Phoever Banh Mi Subs & Cafe
5308 Admiral Girouard Street NW Edmonton AB T5E 6Z7 · Food - General
Inspection summary
Phoever Banh Mi Subs & Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on December 5, 2025, recorded 4 infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.
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.
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 December 5, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 September 11, 2024. 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?
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 2 separate inspections, most recently on December 5, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.
3 inspections
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Large raw whole cuts of meat were observed on the dishwashing area counter near the dishwasher. One cut of meat was uncovered and leaking liquid. Raw meats were being processed on a nearby table. Do not store food in the dishwashing area. Ensure food is stored properly and protected from contamination at all times. Place raw meat only on the designated food prep table or counter. Corrected onsite. Meat pieces were removed from the dishwashing area, and the surface was cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Various food items in bins were stored directly on the floor. Ensure all food is stored at least 6'' off the floor.- Large pieces of raw meat were scattered throughout the walk-in freezer. Please ensure all food is properly organized and contained to prevent contamination.- Black bags in the walk-in freezer were piled in a disorganized manner, stacked on top of each other and stored directly on the floor. Ensure all food is stored at least 6'' off the floor. Please organize and store food properly. It was recommended to use containers. - Black bags are being used to store food in the walk-in freezer; however, the box of bags does not indicate that they are “food grade.” Please verify that they are safe for food contact. All food packaging must be food grade.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Thin slices of pork and chicken were measured in a hot-holding unit at approximately 50C. Ensure high-risk foods in hot-holding units are maintained at 60C or above at all times. The operator indicated that the meat had been recently cooked (<1 hour). The operator increased the temperature of the unit during the inspection, and meats were then measured at >60C.- Garlic in oil was stored outside the cooler when not in active use. Ensure high-risk foods are maintained at or below 4 C or above 60 C at all times. Discard high-risk foods held between 4 C and 60 C for more than 2 hours. The operator indicated that the bottle is normally kept in the cooler and had only been recently removed. Corrected during inspection. The bottle was returned to the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 2 out of 3 liquid soap dispensers at the hand sinks in the kitchen were not working. Ensure soap is available at all times for proper hand washing. Please repair dispensers or replace batteries as needed. A video was later received showing the dispensers operational.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Initial Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some coolers were not equipped with a thermometer. ** Supply each standalone cooler with a thermometer to facilitate the monitoring of food storage temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in the public washroom were not equipped with garbage container. The only drying method available is paper towel. ** Provide garbage container for each washroom.
- 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?
- Gap observed under the backdoor. ** repair or replace weatherstripping, ensuring the gap under the backdoor is properly sealed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?