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Pho Tasty

18485 Stony Plain Road NW Edmonton AB T5S 2X6 · Food - General

Official record from Alberta →

Inspection summary

Pho Tasty has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on November 25, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on October 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 27, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 27, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher temperature was measured below 71°C (160°F). The operator must ensure that the final rinse temperature at the dish surface reaches at least 71°C (160°F) and that the final rinse temperature at the manifold or gauge is at least 82°C (180°F). If these temperatures cannot be achieved, manual dishwashing must be employed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A defective light switch was observed on the walk-in freezer during the inspection. Replace the light switch to ensure proper operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt buildup was observed on the floor, in crevices, and in the corners of the facility during the inspection. Conduct a thorough deep cleaning.2. The food storage area under the stairs also requires cleaning and reorganization.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler across the oven and a display cooler are above 4C. Please continue monitoring and have cooler repaired/serviced should require to ensure that it maintains adequate cold holding temperatures of 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher is not showing sanitizer concentration with test paper. This require repair/service. Please sanitize dishes manually in 100-ppm chlorine solution until repair of dishwasher is completed.Please check the concentration of the dishwasher sanitizing solution at least once per shift.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was not maintaining adequate cold holding temperature at the time of the inspection (measured at 7 degrees C). Please continue monitoring and have cooler repaired/serviced should require to ensure that it maintains adequate cold holding temperatures of 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher is not showing sanitizer concentration with test paper. This require repair/service. Please sanitize dishes manually in 100-ppm chlorine solution until repair of dishwasher is completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged strainers were removed and disposed. Please ensure all equipment and utensils are in good repair. - Knives were stored between work tables. As the indicated area are not easy to clean and sanitized; ensure knives are stored at appropriate location. Corrected during inspection.

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