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Pho Hoan Pasteur

11443 Kingsway Avenue NW Edmonton AB T5G 3E8 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Some pails were directly stored on the ground in the walk-in cooler.Action required:-Please ensure that all the food pails were stored above the ground to prevent contamination10/1/2025Violation still outstanding Please ensure all food pails and containers are stored above the ground to prevent contamination of food in the containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large chunk of meat product (beef) and a bucket of shrimps was observed defrosting in the sink at room temperature. Beef temperature was 13C while shrimp was at 6C.Operator was instructed to defrost properly under running water. Please ensure all potentially hazardous food are defrosted properly to prevent the growth of pathogens.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -Small gap was observed underneath the back delivery door.Action required:-Please repair the weatherstripping at the back door, the door should be tightly sealed when enclosed; to prevent pest entry.10/1/2025Violation still outstanding. Please repair weatherstripping to prevent pest entry.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes were observed on the kitchen counters.Action taken:-Staff was instructed to immerse the cleaning/wiping clothes inside the sanitizer bucket, which was measured at 100 ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Some pails were directly stored on the ground in the walk-in cooler.Action required:-Please ensure that all the food pails were stored above the ground to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - A pail full of chopped lettuce in cold water was being sitting at the room temperature, measured at 15C. - Cooked pork chop was sitting at room temperature, measured at 57C. It was observed that the staff member put the cooked pork (57C) directly into the cooler, covered with food grade plastic liner. Actions taken:-Staff was instructed not to store the the bulk of chopped lettuce at room temperature, options were provided to the staff1. Keep only a small potion of the lettuce outside and time label it. (Note- it should not be left out for more than 2 hours, if it is more than 2 hours, discard the leftover lettuce).2. Keep the portion in the prepraration cooler and remaining bulk should be stored inside the walk-in cooler.3. Use ice immersion method, ensure that the lettuce container is fully submerge in the ice, regularly monitor the temperature and change the ice whenever needed. - The staff was instructed to use the shallow container with large surface area to cool off the cooked pork chop and then transfer it to the cooler. Ice immersion method also discussed. Proper cooling off procedures were discussed with the staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwashing sink was observed to be blocked with the preparation table at the time of inspection. Action taken:-Staff was instructed to unblock the sink and ensure that handwashing sink is accessible at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -Small gap was observed underneath the back delivery door.Action required:-Please repair the weatherstripping at the back door, the door should be tightly sealed when enclosed; to prevent pest entry.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • April 18, 2024: Two pots of broth were sitting at room temperature. One pot had a surface temperature of 55C. Staff said they could not put it on the burner because they needed to use the frying pan on one of them. They were instructed to keep the broths on the burner at all times (staff moved the two pots of broth) and that they would have to figure out another way to use the frying pan in the meantime. All burners had a pot of broth on it so only the grill was available for cooking. A plan needs to be put in place so all high risk foods are *maintained* hot or cold. The broths can only be reheated once. April 12, 2024: Multiple pots of broth were sitting on a bench at room temperature. Staff said they reheat small portions of broth during the lunch rush and keep it on this bench and reheat it every so often. After the lunch rush, the soup is cooled down and placed back in the fridge to be pulled out again during the next rush.High risk foods must be properly temperature controlled with a continual source to ensure temperatures are maintained. They cannot sit at room temperature as there is no way to maintain the temperature. Additionally, foods can only be reheated once. Once they are reheated, they can be hot held. They cannot be cooled down again after reheating once. Another plans needs to be made for the multiple pots of broth. The pots of broth during the inspection were >60C. The owner indicated he will purchase a hot holding unit for the broths.
  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were uncovered in the walk-in cooler. Staff covered the foods in the walk-in cooler without prompting. Ensure foods are covered so they are protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer available does not reach to 0C. Ensure probe thermometers are capable of measuring from 0C to at least 74C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple pots of broth were sitting on a bench at room temperature. Staff said they reheat small portions of broth during the lunch rush and keep it on this bench and reheat it every so often. After the lunch rush, the soup is cooled down and placed back in the fridge to be pulled out again during the next rush.High risk foods must be properly temperature controlled with a continual source to ensure temperatures are maintained. They cannot sit at room temperature as there is no way to maintain the temperature. Additionally, foods can only be reheated once. Once they are reheated, they can be hot held. They cannot be cooled down again after reheating once. Another plans needs to be made for the multiple pots of broth. The pots of broth during the inspection were >60C. The owner indicated he will purchase a hot holding unit for the broths.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint on th epink bench the broths are sitting on is beginning to flake making the surface not easily cleanable anymore.Ensure surfaces are smooth, easily cleanable and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Some exhaust canopy filters above the stove were very black with grease buildup.Ensure the filters are cleaned regularly to prevent buildup. - Reused cardboard boxes in the walk-in freezer appear dirty and not in good condition.Ensure cardboard is not reused as it cannot be properly cleaned. Use a material that is smooth, easily cleanable, and non absorbent.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff could not locate a probe themometer to use for testing food temperatures (internal cooking temperatures, hot-holding temperatures of foods etc.). A probe thermometer is required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected during the final rinse cycle, at dish level. Sanitizer was not dispensing from the sanitizer line at any point during the dishwasher cycle. Servicing required to ensure 100 ppm chlorine is detected at dish level, final rinse.