PhoXpress
436 Riverbend Square NW Edmonton AB T6R 2H2 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Once again the chlorine sanitizer solution is being prepared to a strength of 1000 ppm instead of the required 100 ppm.- Educate all staff on how to prepared a proper chlorine sanitizer solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed a cook arrive to work and after putting away their personal belongings went to start food handling activities without first washing their hands.- Review proper handwashing frequencies with all staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer is not available in the preparation cooler.- All refrigerated units must be equipped with functional thermometers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- June 8, 2026: Chlorine sanitizer test papers are still not available.June 2, 2026:Chlorine sanitizer test papers are not available.June 20, 2025:** --Available chlorine test strips expired since 2020. Please replace accordingly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The sanitizer strength is not being tested on a daily basis.
- 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?
- The most recent pest control documentation onsite is from February 2026.- Consistent monthly pest control documentation must be completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The premade sanitizer solution in the food handling area was measured at 1000 ppm. This is too strong.- Chlorine sanitizer solutions are to be prepared at 100 ppm concentrations.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bus pan of raw pork was stored above other foods in the walk-in cooler. The meat was relocated.- Raw meats are to be stored below cooked and or ready to eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Raw sprouts are being stored at room temperature. Store the sprouts in the cooler or in an ice-water bath. - A proper ice-water bath setup was prepared.2. A pot of broth on the stove top was measured at 33C and 3 containers of cooked meat located in the oven were also measured at 30C. The burner and oven were not on.- High risk foods must be stored at less than 4C or greater than 60C. The foods were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer is not available in the preparation cooler.- All refrigerated units must be equipped with functional thermometers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- June 2, 2026:Chlorine sanitizer test papers are not available.June 20, 2025:** --Available chlorine test strips expired since 2020. Please replace accordingly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The sanitizer strength is not being tested on a daily basis.
- 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?
- The most recent pest control documentation onsite is from February 2026.- Consistent monthly pest control documentation must be completed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils being used in the cooking area are being stored in a container of plain water in between uses.- Proper utensil storage practices reviewed. Staff prepared an ice-water bath adn will send for frequent washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- ** --Available chlorine test strips expired since 2020. Please replace accordingly.
- 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?
- **--Expired food handling permit on display in the facility. Replace with the most recent permit.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **--Staff cell phone seen stored on the shelf above the food prep cooler. Cell phones were also observed charging in the dry storage area. Please ensure that non-food related items are stored seperately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **-- Cooked chicken in the preparation cooler stored above the fill line was measured at 10 C. The food was asked to be transferred to the coolers. Please ensure all food stored in the preparation cooler is stored below the fill line to hinder growth of pathogens.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **--Cooked rice noodles with an internal temperature of 38C was noted in the kitchen hot holding unit. The noodles were discarded as there was no temperature log to determine how long it has been sitting below 60C. Ensure that food is maintained hot at above 60C to prevent contamination by pathogens and toxins.**-- . “Two packages of raw chicken were found thawing at room temperature, external temperature measured 0C. Foods relocated back to the cooler. Thaw high risk foods in the cooler or under cold running water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ** --Available chlorine test strips expired since 2020. Please replace accordingly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **--The handwash sink in the kitchen was blocked by a container of lettuce and a cutting board. Ensure handwash sinks are kept empty and easily accessible at all times and used solely for handwashing.
- 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?
- **--Expired food handling permit on display in the facility. Replace with the most recent permit.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods in the oven were being hot held at less than 60C. Foods measured at 50C.- Reheat the foods to a temperature of greater than 74C and then hot hold at greater than 60C. Install an oven thermometer so that hot holding temperatures can be monitored.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Currently the walk-in cooler condenser drains into a bucket that is stored on a shelf above foods.- Relocate the bucket to the floor of the walk-in cooler to prevent the possible contamination of foods.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damage floor tiles noted in front of the 2 compartment food prep sink.- Requires repair to ensure a smooth, washable, moisture resistant surface.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 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?
- Cooked tapioca balls are being left at room temperature all day.- Cooked tapioca balls can be stored at room temperature for a maximum of 2 hours after which they must be discarded. A time label needs to be present on the food container indicating when the product needs to be discarded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cans of paint are being stored on the top shelf of the back area food storage shelves.- Remove the paint cans from the facility or store in one area below and separate from foods/food packaging.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods in the oven were being hot held at less than 60C. Foods measured at 50C.- Reheat the foods to a temperature of greater than 74C and then hot hold at greater than 60C. Install an oven thermometer so that hot holding temperatures can be monitored.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cloth towel is being used to dry glassware.- Discontinue this practice and allow the glasses to air dry or mop up excess water with a single use paper towel.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Currently the walk-in cooler condenser drains into a bucket that is stored on a shelf above foods.- Relocate the bucket to the floor of the walk-in cooler to prevent the possible contamination of foods.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damage floor tiles noted in front of the 2 compartment food prep sink.- Requires repair to ensure a smooth, washable, moisture resistant surface.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths left on the counters. No premade sanitizer solutions available.- Prepare the 100 ppm bleach-water solutions prior to starting any food handling activities and immerse the wiping cloths in the solution after each use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food containers are being stacked on top of each other in the top compartment of the prep cooler. Foods measured at 10C need to be at <4C. Discontinue this practice. The cooler is not designed to hold foods in this manner at <4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Spring rolls left on the shelf by the deep fryer measured at 21C. Food discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Container of vegetables were stored in the cook line area hand wash sink.- All handwashing sinks are to be kept empty and used for handwashing purposes only.2. No paper towel at the cook line hand wash sink and no hand soap a available at the back area handwash sink.- All handwash sinks are to be supplied with soap and paper towel at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cooked rice dispenser handles had black buildup on them.- Utensils sent for washing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease accumulation noted on the wall by the deep fryer as well as on the area around the exhaust hood filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor and shelf below the deep fryer area require cleaning to remove grease accumulation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?