Skip to content
Loading map…

Phobulous

8701 109 Street NW Edmonton AB T6G 2L5 · Food - General

Official record from Alberta →

Inspection summary

Phobulous has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on October 2, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on September 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on December 5, 2025. 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 6 times across 3 separate inspections, most recently on December 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 4 separate inspections, most recently on September 22, 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 2 times across 2 separate inspections, most recently on December 5, 2025. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were old (discolored) and/or water damaged.ACTION REQUIRED: obtain new chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris build-up under cooler handles. Some garbage/debris under counters and in corners of the kitchen. Dust/food debris on wire shelving in the walk-in cooler.ACTION REQUIRED: Deep cleaning recommended of the above noted areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were observed in food bins. Obtain scoops with handles and store them upright to prevent the handles from coming into contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was being thawed in the prep sink without running water. The staff member was instructed to thaw it under fully immersed cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel or hand soap at the hand sink located in the food preparation area on the left. These were refilled by the manager. Hand sinks must be fully equipped with paper towels and liquid soap at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment must be cleaned and sanitized to remove the accumulation of dirt, food debris, and/or grime:Interior and exterior of the dishwasherInterior of the upright cooler in the main food prep area (by the right side)Interior of the kitchen microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove the accumulation of dirt, grime, and/or food debris:Floors of the two walk-in coolersWall and floor of the two-compartment sinkWall behind the dishwasher
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods in the walk-in cooler such as broccoli and mushrooms and were observed without covers to help prevent contamination. Ensure all food is covered when stored in the walk-in cooler. The operator provided covers for the indicated food during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers with foods such as carrots and broccoli were observed to be stacked directly on top of one another with the bottom one container in direct contact with the food beneath it. Ensure that food is properly covered before stacking containers on top of one another to help prevent contamination of the food. The operator provided covers for the indicated food 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?
      • 1. Several pieces of cardboard were observed on the shelving above the prep cooler in the main kitchen area. 2. A small gap was observed between the wall and the floor beneath the prep coolers across from the grill line. 1. Ensure that the cardboard is removed or replaced with a material that is smooth and easy to clean.2. Ensure that the indicated gap is sealed to render the surface smooth, moisture resistant, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of what appeared to be mold was observed on the shelving in the walk-in cooler. 2. A buildup of food debris and/or grime was observed on the floor in front of the receiving door. 3. A buildup of food debris and/or grime was observed on the floor beneath the prep coolers across from the grill line.4. A buildup of food debris and/or grime was observed on the green shelving unit in the main food prep area.5. A buildup of food debris and/or grime was observed on the small white stepping-ladder. 6. A buildup of food debris and/or grime was observed on the shelf above the handwashing sink near the walk-in freezer. 1-6. Ensure that the indicated areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A used strainer was being stored inside the hand sink on the cook line.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was unavailable at the hand sink on the cook line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards in the facility are in disrepair. Resurface or discard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime and food debris noted:-on the cutting boards-on the rice cooker-on the dry storage bins-on soap dispensers-on and around hard-to-reach areas in the kitchen. Including the walls, underneath prep tablesA large buildup of dust was noted on the shelf above the prep cooler.

Nearby inspected facilities

Own this business? Add a badge to your website