Skip to content
Loading map…

Pho Hoan Pasteur

16948 107 Avenue NW Edmonton AB T5P 4C3 · Food - General

Official record from Alberta →

Inspection summary

Pho Hoan Pasteur has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on September 15, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 13, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure that reheating is done so that the chicken internal temperature reaches the cooking temperature to ensure food safety.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The facility was reported to have been very busy in the period immediately prior to the inspection.-At the time of inspection, the ambient temperature of the shrimp cooler was observed to be above 40°F (4°C), and the internal temperature of the shrimp was also measured at above 40°F (4°C).-Continue to monitor the cooler temperature to ensure it is maintained at or below 40°F (4°C) at all times.-Ensure the cooler is operating in good working condition and is capable of maintaining required temperatures despite frequent opening and closing during busy periods.-Take corrective action immediately if the cooler is unable to consistently maintain food at 40°F (4°C) or below.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed in the preparation cooler stored above the fill line measuring 5 C. Please ensure all food stored in the preparation cooler is stored below the fill line to hinder growth of pathogens
  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing any chlorine. The dishwasher was primed and re-tested with test strip, but it failed to detect any chlorine. Technician showed up right away and corrected.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator demonstrated preparation of beef satay soup. Three diferent types of pre-cooked beef meat used. One of the meats did not reach the cooking temperature of 74 C when reheated. Operator modified the cooking process to ensure food safety.

Nearby inspected facilities

Own this business? Add a badge to your website