170 - 10235 101 Street NW · DOWNTOWN
25 mars 2026
Non conformeCooked meat were stored with raw meat in the same box in the freezer. Staff indicated meat was partially cooked and not fully cooked. Meat was taken out for recooking., Ensure cooked or partially cooked meat are stored safely away from raw meat.
- Cooked meat in the prep cooler was measured at 25C using an infra-red thermometer. Staff indicated meat was just cooked within the past hour and stored in the cooler. Cooler temperature is satisfactory., -Safe cooling procedures was discussed with the staff and manager on site., , Ensure food is cooled safely from 60°C to 20°C within 2 hours, and then to 4°C or colder within a further 4 hours by either; , , 1. Use an ice bath, 2. Ice wand and stir frequently, 3. Portion food into shallow metal containers
The handsink on the cook line had a bucket in it, had no soap and the paper towel dispenser was not operational., , Ensure the sink is accessible at all times and always fully equipped with running hot and cold water, soap and paper towel.
Food safety certification was not observed and staff needs food safety education., Ensure someone in care of the facility completes an Alberta Approved food safety certification ASAP., , A list of the approved courses can be found here; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
Delicious Pho se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 461 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 5 fois depuis le 13 mars 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Cooked meat were stored with raw meat in the same box in the freezer. Staff indicated meat was partially cooked and not fully cooked. Meat was taken out for recooking., Ensure cooked or partially cooked meat are stored safely away from raw meat.
- Cooked meat in the prep cooler was measured at 25C using an infra-red thermometer. Staff indicated meat was just cooked within the past hour and stored in the cooler. Cooler temperature is satisfactory., -Safe cooling procedures was discussed with the staff and manager on site., , Ensure food is cooled safely from 60°C to 20°C within 2 hours, and then to 4°C or colder within a further 4 hours by either; , , 1. Use an ice bath, 2. Ice wand and stir frequently, 3. Portion food into shallow metal containers
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
DOWNTOWN
The handsink on the cook line had a bucket in it, had no soap and the paper towel dispenser was not operational., , Ensure the sink is accessible at all times and always fully equipped with running hot and cold water, soap and paper towel.
Food safety certification was not observed and staff needs food safety education., Ensure someone in care of the facility completes an Alberta Approved food safety certification ASAP., , A list of the approved courses can be found here; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
Single use dishes were stored in a tall pile beneath the paper towel dispenser of the hand sink near the dishwasher. , , Ensure dishes are stored away from the hand sink splash area.
Single use dishes were stored in a tall pile beneath the paper towel dispenser of the hand sink near the dishwasher. , , Ensure dishes are stored away from the hand sink splash area.
Pest control records were not availble on site. Ensure pest records are completed at least once a month and kept on site.
An expired food handling permit was posted at the facility. Ensure a valid permit is posted.
Frozen meat was observed being thawed at room temperature. Food was moved into the cooler during inspection. Ensure frozen food is thawed safely using any of these methods;, , 1. Thaw overnight in the bottom shelf of the refrigerator/cooler, 2. Under cold running water, 3. In a microwave and cook immediately
Single use dishes were stored in a tall pile beneath the paper towel dispenser of the hand sink near the dishwasher. , , Ensure dishes are stored away from the hand sink splash area.
There was no Chlorine test strips to monitor the sanitizing solution nor the low temperature dishwasher., , Ensure chlorine test strips are obtained.
Pest control records were not availble on site. Ensure pest records are completed at least once a month and kept on site.
An expired food handling permit was posted at the facility. Ensure a valid permit is posted.
Chlorine sanitizer in the kitchen, was at inadequate concentration., Sanitizer bucket in the front also had soap. Sanitizer solutions were replaced and tested between at 100ppm. , , Ensure sanitizer concentration is confirmed at the dispensing station and replace sanitizer in the bucket after every 2 hours.
All hand sinks in the kitchen and dishwashing area were either lacking paper towels or soap. , Ensure hand sink is functional and fully equipped at all times., , Paper towels should be in/on a dispenser not on a counter.
Single use dishes were stored in a tall pile beneath the paper towel dispenser of the hand sink near the dishwasher. , , Ensure dishes are stored away from the hand sink splash area.
There was no Chlorine test strips to monitor the sanitizing solution nor the low temperature dishwasher., , Ensure chlorine test strips are obtained.
Pest control records were not availble on site. Ensure pest records are completed at least once a month and kept on site.