Skip to content
Loading map…

Pho Hoan Palace

2732 James Mowatt Trail SW Edmonton AB T6W 3R3 · Food - General

Official record from Alberta →

Inspection summary

Pho Hoan Palace has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on February 2, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 times across 2 separate inspections, most recently on January 26, 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 January 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 February 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 2 separate inspections, most recently on January 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 5, 2025. 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bags are being reused for food storage.- Plastic bags cannot be reused for food storage as they cannot be properly washed. Staff discarded all the used bags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A staff's cell phone was observed stored on top of a cutting board. 2. Staff personal belongings (phone chargers, personal foods) were stored amongst packaged foods on the dry food storage shelf across from the walk-in cooler.- Staff personal belongings were relocated and the cutting boards was sanitized. Staff personal belongings must be stored away from foods, food equipment and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked spring rolls left in the deep fryer basket were measured at 54C.- High risk foods must be held at less than 4C or greater than 60C. The food was reheated to greater than 74C.2. A large amount of raw bean sprouts are being left in a pail of water stored at room temperature. Store the sprouts in ice-water or in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked beef in the top compartment of the preparation cooler was overfilled above the fill lines. Temperature of the beef was measured at 9C.- High risk foods must be stored at less than 4C or greater than 60C. The beef was relocated to the lower cooler compartment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test papers onsite expired in 2024.- Obtain new chlorine test papers.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaning supplies are not labelled.- All containers of cleaning supplies must be labelled as to their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Broth stored in smaller pots on the sides of the gas burners were measured between 22C - 45C as no heat source was on.2. Cooked vermicelli noodles were left at room temperature, measured at 22C.- High risk foods must be stored at less than 4C or greater than 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food containers are being stacked on top of other food inserts in the top compartment of the prep cooler. Temperature of the foods measured at 9C.- Do not stack food containers in this manner as the cooler cannot maintain the foods at a temperature of less than 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs, strainer and other dispensers are stored in a container of water while in use in the cooking area.- Store the utensils in an ice-water bath or in an empty container/tray and send for frequent washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was noted around the ceiling air vent in the main cooking area.- Cleaning is required.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats stored above other foods in the walk-in cooler. Corrected.- Raw meats are to be stored below cooked and or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A sack of onions is stored below the 2 comp sink plumbing.- Store foods in such a manner that protects them from possible contamination. Operator transferred the onions to plastic containers with lids.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwash sink was blocked by pails of food.- Keep the area in front of the handwash sink empty at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooked rice dispensers stored in a container of dirty water.- Store in an ice-water bath in between uses and send for frequent washing.

Nearby inspected facilities

Own this business? Add a badge to your website