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Pho House

108 - 11745 105 Street Grande Prairie AB T8W 2W6 · Food - General

Official record from Alberta →

Inspection summary

Pho House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on April 6, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on March 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on November 23, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 23, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 separate inspections, most recently on April 6, 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?

  • 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 April 6, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling.Ensure the chef and manager has taken the food safety training.
    • 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 exhaust ventilation system service due date was November 2025.Ensure the exhaust ventilation system is serviced by a professional.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling and left side area beside the ventilation hood in the main kitchen have dust and debris accumulation.Ensure ceiling and left side area beside the ventilation hood in the main kitchen are cleaned.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Available sanitizer bottle was showing 0 ppm for chlorine concentration on chlorine test papers.A new sanitizer solution was prepared and verified onsite to be at 100 ppm.Ensure sanitizer solutions are readily available, renewed and verified after regular intervals.
    • 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?
      • Temperature monitoring records for cooling units were not available.Ensure all cooling units are equipped with a functional thermometer, temperatures are monitored and recorded daily.
    • 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 were not equipped with handwash soap and paper towels.Ensure all handwash sinks are equipped with handwash soap and paper towels.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate is not available.Ensure food safety training certificate is available onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling.Ensure the chef and manager has taken the food safety training.
    • 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 exhaust ventilation system service due date was November 2025.Ensure the exhaust ventilation system is serviced by a professional.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were dirty and have severe accumulations:1. Behind, inside and above the cooling units in the main kitchen.2. Bottom wooden racks in the prep line.3. Inside of some cooling unit in the back storage area.4. Ceilings in the main kitchen.5. Can opener.Ensure proper cleaning and sanitation of the above indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule/sanitation plan is available or is being loggedPREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED.***OUTSTANDING VIOLATION:As of March 18, 2026, no written cleaning schedule/sanitation plan is available.
  3. 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)?
      • At the time of inspection-Sanitizing solution was found at 0 ppm for dish level. The sanitizing solution container was empty.Staff replace the empty container.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling.Ensure the chef and manager has taken the food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule/sanitation plan is available or is being loggedPREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED
  4. Risk Management Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The raw chicken was found at 22*C.Staff discarded the chicken.Ensure the raw meat and chicken are discarded after 2 hours if left outside at room temperature. Ensure the chicken/meat is thawed properly-under refrigeration at 4*C (40oF) or less;- completely submerged in cold running water;-as part of the cooking process (but only when thawing is taken into consideration indetermining cooking time);- by microwaving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Big pot of soup was found in room temperature Operator indicated that the soup is held at room temperature for coolingPHI has informed the operator to portion the soup in smaller container and bring down the temperature of the soup to 20*C in 2 hours. Ensure the hot cooked food is cooled from 60*C (140*F) to 20*C (70*F) or less within two hours and then from 20*C (70*F) to 4*C (40*F) or less within 4 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection-Sanitizing solution was found at 0 ppm for dish level. The sanitizing solution container was empty.Staff replace the empty container.Ensure 100 ppm concentration is achieved for sanitizing step and checked twice everyday.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling.Ensure the chef and manager has taken the food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule/sanitation plan is available or is being loggedPREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED
  5. Monitoring Inspection

    4 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?
      • The raw chicken was thawed in standing water in the kitchen sink. Operator informed that the chicken was in room temperature for 1 hour.PHI conducted a re-inspection after 1 hour, the chicken was portioned and refrigerated.Ensure the chicken/meat is thawed properly-under refrigeration at 4*C (40oF) or less;- completely submerged in cold running water;-as part of the cooking process (but only when thawing is taken into consideration indetermining cooking time);- by microwaving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Big pot of soup was found in room temperature Operator indicated that the soup is held at room temperature for coolingPHI has informed the operator to portion the soup in smaller container and bring down the temperature of the soup to 20*C in 2 hours. Ensure the hot cooked food is cooled from 60*C (140*F) to 20*C (70*F) or less within two hours and then from 20*C (70*F) to 4*C (40*F) or less within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sprouts were kept outside at room temperature.Operator moved the sprouts to the refrigerator.Ensure potentially hazardous food like spouts are stored in the refrigerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule/sanitation plan is available or is being loggedPREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED
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