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Pho Morinville

10603 100 Avenue Morinville AB T8R 1A2 · Food - General

Official record from Alberta →

Inspection summary

Pho Morinville has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 8, 2024. The most recent inspection, on August 19, 2026, recorded 3 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on January 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on August 19, 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 3 times across 2 separate inspections, most recently on August 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was noted that the facility was reusing cardboard boxes to store food items. All cardboard boxes were removed during the inspection. The operator was further advised not to use cardboard boxes as they cannot be cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling tiles were noted to be water damaged.Photograph received within few hours showing these two ceiling tiles were replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The standup cooler was noted to be in insanitary state. The operator cleaned this cooler during the inspection.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths were noted to be stored on prep counters, and on stove top. These were moved into the bleach solution during the inspection. The operator was further advised not to store wiping cloths on prep counters. 2. Damaged or torn wiping cloths were noted in the facility. These were discarded during the inspection. The operator was further advised to not to use damaged or torn wiping cloths and discard them.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Used gloves were noted to be stored on the chest freezer, prep counter and with soiled dishes and food items. All used gloves were discarded during the inspection. The operator was further advised to discard all used gloves as soon as they are off. 2. It was noted that the facility was reusing gloves. All used gloves were discarded during the inspection. Please do not reuse gloves. 3. Food handlers were not following proper glove policy. Food handlers were noted to be doing multiple tasks with the same gloves. Glove policy was discussed with the operator during the inspection. Gloves must be discarded between tasks. Hands must be washed before putting gloves on and after taking them off. Please follow glove policy. 4. Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic grocery bags and reusable grocery bags were being used for food storage. Please note that these bags are not made of food grade bags and must not be used to store food items. Please acquire either food grade bags or containers to store food items.2. A bag of lettuce was noted to be stored in the dishwashing rack with clean dishes. The operator was advised not to store food items with dishes. The lettuce was moved during the inspection.3. One of the staff members was noted to be prepping green onions in the soiled dishwashing sink. The facility is not cleaning/sanitizing dishwashing sinks between tasks (between soiled dishes and food prep).Please be advised to clean and sanitize dishwashing sinks between food prep and dishwashing. Please do not use soiled sink for food prep.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lightning level was inadequate in the main kitchen area. A few lights bulbs were observed to be non-operational state at the time of inspection. PHI used the flashlight to conduct inspection. Please repair or replace all light bulbs as required and ensure they are maintained in an operational state with adequate lighting level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Accumulation of grease was noted inside the fryers. The walk-in-cooler was noted to be very full. The food items were noted on the floor, making it difficult to clean the floor. Please clean and organize the facility thoroughly and ensure it is maintained in a sanitary manner at all times. Please create written cleaning schedules and implement them.
  5. Initial Inspection

    0 infractions

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