2963 Ellwood Drive SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Hung Pho is in the ELLERSLIE INDUSTRIAL neighbourhood. ELLERSLIE INDUSTRIAL, Edmonton has 131 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 24, 2026, there are 115 (88%) 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.
This restaurant has been inspected 14 times since June 29, 2023, with 4 in compliance, 10 not in compliance, and 0 closures on record.
No violations
No violations
10 violations
** - staff were observed "saving" contaminated and dirty gloves, placing them in their apron for re-use. A few minutes later, the same staff member was observed taking the dirty gloves from her apron and blowing into the gloves and over her hands with the breath and saliva from her mouth., ** - staff were repeatedly observed "rinsing" contaminated gloves and tongs under water (No sanitizer, no soap, no change of gloves). Rinsing contaminated surfaces with water is not effective and does not adequately remove the contamination from raw meat and dirty surfaces. Retraining of staff is required immediately.
** - both staff were repeatedly observed touching raw meat with gloves or tongs, then taking the raw meat contaminated surfaces and handling cooked meat, uncooked vegetable, rice, etc. Unacceptable at any time. Retraining of the staff is required immediately regarding the dangers of raw meat contamination. PHI recommended different colored tongs to aide staff in knowing what surfaces are contaminated.
** - spray bottles were not labeled to disclose the contents within to prevent dangerous mixing of opposing chemicals., ** - staff member was observed mixing soap and chlorine/bleach together: cease and desist immediately. Mix chlorine/bleach only with water. Mixing chlorine/bleach with anything other than clean water may result in potentially hazardous and fatal chemical reactions.
No violations
2 violations
The bleach/chlorine test strips are observed to be expired. , Please acquire new chlorine/bleach test strips.
2024-05-22, The expired food permit is posted. Ensure that a current valid food permit is posted where the public view it. , 2024-05-14, The expired food permit is posted. Ensure that a current valid food permit is posted where the public view it. , , 2024-02-22, Operator was unsure where to locate the food handling permit. Discussed that the permit would have been emailed to them from foodpermits@ahs.ca., _______________, 2024-02-15, Food handling permit was not posted on public display - staff unable to locate it., , ACTION REQUIRED: post the food handling permit on public display.
5 violations
Bleach/chlorine sanitizer in a container is measured at 0 ppm with bleach test strips. Ensure that bleach/chlorine sanitizer is maintained at 100 ppm. The operator prepared a 100 ppm bleach/chlorine sanitizer during the inspection.
The bleach/chlorine test strips are observed to be expired. , Please acquire new chlorine/bleach test strips.
2024-05-14, The expired food permit is posted. Ensure that a current valid food permit is posted where the public view it. , , 2024-02-22, Operator was unsure where to locate the food handling permit. Discussed that the permit would have been emailed to them from foodpermits@ahs.ca., _______________, 2024-02-15, Food handling permit was not posted on public display - staff unable to locate it., , ACTION REQUIRED: post the food handling permit on public display.
1 violation
, 2024-02-22, Operator was unsure where to locate the food handling permit. Discussed that the permit would have been emailed to them from foodpermits@ahs.ca., _______________, 2024-02-15, Food handling permit was not posted on public display - staff unable to locate it., , ACTION REQUIRED: post the food handling permit on public display.
9 violations
, Cleaning cloth bucket tested at 0ppm chlorine. , , ACTION REQUIRED: re-make sanitizer solution upon starting shift. Change regularly., , RESOURCES: , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
1) Improper glove use observed:, -Staff was not going to wash hands prior to putting on gloves CDI: instructed staff to wash hands., -Multiple used gloves were left on the counters, , ACTION REQUIRED: review glove use & hand washing requirements with all staff., , 2) Staff was wearing a winter jacket while preparing foods., , ACTION REQUIRED: ensure staff are wearing clean clothes & an apron upon starting their shift.
No violations
9 violations
1) Cleaning cloths were left out on food surfaces. Ensure that cleaning cloths that contain microbes, are returned into a sanitizer container when not in use.
1) Three pots of uncovered soup were found on the floor. The pots were taken off the floor and put in smaller containers for proper cooling. , , 2) Containers of uncovered carrots and seafood were found in the upright freezer unit. The food was discarded. , 3)Clean dishes were left near a sink with thawing meat. The dishes were rewashed in the dishwasher. , , Ensure that food including pots of soup when cooling is not left on the floor. Ensure that foods are covered when in the freezer to prevent contamination with non potable water that can contaminate food and cause foodbourne illness. Ensure that the sink used to thaw meat is away from clean dishes.
2 violations
1) Repleta and house flies were found at the facility. Ensure that pest control measures are in place to manage flies. The first step to pest control is proper cleaning and sanitizing of the facility. , , If necessary, consult a pest control technician.
1) Dust was found on top of the clock, emergency lights and other parts of the upper walls. Ensure that these areas are cleaned and sanitized to prevent the harbourage of pests. , , 2) Grease build up was found beside the sides of the equipment in the cooking line. Ensure that areas near, under and beside the cooking line are cleaned and sanitized properly to prevent the growth of pests and food contamination., , 3) Egg rate ceiling tiles appeared dusty. Ensure that ceiling tiles are cleaned and sanitized properly on a regular basis.
2 violations
1) Food was found on the floor of the walk in cooler. The operator moved the food during the inspection. Ensure that food is kept at least 15cm or 6 in off the floor to protect the food from food debris.
1) The dishwasher was found with a lot of scale build up inside and along the doors of the unit. Remove the scale and clean the inner walls of the dishwasher. , , August 4, 2023 Most parts of the dishwasher had been descaled. Remove the scale from the upper spray arm inside of the dishwasher.
6 violations
REPEATED VIOLATION, , A splash guard is required between the hand sink and where open containers of fresh bean sprouts and other garnishes are stored to prevent contamination. , , June 29, 2023 The translator explained the importance for a splash guard to be in place.
REPEATED VIOLATION, 1) Food was found uncovered in freezers. Ensure that food is covered while in storage to prevent contamination., , June 29, 2023 Most food was covered in the freezer unit by the cooking line. However, green onion cakes were stored on a shelf in the freezer. The green onion cakes were discarded during the inspection since they were contaminated with ice from the freezer unit that is not clean and can contaminate foods and cause foodbourne illness. Bleach was used to adulterate the green onion cakes. , Ensure foods including green onion cakes are protected with a food grade bag or container to prevent contamination. , , July 12, 2023 Most food was found covered in the freezer which is an improvement from previous visits. A single green onion cake was found on a bag. The cake was discarded.
8 violations
REPEATED VIOLATION, , A splash guard is required between the hand sink and where open containers of fresh bean sprouts and other garnishes are stored to prevent contamination. , , June 29, 2023 The translator explained the importance for a splash guard to be in place.
1) Food was found uncovered in freezers. Ensure that food is covered while in storage to prevent contamination., , June 29, 2023 Most food was covered in the freezer unit by the cooking line. However, green onion cakes were stored on a shelf in the freezer. The green onion cakes were discarded during the inspection since they were contaminated with ice from the freezer unit that is not clean and can contaminate foods and cause foodbourne illness. Bleach was used to adulterate the green onion cakes. , Ensure foods including green onion cakes are protected with a food grade bag or container to prevent contamination.
** - small counter cooler on the cook line was 18'C inside. Staff were using it to store eggs despite that the cooler was not functional., ** - large 2 door cooler by the dishwashing area was 11-12'C inside. PHI was onsite for well over an hour and a half, the temperature did not recover to the required 4'C or less.
** - dishwasher was not functioning: the wash cycle would not engage and the booster was overheating the water. The dishwasher was spewing steam without entering any wash cycle. The only way to end the steam spewing forth was to turn the machine off. Staff did not know how to dishwash manually, PHI had to provide training. PHI informed the staff multiple times that the reusable dishware was not permitted for use as it had not been sanitized. The staff continued to use reusable dishes despite warning from PHI.
** - heavy amounts of duct tape were observed on containers. Duct tape is not permitted on surfaces at any time as it does not comply with the requirements of smooth, cleanable, nonabsorbent, and durable. When it was discussed as a violation, the owner informed the PHI that it was to slide the container on the floor. DO NOT store food/and or food equipment on the floor at any time. The floor is not considered a clean surface
** - unfinished wood was observed under the dry storage containers, the wall by the dishwashing area, the dirty shelf on the bottom level that holds the serving trays for customers. Unfinished wood does not meet the requirements of smooth, cleanable, non-absorbent, durable.
** - multiple dishes, plates, bowls were observed with chips and damage observed. Please remove/replace with dishes, plates, and bowls that contain no damage.
** - a build up of dust, dirt, grime, and grease was observed on the following items/areas that includes but is not limited to:, all fans/motors/condensing units for the coolers and freezers, the ice machine inside and out, the bottom shelf of the shelving unit that holds the customer trays for serving. The brown serving trays for serving food to the customers not clean, please clean before use.
** - a build up of dust, dirt, grime, and grease was observed on the following items/areas that includes but is not limited to: bathroom exterior doors, baby change tables, the ceilings, the ceiling diffusers, the wall underneath and behind the dishwashing area.
The ceiling light above the middle food prep area in the kitchen is observed to be burnt out. , Ensure that the indicated light is repaired.
The cooler gaskets in the front service area are observed with a buildup of food debris. , Ensure that the indicated equipment is cleaned and sanitized.
Chemical spray bottles were not labelled to indicate contents., , ACTION REQUIRED: label all chemical spray bottles.
1) Large pot of soup/broth was found to be 36C. Staff indicated that the soup is cooked/boiled in the morning and leaves it to cool while going to grab groceries. , , ACTION REQUIRED: review proper cooling procedures to ensure soups are rapidly cooled. , , 2) Not all coolers were equipped with thermometers. , , ACTION REQUIRED: ensure all coolers are equipped with a thermometer.
, 1) Personal items (purse & cell phone) were stored on food contact surfaces. , , ACTION REQUIRED: do not store personal items on food contact surfaces. Keep a designated spot for all employee items., , 2) An insert of cut vegetables was stacked inside another insert of cut green onions in the prep table cooler. , , ACTION REQUIRED: do not stack containers - ensure the bottom of containers do not come into direct contact with food items.
Facility had quat test strips but uses bleach as a sanitizer. , , ACTION REQUIRED: Obtain chlorine test strips.
Facility does not have a pest control program in place. Staff verbally reported having traps set but were uncertain of the locations. Staff were filling out the monthly checklist retrospectively at the time of inspection., , ACTION REQUIRED: implement a pest control program. Set traps and complete written documentation monthly.
Food handling permit was not posted on public display - staff unable to locate it., , ACTION REQUIRED: post the food handling permit on public display.
Shelving in the dry storage area was unfinished wood. , , ACTION REQUIRED: ensure all surfaces are smooth, durable, washable, & impervious to moisture. Discussed that lining the shelves would not be acceptable.
REPEATED VIOLATION, 1) Bean sprouts, lime slices, lemon slices, grated carrots and basil were found at temperatures between 18-19 degrees Celsius. The operator did not know how long these items were left on the counter. These food items were discarded during the inspection., , Ensure that bean sprouts, lime slices, lemon slices, carrots, and basil are returned to the cooler after each use to prevent temperature abuse of the food that may cause foodbourne illness. High risk foods including bean sprouts, lime slices, lemon slices, carrots and basil must be kept at a temperature of 4 degrees Celsius or less to minimize growth of microbes that cause foodbourne illness. Temperature abused foods cause microbes to form toxins that cannot be removed with cooking.
1) A sink with stagnant water contained thawing, raw meat was observed. The temperature of the water was at 3 degrees Celsius. The tap was turned on during the inspection. The operator was told to use proper thawing methods for food. , , Ensure that only safe thawing methods are used to thaw foods including raw meats. Proper thawing methods include using running cold water, in the cooler, directly cooking the food, and using a microwave.
1) Three large pots were found cooling on the floor in the kitchen. The temperature of the soup was at 60 degrees Celsius. The operator was instructed to distribute the soup into smaller containers and placed on the food prep counter with a lid with partial opening to allow for cooling. A review of cooling methods was given. , REPEATED VIOLATION, 2) A large pot containing soup was found in the walk in cooler. Since the pot has been cooled in the large pot, it was considered temperature abused and the operator discarded the soup. , , Ensure that proper cooling methods are used for soups to prevent temperature abuse that results in microbe growth and toxin formation that lead to foodbourne illness. Four cooling methods are acceptable 1) using shallow, small pans, 2) using an ice bath, 3) using and ice wand, 4) stirring. All cooling methods need to pass though the temperature danger zone quickly within the 2 hours to a temperature of 20 degrees Celsius BEFORE the soup is placed in the cooler for the second cooling step from 20 to 4 degrees Celsius. Use proper cooling methods only to prevent foodbourne illness.
1) Steel wool and sponges were found in use at the dish pit. Ensure that cleaning cloths or scouring pads used for cleaning do not create an environment for microbe growth that can be spread on equipment and on food prep surface. The steel wool and sponges were discarded during the inspection. , , Ensure proper cleaning cloths are used to wash dishes to prevent physical contamination of food with steel wool and the growth of microbes in the sponges that can lead to foodbourne illness.
1) Personal beverage items and cell phones were found stored on food prep areas., 2) Frozen beef was found stored on the floor in the walk in freezer. The beef was placed on a shelf during the inspection. , , Ensure that personal beverage items are stored away from food prep surface to prevent cross contamination of facility food. Designate an area for personal food items. Ensure that frozen food is stored off the floor to prevent contamination with floor debris. ,
1) The counter attached can opener was dirty. , , 2) A container with utensils was found dirty and housed a battery., , 3) A knife holding unit with knives was found with dirt build up and dirty knives. The knives were removed during the inspection and placed in the dish pit. , , Ensure equipment including can openers that have direct contact with food are cleaned and sanitized after each use. Ensure that the holder where the can opener is installed is also cleaned and sanitized to prevent food contamination. , , Ensure containers that house clean utensils are cleaned and sanitized regularly and non food items are stored separately. , , Ensure knives are stored only when cleaned and sanitized. Ensure the knife holder is cleaned and sanitized and the build up of debris is removed.
1) Dust was found on top of the clock, emergency lights and other parts of the upper walls. Ensure that these areas are cleaned and sanitized to prevent the harbourage of pests. , , 2) Grease build up was found beside the sides of the equipment in the cooking line. Ensure that areas near, under and beside the cooking line are cleaned and sanitized properly to prevent the growth of pests and food contamination., , 3) Egg rate ceiling tiles appeared dusty. Ensure that ceiling tiles are cleaned and sanitized properly on a regular basis. , , Sep 22, 2023 The cleaning was improved but still in progress.
REPEATED VIOLATION, , A large amount of fresh bean sprouts were being stored at room temperature. Perishable items such as these must be stored at 4C or colder at all times. , , June 15, 2023 Bean sprouts, lime slices, and noodles were found at temperatures of 9-14 degrees Celsius. All food were discarded during the inspection since they were at room temperature since the morning. Ensure all ready to eat food like cooked noodles, bean sprouts, and lime slices are stored at 4 degrees Celsius or below to minimize growth of microbes. If foods have been stored at room temperature for more than 2 hours, discard them. Foods kept in the temperature danger zone (4-60 degrees Celsius) for more than 2 hours, will promote microbe growth and cause foodbourne illness. , , June 29, 2023 Bean sprouts, shredded carrots, basil leaves, and cut lime slices were found at 21 degrees Celsius on a food prep counter. All foods were discarded during the inspection. , Bleach was used to adulterate the food during the inspection. , Note Due to a complaint about basil, lime and sprouts being re-served, staff were asked how and where leftover portions on customer tables are placed. Staff said that they do not reuse items that are previously served to customers. The observed complaint may have been when staff rehydrate bean sprouts. Beans sprouts were being rehydrated in the handwash sink. Staff were told to stop using the handwash sink to rehydrate the sprouts since it is a cross contamination risk. , , Ensure that bean sprouts, shredded carrots, sliced lime and basil leaves are stored at or below 4 degrees Celsius to prevent microbe growth that will cause foodbourne illness. , , Ensure that all food served to customers that result in unused portions are discarded and never reused. Unsafe methods of food handling will not be tolerated and will result in enforcement measures. , , July 12, 2023 Bean sprouts. lime and Thai basil were found on a food surface at 15-21 degrees Celsius and were discarded.
REPEATED VIOLATION, 1) A can of hoisin sauce was found stored in a cooler unit in its original can. Acidic foods including hoisin sauce can cause leaching of metals from the can that can cause foodbourne intoxication. Ensure that canned foods are removed from its original can when stored to prevent the leaching of metals from the can. , , The can was discarded during the inspection.
1) Green onion cakes were found in a plastic bag that is not foodgrade. Ensure the food is stored in bags or containers that are foodgrade to prevent pieces of plastic contaminating food.
1) The dishwasher was found with a lot of scale build up inside and along the doors of the unit. Remove the scale and clean the inner walls of the dishwasher.
Beans sprouts were being rehydrated in the handwash sink. Staff were told to stop using the handwash sink to rehydrate the sprouts since it is a cross contamination risk. , , Ensure that foods are washed and rehydrated in a food prep sink that is cleaned and sanitized before use to minimize food contamination. ,
REPEATED VIOLATION, , A large amount of fresh bean sprouts were being stored at room temperature. Perishable items such as these must be stored at 4C or colder at all times. , , June 15, 2023 Bean sprouts, lime slices, and noodles were found at temperatures of 9-14 degrees Celsius. All food were discarded during the inspection since they were at room temperature since the morning. Ensure all ready to eat food like cooked noodles, bean sprouts, and lime slices are stored at 4 degrees Celsius or below to minimize growth of microbes. If foods have been stored at room temperature for more than 2 hours, discard them. Foods kept in the temperature danger zone (4-60 degrees Celsius) for more than 2 hours, will promote microbe growth and cause foodbourne illness. , , June 29, 2023 Bean sprouts, shredded carrots, basil leaves, and cut lime slices were found at 21 degrees Celsius on a food prep counter. All foods were discarded during the inspection. , Bleach was used to adulterate the food during the inspection. , Note Due to a complaint about basil, lime and sprouts being re-served, staff were asked how and where leftover portions on customer tables are placed. Staff said that they do not reuse items that are previously served to customers. The observed complaint may have been when staff rehydrate bean sprouts. Beans sprouts were being rehydrated in the handwash sink. Staff were told to stop using the handwash sink to rehydrate the sprouts since it is a cross contamination risk. , , Ensure that bean sprouts, shredded carrots, sliced lime and basil leaves are stored at or below 4 degrees Celsius to prevent microbe growth that will cause foodbourne illness. , , Ensure that all food served to customers that result in unused portions are discarded and never reused. Unsafe methods of food handling will not be tolerated and will result in enforcement measures. , ,
1) A can of hoisin sauce was found stored in a cooler unit in its original can. Acidic foods including hoisin sauce can cause leaching of metals from the can that can cause foodbourne intoxication. Ensure that canned foods are removed from its original can when stored to prevent the leaching of metals from the can. , The sauce had been opened that morning and was transferred to a foodsafe container during the inspection.
1) Cloth shopping bags are used in the walk in cooler with plastic bags of food inside. Staff were told to ensure that the shopping bags are laundered weekly to prevent contamination of food. , ,
1) Walls were found dirty. Ensure that walls are cleaned and sanitized regularly to prevent food contamination.
1) A stall in the women's bathroom had an out of service sign on the door. The operator explained that the toilet was continually running. Ensure that the toilet is repaired.