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Pho Number One

15055 Stony Plain Road NW Edmonton AB T5P 4W1 · Food - General

Official record from Alberta →

Inspection summary

Pho Number One has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on January 16, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 11 times across 6 separate inspections, most recently on January 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 5 separate inspections, most recently on January 8, 2026. 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 3 times across 3 separate inspections, most recently on August 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on August 22, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 15 times across 7 separate inspections, most recently on January 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were observed on various surfaces in the back kitchen area. The operator was instructed that used wiping cloths must be stored in a sanitizer solution between uses, and dirty cloths awaiting cleaning must be kept in a designated storage bin for soiled linens.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the hand sink in the kitchen. This was provided by the operator during the inspection. Hand sinks must be fully stocked with soap at all times to ensure proper hand hygiene.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the main kitchen has low water pressure. Please repair it to ensure proper water flow for effective handwashing.
    • 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?
      • January 8th, 2026: 1. Mouse droppings were observed in several areas, including but not limited to: the floor behind the chest freezer; under the storage rack beside the chest freezer; the floor beneath the storage rack in the dry storage room; and the floor behind the movable storage rack along the cookline. The operator advised that they have been monitoring pests themselves since November 2025. A licensed pest control professional must be consulted to implement appropriate control measures.____________________________________________________________________________________Possible mouse droppings noted behind large white chest freezer in the back.
    • 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?
      • No pest control records were available for review. Pest control monitoring must be conducted, with records maintained on a monthly basis and made available onsite for review.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution set up during food prep. Please ensure sanitizer bucket set up with 100PPM of chlorine. Store wet cleaning cloths inside between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink lacking soap.
    • 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?
      • Possible mouse droppings noted behind large white chest freezer in the back.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning required for the filters for exhaust system. Observed build up of debris and oil.
  4. Risk Management 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)?
      • Chlorine test papers required.Ensure test papers are capable to measuring up to 200PPM.Current one onsite look like their intended for testing swimming pools.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed a cell phone and disposable gloves in the kitchen handsink. Please don't store anything in the handsink - therefore, accessible for handwashing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back kitchen prep cooler - bus pan being used to collect dripping from the unit. Please check.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Back kitchen - observed a couple of wet cleaning cloths on prep table while not in use.Please keep wet cleaning cloths in the chlorine sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Back kitchen - trolley by dish area - dry ingredients such as garlic powder, chili oil etc need to be covered.Freezer units - uncovered wontons (approx 3 large trays.Please ensure all food items properly protected and covered when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Front of the house - bleach bottle spray not labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Back kitchen by the cook line - observed a small insert of frozen meat balls left out with no temperature control.
    • 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 papers required.Ensure test papers are capable to measuring up to 200PPM.Current one onsite look like their intended for testing swimming pools.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink - observed 4 cloths and a lid in and or around the sink.Please use handsink for washing hands only.
    • 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?
      • No pest control records available for review.
    • 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?
      • Observed possible mouse droppings by blue bins towards the hot water tank.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back kitchen prep cooler - bus pan being used to collect dripping from the unit. Please check.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwashing sink needs hot and cold running water, liquid soap, paper towel in dispensing unit.Handwashing sink in the back has been removed. New sink needs to be installed with hot and cold running water, liquid soap, paper towel in dispensing unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Customer bathrooms need soap and paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule observed. A written cleaning schedule is required that outlines all daily/weekly/monthly cleaning being conducted.
  8. Risk Management Inspection

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared during the inspection while food preparation was occurring. Restaurant did not have a food safe sanitizer available for cleaning and sanitizing food contact surfaces. A 100 ppm chlorine solution can be made by mixing 1/2 tsp of household bleach (no fibreguard, unscented) per liter of water and must be available during all hours of operation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/dirty cleaning cloths were observed on multiple food contact surfaces throughout the kitchen. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored above and adjacent to produce and ready to eat foods. Raw meat must be stored below ready to eat foods at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple uncovered foods observed throughout the kitchen including in multiple coolers and spices on the shelving rack (right of the cook line).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor in the walk-in cooler. A container of utensils was stored on the floor in the front retail area. All food and food items must be stored at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed Raid insecticide in the facility. Manager indicated that they are spraying cockroaches with the Raid. Insecticides/pesticides are only permitted to be used by licensed pest control technicians.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were soaking in water at room temperature (15C). Bean sprouts must be stored at below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature (chlorine) dishwasher was not dispensing any sanitizer (measured at 0 ppm chlorine). The hose dispensing the sanitizer appeared to be clogged. Please service the dishwasher and check the concentration daily to ensure it is sanitizing at 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the front handwashing sink. Manager pointed to cleaning cloths that she reuses to dry her hands with. Ensure all handwashing sinks are stocked with liquid soap and single use paper towels.Back handwashing sink needs an accessible garbage can.
    • 15. Is the facility free of a pest infestation?
      • Cockroach and mouse infestation observed.Multiple live cockroaches observed throughout the kitchen (inside bowls and ramekins, all over the bus cart, on walls, around the dishwasher, etc) and all tin cats had dead cockroaches in them.Live mouse observed in a tin cat, mouse droppings noted throughout the entire kitchen (front and back) and on customer plates.Integrated Pest Management program required (i,e, work with pest control for treatment and monitoring of cockroaches and mice, better sanitation, seal holes and cracks).
    • 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?
      • 1. Weatherstripping required for rear entry door to prevent the entry of pests into the facility.2. Multiple holes and cracks noted throughout the facility that need to be sealed including but not limited to holes in the bathroom, near the dishwashing area, and in the dry storage room.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink in the back is leaking onto the floor when the water is running. Manager indicated they don't use the sink due to it leaking. Please repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple structural issues noted throughout the facility including multiple holes in the walls along the floor, around plumbing fixtures, in all bathrooms.Wall did not appear to be easily cleanable in the kitchen area around the cookline - recommend cleaning the wall and painting it with high-gloss or semi-gloss paint.Baseboard is required for the wall along the floor near the dishwashing area and other areas in the kitchen that are missing baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;-bus carts (build-up of grime and infested with cockroaches)-entire cook line (filters, cooking equipment, wall, floor, etc)-interior and exterior of all coolers and freezers, including the seals (build-up of grime in some coolers, build-up of mold-like substance inside another cooler)-microwave-all food contact surfaces -dishwashing area (top of the dishwasher, floor, all grease traps)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mouse droppings observed on customer plates in the kitchen. All customer dishes need to be rewashed when the dishwasher is repaired and sanitizing again.Clean bowls were stored in a bin on top of a soiled cloth in the front area.Dirty customer utensils (soup spoons) observed in a container on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Customer bathroom is missing liquid soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;-all floors including under equipment and in storage areas (debris, grime, heavy amount of mouse droppings)-walls (build up of grime and spills)-ceilings (dusty)-food contact surfaces or counters (dirty, mouse droppings on shelving and surfaces storing bulk food like rice)-declutter all items not needed (large pots not used, etc)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule observed. A written cleaning schedule is required that outlines all daily/weekly/monthly cleaning being conducted.
  9. Demand Inspection

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared during the inspection while food preparation was occurring. Restaurant did not have a food safe sanitizer available for cleaning and sanitizing food contact surfaces. A 100 ppm chlorine solution can be made by mixing 1/2 tsp of household bleach (no fibreguard, unscented) per liter of water and must be available during all hours of operation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/dirty cleaning cloths were observed on multiple food contact surfaces throughout the kitchen. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored above and adjacent to produce and ready to eat foods. Raw meat must be stored below ready to eat foods at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple uncovered foods observed throughout the kitchen including in multiple coolers and spices on the shelving rack (right of the cook line).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor in the walk-in cooler. A container of utensils was stored on the floor in the front retail area. All food and food items must be stored at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed Raid insecticide in the facility. Manager indicated that they are spraying cockroaches with the Raid. Insecticides/pesticides are only permitted to be used by licensed pest control technicians.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were soaking in water at room temperature (15C). Bean sprouts must be stored at below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature (chlorine) dishwasher was not dispensing any sanitizer (measured at 0 ppm chlorine). The hose dispensing the sanitizer appeared to be clogged. Please service the dishwasher and check the concentration daily to ensure it is sanitizing at 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the front handwashing sink. Manager pointed to cleaning cloths that she reuses to dry her hands with. Ensure all handwashing sinks are stocked with liquid soap and single use paper towels.Back handwashing sink needs an accessible garbage can.
    • 15. Is the facility free of a pest infestation?
      • Cockroach and mouse infestation observed.Multiple live cockroaches observed throughout the kitchen (inside bowls and ramekins, all over the bus cart, on walls, around the dishwasher, etc) and all tin cats had dead cockroaches in them.Live mouse observed in a tin cat, mouse droppings noted throughout the entire kitchen (front and back) and on customer plates.Integrated Pest Management program required (i,e, work with pest control for treatment and monitoring of cockroaches and mice, better sanitation, seal holes and cracks).
    • 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?
      • 1. Weatherstripping required for rear entry door to prevent the entry of pests into the facility.2. Multiple holes and cracks noted throughout the facility that need to be sealed including but not limited to holes in the bathroom, near the dishwashing area, and in the dry storage room.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink in the back is leaking onto the floor when the water is running. Manager indicated they don't use the sink due to it leaking. Please repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple structural issues noted throughout the facility including multiple holes in the walls along the floor, around plumbing fixtures, in all bathrooms.Wall did not appear to be easily cleanable in the kitchen area around the cookline - recommend cleaning the wall and painting it with high-gloss or semi-gloss paint.Baseboard is required for the wall along the floor near the dishwashing area and other areas in the kitchen that are missing baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;-bus carts (build-up of grime and infested with cockroaches)-entire cook line (filters, cooking equipment, wall, floor, etc)-interior and exterior of all coolers and freezers, including the seals (build-up of grime in some coolers, build-up of mold-like substance inside another cooler)-microwave-all food contact surfaces -dishwashing area (top of the dishwasher, floor, all grease traps)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mouse droppings observed on customer plates in the kitchen. All customer dishes need to be rewashed when the dishwasher is repaired and sanitizing again.Clean bowls were stored in a bin on top of a soiled cloth in the front area.Dirty customer utensils (soup spoons) observed in a container on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Customer bathroom is missing liquid soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;-all floors including under equipment and in storage areas (debris, grime, heavy amount of mouse droppings)-walls (build up of grime and spills)-ceilings (dusty)-food contact surfaces or counters (dirty, mouse droppings on shelving and surfaces storing bulk food like rice)-declutter all items not needed (large pots not used, etc)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule observed. A written cleaning schedule is required that outlines all daily/weekly/monthly cleaning being conducted.

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