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Pho or Kuy Teav Noodle Shack

12924 97 Street NW Edmonton AB T5E 4C3 · Food - General

Official record from Alberta →

Inspection summary

Pho or Kuy Teav Noodle Shack has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 2, 2025. The most recent inspection, on April 29, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on April 15, 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?

  • 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 once on April 15, 2026. 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 3 times across 2 separate inspections, most recently on January 13, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 15, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was missing a thermometer.Reminder to keep fresh garlic in oil out of room temperature. Keep the mixture in refrigerator at 4C or less. If needed during a meal rush, store a small amount at room temperature, however, embedded in ice. Ice bath was used to cool the broth for no more than 2 hours before placing into walk in cooler. Operator stores the pails in first in first out order. Good
    • 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?
      • Mouse droppings were present in the take out container area and under the front hand wash sink. Please remove all mouse droppings. Any structural areas (walls, floor, ceiling) with holes, cracks, gaps, needs to be repaired/closed off.In house pest control monitoring in place. The most recent record was from January 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple of the light covers were cracked. Please replace covers that are in poor repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few of the plastic strainers and metal noodle strainers were in poor condition. Please replace all strainers in poor repair.Walk in cooler condenser fan had buildup of dust. Please clean.Container holding spoons upright had spoons held with eating end stored upwards. Please keep all utensils with the handle stored upright.The inside of the ice machine had buildup of hard water and biofilm - please clean and sanitize the unit.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in the staff washroom is not in a dispenser. Ensure that a suitable dispenser is provided for the paper towel to help reduce potential contamination.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice scoop is observed to be stored on top of the rice cooker lid which makes it prone to contamination. Ensure that the rice scoop is stored in a clean container. The operator provided a clean container for the rice scoop during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in the staff washroom is not in a dispenser. Ensure that a suitable dispenser is provided for the paper towel to help reduce potential contamination.
    • 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 written pest control record is observed. Ensure that a written pest control record is completed and maintained. The operator completed an AHS written pest control checklist during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A small cutting board near the two-compartment sink is observed with deep cuts and is no longer smooth and easy to clean. 2. A buildup of grime is observed inside the ice machine. 1. Ensure that the indicated cutting board is discarded, re-planed or replaced.2. Ensure that the indicated equipment is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime is observed on the floor in the back of the facility. Ensure that the floors are cleaned.

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