EdmontonSTRATHCONA INDUSTRIAL PARK
3438 99 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Pho Thanh Restaurant se trouve dans le quartier STRATHCONA INDUSTRIAL PARK. STRATHCONA INDUSTRIAL PARK, Edmonton compte 232 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 203 (88%) 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.
Forno Flatbread Company
STRATHCONA INDUSTRIAL PARK
Ce restaurant a été inspecté 6 fois depuis le 21 mars 2024, avec 3 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
6 infractions
** - Eggs were observed stored on the prep counter at room temperature. The operator was instructed to keep all perishable items, including eggs, refrigerated to maintain food safety.
** - Five large pails containing broth were observed being used for cooling. PHI informed staff that this method is inadequate, as the depth and volume of the liquid can trap heat, creating conditions conducive to bacterial growth and potentially affecting the flavor of the broth. The operator was instructed on acceptable cooling practices, including the use of shallow containers or buffet pans, ice wands to accelerate cooling, and designated cooling racks to ensure proper air circulation.
** - A bowl containing bean sprouts in water was observed stored at room temperature. The operator was instructed to add ice into the bowl to maintain proper temperature control and ensure food safety.
** - Stove surfaces and the underside of the range hood were observed to have accumulated grease and residue, indicating inadequate cleaning. The operator was instructed to thoroughly clean all stove and hood surfaces to maintain proper hygiene and minimize the risk of contamination and fire hazards.
** - The cutting board was observed to be worn and torn with deep groove cuts. The operator was instructed to replace/repair.
** - The metal strainer handle was observed with tape applied. Under the tape, accumulated debris was noted. The operator was instructed to replace and/or repair the strainer to ensure proper hygiene.
Aucune infraction
5 infractions
** - ensure food and/or food equipment is not stored on the floor
** - multiple high risk potentially hazardous food items such as raw seafood were thawing on the counter at room temperature. Please thaw/defrost safely by choosing one of 4 methods for thawing: 1. in the cooler overnight 2. under COLD RUNNING water 3. in a microwave 4. in an ice bath.
** - cooked shrimp was stored above the fill line on the counter cooler. Please retrain staff that food items above the fill line are stored at room temperature
Aucune infraction
16 infractions
**- no ready made sanitizer was observed onsite – inspection occurred during lunch. Sanitizer must be made before food preparation begins for the day.
**-train all staff to remove apron before entering the washroom at any time (front and back staff) as it is meant to be a clean food surface or high touch surface.
**-do not store foods/beverages/food equipment on the floor at any time. Multiple unsanitary storage of food items noted, **-some foods in the coolers, and foods in the freezers were not covered or wrapped properly allowing for potential contamination and freezer burn., **-a dirty stool was stored on top of food ingredients in the shelving
** - cooler temperature was poor - counter cooler across from burners was 8-10'C. Immediately remove all food items from the cooler and do not use until such time the cooler can maintain a temperature of 4 degrees Celsius or less.
** - cleaning require: build up of grime and grease noted on walls by fire suppression, around ceiling diffusers, and lid to the ice machine.
**- Staff member was observed cutting raw meat, then taking the dirty cloth and wiping the area of blood – no sanitizer on the cloth or counter. Retrain staff that blood product removal requires sanitizer that is of an adequate concentration to kill potential bacteria exposure., **-do NOT store raw meat above or beside: 1. Vegetables, 2. Cooked foods, 3. Ready to eat foods at any time in the walk in cooler.
**-do not use single use cans as scoops. Metal can enter the food chain
**-Thawing meat at room temperature – do not thaw high risk foods at room temperature. Thaw only using one of 4 methods: 1. Microwave 2. Cooler overnight 3. Under cold, RUNNING water, 4. In an ice bath.
**-improper hot hold and improper reheating observed. Staff took previously cooked rice and placed the rice on the low setting in the rice cooker. RETRAIN STAFF: all cooked foods must be reheated rapidly to 71-74’C BEFORE placing into a hot holding device that is capable and set to a temperature of over 60’C to maintain a hot product. Rice was discarded – measured 21’C
** - A staff member wiped down the rice cooker insert for reuse without actually cleaning or scrubbing. The staff member did not conduct the sanitizing step required for cleaning all food equipment. Dishwash only by 1. Wash 2. Rinse with clean water 3. SANITIZE. 4. Air dry. A light wipe down is not proper cleaning requirements for food equipment under the Food Regulation.
**-hats and toys and personal items were stored on top of a meat slicer, toys were found in storage, on counters, on food equipment everywhere. Do not store personal non food items in the kitchen, do not store these items on food equipment at any time. Only items required for the operation of the food facility are permitted in food preparation and storage areas at all times. Keep children out of the kitchen, the kitchen is not safe for them and cross contamination is a concern.
**-sanitizer test strips that match the sanitizer in use were not located during inspection. The staff present were not aware of the location of the required testing equipment.
**-no pest control reports were available upon request (required to have records onsite).
**-do not use dirty single use cardboard to line shelving - all surfaces in a kitchen must be smooth, cleanable, and non-absorbent.
**-unsanitary ice scoop storage was observed. Do not store the scoop in the ice or on top of the machine. A clean bucket or container was recommended., **-unsanitary bulk in gradient scoop storage observed – do not store scoops with the dirty handle and high touch surfaces in direct contact with the food at any time.
**-thorough cleaning and maintenance of the following areas/items required:, -ice machine lid and interior – train staff to wash hands before scooping ice, wash ice machine every day, -all small kitchen equipment, build up of grease and food and lack of sanitation evident, -containers and lids were very dirty, build up of grease and food and lack of sanitation evident, -ventilation filters, fryer units, an oil pot had a very thick build up of grease, the grease showing signs that it is close to creating a fire (burned areas), -clean and defrost the two small freezer units by the cook line, -descale the dishwasher interior, -the rice cooker was dirty on the outside and not maintained in a clean and sanitary manner. The insert for the rice cooker had a thick build up of grease and oil on the outside.
**-bathroom doors were not cleaned daily, build up was observed, **-staff members could not locate a written cleaning schedule required on request of PHI.
**- some of the child high chairs were filthy and not clean and sanitized between uses.