6723 118 Avenue NW · BELLEVUE
4 décembre 2025
RéussiObserved garlic in oil, soy sauce (transfer container and two partially filled bulk containers) and flour in water left overnight without temperature control. PHI directed Cook to discard items noted above, at the time of inspection., , Action Required:, Ensure high risk foods are stored at 4C or colder or 60C or hotter to prevent rapid and progressive growth of pathogenic bacteria.
Improvement noted as cooking equipment was clean. However, ventilation canopy inserts, and housing had accumulated oil and grease. Cleaning and sanitizing required by December 9, 2025., , Action Required:, Ensure all utensils, food equipment and food contact surfaces are maintained in a clean and sanitary condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
Walls adjacent cooking line and light covers in the kitchen had accumulated dirt. Deep cleaning required and due December 18, 2025., , Action Required:, Ensure all wall, floor and ceiling surfaces are kept in a clean and sanitary condition and maintained in good repair to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests.
Joy Ho Chinese Food and Pizza se trouve dans le quartier BELLEVUE. BELLEVUE, Edmonton compte 13 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 9 (69%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 6 fois depuis le 10 juin 2024, avec 6 réussites et 1 fermeture au dossier.
Observed garlic in oil, soy sauce (transfer container and two partially filled bulk containers) and flour in water left overnight without temperature control. PHI directed Cook to discard items noted above, at the time of inspection., , Action Required:, Ensure high risk foods are stored at 4C or colder or 60C or hotter to prevent rapid and progressive growth of pathogenic bacteria.
Improvement noted as cooking equipment was clean. However, ventilation canopy inserts, and housing had accumulated oil and grease. Cleaning and sanitizing required by December 9, 2025., , Action Required:, Ensure all utensils, food equipment and food contact surfaces are maintained in a clean and sanitary condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
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.
HIGHLANDS
Walls adjacent cooking line and light covers in the kitchen had accumulated dirt. Deep cleaning required and due December 18, 2025., , Action Required:, Ensure all wall, floor and ceiling surfaces are kept in a clean and sanitary condition and maintained in good repair to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests.
A foul odor resembling rotten eggs was detected in the bathroom. , , Action Required:, 1. Pour water into all drains to keep the P-trap filled and prevent sewer gas from entering., 2. Have a licensed plumber inspect the plumbing system for leaks, damaged traps, or venting issues, and verify that all traps and vent pipes are functioning properly., 3. Repair or replace damaged plumbing as needed by December 5, 2025.
2025-11-18, An inadequate written sanitation program with missing information (dates, name of restaurant and personnel who completed the checklist) received. Please implement a comprehensive written sanitation program with key information noted above included. , , 2025-11-14, A written sanitation program was not available onsite at the time of inspection., , Action Required:, Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation. Correct and email PHI your written sanitation program by November 28, 2025., , Resources:, AHS Cleaning Checklist emailed with inspection report, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf, -
A probe thermometer was not available onsite at the time of inspection., , Required Action:, Please have in place a functional, detachable probe thermometer to ensure proper temperature control during cooking, cooling, reheating, etc. Correct by November 15, 2025, and email PHI photo evidence., , Resources:, Important Temperatures for Safe Food Handling, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
2025-11-18, An inadequate pest control report was received via email. Information on evidence of pest, interior and exterior sanitation (other than vent fan), building structure, waste management, monitoring personnel, etc. not included., , 2025-11-14, Pest control records were not available onsite at the time of inspection. , , Action Required:, Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Please email PHI a copy of your most recent pest control record by November 28, 2025., , Resources:, AHS Pest Control Checklist emailed with inspection report, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
A foul odor resembling rotten eggs was detected in the bathroom. , , Action Required:, 1. Pour water into all drains to keep the P-trap filled and prevent sewer gas from entering., 2. Have a licensed plumber inspect the plumbing system for leaks, damaged traps, or venting issues, and verify that all traps and vent pipes are functioning properly., 3. Repair or replace damaged plumbing as needed by December 5, 2025.
2025-11-18, An inadequate written sanitation program with missing information (dates, name of restaurant and personnel who completed the checklist) received. Please implement a comprehensive written sanitation program with key information noted above included. , , 2025-11-14, A written sanitation program was not available onsite at the time of inspection., , Action Required:, Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation. Correct and email PHI your written sanitation program by November 28, 2025., , Resources:, AHS Cleaning Checklist emailed with inspection report, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf, -
1. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. Cleaning cloths put in sanitizer buckets and countertops sanitized. , , Required Action:, Do not store used paper towels and wet, used cleaning cloths on countertops. Ensure paper towels are discarded after use and cleaning cloths are stored in approved sanitizers when not in use, to prevent contamination of food contact surfaces., , 2. Chlorine sanitizer was 250ppm, a concentration above the approved concentration of 100ppm. Corrected during inspection. PHI coached food handler onsite on mixing a 100ppm Chlorine sanitizer solution., , Required Action:, Ensure sanitizers are maintained at approved concentrations (100ppm Bleach, 200ppm QUAT and 12.5-25ppm Iodine to facilitate effective sanitizing and to prevent chemical contamination of food., , Resources:, 1. AHS guidelines on using wiping cloths, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf, 2. How to Mix an Approved Sanitizing Solution, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
Observed refrigerated food storage containers without lids or protection from contamination. Corrected during inspection. Food storage containers covered with lids at the time of inspection., , Action Required: , Ensure all food containers are covered or food is protected to reduce the risk of cross contamination.
A probe thermometer was not available onsite at the time of inspection., , Required Action:, Please have in place a functional, detachable probe thermometer to ensure proper temperature control during cooking, cooling, reheating, etc. Correct by November 15, 2025, and email PHI photo evidence., , Resources:, Important Temperatures for Safe Food Handling, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
Pest control records were not available onsite at the time of inspection. , , Action Required:, Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Please email PHI a copy of your most recent pest control record by November 28, 2025.
A foul odor resembling rotten eggs was detected in the bathroom. , , Action Required:, 1. Pour water into all drains to keep the P-trap filled and prevent sewer gas from entering., 2. Have a licensed plumber inspect the plumbing system for leaks, damaged traps, or venting issues, and verify that all traps and vent pipes are functioning properly., 3. Repair or replace damaged plumbing as needed by December 5, 2025.
1. Observed bowls being used as scoops. Observed both bowls and scoops with handles stored in bulk food containers in direct contact with food. Do not use bowls as scoops. Do not reuse, single-use, disposable utensils and do not store utensils in bulk food container with handles in direct contact with food. Corrected during inspection. Bowls removed from service as scoops. Scoops removed from bulk food containers, cleaned, sanitized and put away., , Action required., Ensure use of scoops with handles and keep utensils, food equipment and food contact surfaces in a clean and sanitary manner, to allow for sanitary food handling, and to reduce the risk of cross contamination., , 2. Exterior surface of bulk food containers (salt, sugar, flour, MSG) had accumulated food debris and were visibly dirty. , , Action Required: , Thoroughly clean and sanitize affected food containers and email PHI photo evidence by November 15, 2025. Ensure all utensils, food equipment and food contact surfaces are maintained in a clean condition to facilitate sanitary handing of food and to reduce the risk of cross contamination., , 2. Cooking equipment had accumulated oil, grease and food debris and were visibly dirt., , Action Required:, Thoroughly clean and sanitize affected equipment by November 21, 2025.
A written sanitation program was not available onsite at the time of inspection., , Action Required:, Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation. Correct and email PHI your written sanitation program by November 28, 2025.
High risk food in the prep cooler was measured at an internal temperature between 8-9C. Staff indicated that food was cooked and cooled from the previous day. Food was discarded during inspection., , Ensure food is cooled safely and maintain food in the cooler less than 4C.
Accumulated dirt and debris was observed on the ventilation hood, buffers and ceiling vent opposite the ventilation hood., , Ensure the indicated area is cleaned and maintained in sanitary manner.