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Pho Hoan Pasteur

130 - 74 Sage Hill Plaza NW Calgary AB T3R 0S4 · Food - General

Official record from Alberta →

Inspection summary

Pho Hoan Pasteur has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on September 8, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 5 separate inspections, most recently on September 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on September 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 18 times across 6 separate inspections, most recently on November 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 6 separate inspections, most recently on September 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on September 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked flooring tiles were observed in the kitchen area.Fix the cracked tiles.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer solution measured above 1000 ppm.Fresh sanitizer bucket was prepared and measured 100 ppm.2. cleaning cloths were left on the counter.Cleaning cloths were stored in the sanitizer solution at 100 ppm.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.3. There was no sanitizer prepared at the front service area.Fresh sanitizer was prepared at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen meatballs were stored on the crate to thaw.The meatballs were stored in the walk-in cooler.2. Beef products were stored in the sink to thaw at 3.3°C.Beef products were stored in the cooler.3. containers of beef broth were stored on the floor to cool at 55.4°C.Beef broths were stored in ice baths.4. BBQ chicken was stored on the beef broth at 27.1°C.Food discarded.5. Two cartons of frozen beef were stored underneath the counter by the dishwasher area.Food items were stored in the walk-in cooler.6. Three boxes of uncooked raw chicken were left outside at the back of the back exit door by the delivery company between 11.2°C to 17.2°CThe chicken products were adulterated with bleach and discarded.7. Bean sprout was stored in stagnant water.The operator noted that the ice has melted and poured ice in the bean sprout.Ensure bean sprout left on the counter is stored in an ice bath at 4°C or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at 0 ppm with a chlorine test strip.Fix the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked floring tiles were observed in the kitchen are.Fix the cracked tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single-use containers without a handle were buried i the bulk food bins.Obtain containers that have a handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and other deposits build up was noted on the ventilation canopy filters.2. Dust build up was noted on the kitchen ceiling.3. Debris was noted in hard-to-reach areas in the kitchen.Clean the indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet used cleaning cloths were stored on the prep cooler counter in the kitchen area.2) Wet used cleaning cloths were left on the counter at the front service area.Staff removed cloths and put new ones in the newly prepared chlorine sanitizer solution buckets at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.3. Chlorine sanitizer bucket when tested with a chlorine test strip was bleaching off the test strip.Newly made chlorine sanitizer buckets were prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food items were stored on the floor in the walk-in cooler.2) Food items were stored on the floor in the walk-in freezer.3) Boxes of food were stored on the floor at the back storage area at the back door.Ensure food items are stored at least 6 inches off the floor.4) Plastic containers without handles were stored in the bulk food bins.Ensure that every bulk food bin is equipped with a proper scoop that has a handle and that the scoops are stored in a manner that the handle does not touch the food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) 6 hot soup containers measuring 69°C were stored on the floor to cool.The soups were immediately stored in an ice bath to cool.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.2) Food in the hot holding unit measured 57.1°C.The hot holding unit was adjusted to measure above 60°C.3) Deep-fried spring rolls were kept in a stainless steel bowl on the counter with an internal temperature of 51°C.Ensure hot food is maintained at 60°C or above.4) Cooked noodle was stored in a container with an internal temperature of 5.7°C.The noodle was immediately stored in the walk-in cooler.5) Marinated chicken with an internal temperature of 2°C was stored underneath the counter located at the dishwashing area. The marinated chicken was promptly stored in the walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher did not detect any colour changes with the chlorine test strips after running a dishwashing cycle.The manager contacted the dishwasher technician right away.The dishwasher was fixed and recorded 100 ppm with the chlorine test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The dishwasher is not being tested regularly.2) The chlorine concentration sanitizer solution buckets are not being tested after they are being prepared or changed every two hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris buildup was noted underneath the rack by the deep fryer.2) Grease buildup was noted on the rack by the deep fryer.3) Debris and chemical buildup were noted on the mechanical dishwasher.4) Debris buildup was noted underneath the dishwasher.5) Debris, grease deposits and other residues were noted underneath the ventilation canopy hood system.6) Grease deposits and other residues buildup was noted on the ventilation canopy filters.7) Debris buildup was noted underneath the 2-compartment sink.8) Debris buildup was noted at the back of the storage room door.9) Debris buildup was accumulated underneath the racks at the dry storage room leading to the back door.10) Debris and pop crates were observed outside the back exit door, creating a potential nuisance and pest harbourage.11) Grease deposits and debris buildup was noted on the bulk food lids in the dry storage area.12) The back storage area was cluttered and disorganized.13) Debris buildup was noted in the walk-in cooler.14) Debris buildup was noted in the walk-in freezer.15) Both the walk-in cooler and walk-in freezer were cluttered16) Debris buildup was noted on the wall of the walk-in freezer.17) Debris were noted in the entire kitchen specifically hard to reach areas.Clean the indicated area.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • February 27, 2025: Ongoing Violation.Rubbermaid 37.9 L Roughneck Tote Container (Blue) containers were used to store meats.Obtain food grade containers to store open food products.March 19, 2025: Food grade containers have been purchased. The Rubbermaid containers will be phased out.
  6. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard at the left side of the handwashing station next to the ventilation canopy.Install a splash guard.February 27, 2025: Ongoing Violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • February 27, 2025: Ongoing Violation.Rubbermaid 37.9 L Roughneck Tote Container (Blue) containers were used to store meats.Obtain food grade containers to store open food products.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate was available.Previous violation:Staff need additional food safety training.Please take the free online food safety course.February 27, 2025: Ongoing Violation.
  7. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution in the kitchen had a concentration of 0ppm.Ensure that the chlorine sanitizer is maintained at 100ppm. Verify the concentration using testing paper.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard at the left side of the handwashing station next to the ventilation canopy.Install a splash guard.February 27, 2025: Ongoing Violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • February 27, 2025: Ongoing Violation.Blue Rubbermaid containers were used to store meats.Obtain food grade containers to store open food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Packaged frozen meats were stored directly on the walk-in freezer floor. Store all foods at least 6 inches off the floor. February 27, 2025: Ongoing Violation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine testing paper was not available.Obtain chlorine testing paper.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate was available.Previous violation:Staff need additional food safety training.Please take the free online food safety course.February 27, 2025: Ongoing Violation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • February 27, 2025: Ongoing Violation.1. No cleaning schedule available. Develop a cleaning schedule for the facility. 2. No temperature, sanitizer and dishwasher charts for review.Check and record cooler and freezer temperatures, sanitizer and dishwasher daily.
  8. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet/used cleaning cloths were kept on the counter.2) There was no sanitizer bucket available.Chlorine sanitizer bucket was prepared at 200 ppm and the cleaning cloths were stored therein.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard at the left side of the handwashing station next to the ventilation canopy.Install a splash guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:1) Cooking/serving tongs were kept on the counter and on top of the hot holding unit lids.The tongs were washed and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2) Blue Rubbermaid containers were used to store meats.Use food grade containers for foods.3) Single use Yellow Curry Paste containers were stored inside the bulk rice, sugar and salt bins.Use scoops that have a handle. REPEAT VIOLATIONS:1) Rice scoop and tong were stored in stagnant water.Store them in ice water or 60 degrees C water. 2) Blue Rubbermaid containers were used to store meats.Use food grade containers for foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Packaged frozen meats were stored directly on the walk-in freezer floor. Store all foods at least 6 inches off the floor. Previous violation.Packaged frozen meats were stored directly on the walk-in freezer floor. Store all foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Frozen meats were submerged in a stagnant water at the 2-compartment sink to thaw with a surface temperature of 3°C.- Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2) Beef and pork held on the hot holding unit were measured at 51°C and 52°C respectively.The foods were reheated to 76°C.3) The standing fridge at the front cashier area measured 10.9°C. Perishable foods such as milk and pearls were stored therein.The milk was stored in the back preparation cooler, and the pearl was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was stored on the handwashing sink counter in the women's washroom. The paper towel dispenser was not working.Fix the paper towel dispenser and store paper towel in the paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate was available.Previous violation:Staff need additional food safety training.Please take the free online food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:4) Food debris build-up on the walk-in freezer floor. Clean the walk-in freezer floor. Previous violations:1) Food debris noted on the pink salad trays. Staff stated that they wash them at the end of the day. Wash them after each use. 2) Broken pan handle and all the Teflon non-stick coating was scratched off. Replace the pan. 3) Mold noted on the prep cooler walls and fan area. Clean the prep cooler. 4) Food debris build-up on the walk-in freezer floor. Clean the walk-in freezer floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease buildup and black char were accumulated on the ventilation canopy filters.2) The top and internal edges of the dishwasher was dirty.Deep clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:No cleaning schedule. Develop a cleaning schedule for the facility. Previous violations:1) No temperature, sanitizer and dishwasher charts for review.Check and record cooler and freezer temperatures, sanitizer and dishwasher daily. 2) No cleaning schedule. Provide a cleaning schedule.
  9. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap was added to the chlorine sanitizer.Use 100ppm chlorine for sanitizing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATIONS:1) Rice scoop and tong were stored in stagnant water.Store them in ice water or 60 degrees C water. 2) Blue Rubbermaid containers were used to store meats.Use food grade containers for foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATON:Open foods were stored in an unfinished hallway. Store all open foods in the kitchen. Only boxed foods can be store in an unfinished hallway.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged frozen meats were stored directly on the walk-in freezer floor. Store all foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of cooked pork was stored on top of the prep cooler inserts. Pork was measured at 10 degrees C.Discarded. 2) Fish balls, shrimps and imitation crab meats in the prep cooler inserts. were measured between 6.5 to 7.9 degrees C. Fish balls @ 7.6 degrees C. Shrimps @ 6.5 degrees C. Imitation crab meats @ 7.9 degrees C. 1 to 2) Store cold perishable foods at 4 degrees C or below. 3) Probe thermometer battery was dead.Provide a functional probe thermometer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff need additional food safety training.Please take the free online food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris noted on the pink salad trays. Staff stated that they wash them at the end of the day. Wash them after each use. 2) Broken pan handle and all the Teflon non-stick coating was scratched off. Replace the pan. 3) Mold noted on the prep cooler walls and fan area. Clean the prep cooler. 4) Food debris build-up on the walk-in freezer floor. Clean the walk-in freezer floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the air vents and walls.clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No temperature, sanitizer and dishwasher charts for review.Check and record cooler and freezer temperatures, sanitizer and dishwasher daily. 2) No cleaning schedule. Provide a cleaning schedule.

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