2083 98 Street NW · SOUTH EDMONTON COMMON
11 juin 2025
RéussiAucune infraction trouvée
Delicious Pho se trouve dans le quartier SOUTH EDMONTON COMMON. SOUTH EDMONTON COMMON, Edmonton compte 97 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 avril 2026, 75 (77%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 20 juin 2024, avec 3 réussites et 1 fermeture au dossier.
** - 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.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
** - 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.
** - 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).
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.