2083 98 Street NW
Not in Compliance
13 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 12, 2026
**- wet/used/dirty cleaning cloths were observed mounded on countertops and not stored in sanitizer when not in use. Please retrain staff.
** - none of the cleaning cloth buckets observed onsite contained any detectable sanitizer - 0ppm of Chlorine or QUAT measured
** - PHI asked the staff with contaminated gloves to remove gloves and wash hands. The staff member walked past the designated handwashing sink and rinsed her hands at the dishwashing sinks with no soap - only water. PHI had to redirect the staff member to the designated handwashing sink for proper handwashing.
** - the cook when asked to remove gloves, left the used dirty gloves on the counter before proceeding towards the handwashing process. Do not save gloves that are dirty/used and removed from hands. The gloves must be disposed off once removed from hands. Retrain staff.
** - front end staff member entered the kitchen in front of the PHI on the cell phone. The staff member put the dirty phone down on a food preparation countertop. The cook with gloves on - grabbed the phone and continued talking - moving towards the prep line to handle food while talking on the dirty phone with contaminated gloves. PHI stopped the staff member from handling food with the contaminated gloves. Please retrain staff regarding proper glove use, personal hygiene practices, and handwashing requirements.
** - cooked meat was stored with raw meat on the counter, potential for cross contamination. Please retrain staff
** - hot foods were stored on the counter at room temperature cooling. Temperature was 50'C. Discussed proper cooling methods with staff onsite.
** - bean sprouts were stored at room temperature on the counter, almost no ice was visible, the sprouts piled up well outside of the water. External temperature was 16'C, should be stored at 4 'C or less. Please retrain staff
** - high risk foods such as meat, sliced vegetables, and cooked foods were stored in the prep/counter cooler - the inserts filled with the high-risk food far above the fill line. Repeat violation.
** - improper thawing of meat at room temperature on the counter was observed - permitted to be stored in the cooler. Please retrain staff. External temperature was 4'C. Please thaw only by using one of four methods for safe thawing: 1. in the cooler overnight 2. in an ice bath 3. in the microwave 4. under cold running water.
** - Handwashing sink was blocked and inaccessible from use with food equipment
** - handle of the meat slicer exhibited a thick build up of grime and grease. Please clean.
** - clean food equipment was stored in the dirty handwashing sink
Delicious Pho is in the SOUTH EDMONTON COMMON neighbourhood. SOUTH EDMONTON COMMON, Edmonton has 104 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 17, 2026, there are 89 (86%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Marshalls
SOUTH EDMONTON COMMON
This restaurant has been inspected 8 times since July 14, 2023, with 4 in compliance, 4 not in compliance, and 0 closures on record.
13 violations
**- wet/used/dirty cleaning cloths were observed mounded on countertops and not stored in sanitizer when not in use. Please retrain staff.
** - none of the cleaning cloth buckets observed onsite contained any detectable sanitizer - 0ppm of Chlorine or QUAT measured
** - PHI asked the staff with contaminated gloves to remove gloves and wash hands. The staff member walked past the designated handwashing sink and rinsed her hands at the dishwashing sinks with no soap - only water. PHI had to redirect the staff member to the designated handwashing sink for proper handwashing.
** - the cook when asked to remove gloves, left the used dirty gloves on the counter before proceeding towards the handwashing process. Do not save gloves that are dirty/used and removed from hands. The gloves must be disposed off once removed from hands. Retrain staff.
** - front end staff member entered the kitchen in front of the PHI on the cell phone. The staff member put the dirty phone down on a food preparation countertop. The cook with gloves on - grabbed the phone and continued talking - moving towards the prep line to handle food while talking on the dirty phone with contaminated gloves. PHI stopped the staff member from handling food with the contaminated gloves. Please retrain staff regarding proper glove use, personal hygiene practices, and handwashing requirements.
** - cooked meat was stored with raw meat on the counter, potential for cross contamination. Please retrain staff
** - hot foods were stored on the counter at room temperature cooling. Temperature was 50'C. Discussed proper cooling methods with staff onsite.
** - bean sprouts were stored at room temperature on the counter, almost no ice was visible, the sprouts piled up well outside of the water. External temperature was 16'C, should be stored at 4 'C or less. Please retrain staff
** - high risk foods such as meat, sliced vegetables, and cooked foods were stored in the prep/counter cooler - the inserts filled with the high-risk food far above the fill line. Repeat violation.
** - improper thawing of meat at room temperature on the counter was observed - permitted to be stored in the cooler. Please retrain staff. External temperature was 4'C. Please thaw only by using one of four methods for safe thawing: 1. in the cooler overnight 2. in an ice bath 3. in the microwave 4. under cold running water.
** - Handwashing sink was blocked and inaccessible from use with food equipment
** - handle of the meat slicer exhibited a thick build up of grime and grease. Please clean.
** - clean food equipment was stored in the dirty handwashing sink
No violations
7 violations
Build-up of food residue was observed on several areas of the meat slicer, indicating inadequate cleaning., Ensure the meat slicer is cleaned and sanitized immediately after each use and thoroughly cleaned to prevent the buildup of food residue and maintain sanitary conditions.
A staff member was observed eating in the food preparation and cooking area., Ensure staff do not eat in food preparation or cooking areas. Use appropriate areas for staff meals to prevent contamination risks.
Raw meat was observed stored in the freezer uncovered or protected from contamination. Ensure all raw meat is properly wrapped, covered, or stored in sealed containers to prevent cross contamination.
No violations
7 violations
** - Meat was not covered or protected from contamination in the freezer. The meat may be subject to contamination or become freezer-burned if not properly packaged in the freezer.
** - PHI Observed a spray bottle of glass cleaner (as the label states) but the spray bottle was filled with a different cleaning chemical. Never re-use a chemical spray bottle for a different unrelated chemical as this may lead to dangerous accidental mixing of chemicals. The label for the bottle did not contain the correct information for the chemical inside. All chemical spray bottles must be labeled to prevent accidental mixing of chemicals and to allow for proper first aid if required. Please retrain staff.
** - Improper reheating of cooked rice was observed: cooked rice was taken from the cooler and left at warming temperature in the rice cooker. Cooked rice was measured and verified at 19 degrees Celsius. Cooked foods like rice should be reheated in the microwave to an internal temperature of 71 degrees Celsius - and then it can be relocated to a rice cooker and held hot at 60 degrees Celsius.
2 violations
No thermometers are observed in the two prep coolers across from the grill line. Ensure all coolers are equipped with thermometers. The operator placed thermometers in the indicated coolers during the inspection.
Containers of food are observed to be uncovered in the walk-in cooler. Ensure all food items are covered to help prevent contamination. The operator provided lids for the food in the walk-in cooler during the inspection.
2 violations
1) Containers with lemons and bean sprouts were found without covers in the walk in cooler. Covers were put on the containers during the inspection.
1) Non food grade bags were used to store spring rolls. After the inspection the operator sent a photo of the spring rolls placed in a container.
6 violations
July 14, 2023 Items in the walk in cooler, prep cooler, and on the food prep table were found uncovered. Covers were added during the inspection. Ensure that foods in storage are covered properly to prevent contamination. , , - Foods were stored uncovered through out the coolers, walk-in cooler, and the dry-storage areas. E.g. buckets of dry noodle, flour container, 5 large buckets of soup/sauce that were cooling, etc. , **Cover all foods to protect food from contamination., , - Containers of raw meats being stored on top of cooked or ready-to-eat food products in the walk-in cooler. , ** Store raw meat on the bottom shelves and below ready to eat or cooked food products., , - Multiple buckets of food placed on the ground in the walk-in cooler and the dry storage area, with multiple buckets open with no lids., ** Do not store food containers on the ground as food can get contaminated. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets, , - Stacking of food items. E.g. A bowl of onion was stacked on top of a container of onions in the prep cooler with no barriers in between. CDI: bowls removed during inspection., ** Do not stack food containers. Ensure there is a barrier between containers if stacking is to occur. ,
An unlabeled spray bottle was observed. Staff indicated the contents were bleach.Ensure all chemical containers are clearly labeled with their contents.
High risk foods such as cut vegetables, meats, cooked foods were stored improperly in the cooler above the fill line of containers. Ensure all foods in the cooler are stored at or below the designated fill lines.
Cooked spring rolls were observed stored on the counters adjacent to the cookline at room temperature. External and internal temperatures were measured at 23.1 degrees Celsius and 22 degrees Celsius respectively., , Do not store high risk food at room temperature. A total of 14 spring rolls were discarded.
Bowls stored in a separate container were being used as scoops for food bins containing flour and cornstarch at the back of the kitchen. Use scoops with handles and store them in a manner that does not contaminate food ingredients.
** - high risk foods such as cut vegetables, meats, cooked foods were stored improperly in the line cooler and at room temperature - foods were observed well above the fill line. Please ensure all foods in the counter cooler (cook line) are stored properly below the fill line (discussed with staff onsite). CDI
** - Spoons in the “bar” area (front) were stored with the eating end of the utensil subject to contamination. Ensure that the spoons are stored “handles up” so that only the handle is grabbed. , ** - Knives were improperly stored between counter tops. The gap between countertops is dirty and cannot be cleaned regularly - the area is unsanitary and cannot be used for knife storage., ** - Improper use and storage of bowls as scoops was observed with the dirty high-touch surface in direct contact with the food ingredient. Please use scoops with handles to dictate where the high-touch surface should be, and ensure that the scoops are not stored with the dirty handle in contact with the food ingredient. (rice, flour/cornstarch)
** - broken bowls were observed during inspection. Please remove any equipment that is broken to ensure pieces that have broken off do not enter the food chain. All food equipment must be in good working condition., ** - one fryer basket is in extreme poor repair - broken metal and missing metal pieces were observed. Please remove and replace. All food equipment must be in good working condition.
** - Reuse of dirty single-use disposable cardboard boxes in the freezer, reuse of single-use disposable take-out containers was observed. Cease and desist the practice of RE-using SINGLE-USE DISPOSABLE boxes for food storage and saving used and dirty take out boxes (regardless if for the staff or customers).
1) Raw eggs were found stored above ready to eat foods including vegetables. Ensure that raw eggs are treated like raw meats and stored away and below ready to eat foods., , 2) Raw meat was stored above ready to eat sauces in an upright cooler. The meat was moved during the inspection. , Ensure the raw meats are stored away and below ready to eat foods like sauces to prevent food contamination.
1) Containers with bean sprouts. lemon, and Thai basil were found on a food prep table temperatures between 15-22 degrees Celsius. The operator added some ice to the bean sprouts during the inspection. Since the ice water in the food is insufficient to maintain the temperature at or below 4 degrees Celsius keep these ready to eat foods in the cooler except when in use. At busy times in the restaurant, these foods can be kept at room temperature for only 2 hours and then discarded. Ensure bean sprouts, basil and cut lemon are refrigerated properly to prevent the growth of microbes and production of toxins that can cause foodbourne illness.
July 14, 2023 - An ice scoop was found in the ice machine in the front service area. The scoop was removed during the inspection. , , - Mar 23/2023: Multiple scoops, spoons, and bowls were found deeply embedded in multiple dry bulk food containers (e.g. rice, salt, sugar, flour, etc) with the handles touching the food. This was observed in the back kitchen as well as in the front area/bar. Some scoops and bowls removed during inspection., **Obtain scoops with proper handles. Store the scoops in a way that the handle does NOT touch the food. Few handles had build up of food noted on the handles., , - 2022-06-15 Report: Bowls are being used as scoops for the bulk rice and sugar containers. Please purchase scoops with handles and store them upright (handle up) or outside of the bins.
1) No food safety certification was available onsite at the time of the inspection. Ensure that one staff in care and control has a food safety certificate from approved course list. Leave a copy of the certificate(s) onsite.
1) Ceiling tiles above the walk in cooler were missing. Replace the ceiling tiles to protect food from dust.