9189 25 Avenue NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 5, 2026
Not in Compliance** - 2 cutting boards were overworn, pitted, and were otherwise in poor condition - please replace.
** - clean washrooms and doors.
Royal Paan is in the PARSONS INDUSTRIAL neighbourhood. PARSONS INDUSTRIAL, Edmonton has 58 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 28, 2026, there are 46 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since March 12, 2025, with 1 in compliance, 2 not in compliance, and 0 closures on record.
2 violations
** - 2 cutting boards were overworn, pitted, and were otherwise in poor condition - please replace.
** - clean washrooms and doors.
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.
Pho Ngon
PARSONS INDUSTRIAL
No violations
9 violations
The following REPEAT violation was observed:, **DO NOT use bowls as scoops. DO not leave scoops or bowls with the dirty high touch surface in direct contact with food stuffs at any time.
** - do not use the floor as a food storage surface or countertop., ** - do not use bowls as scoops (repeat violation), ** - do not store scoops or bowls with the dirty high touch surfaces in contact with food ingredient (repeat violation)
** - scoops were stored with the dirty high-touch surface in direct contact with the food ingredient (main kitchen)
** - improper cooling was observed: high risk cooked foods were stored at room temperature, the stove top was not on. Foods must be cooled QUICKLY and safely by dividing into smaller amounts, stirring often, and monitoring the temperature. A demonstration of proper cooling techniques was given to the owners onsite. Cooked chickpea was 30'C, the cooked onion mixture was 20-27'C
** - a build up of grime and food was observed on the industrial mixer, the wire rack shelving by the walk in cooler door, the walk in cooler door itself, containers, and container lids.
** - dirty used ice cream scoops were stored in stagnant dirty water. The dipper well was not in use.
** - remove or replace the broken containers and broken lids observed.
** - a build up of grime and filth was observed on doors to the washrooms, the stall doors, the floors, the entire staff washroom
** - a build up of grime and debris was observed on the doors into the kitchen, all other doors, the light switches.