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Pho Hoan Pasteur

9621 167 Avenue NW Edmonton AB T5Z 3S3 · 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 9, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on January 8, 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)?

  • 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 September 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 22, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 6 times across 4 separate inspections, most recently on January 8, 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 3 times across 3 separate inspections, most recently on September 9, 2026. For example: Do food handlers ensure that food is protected from contamination (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. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat was being portioned in shallow containers placed directly on the floor in a high-traffic area near the dishwasher. Do not portion or handle meat on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various cut vegetables and meats in the prep coolers were measured at approximately 7C. A technician was contacted onsite. Ice will be added around compartments until the cooler is repaired. Please repair the cooler. Ensure all coolers are maintained at 4C or below at all times.
    • 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?
      • Food handling permit was not displayed. Please display the food handling permit.
  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were not available. Please obtain QUAT sanitizer test strips to verify the concentration of QUAT sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two metal strainers were in poor repair. Please ensure all utensils are in good repair. The strainers were discarded onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean. However, attention is required in the following areas:- Walk-in freezer floor- Bottom of the stand freezer
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach/chlorine sanitizer was measured at 250ppm with bleach/chlorine test strips. Ensure bleach/chlorine is maintained at 100ppm at all times. The operator prepared a 100ppm during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A pair of single-use orange gloves were observed to be stored on the shelf above the hot-holding unit. Ensure single-use gloves are discarded after use. The operator discarded the indicated gloves during the inspection.
    • 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 garbage can wrapped with plastic, cardboard and duct tape was observed to be used as a prep surface. The indicated surface was observed to be rough and difficult to clean. Ensure that the indicated plastic, cardboard and duct tape is removed to render the surface smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the floor beneath the ice machine. 2. A buildup of grime was observed on the light switches near the entrance to the back kitchen area. 3. A buildup of food debris was observed in the black storage containers beneath the two-compartment sink beside the meat slicer. 4. A buildup of food debris was observed on the black storage crates on the shelf beside the walk-in freezer. 5. A buildup of food debris was observed inside the lower portion of the ice machine.1-5. Ensure that the indicated areas are cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUAT sanitizer is measured at 0 ppm with QUAT test strips. Ensure that QUAT sanitizer is maintained at 200 ppm at all times. The operator prepared a 200 ppm QUAT sanitizer solution during the inspection.
    • 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?
      • A gap in the weatherstripping is observed on the receiving door which may permit the entry of pests into the facility. Ensure that the weatherstripping is repaired and/or replaced to seal the indicated gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked tiles are observed on a prep surface in the main food prep area. 2. A hole in the wall is observed behind the "Hobart" slicer in the back food prep area. 1. Ensure that these tiles are repaired or replaced to maintain the surface in a smooth and easily cleanable condition.2. Ensure that the hole is sealed to render the surface smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris and grime are observed beneath the ice machine. Ensure that the indicated area is cleaned and sanitized.
  7. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the hallway was obstructed with a bin of cups. It was corrected during inspection. Ensure all hand sinks are accessible and unobstructed at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach areas of the floor such as around shelf legs, had buildup of food debris and/or grease. Please clean the hard to reach areas to prevent any potential pest issues.

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