15055 Stony Plain Road NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Pho Number One se trouve dans le quartier WEST JASPER PLACE. WEST JASPER PLACE, Edmonton compte 38 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juillet 2026, 24 (63%) 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.
FreshCo 8971
WEST JASPER PLACE
Ce restaurant a été inspecté 11 fois depuis le 12 octobre 2023, avec 2 conformes, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
5 infractions
Used wiping cloths were observed on various surfaces in the back kitchen area. The operator was instructed that used wiping cloths must be stored in a sanitizer solution between uses, and dirty cloths awaiting cleaning must be kept in a designated storage bin for soiled linens.
There was no soap at the hand sink in the kitchen. This was provided by the operator during the inspection. Hand sinks must be fully stocked with soap at all times to ensure proper hand hygiene.
The hand sink in the main kitchen has low water pressure. Please repair it to ensure proper water flow for effective handwashing.
January 8th, 2026: , 1. Mouse droppings were observed in several areas, including but not limited to: the floor behind the chest freezer; under the storage rack beside the chest freezer; the floor beneath the storage rack in the dry storage room; and the floor behind the movable storage rack along the cookline. , , The operator advised that they have been monitoring pests themselves since November 2025. A licensed pest control professional must be consulted to implement appropriate control measures., ____________________________________________________________________________________, Possible mouse droppings noted behind large white chest freezer in the back.
No pest control records were available for review. Pest control monitoring must be conducted, with records maintained on a monthly basis and made available onsite for review.
4 infractions
No sanitizer solution set up during food prep. , , Please ensure sanitizer bucket set up with 100PPM of chlorine. Store wet cleaning cloths inside between uses.
Kitchen hand sink lacking soap.
Possible mouse droppings noted behind large white chest freezer in the back.
Additional cleaning required for the filters for exhaust system. Observed build up of debris and oil.
3 infractions
Observed a cell phone and disposable gloves in the kitchen handsink. Please don't store anything in the handsink - therefore, accessible for handwashing at all times.
Chlorine test papers required., , Ensure test papers are capable to measuring up to 200PPM., , Current one onsite look like their intended for testing swimming pools.
Back kitchen prep cooler - bus pan being used to collect dripping from the unit. Please check.
9 infractions
Back kitchen - observed a couple of wet cleaning cloths on prep table while not in use., , Please keep wet cleaning cloths in the chlorine sanitizer when not in use.
Back kitchen - trolley by dish area - dry ingredients such as garlic powder, chili oil etc need to be covered., , Freezer units - uncovered wontons (approx 3 large trays., , Please ensure all food items properly protected and covered when not in use.
Front of the house - bleach bottle spray not labelled.
Aucune infraction
3 infractions
Front handwashing sink needs hot and cold running water, liquid soap, paper towel in dispensing unit., Handwashing sink in the back has been removed. New sink needs to be installed with hot and cold running water, liquid soap, paper towel in dispensing unit.
Customer bathrooms need soap and paper towel.
No written cleaning schedule observed. A written cleaning schedule is required that outlines all daily/weekly/monthly cleaning being conducted.
18 infractions
No sanitizer solution was prepared during the inspection while food preparation was occurring. Restaurant did not have a food safe sanitizer available for cleaning and sanitizing food contact surfaces. A 100 ppm chlorine solution can be made by mixing 1/2 tsp of household bleach (no fibreguard, unscented) per liter of water and must be available during all hours of operation.
Used/dirty cleaning cloths were observed on multiple food contact surfaces throughout the kitchen. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use.
Raw meat stored above and adjacent to produce and ready to eat foods. Raw meat must be stored below ready to eat foods at all times.
18 infractions
No sanitizer solution was prepared during the inspection while food preparation was occurring. Restaurant did not have a food safe sanitizer available for cleaning and sanitizing food contact surfaces. A 100 ppm chlorine solution can be made by mixing 1/2 tsp of household bleach (no fibreguard, unscented) per liter of water and must be available during all hours of operation.
Used/dirty cleaning cloths were observed on multiple food contact surfaces throughout the kitchen. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use.
Raw meat stored above and adjacent to produce and ready to eat foods. Raw meat must be stored below ready to eat foods at all times.
18 infractions
No sanitizer solution was prepared during the inspection while food preparation was occurring. Restaurant did not have a food safe sanitizer available for cleaning and sanitizing food contact surfaces. A 100 ppm chlorine solution can be made by mixing 1/2 tsp of household bleach (no fibreguard, unscented) per liter of water and must be available during all hours of operation.
Used/dirty cleaning cloths were observed on multiple food contact surfaces throughout the kitchen. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use.
Raw meat stored above and adjacent to produce and ready to eat foods. Raw meat must be stored below ready to eat foods at all times.
19 infractions
No sanitizer solution was prepared during the inspection while food preparation was occurring. Restaurant did not have a food safe sanitizer available for cleaning and sanitizing food contact surfaces. A 100 ppm chlorine solution can be made by mixing 1/2 tsp of household bleach (no fibreguard, unscented) per liter of water and must be available during all hours of operation.
Used/dirty cleaning cloths were observed on multiple food contact surfaces throughout the kitchen. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use.
Raw meat stored above and adjacent to produce and ready to eat foods. Raw meat must be stored below ready to eat foods at all times.
Back kitchen by the cook line - observed a small insert of frozen meat balls left out with no temperature control.
Kitchen handsink - observed 4 cloths and a lid in and or around the sink., , Please use handsink for washing hands only.
Chlorine test papers required., , Ensure test papers are capable to measuring up to 200PPM., , Current one onsite look like their intended for testing swimming pools.
No pest control records available for review.
Observed possible mouse droppings by blue bins towards the hot water tank.
Back kitchen prep cooler - bus pan being used to collect dripping from the unit. Please check.
Multiple uncovered foods observed throughout the kitchen including in multiple coolers and spices on the shelving rack (right of the cook line).
Observed Raid insecticide in the facility. Manager indicated that they are spraying cockroaches with the Raid. Insecticides/pesticides are only permitted to be used by licensed pest control technicians.
Bean sprouts were soaking in water at room temperature (15C). Bean sprouts must be stored at below 4C.
The low temperature (chlorine) dishwasher was not dispensing any sanitizer (measured at 0 ppm chlorine). The hose dispensing the sanitizer appeared to be clogged. Please service the dishwasher and check the concentration daily to ensure it is sanitizing at 100 ppm chlorine.
No paper towel available at the front handwashing sink. Manager pointed to cleaning cloths that she reuses to dry her hands with. Ensure all handwashing sinks are stocked with liquid soap and single use paper towels., Back handwashing sink needs an accessible garbage can.
Cockroach and mouse infestation observed., Multiple live cockroaches observed throughout the kitchen (inside bowls and ramekins, all over the bus cart, on walls, around the dishwasher, etc) and all tin cats had dead cockroaches in them., Live mouse observed in a tin cat, mouse droppings noted throughout the entire kitchen (front and back) and on customer plates., Integrated Pest Management program required (i,e, work with pest control for treatment and monitoring of cockroaches and mice, better sanitation, seal holes and cracks).
Food items were stored on the floor in the walk-in cooler. A container of utensils was stored on the floor in the front retail area. All food and food items must be stored at least 6 inches off the floor.
1. Weatherstripping required for rear entry door to prevent the entry of pests into the facility., 2. Multiple holes and cracks noted throughout the facility that need to be sealed including but not limited to holes in the bathroom, near the dishwashing area, and in the dry storage room.
Handwashing sink in the back is leaking onto the floor when the water is running. Manager indicated they don't use the sink due to it leaking. Please repair the leak.
Multiple structural issues noted throughout the facility including multiple holes in the walls along the floor, around plumbing fixtures, in all bathrooms., Wall did not appear to be easily cleanable in the kitchen area around the cookline - recommend cleaning the wall and painting it with high-gloss or semi-gloss paint., Baseboard is required for the wall along the floor near the dishwashing area and other areas in the kitchen that are missing baseboards.
Food equipment was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;, -bus carts (build-up of grime and infested with cockroaches), -entire cook line (filters, cooking equipment, wall, floor, etc), -interior and exterior of all coolers and freezers, including the seals (build-up of grime in some coolers, build-up of mold-like substance inside another cooler), -microwave, -all food contact surfaces , -dishwashing area (top of the dishwasher, floor, all grease traps)
Mouse droppings observed on customer plates in the kitchen. All customer dishes need to be rewashed when the dishwasher is repaired and sanitizing again., Clean bowls were stored in a bin on top of a soiled cloth in the front area., Dirty customer utensils (soup spoons) observed in a container on the floor.
Customer bathroom is missing liquid soap.
Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;, -all floors including under equipment and in storage areas (debris, grime, heavy amount of mouse droppings), -walls (build up of grime and spills), -ceilings (dusty), -food contact surfaces or counters (dirty, mouse droppings on shelving and surfaces storing bulk food like rice), -declutter all items not needed (large pots not used, etc)
No written cleaning schedule observed. A written cleaning schedule is required that outlines all daily/weekly/monthly cleaning being conducted.
Multiple uncovered foods observed throughout the kitchen including in multiple coolers and spices on the shelving rack (right of the cook line).
Observed Raid insecticide in the facility. Manager indicated that they are spraying cockroaches with the Raid. Insecticides/pesticides are only permitted to be used by licensed pest control technicians.
Bean sprouts were soaking in water at room temperature (15C). Bean sprouts must be stored at below 4C.
The low temperature (chlorine) dishwasher was not dispensing any sanitizer (measured at 0 ppm chlorine). The hose dispensing the sanitizer appeared to be clogged. Please service the dishwasher and check the concentration daily to ensure it is sanitizing at 100 ppm chlorine.
No paper towel available at the front handwashing sink. Manager pointed to cleaning cloths that she reuses to dry her hands with. Ensure all handwashing sinks are stocked with liquid soap and single use paper towels., Back handwashing sink needs an accessible garbage can.
Cockroach and mouse infestation observed., Multiple live cockroaches observed throughout the kitchen (inside bowls and ramekins, all over the bus cart, on walls, around the dishwasher, etc) and all tin cats had dead cockroaches in them., Live mouse observed in a tin cat, mouse droppings noted throughout the entire kitchen (front and back) and on customer plates., Integrated Pest Management program required (i,e, work with pest control for treatment and monitoring of cockroaches and mice, better sanitation, seal holes and cracks).
Food items were stored on the floor in the walk-in cooler. A container of utensils was stored on the floor in the front retail area. All food and food items must be stored at least 6 inches off the floor.
1. Weatherstripping required for rear entry door to prevent the entry of pests into the facility., 2. Multiple holes and cracks noted throughout the facility that need to be sealed including but not limited to holes in the bathroom, near the dishwashing area, and in the dry storage room.
Handwashing sink in the back is leaking onto the floor when the water is running. Manager indicated they don't use the sink due to it leaking. Please repair the leak.
Multiple structural issues noted throughout the facility including multiple holes in the walls along the floor, around plumbing fixtures, in all bathrooms., Wall did not appear to be easily cleanable in the kitchen area around the cookline - recommend cleaning the wall and painting it with high-gloss or semi-gloss paint., Baseboard is required for the wall along the floor near the dishwashing area and other areas in the kitchen that are missing baseboards.
Food equipment was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;, -bus carts (build-up of grime and infested with cockroaches), -entire cook line (filters, cooking equipment, wall, floor, etc), -interior and exterior of all coolers and freezers, including the seals (build-up of grime in some coolers, build-up of mold-like substance inside another cooler), -microwave, -all food contact surfaces , -dishwashing area (top of the dishwasher, floor, all grease traps)
Mouse droppings observed on customer plates in the kitchen. All customer dishes need to be rewashed when the dishwasher is repaired and sanitizing again., Clean bowls were stored in a bin on top of a soiled cloth in the front area., Dirty customer utensils (soup spoons) observed in a container on the floor.
Customer bathroom is missing liquid soap.
Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;, -all floors including under equipment and in storage areas (debris, grime, heavy amount of mouse droppings), -walls (build up of grime and spills), -ceilings (dusty), -food contact surfaces or counters (dirty, mouse droppings on shelving and surfaces storing bulk food like rice), -declutter all items not needed (large pots not used, etc)
No written cleaning schedule observed. A written cleaning schedule is required that outlines all daily/weekly/monthly cleaning being conducted.
Multiple uncovered foods observed throughout the kitchen including in multiple coolers and spices on the shelving rack (right of the cook line).
Observed Raid insecticide in the facility. Manager indicated that they are spraying cockroaches with the Raid. Insecticides/pesticides are only permitted to be used by licensed pest control technicians.
Bean sprouts were soaking in water at room temperature (15C). Bean sprouts must be stored at below 4C.
The low temperature (chlorine) dishwasher was not dispensing any sanitizer (measured at 0 ppm chlorine). The hose dispensing the sanitizer appeared to be clogged. Please service the dishwasher and check the concentration daily to ensure it is sanitizing at 100 ppm chlorine.
No paper towel available at the front handwashing sink. Manager pointed to cleaning cloths that she reuses to dry her hands with. Ensure all handwashing sinks are stocked with liquid soap and single use paper towels., Back handwashing sink needs an accessible garbage can.
Cockroach and mouse infestation observed., Multiple live cockroaches observed throughout the kitchen (inside bowls and ramekins, all over the bus cart, on walls, around the dishwasher, etc) and all tin cats had dead cockroaches in them., Live mouse observed in a tin cat, mouse droppings noted throughout the entire kitchen (front and back) and on customer plates., Integrated Pest Management program required (i,e, work with pest control for treatment and monitoring of cockroaches and mice, better sanitation, seal holes and cracks).
Food items were stored on the floor in the walk-in cooler. A container of utensils was stored on the floor in the front retail area. All food and food items must be stored at least 6 inches off the floor.
1. Weatherstripping required for rear entry door to prevent the entry of pests into the facility., 2. Multiple holes and cracks noted throughout the facility that need to be sealed including but not limited to holes in the bathroom, near the dishwashing area, and in the dry storage room.
Handwashing sink in the back is leaking onto the floor when the water is running. Manager indicated they don't use the sink due to it leaking. Please repair the leak.
Multiple structural issues noted throughout the facility including multiple holes in the walls along the floor, around plumbing fixtures, in all bathrooms., Wall did not appear to be easily cleanable in the kitchen area around the cookline - recommend cleaning the wall and painting it with high-gloss or semi-gloss paint., Baseboard is required for the wall along the floor near the dishwashing area and other areas in the kitchen that are missing baseboards.
Food equipment was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;, -bus carts (build-up of grime and infested with cockroaches), -entire cook line (filters, cooking equipment, wall, floor, etc), -interior and exterior of all coolers and freezers, including the seals (build-up of grime in some coolers, build-up of mold-like substance inside another cooler), -microwave, -all food contact surfaces , -dishwashing area (top of the dishwasher, floor, all grease traps)
Mouse droppings observed on customer plates in the kitchen. All customer dishes need to be rewashed when the dishwasher is repaired and sanitizing again., Clean bowls were stored in a bin on top of a soiled cloth in the front area., Dirty customer utensils (soup spoons) observed in a container on the floor.
Customer bathroom is missing liquid soap.
Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;, -all floors including under equipment and in storage areas (debris, grime, heavy amount of mouse droppings), -walls (build up of grime and spills), -ceilings (dusty), -food contact surfaces or counters (dirty, mouse droppings on shelving and surfaces storing bulk food like rice), -declutter all items not needed (large pots not used, etc)
No written cleaning schedule observed. A written cleaning schedule is required that outlines all daily/weekly/monthly cleaning being conducted.
Multiple uncovered foods observed throughout the kitchen including in multiple coolers and spices on the shelving rack (right of the cook line).
Observed Raid insecticide in the facility. Manager indicated that they are spraying cockroaches with the Raid. Insecticides/pesticides are only permitted to be used by licensed pest control technicians.
Bean sprouts were soaking in water at room temperature (15C). Bean sprouts must be stored at below 4C.
The low temperature (chlorine) dishwasher was not dispensing any sanitizer (measured at 0 ppm chlorine). The hose dispensing the sanitizer appeared to be clogged. Please service the dishwasher and check the concentration daily to ensure it is sanitizing at 100 ppm chlorine.
No paper towel available at the front handwashing sink. Manager pointed to cleaning cloths that she reuses to dry her hands with. Ensure all handwashing sinks are stocked with liquid soap and single use paper towels., Back handwashing sink needs an accessible garbage can.
Handwashing sink in the back kitchen was blocked by dish racks. Ensure the handwashing sink is accessible for handwashing.
Cockroach and mouse infestation observed., Multiple live cockroaches observed throughout the kitchen (inside bowls and ramekins, all over the bus cart, on walls, around the dishwasher, etc) and all tin cats had dead cockroaches in them., Live mouse observed in a tin cat, mouse droppings noted throughout the entire kitchen (front and back) and on customer plates., Integrated Pest Management program required (i,e, work with pest control for treatment and monitoring of cockroaches and mice, better sanitation, seal holes and cracks).
Food items were stored on the floor in the walk-in cooler. A container of utensils was stored on the floor in the front retail area. All food and food items must be stored at least 6 inches off the floor.
1. Weatherstripping required for rear entry door to prevent the entry of pests into the facility., 2. Multiple holes and cracks noted throughout the facility that need to be sealed including but not limited to holes in the bathroom, near the dishwashing area, and in the dry storage room.
Handwashing sink in the back is leaking onto the floor when the water is running. Manager indicated they don't use the sink due to it leaking. Please repair the leak.
Multiple structural issues noted throughout the facility including multiple holes in the walls along the floor, around plumbing fixtures, in all bathrooms., Wall did not appear to be easily cleanable in the kitchen area around the cookline - recommend cleaning the wall and painting it with high-gloss or semi-gloss paint., Baseboard is required for the wall along the floor near the dishwashing area and other areas in the kitchen that are missing baseboards.
Food equipment was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;, -bus carts (build-up of grime and infested with cockroaches), -entire cook line (filters, cooking equipment, wall, floor, etc), -interior and exterior of all coolers and freezers, including the seals (build-up of grime in some coolers, build-up of mold-like substance inside another cooler), -microwave, -all food contact surfaces , -dishwashing area (top of the dishwasher, floor, all grease traps)
Mouse droppings observed on customer plates in the kitchen. All customer dishes need to be rewashed when the dishwasher is repaired and sanitizing again., Clean bowls were stored in a bin on top of a soiled cloth in the front area., Dirty customer utensils (soup spoons) observed in a container on the floor.
Customer bathroom is missing liquid soap.
Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;, -all floors including under equipment and in storage areas (debris, grime, heavy amount of mouse droppings), -walls (build up of grime and spills), -ceilings (dusty), -food contact surfaces or counters (dirty, mouse droppings on shelving and surfaces storing bulk food like rice), -declutter all items not needed (large pots not used, etc)
No written cleaning schedule observed. A written cleaning schedule is required that outlines all daily/weekly/monthly cleaning being conducted.