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Pho Kim

510 - 6655 178 Street NW Edmonton AB T5T 4J5 · Food - General

Official record from Alberta →

Inspection summary

Pho Kim has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on August 24, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on August 14, 2025. 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 2 times across 2 separate inspections, most recently on November 29, 2023. 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?

  • 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 April 18, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 9, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 4 separate inspections, most recently on August 14, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap on the handwashing sink was not working at all. No water came out when the hot water tap was turned. The hot water tap appears to be broken. Only the cold-water tap was functional.Please repair or replace the hot water tap.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection it was noted: - Raw meat in the stand-up cooler was stored above a bucket containing cooked soup. -Bloodied cardboard was observed in the stand up cooler and serving as a shelf liner in the freezer. The operator was asked to discard all the bloodied cardboard in the facility. -Pools of blood were observed underneath bags of mixed frozen meat in the door-storage of the freezer. The operator was asked to clean out the pools of blood. - Food spills were visually observed inside the dry good storage containers. The operator was asked to clean the outside and the inside of the affected storage containers. -Scoops with their handles touching the bulk foods was found in the bulk food storage. The operator was asked to arrange the scoops so that the handles were not touching the bulk food supply. -A cracked lid of a plastic drink pitcher was found in contact with the fish sauce. Please ensure that any cracked or broken tools are discarded.Please ensure that all food is adequately protected from contamination at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cut green onions were observed beside raw meats in the prep table inserts. The operator moved the cut green onions to the counter cooler.Please ensure that raw foods are not stored next to cut vegetables at any time. 2. A bag of uncut onions was found sitting on top of a dirty surface. The operator moved the bag of onions, so it was sitting on a cleaner surface above the ground. Please ensure that all food is protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling methods noted: - A bowl of cooked noodles sitting out at room temperature was noted to be at 20.2 degrees Celsius.A timer is advised to accurately calculate how long certain food items have been left cooling. Please ensure that all food are cooled appropriately at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection it was noted: - Raw bean sprouts in stagnant water without ice, measured 17.8 degrees Celsius. The operator put ice into the water. -Raw bean sprouts and chopped vegetables sitting in stagnant water at room temperature without ice. The operator drained the water from the vegetable mix. - The cooked soup was measured to be 49.3 degrees Celsius. The large soup pot was sitting in a stagnant water bath that had no ice. The operator put ice into the water bath. The PHI suggested a cooling wand be purchased for the large pot of soup or the operator could portion the soup into smaller containers for faster cooling.Please ensure proper cooling methods are practiced at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap on the handwashing sink was not working at all. No water came out when the hot water tap was turned. The hot water tap appears to be broken. Only the cold-water tap was functional.Please repair or replace the hot water tap.
    • 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?
      • Food permit posted expired in 2020. Please post a copy of your updated food permit.*Repeat violation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food-end of most of the utensils were facing in the incorrect direction so they were to be grabbed first. Please ensure that the handle of all utensils is facing outwards, so that one's finger make contact with the handle and not with the food-end.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in these areas: - The inside and outside of the microwave. - The meat slicer - The floors underneath the equipment. - The freezer Please ensure these areas are cleaned and maintained in a sanitary condition at all times.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed 1-2 wet cleaning cloths on prep table in kitchen. Please keep wet cleaning cloth(s) in the sanitizer bucket when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potential improper cooling- Observed 1 large pail (full) of chicken broth by cookline- 2 medium pot size of satay and other soup. Both full and hot. One pot appeared to be in one large bowl of water (operator added more ice at time of inspection). Discussed properly cooling practises.
    • 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?
      • Food permit posted expired in 2020. Please post a copy of your updated food permit.*Repeat violation
  6. Risk Management Inspection

    2 infractions

    • 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?
      • The AHS Pest Control Checklist for the self-monitoring of pests has not been filled out since February 2023. This form is required to be filled out monthly if you do not have a pest control company hired.
    • 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?
      • Food permit posted expired in 2020. Please post a copy of your updated food permit.
  7. Risk Management Inspection

    4 infractions

    • 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?
      • The AHS Pest Control Checklist for the self-monitoring of pests has not been filled out since February 2023. This form is required to be filled out monthly if you do not have a pest control company hired.
    • 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?
      • Food permit posted expired in 2020. Please post a copy of your updated food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The caulking for the handwashing sink in the kitchen has a build-up of mold-like substance. Owner indicated he will remove the area and replace it with a stainless steel backsplash.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:-sides of the deep dryer and stove top-floor/wall behind the cookline-filters

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