Skip to content
Loading map…

Pho Mac

104 - 9925 Biggs Avenue Fort McMurray AB T9H 1S2 · Food - General

Official record from Alberta →

Inspection summary

Pho Mac has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on September 25, 2026, found no infractions.

5 of 12 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: Cleaning and sanitizing, Food temperature control and Pests.

The last 3 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.

  • 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 10 times across 5 separate inspections, most recently on January 14, 2025. 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 4 times across 3 separate inspections, most recently on January 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 3 times across 3 separate inspections, most recently on June 11, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on January 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 5 separate inspections, most recently on September 10, 2024. 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?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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 records were not available onsite for review. Ensure records are available onsite for review during EPH inspection.No pest activity noted onsite.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration in the sanitizer bucket was measured as zero ppm. The sanitizer (quats) solution was changed during inspection.Ensure sanitizer concentration is maintained all times as chlorine 100ppm, quats 200ppm and iodine 12.5 -25ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cilantro and lettuce ice bergs were being covered with garbage bag in the walk-in cooler. The black garbage bag was removed during inspection.Ensure only food grade bags are used for food storage or protection. The garbage bags are sprayed with bugs repellent chemical that can contaminate the foods when used for storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle stored in the slicer room was noted without a label to indicate its contents.Ensure all chemical containing bottles are adequately labeled to indicate their contents correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw beef was observed being thaw at room temperature stored on the cart located in the hallway at the back of the kitchen. The meat was removed and stored in the refrigerator by operator during inspection.Ensure adequate approved thawing procedures are used in the facility which include overnight in refrigerator, under running cold water or in the microwave if immediately cooking is required.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A wooden slab partly covered with aluminium foil which was ripped off at several places was being used to keep the slicer in place during use. The wooden slab is not cleanable and wipable. Remove the slab and use an alternative way to keep the slicer in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives at the wooden knife stand located in the hallway were noted being soiled. Food debris was noted on the knives. Knives were removed and put in the dishwasher.Ensure utensils are maintained in a clean and sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • Lighting fixture installed in the back storage room had no cover. Operator was unsure if bulb was shatterproof. Ensure that lighting fixtures should be shielded with shatterproof coverings in areas where there is exposed food, equipment, utensils, linens or unwrapped single- service and single-use food containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps observed between wood surfacing and newly installed stainless-steel surfacing on the meat cutting table in the back room. These areas were susceptible to accumulating food particles and pests may hide between gaps. Food contact surfaces must smooth, non-absorbent, cleanable and durable. Repair / refinish the table surfacing so that it is free of cracks, gaps or open seams.
  9. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were stored on shelves, and on food preparation tables in the kitchen. Clothes were transferred into a sanitizing solution during inspection. Cleaning cloths should be regularly washed and when not in use, kept in separate sanitizing solutions in a pail.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Grill cleaning cloths were stored on the grill table. Operator indicated that grill cloths were soaked overnight. Cloths were removed for washing during inspection.Cleaning cloths used for wiping food spills on food contact surfaces should be regularly washed and when not in use kept in separate sanitizing solution which is maintained at a concentration.
    • 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?
      • Improper food handling by kitchen staff was observed during the inspection. Food handlers demonstrated lack of knowledge in food safety.All staff must complete a basic food safety course. Link to the online basic food safety training was provided to operator via email.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer concentration was measured at 0ppm, after several tests. Rinsewater temperature was about 46C.Investigate the problem with the dishwasher sanitizing system. Chlorine sanitizer should be measured at 100ppm at a temperature of 13°C or above.In the meantime, manually sanitize dishes and utensils until the dishwasher is repaired. Soak the dishes after mechanically dishwashing in sanitizing solution at appropriate concentration for at least 2 minutes or as recommended by the sanitizer manufacturer.
    • 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?
      • Adult cockroach was observed in the dishwashing area. Facility manager had contracted a pest control operator to investigate pest activity. Operator indicated that front exterior door was sometimes kept open for ventilation. Ensure pest control operator inspects in all areas of the food premises including the electrical room, storages, meat cutting sections and hard to reach corners. Implement active monitoring of the food premises and setup appropriate pest control devices. Keep exterior doors closed or install screens to prevent pest entry. Maintain record of pest control activity on site for inspector's review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting fixture installed in the back storage room had no cover. Operator was unsure if bulb was shatterproof. Ensure that lighting fixtures should be shielded with shatterproof coverings in areas where there is exposed food, equipment, utensils, linens or unwrapped single- service and single-use food containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps observed between wood surfacing and newly installed stainless-steel surfacing on the meat cutting table in the back room. These areas were susceptible to accumulating food particles and pests may hide between gaps. Food contact surfaces must smooth, non-absorbent, cleanable and durable. Repair / refinish the table surfacing so that it is free of cracks, gaps or open seams.
  10. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution in a spray bottle was measured over 400 ppm. The sanitizing solution was diluted with water and measured at 200ppm.Use Quat sanitizer at 200ppm concentration and verify concentration using the appropriate test strip regularly.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were stored on shelves, and on food preparation tables in the kitchen.Cleaning cloths should be regularly washed and when not in use, kept in separate sanitizing solutions in a pail.
    • 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?
      • Improper food handling by kitchen staff was observed during the inspection.Food handlers were reminded to wash their hands after handling chemicals and before preparing foods. Ensure all staff are trained in safe food handling. Link to the online basic food safety training was provided to operator via email.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were observed stored behind magnetic holding strips in the kitchen. The location is unsuitable for storing kitchen utensils as the area can't be cleaned. Ensure staff are storing utensils in a clean and sanitary environment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottle containing Quat sanitizer solution was observed in the kitchen. Bottle was labeled during inspection. Label all bottles containing a solution and chemicals to indicate its' content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw pork stored in bowl at room temperature was measured at 25.4C. Food was discarded during inspection.Cooked rice stored in room temperature was moved into cooler during inspection. Store high risk foods including meats, cooked grains or noodles and cooked vegetables away from the temperature danger zone (4C to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods including grilled pork, beef and chicken in hot holding were measured between 39C to 43C. Foods were prepared less than an hour. Hot holding unit was unplugged from the electrical outlet.Foods were moved into the cooler immediately.Cooked high risk foods that are to be served hot, shall be held at a temperature of at least 60C (140F). Ensure hot holding unit is plugged and preheated prior to storing foods in it. Implement regular temperature checks throughout the day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer concentration was measured at 0ppm, after several tests. Rinsewater temperature was about 46C.Investigate the problem with the dishwasher sanitizing system. Chlorine sanitizer should be measured at 100ppm at a temperature of 13°C or above.In the meantime, manually sanitize dishes and utensils until the dishwasher is repaired.
    • 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?
      • Adult cockroach was observed in the dishwashing area. Facility manager had contracted a pest control operator to investigate pest activity. Operator indicated that front exterior door was sometimes kept open for ventilation. Ensure pest control operator inspects in all areas of the food premises including the electrical room, storages, meat cutting sections and hard to reach corners. Implement active monitoring of the food premises and setup appropriate pest control devices. Keep exterior doors closed or install screens to prevent pest entry. Maintain record of pest control activity on site for inspector's review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ceiling inside the walk-in freezer, in front of the dishwasher, was observed to be in disrepair. Ensure that the facility and food storages are maintain and in a state of good repair that is smooth, durable, and easy to clean. Consider sealing the patches of the ceiling or scraping the paint chips off.2. The rear storage room had no lighting during the inspection. Staff indicated that there was an issue and that it is being fixed. Ensure that there is enough light in the area to ensure cleaning and organization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of meat slicers was insanitary with food particles. Thoroughly wash surfaces of the meat slicer and sanitize using the appropriate concentration at least every four hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was ice build-up around the door area in the walk-in freezer.Remove ice build-up and investigate the source of condensation. Repair the issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were found insanitary:- debris on top of the dishwasher- dirt and debris on the floor under the dishwasher and sinks- water spill under the dishwashing sinks.Clean the areas mentioned above including the hard-to-reach areas.
  11. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were observed stored behind magnetic holding strips in the kitchen. The location is unsuitable for storing kitchen utensils as the area can't be cleaned. Ensure staff are storing utensils in a clean and sanitary environment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0ppm for the chlorine sanitizer when tested. Ensure that the dishwasher is repaired so that it is effectively sanitizing dishes and utensils. The concentration must be at least 100ppm for chlorine sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ceiling inside the walk-in freezer, in front of the dishwasher, was observed to be in disrepair. Ensure that the facility and food storages are maintain and in a state of good repair that is smooth, durable, and easy to clean. Consider sealing the patches of the ceiling or scraping the paint chips off.2. The rear storage room had no lighting during the inspection. Staff indicated that there was an issue and that it is being fixed. Ensure that there is enough light in the area to ensure cleaning and organization.
  12. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A cardboard box containing food was stored on the ground in the walk-in freezer. Ensure that all food items are stored above the ground.2. Knives were observed stored behind magnetic holding strips in the kitchen. The location is unsuitable for storing kitchen utensils as the area can't be cleaned. Ensure staff are storing utensils in a clean and sanitary environment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bottle of gluten-free soy sauce was observed stored in the pantry at room temperature. The label on the bottle indicated that the sauce is required to be refrigerated after opening. Ensure that manufacturer labels are followed and that high-risk food items are refrigerated as required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0ppm for the chlorine sanitizer when tested. Ensure that the dishwasher is repaired so that it is effectively sanitizing dishes and utensils. The concentration must be at least 100ppm for chlorine sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available to measure the dishwasher sanitizer concentration. Ensure that staff have access to test strips to measure sanitizer concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ceiling inside the walk-in freezer, in front of the dishwasher, was observed to be in disrepair. Ensure that the facility and food storages are maintain and in a state of good repair that is smooth, durable, and easy to clean. Consider sealing the patches of the ceiling or scraping the paint chips off.2. The rear storage room had no lighting during the inspection. Staff indicated that there was an issue and that it is being fixed. Ensure that there is enough light in the area to ensure cleaning and organization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the dishwasher and the floor located behind the dishwasher have a build up of dirt and debris. Ensure that these areas are kept clean and sanitary.

Nearby inspected facilities

Own this business? Add a badge to your website