Pho King
9103 118 Avenue NW Edmonton AB T5B 0T9 · Food - General
Inspection summary
Pho King has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on September 24, 2026, found no infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.
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 4 separate inspections, most recently on September 17, 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 2 times across 2 separate inspections, most recently on February 13, 2025. 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 September 17, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 November 15, 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?
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 2 times across 2 separate inspections, most recently on October 1, 2025. 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.
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not being stored in sanitizer solution when not in use
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle in the kitchen was observed without a label identifying its contents.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Probe thermometer was not available
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Exhaust canopy filters and area around canopy requires cleaningExterior of upright double door freezer requires cleaning
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 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 test strips were expired and needs to be replaced
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required on ceiling and fan cover walk-in cooler
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not being stored in a sanitizer when not in use
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several items were being thawed out at room temperature (imitation crab sticks, beef balls)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired and needs to be replaced
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust canopy filters are cleaning
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not stored in a sanitizer solution when not in use
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Carrots on the table in front of the meat slicer was being contaminated from food debris when the slicer is being used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen shrimp was being improperly thawed
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was being used to rinse cups and blender restricting access for hand washing
- 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 reports were not available for review. A copy of the monthly pest control checklist provided to the operator.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?