6104 104 Street NW · ALLENDALE
15 janvier 2026
RéussiPest control records were not available. Ensure pest monitoring plan is in place, document monitoring at least once a month and keep records onsite at all times.
Ipho & Grill Vietnamese Cuisine se trouve dans le quartier ALLENDALE. ALLENDALE, Edmonton compte 20 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 avril 2026, 16 (80%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 19 mars 2025, avec 5 réussites et 1 fermeture au dossier.
Pest control records were not available. Ensure pest monitoring plan is in place, document monitoring at least once a month and keep records onsite at all times.
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.
PLEASANTVIEW
Meat was observed being thawed at room temperature in a bowl with water. Meat was moved to the sink under running cold water during inspection., , Ensure meat is thawed either by;, - Under cold running water, - In a cooler overnight, - Cook from frozen
The dishwasher was measured at 0ppm of chlorine. The sanitizer bucket was empty. Bleach solution was prepared during inspection and sanitizer in the dishwasher was measured at 100ppm. Ensure dishwasher is monitored daily.
1. Bagged meat were stored on the floor if the walk-in cooler. Ensure food is stored at least 6inces(15cm) above the ground. , , 2. The dry food container buckets in the back room were dirty and needs to be thoroughly cleaned.
Pest control records were not available. Ensure pest monitoring plan is in place, document monitoring at least once a month and keep records onsite at all times.
Food permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
- Thorough cleaning is required in the indicated areas;, 1. The dry food storage room in the back, 2. Behind the cook line, 3. Under the dishwashing and prep sinks , 4. The shelf above the prep coolers in the kitchen., 5. Knife holder by the kitchen hand sink, 6. Top of the dishwasher, , Ensure the indicated areas a re maintained in a sanitary manner. Develop a cleaning checklist.
Food permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
Dishwasher was measuring at 0 ppm chlorine., Chlorine/sanitizer container and detergent container were both empty. Facility did not have back up of any. Sanitizer line also appeared to be clogged and may need to be replaced by a dishwasher technician.
Test strips are not being used to confirm sanitizer concentration for the dishwasher and sanitizer (100ppm chlorine required).
Food permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
Ventilation canopy is overdue for professional cleaning (was due December 2024).
The following items require cleaning:, -exterior of bulk food bins, -interior and exterior of most coolers
Facility requires a deep cleaning including but not limited to the following areas:, -entire cook line (cooking equipment, sides of cooking equipment, floors, walls, filters, canopy), -ceiling near the back of the kitchen (build-up of dust), -shelving racks (build-up of dust), -dishwashing area (floor, walls, grease trap)
Sanitizer solution was not prepared. No sanitizer was available in the facility. Vinegar can be used as a cleaner but not as a sanitizer. Discussed purchasing bleach or a QUAT-based sanitizer.
Unlabeled spray bottles observed. Ensure all spray bottles are labeled.
Prawns were thawing at room temperature and measured at 20C. Ensure meat is thawed under refrigeration or under cold running water.
Cooked chicken was cooling in bins with the lid on. Ensure items are cooled rapidly with the lid off and are put into the cooler within 2h.
Bean sprouts and fresh herbs were measuring at 10C. Ensure ice is added to these frequently so that the temperature remains below 4C.
Dishwasher was measuring at 0 ppm chlorine., Chlorine/sanitizer container and detergent container were both empty. Facility did not have back up of any. Sanitizer line also appeared to be clogged and may need to be replaced by a dishwasher technician.
Paper towel was not in a dispensing unit at the kitchen handwashing sink - corrected onsite.
Bowls were used to scoop bulk foods. Only use scoops with handles and store upright.
Test strips are not being used to confirm sanitizer concentration for the dishwasher and sanitizer (100ppm chlorine required).
Food permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
Ventilation canopy is overdue for professional cleaning (was due December 2024).
The following items require cleaning:, -exterior of bulk food bins, -interior and exterior of most coolers
Facility requires a deep cleaning including but not limited to the following areas:, -entire cook line (cooking equipment, sides of cooking equipment, floors, walls, filters, canopy), -ceiling near the back of the kitchen (build-up of dust), -shelving racks (build-up of dust), -dishwashing area (floor, walls, grease trap)