppm during the inspection. Ensure that sanitizer solution is available at all times and is maintained at the required concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All cooling units were maintaining the required temperatures at the time of inspection, with the exception of the prep cooler, which was measured at 10°C. Upon investigation, it was determined that the cooler's power plug was loose and not fully connected, likely due to accidental hit. The plug was securely reconnected during the inspection, and the prep cooler resumed normal operation.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The caulking around the handwashing sink in the food preparation area, is in disrepair and has a build-up of grime and dirt. Please clean this area and repair the caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave contained food splashes and a build-up of residue on its interior surfaces. Thoroughly clean and sanitize microwave now and on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, and food particles was observed on the following surfaces:1. Hard-to-reach areas, including beneath the dishwasher.2. Behind the deep fryers.3. Under the stainless-steel rack.4. Black two door cooler channels.Clean and sanitize the above-mentioned areas thoroughly and maintain them in a clean and sanitary condition at all times.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not functioning. Please repair the dishwasher and in the meantime, use three-compartment sink with a 200ppm QUATS solution to clean and sanitize food equipment and utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no clear sticker on the ventilation hood to determine that ventilation hood is being tested / serviced on regular basis to prevent fire hazards.PHI recommended that ventilation hood is serviced by professional company now and on regular basis to prevent fire hazards. Please provide service record to our office.Also, re-certify fire extinguishers as well.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on food contact surfaces at various workstations. This was addressed and corrected during the inspection
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the back room, bags of onions, sugar, and flour were found stored directly on the floor.All food products must be stored on shelves or platforms at least 6 inches off the floor to prevent contamination and allow proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A few food items in the prep cooler were initially uncovered. At the time of inspection, these items had been covered with saran wrap.2. Oyster sauce was stored in an aluminum can. To prevent potential leaching, please transfer food items into food-grade containers immediately after opening the can.Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not functioning. Please repair the dishwasher and in the meantime, use three-compartment sink with a 200ppm QUATS solution to clean and sanitize food equipment and utensils.
    • 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 available on-site, with entries dated May 2025.Please ensure this checklist is completed monthly and remains accessible on-site for review.
    • 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?
      • The posted AHS Food Handling Permit has expired.Please ensure a valid permit is displayed.If you are unable to locate your current permit, please contact AHS to request a replacement
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no clear sticker on the ventilation hood to determine that ventilation hood is being tested / serviced on regular basis to prevent fire hazards.PHI recommended that ventilation hood is serviced by professional company now and on regular basis to prevent fire hazards. Please provide service record to our office.Also, re-certify fire extinguishers as well.
  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?
      • Cleaning cloths were left on the countertop. Please make sure that wet wiping cloths are kept in an adequately strong sanitizing solution when not in use. Rectified during inspection by submerging in sanitizer
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not working well.Please contact technician and make sure the dishwasher operates automatically at all times.In the interim, the staff is utilizing the three-compartment sink filled with a 200ppm QUATS solution to sanitize food equipment, or they are continuing to manually apply sanitizer while the dishwasher is 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?
      • Operator has implemented self-monitoring for pests, however records were not being up to date.
    • 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 ceiling insert above the primary food preparation area is missing, creating an opening in the ceiling. Please install the ceiling insert
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the kitchen, the various multi-purpose cooking and serving tools were noted in the storage container, which were disorganized, and the container had a buildup of dirt at the bottom.Please make sure that staff is consistently cleaning and sanitizing storage containers.Instructed that storage containers are cleaned and sanitized during the inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas listed below are not clean: back section and beneath the cooking line, stainless steel surfaces, overall flooring, and under the dishwasher and sinks.Please clean the specified areas now and consistently thereafter.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not functioning and was shut off during inspection. Staff showed picture of new dishwasher that owner asked him to pick up.Please inform me when the new dishwasher is installed. In the meantime, the staff is using the three-compartment sink with a 200ppm QUATS solution to clean food equipment.
  10. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not functioning and was shut off during inspection. Staff showed picture of new dishwasher that owner asked him to pick up.Please inform me when the new dishwasher is installed. In the meantime, the staff is using the three-compartment sink with a 200ppm QUATS solution to clean food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks by front prep cooler and cook area had no soap and paper towel.Hand sink in the back by the sink and food prep area was fully stocked with soap and paper towel.Please ensure handsink in cook/serving area is stocked with soap and paper towel.
    • 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?
      • No signs of pests at time of inspection. Staff was unable to find the pest control checklist. Educated staff on the need to maintain pest control checklist and have it available to view. Please ensure checklist is completed for the follow up inspection.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS 200ppm sanitizer used in pails. Cleaning cloths were visible on counters when not in use.Discussed with Jin (staff) to have cleaning cloths dispersed in solution when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not functioning and was shut off during inspection. Staff showed picture of new dishwasher that owner asked him to pick up.Please inform me when the new dishwasher is installed. In the meantime, the staff is using the three-compartment sink with a 200ppm QUATS solution to clean food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks by front prep cooler and cook area had no soap and paper towel.Hand sink in the back by the sink and food prep area was fully stocked with soap and paper towel.Please ensure handsink in cook/serving area is stocked with soap and paper towel.
    • 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?
      • No signs of pests at time of inspection. Staff was unable to find the pest control checklist. Educated staff on the need to maintain pest control checklist and have it available to view. Please ensure checklist is completed for the follow up inspection.
    • 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?
      • Staff showed valid food permit on his phone.Food permit was not displayed.Please ensure permit is printed and posted to be easily visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two cutting boards stored above dishwashing sink in drying rack had deep grooves and were improperly finished.Cutting board was discarded by Jin (staff).
  12. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • i) A thawing raw meat was placed in a shelf above other foods in the black colored refrigerator. Upon request operator moved it to the lowest compartment in the refrigerator and separated from other foods. ii) Uncovered raw meat and poultry was found in the cold holding at the sale counter. Operator covered the foods with a cellophane wrap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand sinks does not have a paper towel. Operated was required to provide a paper towel for the hand sink.
    • 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 is not being maintained regularly. It was last updated in March 2024. Please ensure that pest control records is updated every month.
    • 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?
      • Food permit was not cited anywhere in the facility. Operator confirmed that they have a valid permit and may be in the managers possession.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There is no pH testing equipment on site.- Please ensure you have pH testing equipment (such as pH test strips) to be able to test your sushi rice to ensure it is below a pH of 4.6.
  15. Initial Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There is no pH testing equipment on site.- Please ensure you have pH testing equipment (such as pH test strips) to be able to test your sushi rice to ensure it is below a pH of 4.6.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - There is a three compartment sink, QUAT sanitizer, and QUAT test strip for manual dishwashing.Note: There is also a dishwasher available, however, it was only able to reach a temperature of 66 C at dish level. - Please ensure this is capable of reaching a temperature of at least 71 C if you choose to use it. - Operator noted that they will have it repaired/replaced within 2 weeks.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a fabric curtain in the kitchen.- Please replace this with a material that is smooth, durable, easy to clean, and impervious to moisture. An option could be a plastic curtain instead.

Nearby inspected facilities

Own this business? Add a badge to your website