Skip to content
Loading map…

Pho To Go Vietnamese Cuisine

109 - 8706 Franklin Avenue Fort McMurray AB T9H 2J6 · Food - General

Official record from Alberta →

Inspection summary

Pho To Go Vietnamese Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 8, 2026. The most recent inspection, on August 11, 2026, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 28 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on August 11, 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 once on June 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?

  • 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 11 times across 4 separate inspections, most recently on August 11, 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 5 times across 3 separate inspections, most recently on August 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 3 separate inspections, most recently on August 11, 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. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator was observed using an improper method to clean and sanitize the lids of food containers. The lids, which are food contact surfaces, were being wiped with water and a soiled cloth without the use of an approved sanitizer.- Food contact surfaces must be properly washed with detergent and water to remove debris, then sanitized using an approved sanitizing solution at the correct concentration. Ensure sanitizing solutions are prepared, tested, and maintained at the appropriate strength, and use clean wiping cloths stored in sanitizer between uses to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Operator was observed using cardboard box for processing foods. Food premises has insufficient number of reusable food storage containers available for food storage and temporary use during food preparation. Cardboard boxes are inadequate for storing unprotected food due to leachates of chemicals into the foods. Cardboard box was discarded during inspection. - Provide an adequate supply of clean, food-grade reusable containers for food storage and temporary food preparation activities.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was insufficient number of drying racks in the dishwashing area for air drying of clean food utensils and equipment. The operator was using a plastic bread tray for drying dishes at the sink. Provide additional drying racks as needed to ensure all cleaned utensils and equipment can be adequately air dried. Maintain proper storage and handling practices to prevent recontamination of cleaned items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the floor tiles in the kitchen and checkout area were broken off, resulting in surfaces that are not smooth, durable, or easily cleanable. The existing flooring material also appeared to be unsuitable for an area subject to frequent moisture exposure.Repair or replace the damaged floor tiles to provide a smooth, durable, and easily cleanable surface. Where floors are subject to moisture, install flooring that is impervious, non-slip, and properly sloped to facilitate drainage, in accordance with Section 2.4 of the Food Retail and Foodservices Code.
    • 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 wall electrical outlet at the checkout counter was missing its cover plate, leaving the internal components of the electrical receptacle exposed.Install an appropriate cover plate immediately to fully enclose the electrical outlet and eliminate the electrical safety hazard. Maintain all electrical fixtures in a safe condition and protected from damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the light bulbs inside the drinks' cooler located in the dining area was not functioning at the time of inspection.Replace the burnt-out lighting to ensure adequate lighting in the display cooler. Maintain all lighting fixtures in food storage and display areas in good working condition to allow proper monitoring, cleaning, and maintenance of the unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the walk-in cooler was unclean, with food spills and debris. - Thoroughly clean the floor surfaces to remove all stains, spills, and accumulated soil. Ensure floors are cleaned daily and immediately following any food or liquid spills to prevent contamination and maintain a safe working environment.
  2. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator was observed using an improper method to clean and sanitize the lids of food containers. The lids, which are food contact surfaces, were being wiped with water and a soiled cloth without the use of an approved sanitizer.- Food contact surfaces must be properly washed with detergent and water to remove debris, then sanitized using an approved sanitizing solution at the correct concentration. Ensure sanitizing solutions are prepared, tested, and maintained at the appropriate strength, and use clean wiping cloths stored in sanitizer between uses to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pails containing foods including soaked noodles and vegetables in the walk-in cooler were uncovered.- All foods must be stored at least 6 inches off the floor. Ensure foods are adequately sealed and covered during storage to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Operator was observed using cardboard box for processing foods. Food premises has insufficient number of reusable food storage containers available for food storage and temporary use during food preparation. Cardboard boxes are inadequate for storing unprotected food due to leachates of chemicals into the foods. Cardboard box was discarded during inspection. - Provide an adequate supply of clean, food-grade reusable containers for food storage and temporary food preparation activities.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was insufficient number of drying racks in the dishwashing area for air drying of clean food utensils and equipment. The operator was using a plastic bread tray for drying dishes at the sink. Provide additional drying racks as needed to ensure all cleaned utensils and equipment can be adequately air dried. Maintain proper storage and handling practices to prevent recontamination of cleaned items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the floor tiles in the kitchen and checkout area were broken off, resulting in surfaces that are not smooth, durable, or easily cleanable. The existing flooring material also appeared to be unsuitable for an area subject to frequent moisture exposure.Repair or replace the damaged floor tiles to provide a smooth, durable, and easily cleanable surface. Where floors are subject to moisture, install flooring that is impervious, non-slip, and properly sloped to facilitate drainage, in accordance with Section 2.4 of the Food Retail and Foodservices Code.
    • 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 wall electrical outlet at the checkout counter was missing its cover plate, leaving the internal components of the electrical receptacle exposed.Install an appropriate cover plate immediately to fully enclose the electrical outlet and eliminate the electrical safety hazard. Maintain all electrical fixtures in a safe condition and protected from damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the light bulbs inside the drinks' cooler located in the dining area was not functioning at the time of inspection.Replace the burnt-out lighting to ensure adequate lighting in the display cooler. Maintain all lighting fixtures in food storage and display areas in good working condition to allow proper monitoring, cleaning, and maintenance of the unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in cooler was unclean, with food spills and debris present. Shelving within the cooler was also disorganized, which may hinder effective cleaning and proper food storage practices.The walk-in cooler floor was cleaned during the inspection. - Maintain the walk-in cooler in a clean and sanitary condition by routinely cleaning and sanitizing floors, shelves, and other interior surfaces. Organize shelving to promote good housekeeping, allow for effective cleaning, and prevent potential food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor surfaces in the kitchen and checkout counter area were soiled with stains and food spills.The floor of the walk-in cooler was dirty with food debris. - Thoroughly clean the floor surfaces to remove all stains, spills, and accumulated soil. Ensure floors are cleaned daily and immediately following any food or liquid spills to prevent contamination and maintain a safe working environment.
  3. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Boxes of foods and a pail containing food was stored on the floor of the walk-in freezer. 2) Several portions of raw meats were stored uncovered in the walk-in freezer. Operator stated that they had just finished cutting out the portions.3) Pails containing foods including soaked noodles and vegetables in the walk-in cooler were uncovered.- All foods must be stored at least 6 inches off the floor. Ensure foods are adequately sealed and covered during storage to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was insufficient number of drying racks in the dishwashing area for air drying of clean food utensils and equipment. The operator was using a plastic bread tray for drying dishes at the sink. Provide additional drying racks as needed to ensure all cleaned utensils and equipment can be adequately air dried. Maintain proper storage and handling practices to prevent recontamination of cleaned items.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit was not displayed at the food premises. Print out and post permit visibly in an area it can be seen by patrons of the food establishment.
    • 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 wall electrical outlet at the checkout counter was missing its cover plate, leaving the internal components of the electrical receptacle exposed.Install an appropriate cover plate immediately to fully enclose the electrical outlet and eliminate the electrical safety hazard. Maintain all electrical fixtures in a safe condition and protected from damage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the floor tiles in the kitchen and checkout area were broken off, resulting in surfaces that are not smooth, durable, or easily cleanable. The existing flooring material also appeared to be unsuitable for an area subject to frequent moisture exposure.Repair or replace the damaged floor tiles to provide a smooth, durable, and easily cleanable surface. Where floors are subject to moisture, install flooring that is impervious, non-slip, and properly sloped to facilitate drainage, in accordance with Section 2.4 of the Food Retail and Foodservices Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the smoothie cooler at the check-out area were dirty with food spills.- Clean and sanitize the surfaces of the smoothie cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lighting inside the display cooler located in the dining area was not functioning.Replace the burnt-out lighting to ensure adequate illumination inside the display cooler. Maintain all lighting fixtures in food storage and display areas in good working condition to allow proper monitoring, cleaning, and maintenance of the unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor surfaces in the kitchen and checkout counter area were soiled with stains and food spills.The floor of the walk-in cooler was dirty with food debris. - Thoroughly clean the floor surfaces to remove all stains, spills, and accumulated soil. Ensure floors are cleaned daily and immediately following any food or liquid spills to prevent contamination and maintain a safe working environment.
  4. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit was not displayed at the food premises. Print out and post permit visibly in an area it can be seen by patrons of the food establishment.
  5. Initial Inspection

    3 infractions

    • 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?
      • A gap was observed between the door and door frame at the back exit, which may compromise proper sealing and pest control.Adjust, repair, or replace the door and/or door frame to ensure a tight seal. Install appropriate weather stripping or door sweeps as needed to eliminate the gap and prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were no covers on the light fixtures in the walk-in freezer, along the hallway in the dishwashing area and inside the dry storage room were uncovered.- Install covers over the light fixtures in the above-mentioned areas. Lighting in the dry storage area was insufficient. One of the bulbs was burnt out. - Provide adequate lighting at the storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust particles observed on the surfaces ceiling and ventilation diffuser above the cookline in the kitchen. - Remove dust, clean ceiling and vent surface.

Nearby inspected facilities

Own this business? Add a badge to your website