Skip to content
Loading map…

Pho J Banhj Mi Vietnamese Cuisine

107 - 9920 92 Street Grande Prairie AB T8X 0E7 · Food - General

Official record from Alberta →

Inspection summary

Pho J Banhj Mi Vietnamese Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 21, 2026. The most recent inspection, on October 13, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 31 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 2 separate inspections, most recently on October 5, 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 October 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 21, 2026. 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?

  • 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 11 times across 4 separate inspections, most recently on October 13, 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 4 times across 2 separate inspections, most recently on October 5, 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?

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.

4 inspections

  1. 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?
      • Wooden steps are not properly finished. Ensure wooden steps are painted.Update: October 6, 2026Steps will be painted by the end of the week.
  2. Risk Management 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?
      • Ventilation canopy has not been professionally cleaned. Operator stated it will be cleaned on October 7, 2026. Ensure ventilation canopy is professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden steps are not properly finished. Ensure wooden steps are painted.Update: October 6, 2026Steps will be painted by the end of the week.
  3. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer is not available on site.Obtain QUAT sanitizer.
    • 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 logs are not available for refrigeration units. Ensure temperature log are kept for all refrigeration units
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is not available to verify food safety temperatures.Obtain a digital probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator will use QUAT sanitizer. QUAT sanitizer test papers are not available.Obtain QUAT sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar handwashing sink: liquid soap and single use paper towel has not been installed.Ensure liquid soap and single use paper towel dispenser is installed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sanitizer buckets are not available.Obtain adequate number of sanitizer buckets to store cleaning cloths.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy has not been professionally cleaned. Ensure ventilation canopy is professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden steps are not properly finished. Ensure wooden steps are painted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen is still undergoing minor renovations and requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Witten sanitation procedures and cleaning logs are not available.Ensure written sanitation procedures and cleaning logs are available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bins are not provided at hand washing sinks.Ensure all the hand-washing sinks are provided with garbage bins.
  4. Initial Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer is not available on site.Obtain QUAT sanitizer.
    • 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 logs are not available for refrigeration units. Ensure temperature log are kept for all refrigeration units
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is not available to verify food safety temperatures.Obtain a digital probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both prep coolers & bar cooler is not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature chemical dishwasher: concentration of chlorine in final rinse water was detected at 0 ppm.Ensure dishwasher is repaired and concentration of chlorine in final rinse water is at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator will use QUAT sanitizer. QUAT sanitizer test papers are not available.Obtain QUAT sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink near the front of the house prep-cooler has not been installed.Ensure hand washing sink is installed and has running hot and cold water. Paper towel and liquid soap dispenser must be installed as well.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar handwashing sink: liquid soap and single use paper towel has not been installed.Ensure liquid soap and single use paper towel dispenser is installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 3-cmpartment sink: paper towel dispenser is empty. Ensure paper towel dispenser is refilled. Move the liquid soap dispenser closer to the paper towel dispenser.
    • 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 monitoring program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sanitizer buckets are not available.Obtain adequate number of sanitizer buckets to store cleaning cloths.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy has not been professionally cleaned. Ensure ventilation canopy is professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden steps are not properly finished. Ensure wooden steps are painted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front of the prep-cooler cutting board is dirty.Ensure cutting board is thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen is still undergoing minor renovations and requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Witten sanitation procedures and cleaning logs are not available.Ensure written sanitation procedures and cleaning logs are available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bins are not provided at hand washing sinks.Ensure all the hand-washing sinks are provided with garbage bins.

Nearby inspected facilities

Own this business? Add a badge to your website