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Pho House Ponoka

4 - 5101 51 Avenue Ponoka AB T4J 1S1 · Food - General

Official record from Alberta →

Inspection summary

Pho House Ponoka has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 9, 2025. The most recent inspection, on October 14, 2026, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 separate inspections, most recently on October 14, 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 7 times across 5 separate inspections, most recently on October 14, 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 2 times on October 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 October 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 14, 2026. For example: 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?

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

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach and chlorine test strips are available.Sani pail with wiping clothes was at 25 ppm.PHI had staff remix/refresh the sani pail with fresh water and bleach to make a 200 ppm chlorine solution.This is what is needed for wiping clothes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • PREVIOUSLY - Chlorine tests strips needed for verifying the concentration of the sanitizing solution were not available at the time of the inspection.Oct 14, 2026 - Chlorine test strips were available, but they had expired in 2024.Please ensure that you get new chlorine test strips, that have not expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink, at the back of the kitchen was stocked and accessible, but initially did not have any hot water.When PHI asked the staff, they turned the hot water supply valve back on.Please ensure that there is both hot and cold running water supplied to this hand wash sink, at all times that the kitchen is in use.
    • 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 Food Permit expired on Sept 30, 2026.Please ensure that you find and post your current Food Permit, in public view.If you cannot find your current Food Permit, you can call 1-833-476-4743 to arrange to receive a new Food Permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The cook has his Food Safety certificate displayed in the kitchen.Unfortunately it expired in 2023 and will need to be renewed/recertified.Please email a copy of the new food safety certificate to this PHI, once a new course has been completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • PREVIOUSLY - Of the three flooring tiles immediately in front of the kitchen's rear door which were previously documented as broken, two tiles are observed to be replaced.Please replace the remaining tile to ensure that the floor below is not exposed, making it smooth and easily cleanable.Oct 14, 2026 - the one broken floor tile still remains at the Back door and needs to be replaced with a new floor tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The range hood and filters have an excessive amount of grease buildup on them.The cleaning of the filters has to go hand-in-hand with the volume of food being cooked.So if cleaning the hood and filters once a week looks like this, then more frequent cleaning is needed.Note - cleaning of the cooking equipment itself and the floor area around and under the cooking equipment is very good.
  2. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine tests strips needed for verifying the concentration of the sanitizing solution were not available at the time of the inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The dry storage area had significant amount of water pooling on the ground.A staff informed the inspector that it was from the Air conditioning, and it has been scheduled for repairs.Please ensure that the scheduled repairs are concluded immediately to prevent possible mold build up, degradation, and contamination of food materials.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Of the three flooring tiles immediately in front of the kitchens rear door which were previously documented as broken, two tiles are observed to be replaced.Please replace the remaining tile to ensure that the floor below is not exposed, making it smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area and ceiling above the facility walk in cooler and freezer is observed to be unsanitary.It is recommended that necessary plans be made to ensure an immediate cleaning of the indicated are to eliminate current build up and prevent future dust and particulate matter build up which is unacceptable in a food processing area.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the time of the inspection, the hot water line had been turned off at the kitchen's designated handwashing sink.The kitchen staff members indicated that the line had been leaking and that it was planned to be repaired. Handwashing activities were taking place at the neighbouring sink and were not impeded at the time.Ensure that the designated handwashing sink's hot water supply line is repaired and that hot water is restored to the designated sink basin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three flooring tiles immediately in front of the kitchens rear door were broken at the time the inspection and portions of the floor below are now exposed. Ensure that the tiles are repaired or replaced so that the floor is smooth and easily cleanable.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the rubber baseboard in the facility's staff washroom (accessible from the unused west side dining area) was missing at the time of the inspection.Ensure that the missing section of baseboard under the urinal is installed in the washroom to form a watertight seam between the floor and wall materials.
  5. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few sections of the rubber baseboard in the facility's staff washroom (accessible from the unused west side dining area) were missing at the time of the inspection.Ensure that these sections of baseboard near the door and urinal are installed in the washroom to for a watertight seam between the floor and wall materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of the inspection, the inside plunger style handle for the walk-in freezer was not operating as intended and the freezer door could not be opened from the inside if fully closed and latched. This poses a safety risk to staff members and is in need of routine monitoring.Ensure that the kitchen's walk-in freezer is capable of opening from the inside and outside when fully closed.

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