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Pho Zone

11301 100 Street Grande Prairie AB T8V 2N4 · Food - General

Official record from Alberta →

Inspection summary

Pho Zone has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 24, 2024. The most recent inspection, on December 11, 2025, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 3 times across 3 separate inspections, most recently on December 11, 2025. 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?

  • 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 December 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on June 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on December 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 2 separate inspections, most recently on December 3, 2025. 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.

6 inspections

  1. Risk Management 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?
      • Pest control records were not available for review** Ensure to retain all pest control records and have them accessible onsite for review by a PHI
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available for review. ** Ensure cleaning schedule is available and followed as needed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the walk-in cooler was noted with an accumulation of food and sticky debris** Ensure walk-in cooler is thoroughly cleaned and facility is maintained in sanitary condition
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizing solution was measured at 0ppm. Quats test strips are expired. A fresh quats sanitizing solution was prepared on site. ** Ensure sanitizing solution is prepared fresh each day and concentration is verified using test strips** Ensure to obtain new test strips
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen raw meat was stored in the chest freezer without appropriate packagingMeat was contained in a food safe bag during the inspection** Ensure food is stored in a sanitary manner in appropriate containers/packaging
    • 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?
      • Pest control records were not available for review** Ensure to retain all pest control records and have them accessible onsite for review by a PHI
    • 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 is expired. ** Ensure to renew food handling permit. Invoice sent with report
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available for review. ** Ensure cleaning schedule is available and followed as needed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the walk-in cooler was noted with an accumulation of food and sticky debris** Ensure walk-in cooler is thoroughly cleaned and facility is maintained in sanitary condition
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available for review. Cleaning schedule templates sent to operator with inspection report ** Ensure to implement a written sanitation program
  4. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were noted on countersCloths were placed in sanitizing solution during the inspection** Ensure cleaning cloths are stored in sanitizing solution when not in use
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being maintained ** Ensure cooler/freezer temperatures are checked and recorded at least once daily.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pails of broth are being stored in the walk-in cooler without lids** Ensure all food containers are equipped with adequate lids
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat is being stored without adequate protection in the chest freezers** Ensure all food is wrapped or put in containers with lids to protection food from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoops are being stored inside the ice machineOperator removed ice scoops during the inspection** Ensure ice scoops are stored outside of the ice machine
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food scoops were being stored inside bulk food containers. ** Ensure scoops are stored outside food containers or in a manner that prevents the handle from touching the food
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food is being stored in the prep cooler at 8C-13CAll food was moved to the walk-in cooler during the inspection. Cooler cannot be used until able to maintain a temperature of 4C or below** Ensure all high-risk foods are stored at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs are being stored at room temperature Eggs were moved to the walk-in cooler during the inspection.** Ensure eggs are not stored at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was noted thawing at room temperature. Meat was still frozen. Operator was instructed to thaw under running cold water.** Ensure frozen food is thawed in the cooler or under running cold water. Do not thaw frozen food at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 0ppm chlorine A 3-compartment sink is available for dishwashing** Ensure dishwasher is repaired. Dishwasher cannot be used until capable of dispensing 100ppm chlorine sanitizer
    • 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 washing station at the front is being used to wash dishes. A drying rack was noted next to the sink. Sink has only one basin and no ability to properly manually wash dishes. Dishes in the sink are obstructing the ability to adequately wash handsDrying rack was removed, and dishes were taken to the back to be washed at the 3-compartment sink** Ensure the hand washing station is dedicated for hand washing only. Dishwashing must have a sanitizing step and cannot take place in a single basin sink
    • 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 noted along the bottom of the back exterior door. ** Ensure proper weatherstripping is obtained for the back door to prevent the entry of pests
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler was measured at 8C-13CAll foods were removed from the cooler during the inspection** Ensure cooler is repaired prior to storing food inside
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available for review. Cleaning schedule templates sent to operator with inspection report ** Ensure to implement a written sanitation program
  5. Initial Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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