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Pho Hoan Pasteur - Restaurant

105 - 10010 86 Avenue Fort Saskatchewan AB T8L 4P4 · Food - General

Official record from Alberta →

Inspection summary

Pho Hoan Pasteur - Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on October 9, 2025, recorded 8 infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on October 9, 2025. 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 4 times across 3 separate inspections, most recently on October 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 4 separate inspections, most recently on October 9, 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 2 times across 2 separate inspections, most recently on October 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on August 28, 2025. 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.

6 inspections

  1. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple spray containers were observed containing vinegar. Vinegar is not a cleaner or sanitizer. Ensure that sanitizer is available throughout the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour were being stored on the floor of the dry storage area.All good is to be stored at least 6 inches off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open cans are being used to store foods. Once a can is open, transfer unused products to a food grade container for storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were being stored in room temperature water. Utensils are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some containers being used to store food are not constructed of food grade material.Remove any containers that are damaged, and replace non-food grade containers with containers that are constructed of food grade material.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was observed in a blue container. Parts of the shrimp were still frozen, other sections of the container were 13 degrees Celsius. Operator indicated that shrimp was thawed under running cold water over night. PHI instructed operator that foods must be thawed under running cold water while observational. If items are to thaw over night this should occur in the refrigerator.Shrimp was discarded.Thaw Foods in the following way:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork loin was thawing at room temperature. Pork loin was still less than 4 degrees Celsius and was moved to refrigeration.Thaw in the following ways:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in the following areas, including but not limited to:- Behind both grease traps. - Under the dishwasher and dishwashing sink. Cardboard soiled with food debris was lining the dry storage shelves. Use a material that is smooth, non-porous and easy to clean.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw shrimp in the prep cooler was being over filled and placed directly adjacent to vegetables.Ensure that raw items are covered and stored separately from ready to eat items to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk food items. Use scoops with a handle and store in way that protects bulk food from contamination.2. Some containers being used to store food are not constructed of food grade material.Remove any containers that are damaged, and replace non-food grade containers with containers that are constructed of food grade material.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were in containers at room temperature and measured 13-15 degrees Celsius. A Blue container and 5-gallon pale of bean sprouts were discarded.Perishable food items are to be stored in refrigeration less than 4 degrees Celsius at all times unless cooking or cooling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantities of cooked and raw meat were being kept at room temperature. Four Containers of raw marinating chicken, and 3 containers of cooked meat were at room temperature. Internal temperatures measured 10-12 degrees Celsius. The meat was returned to refrigeration. Only bring foods out of refrigeration immediately prior to cooking. When cooling cooked foods ensure that once they reach 20-30 Degrees Celsius, they are moved to refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the handles of the prep cooler. This was cleaned and sanitized once noted by the inspector.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar is being used as a surface sanitizer.Ensure that an approved food grade sanitizer, such as chlorine is used. Ensure that bottles are properly labeled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw shrimp was being stored directly adjacent to vegetables that were not going to be cooked. Some of the shrimp had over flowed into cucumbers. The shrimp were moved adjacent to other products that are to be cooked, and the contaminated cucumbers were discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk food items. Use scoops with a handle and store in way that protects bulk food from contamination.2. Some containers being used to store food are not constructed of food grade material.Remove any containers that are damaged, and replace non-food grade containers with containers that are constructed of food grade material.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being kept out at room temperature without active time monitoring. The food was 15-17 degrees Celsius. The Food was placed in the freezer to rapidly reduce the temperature before being moved to refrigeration. Food Included was not limited to:- Bean Sprouts.- Cooked Chicken.- Cooked Beef.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration on chlorine sanitizer solution in the kitchen was too strong and bleached out test strips. The operator prepared a fresh 100ppm solution during inspection.Please ensure the required 100ppm concentration is maintained. Use the test strips in the facility to verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of sauce and cooking oil were stored on the floor in the kitchen area.2. Boxes of meat were stored on the floor in the walk-in freezer.Please move the food items away from the floor and ensure food is stored at least 6 inches above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the dishwasher after the sanitizing cycle. The operator switched the sanitizer line with the rinse line and 100ppm chlorine solution was measured after another cycle. Please contact your service provider to ensure the dishwasher is working according to manufacturers instructions. As discussed, monitor the dishwasher to ensure 100ppm Chlorine solution is measured after each sanitizing cycle. Alternatively, all washed dishes or utensils can be sanitized with 100ppm chlorine solution in the dishwashing sink until the dishwasher is properly fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the handwashing sink in the kitchen was empty. The staff refilled the dispenser during inspection.Please ensure handwashing sinks are always supplied with soap, paper towel, hot and cold running water.
  6. Monitoring 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?
      • The ventilation hood was due for professional maintenance.Ensure ventilation hood is serviced and professionally maintained.

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