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Pho Hoan Pasteur

220 - 11135 14 Street NE Calgary AB T3K 0Z7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be single-use or be fully submerged in a sanitizer bucket solution at all times after use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the walk-in cooler and walk-in freezer were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue roughneck Rubbermaid plastic containers used for food storage are not designated for food storage use. For food storage - a food grade liner inside the container is required if the blue roughneck containers are used or remove blue roughneck bins from food storage use.**REPEATING VIOLATION****OUTSTANDING (2025-11-25). The blue roughneck Rubbermaid plastic containers were still noted being used to store food and raw meat products in the walk-in cooler. The inspector informed the staff to ensure that food products are stored only in food-grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of raw beef was stored on top on produce in the walk-in cooler. Store raw meat below or separate from cooked and ready-to-eat foods.**OUTSTANDING (2025-11-25). Raw eggs were stored noted above vegetables. The inspector informed the staff that raw food items must be stored below ready-to-eat food. Raw items include raw meat and raw eggs. Please educate all staff regarding proper food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing practice was observed during the inspection. Specifically, raw fish was being thawed in stagnant water in room temperature. The inspector discussed the proper thawing procedures with the staff. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available on-site for ensuring that the safe internal temperature of food is achieved during the cooking process, and to ensure that the internal temperatures of the food in the refrigeration units are maintained at or below 4°C. Please ensure to obtain a probe thermometer able to measure between 0-100°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical dishwasher with chlorine solution was measured to have 10-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water.**FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front-counter handwashing station was blocked with utensils during the inspection. Signs of use for dishwashing was noted in the handwashing station, including the presence of dishwashing soap, scrub, and brush. Please ensure that all dishwashing process is conducted in the dishwasher/dishwashing sink at the back of the kitchen. The front-counter handwashing station must be used for handwashing only and cannot be used for other purposes. Thus, please ensure that the handwashing sink is empty 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?
      • There was a gap on the bottom backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Wall behind cooking equipment- Floor below cooking equipment- Ventilation canopy inserts too greasy and had a thick carbon accumulation- Below shelving units in the walk-in cooler and walk-in freezer**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION:Blue roughneck rubbermaid plastic containers used for food storage are not designated for food storage use. -For food storage- a food grade liner inside the container is required if the blue roughneck containers are used. or-remove blue roughneck bins from food storage use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of raw beef was stored on top on produce in the walk-in cooler.Store raw meat below or separate from cooked and ready-to-eat foods.
  4. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A surface sanitizer was not provided at the prep line (corrected). Ensure that a ready to use sanitizer is readily available at all areas where open foods are handled.2) Food equipment including the electric slicer that required clean-in-place method were not sanitized. Please ensure that all equipment is washed, rinsed, and sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Food handler did not wash hands prior to handling food after returning from bathroom break. Ensure staff wash hands in kitchen hand sink even after washing hands in bathroom. Bathroom hand sinks are not approved for food handling sanitation.2) Food handler was eating at the prep line. Do not eat while on food service duty. Provide separate area away where staff can consume their meals without contamination of public food or food surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods were cut on cutting board balanced on top of garbage container. This is not sanitary. Prepare foods on designated clean food surfaces.2) There were bins of uncovered food in the dry storage room. Ensure that all foods are protected/covered against contamination.3) Boxes and bags of food were stored on the floor or piece of plywood in dry storage area. Store foods at least 6 inches off the floor and in a sanitary manner.4) Uncovered pot of soup was stored on the floor and next to the hand wash sink. Store foods off the floor and in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items (cell phone, staff food) were stored on food prep surfaces and among foods for public consumption. Store person items separately and away from food and food areas.2) Half-licked ice cream cone was stored directly on shelf in walk-in freezer among/above open/uncovered food. Consumed Tim Hortons coffee was stored among public drinks and ingredients in front cooler.3) Bags of frozen meat were stored directly on the floor in the walkway in the walk-in freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION:Blue roughneck rubbermaid plastic containers used for food storage are not designated for food storage use. -For food storage- a food grade liner inside the container is required if the blue roughneck containers are used. or-remove blue roughneck bins from food storage use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATIONS:1. Bulk bin of peanuts had a bowl stored inside for scooping. Do not use bowls for scooping foods. Use a scooping utensil that has a handle provided. 2. Rice scoop stored in container of water. Rice scoop should be stored in container of ice-water3. Fried dried noodles were stored on a plate on shelf under prep table uncovered. Store the dried noodles in a covered container
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bowl of cooked sliced cooked beef was left on prep line at room temp. Temp of beef measured 34-35C (destroyed). Store high risk foods at 4C or lower, or 60C or higher.2) Plastic pail of broth/soup was stored on floor at room temp. Temp measured 50C. Staff did not place cooling wand into pail. Ensure enough cooling wands are provided. Practice quick cooling methods.3) Cooked meat in hot holding unit measured 50-53C (destroyed).4) Nonfoodgrade bin of beansprouts in water measured 20C (destroyed). Keep food in foodgrade containers and perishable foods at 4C or lower, or 60C or higher.5) Soaked vermicelli noodles were stored in plastic pails on floor at room temp. Temp of noodles measured 23-25C (destroyed).6) Boba pearls which is classified as a high risk food were stored at room temp. Temp measured 24C (destroyed).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large items that were manually washed were not sanitized. Please ensure that items are washed with detergent, rinsed with clean water, then sanitized by complete immersion in an approved sanitizer.
    • 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?
      • Pest control contract no onsite. Please arrange for pest control records to be kept onsite.
    • 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?
      • 2. Observed gap along bottom edge of screen door. Do not keep main door open unless screen door has proper seal to floor (replace bottom weather strip)
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Complaint re screw found in food. There were screw holes above service line and loose screw noted in a screw hole. Ensure that all food surfaces are in good and sanitary condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A stack of milk crates was used as a makeshift counter for food prep at the cookline. The milk crates were greasy/dirty. Remove milk crates - use designated food prep counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food strainer was stored in a cut-out milk jug that was hung at the prep line. Remove milk jug - store utensils in a clean and sanitary manner.2) Interior of walk-in freezer especially under the shelving units were contaminated with food spillage. Please clean.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Partial wall removed in kitchen- mop sink is open to main kitchen prep areaDiscontinue use of mop sink until 1. vertical divider is added to separate mop basin from open kitchen area.
  5. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walkin cooler- flats of raw-shelled eggs were stored on rack above shelves storing cooked meats. Corrected onsiteEggs moved to bottom rack. Ensure at all times, raw meats and raw eggs are stored either safely away from ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3. Blue roughneck rubbermaid plastic containers used for food storage are not designated for food storage use. -For food storage- a food grade liner inside the container is required if the blue roughneck containers are used. or-remove blue roughneck bins from food storage use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk bin of peanuts had a bowl stored inside for scooping. Do not use bowls for scooping foods. Use a scooping utensil that has a handle provided. 2. Rice scoop stored in container of water. Rice scoop should be stored in container of ice-water3. Fried dried noodles were stored on a plate on shelf under prep table uncovered. Store the dried noodles in a covered container
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen meat left on counter next to meat slicer. Staff handling meat was on break. Ensure when staff are on break, perishable food should be stored under proper temperatures 2. Rice noodles stored next to cookline, 2 extra bags of fresh noodles were stored in addition to the container being used. Only store one container of fresh noodles for immediate use by cookline for use.
    • 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?
      • Pest control contract no onsite. Please arrange for pest control records to be kept onsite.
    • 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?
      • 2. Observed gap along bottom edge of screen door. Do not keep main door open unless screen door has proper seal to floor (replace bottom weather strip)
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Partial wall removed in kitchen- mop sink is open to main kitchen prep areaDiscontinue use of mop sink until 1. vertical divider is added to separate mop basin from open kitchen area.
  6. Initial Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bin containing tea cups was stored too close to front counter handsink (splashzone). Corrected and moved to ontop of ice machine. 2. Newspaper was used to cover the top of the box containing beansprouts in the walkin cooler. Do not use newspaper to cover foods. Not food grade. Corrected onsite. 3. Blue roughneck rubbermaid plastic containers used for food storage are not designated for food storage use. -For food storage- a food grade liner inside the container is required if the blue roughneck containers are used. or-remove blue roughneck bins from food storage use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing chlorine sanitizer for use in the dining area was unlabelled to identify it's content or use. Corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pop cooler at front service area is @13 deg C. Do not store perishable food or drinks (no beansprouts, milk tea) in this cooler. Only store soda, bottled water and low risk sauces (ie hot sauce, chili sauce,)2. Deli prep cooler in kitchen- plate of cooked beef was stored ontop of the insert containers. Do not store food above the insert containers, there is no top cold air flow to keep food above inserts below 4 deg C. 3. Operator only had an infrared thermometer.corrected offiste-Operator corrected and obtained a probe thermometer later in day
    • 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?
      • Pest control contract no onsite. Please arrange for pest control records to be kept onsite.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • New owners took over premise and began operation without a valid Food Permit. Advised Permit from former location is non-transferable to new location. -Approval for change of ownership provided today.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood support used in kitchen by cookline is bare/untreated wood. Ensure wood is sealed/painted with kitchen-grade paint for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispensers onsite are being replaced. Roll of paper towel was stored on counter in washrooms. Operator in-process for replacement of units.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Partial wall removed in kitchen- mop sink is open to main kitchen prep area, storage rack for large pots are stored across from mop sink. Discontinue use of mop sink until 1. vertical divider is added to separate mop basin from open kitchen area. 2. move storage rack for pots to another area not within mop sink location.