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Pho Hoan Pasteur

917 - 163 Quarry Park Boulevard SE Calgary AB T2C 5E1 · Food - General

Official record from Alberta →

Inspection summary

Pho Hoan Pasteur has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 8, 2025. The most recent inspection, on July 28, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 4 times across 3 separate inspections, most recently on July 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on April 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on July 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Brittle plastic containers used as scoops for bulk ingredients bins. - Replace these scoops with food grade scoops with handles and ensure scoops are stored with handle facing up or in a separate clean area.2. Metal scoops with handles were stored with handle stored inside making contact with the ingredient.- Ensure scoops are stored with handle facing up or in a separate clean area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available onsite.- Acquire chlorine test strips and ensure regular testing is done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of grease and debris in hard-to-reach areas around the main cook line. Areas include: behind and under the cooking equipment, and inside the door compartment for the deep fryer.- Please clean these areas and ensure regular cleaning is done.2. Dust build up observed along ceiling next to air vents.- Please clean these areas and ensure regular cleaning is done.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were wet cloths on the counters. Ensure all wet cloths are placed in a sanitizing solution when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a screw driver in the walk in cooler door handle; as the handle is broken and no longer can be opened by hand. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build up of debris in the following areas: Hard to reach areas of the freezer floor . Ensure this area are cleaned.2. The flooring throughout the kitchen was greasy and hard to walk on. Ensure floor is cleaned with a degreaser daily.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were wet cloths on the counters. Ensure all wet cloths are placed in a sanitizing solution when not in use.2. There was no sanitizer available in the kitchen. 3. The sanitizer bottle at the front counter measured 0ppm. Ensure all chlorine sanitizers are available and are at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was stored in a large bucket of sauce in the walk in cooler. Ensure all scoops are stored out of food products.2. Ice wands were stored directly on the shelves in the walk in cooler. Ensure ice wands are protected before storing.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle in the front area was not labelled. Ensure all chemicals are labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container of raw pork chops was left at room temperature. Measured 10 degrees C. Ensure raw meat products are stored in the cooler until ready to use. 2. The water for the rice scoop was stored at room temperature and measured 20 degrees C. Ensure rice scoops are stored below 4 or above 60 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the dishwasher measured 0ppm. The lines for the sanitizer are corroded. Ensure the dishwasher measured 100ppm and the lines are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a screw driver in the walk in cooler door handle; as the handle is broken and no longer can be opened by hand. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build up of debris in the following areas: Hard to reach areas of the floors, high touch surfaces like light switches, freezer floor and shelving, around the dishwashing area, meat slicer arm, mop room. Ensure these areas are cleaned.2. The flooring throughout the kitchen was greasy and hard to walk on. Ensure floor is cleaned with a degreaser daily.

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