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Pho King

17024 90 Avenue NW Edmonton AB T5T 1L6 · Food - General

Official record from Alberta →

Inspection summary

Pho King has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 21, 2026. The most recent inspection, on August 20, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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 2 times on August 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on August 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Observed a spray bottle containing a clear liquid in the front of house area with no label identifying its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a pot of hot soup stored directly in the cooler without prior temperature reduction. Reviewed proper cooling procedures, including the use of shallow containers, ice baths, and other approved methods to rapidly cool foods before refrigeration. Reheating requirements were also reviewed with the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a box of frozen chicken left unrefrigerated (in a bus pan in back of the kitchen). Discussed with operator the importance of promptly storing all perishable food items in refrigeration immediately upon receipt.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Require cleaning schedule.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Require cleaning schedule.
  3. Initial Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Require chlorine test papers
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen handsink need repair/not consistent running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Require cleaning schedule.

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