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Pho Thuy Duong Vietnamese Restaurant

4 - 5108 52 Street Red Deer AB T4N 6Y4 · Food - General

Official record from Alberta →

Inspection summary

Pho Thuy Duong Vietnamese Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on September 8, 2026, recorded 2 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 2 separate inspections, most recently on November 20, 2024. 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 May 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 14, 2023. 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 6 times across 5 separate inspections, most recently on September 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on May 7, 2024. 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.

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods items stored in Walmart bag.Move to food grade containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust building near ceiling air intake. Clean.2. Debris under coolers. Clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris under dry storage shelving.2. Inside of dishwasher has debris build up.3. Exhaust hood and under deep fryers has debris build up.Clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All coolers at 4C or less.Ensure meat near deep fryer is used up in 2-4 hours or discarded. Ice on bottom should be along side of meat container to promote colder temperatures. All hot holding at 60C or greater.Meats thawing in cooler.Soups cooling in large container prevents rapid cooler. Operator indicates they typically use smaller containers to promote rapid cooling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood stools in front of preparation cooler and exhaust hood are porous. Paint or seal to make easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area behind exhaust hood needs cleaning.2. Exhaust hood needs cleaning.Operator indicated they will clean during summer shutdown.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dish machine not dispensing sanitizer. Sanitizer bucket observed empty. Sanitizer bucket replaced and primed during the inspection. Please keep an eye on dish machine chemicals.Detergent tube observed broken. Please have lessee repair tube. Facility's standard practice is to wash dishes by hand with soap before placing in the dish machine, please continue.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips observed expired. Please replace and test solution at least once a day and when solution is made.Chlorine test strips observed water damaged. Please replace and test dishwasher at least once a day.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wet/soiled cleaning cloths were observed on food contact surfaces.**Ensure all soiled/wet cleaning cloths are stored in sanitizer at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of frozen meat balls was observed on the countertop at room temperature. Measured at -1.7degrees C.**Ensure high risk food items are thawed in the cooler or under running cold water.**Ensure high risk food items to be used during food prep are kept in the cooler until the point when they are to be processed.-The operator kept the food items in the cooler during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area of the wall adjacent to the kitchen exit door was observed to be in disrepair. **Please have the wall repaired to ensure they are smooth., nonabsorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The body and the inside of the Ice machine requires cleaning.**Please have the equipment cleaned and sanitized.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several chemicals (cleaners, lubricant etc.) were being stored in close proximity to food areas and utensils.**Ensure chemicals are stored in a designated area which is separate from food areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A buildup of frost and food debris was observed in the standing freezer. Please ensure standing freezer is defrosted, cleaned, and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The seal for the door of the standing freezer in the back of the kitchen is in disrepair. Please ensure all food equipment is in good repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of debris was observed on the shelf holding the microwave and prep table below the microwave shelf. **Please ensure these areas are cleaned and sanitized. Increase frequency of cleaning in these areas.

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