Skip to content
Loading map…

Pho House

14115 28 Avenue SW Edmonton AB T6W 4H2 · Food - General

Official record from Alberta →

Inspection summary

Pho House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on June 22, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 3 separate inspections, most recently on June 15, 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 2 times across 2 separate inspections, most recently on June 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on June 15, 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 3 times across 3 separate inspections, most recently on June 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on June 20, 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw beef and a bag of raw chicken were stored above other foods in the walk-in cooler.- All raw meats are to be stored below cooked and or ready-to-eat foods.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used dry cloth is being used to wipe the cutting board/counters.- Use a sanitized cloth to wipe surfaces in the kitchen and allow the surfaces to air dry.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff cell phone and air pod case stored on the counter and shelf in the food handling area.- All staff personal belongings are to be kept out of the food handling areas and away from foods/food equipment/food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of broth on the stove top was measured at 40C and cooked rice noodles in the hot holding unit was measured at 55C. Reheat the foods to a minimum 74C and then hot hold at 60C or hotter.- High risk foods must be held at less than 4C or greater than 60C.
    • 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 baseboard wall tiles along the dishwasher wall are missing and or have come away from the wall.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle/grime buildup noted on the floor around the grease trap and under the dishwasher/dishwash counter.2. Shelving under the meat slicer and under the bulk dry food storage bins has black accumulation.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution in the kitchen measured at 50 ppm, needs to be at minimum 200 ppm. Corrected.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked tapioca balls left out on the counter. No time labels present. Staff inform the food had been left out for over 2 hours. Food discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease accumulation noted on the deep fryer and back of the stove top. Cleaning is required2. Black buildup noted on the dishwasher external well. Cleaning is required3. Dirty cardboard shelf and floor liners noted in the walk-in cooler. Discontinue the use of cardboard liners as it is not a surface that is moisture resistant and easy to clean.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice noodles are measured at 47-52C, need to be hot held at greater than 60C.- Increase the temperature setting on the hot holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bucket of sanitizer solution is being stored in the handwash sink basin.- Keep designated handwash sinks empty at all times and used solely for handwashing purposes only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floors behind the cook line equipment, oven and around equipment legs have accumulation of black buildup.2. Grease accumulation noted on the exhaust hood canopy and filters.3. Discontinue covering surfaces with cloth towels - is not a surface that is moisture resistant and easy to clean.- Cleaning required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning lists/records were not available for review.
  6. Risk Management Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website