1025 Chappelle Boulevard SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Co-op - Food se trouve dans le quartier CHAPPELLE AREA. CHAPPELLE AREA, Edmonton compte 78 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 juillet 2026, 62 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Pho House
CHAPPELLE AREA
Ce restaurant a été inspecté 5 fois depuis le 7 mars 2024, avec 3 conformes, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
6 infractions
Deli: The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
Deli: A meat slicer was stored and observed with dried food debris. Please ensure that all food equipment is washed, sanitized, and properly air-dried before storage. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure safe operation of the facility.
The internal temperature of the chicken in the hot holding unit was measured at 45.3°C. PHI instructed the operator to reheat the chicken to a minimum internal temperature of 74°C and to adjust the hot holding unit to maintain proper food temperature.
Deli: The chicken gravy was observed at 24°C. The operator discarded the gravy during the inspection.
Butcher: The hand sink was observed with a sanitizer bottle and sponges placed inside. The PHI instructed the operator that the hand sink must be used solely for handwashing. The operator removed the items during the inspection.
Ice cream cup packaging was observed on the floor. Operator discarded the affected packaging.
Aucune infraction
5 infractions
Deli: Customer Self Serve Hot Buffet Table: Temperature of foods in this unit were measured at 45-50C, need to be hot held at greater than 60C., - The steam table water temperature measured only at 45C. Staff were instructed to turn up the temperature setting on the steam table, remove the foods and reheat to >74C and return the foods to the steam table only when the water temperature reaches greater than 60C.
Deli: Staff personal belongings (purse, jackek, drinks) observed stored next to business related items on the back storage shelves., - Staff personal belongings must be kept away from foods, food equipment and business related items.
: , Visible food particles noted on the potato dicer and one of the slicers which staff inform had not been used today., - Equipment must be thoroughly cleaned after use., , Produce Prep Room:, Heavy black buildup note din the cuts and grooves of the small white cutting board., - Scrub the board with a steel wool brush and replane or discard if the board cannot be properly cleaned.
2 infractions
Deli Dept: Staff personal items were noted stored amongst packaging materials/food items in a cupboard in., - All staff belongings are to be stored away from foods, food equipment, business related items.
Meat Dept: Several clean utensils stored on the air drying table were visibly soiled with small pieces of meat. Staff thought that maybe the pieces had come from the band saw. Relocate the clean utensil air drying area if this is the case and/or ensure that all utensils are properly washed. Utensils sent for re-washing.
Bakery:, Bulk dry food dispensers stored with the handle in contact with the foods., - Store utensils out of the food bins or in a holder.
Deli: , 1. Dust accumulation noted around the ceiling air vents. 2. Black buildup is noted on the floor along equipment, in between the popcorn machines and area and along worktable edges. 3. Black buildup noted on the caulking behind the dishwash sinks. 4. Wall tiles by the deep fryer are discolored from grease buildup., - Cleaning is required