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Pho Hoan Pasteur Restaurant

8108 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were stored on the counter.2. Sanitizer solution bucket did not detect any colour changes with the chlorine test strip.New cleaning cloths were stored in chlorine sanitizer bucket at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Recurring violation cited on May 5, 2025:Kitchen staff lacks food safety knowledge. Additional training is required for all the food handlers. Enroll all food handlers in home study in food safety in Vietnamese.Previous violation:Kitchen staff lacks food safety knowledge. Six staff were working at the time of inspection and no certified food safety staff. One staff take the certified food safety course, and the rest of the staff must take the basic Vietnamese Basic Food Safety course online.
  2. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Food handlers were not washing their hands and changing their gloves between tasks.2. Food handler was seen using the same gloves to cook raw chicken on the grill to handle clean plate that is intended be used to serve customer’s food. 3. A food handler did not change their gloves and wash their hands after handling uncooked tripes that is being thawed in the 3-compartment sink.4. A food handler was washing their hands while wearing gloves.Food handlers were instructed to wash their hands before wearing new gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food was stored uncovered inside the walk-in cooler.Food was promptly covered.Ensure food is covered in order to prevent contamination.2. Crate of eggs were stored on top of the shelf in the walk-in cooler.Egg crates were promptly stored on the bottom of the walk-in cooler shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Dirty utensils and food containers were being stored on the floor.-Ensure that all the food equipment/food and utensils are stored at least 6 inches above the floor.2) Personal items were stored in the food storage racks.-Ensure that the personal items are stored separate from the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handle were being stored inside the bulk food bin.Obtain scoops with a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food items such as uncooked raw frozen beef and chicken were kept on and underneath the counter to thaw with a temperature of 3°C and -2°C, respectively.Food items were stored in the walk-in cooler.2. Tripe and chicken were stored in stagnant water to thaw at the 3-comp sink with a temperature of 9.4°C.The food was submerged under cold running water.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.3. Peanut sauce was stored on top of the prep cooler counter at 17.4°C.Food discarded.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Used dishes and utensils from previous day were stored on the floor by the dishwasher.Ensure dirty dishes and utensils from previous day are washed immediately a not stored on the floor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Recurring violation cited on May 5, 2025:Kitchen staff lacks food safety knowledge. Additional training is required for all the food handlers. Enroll all food handlers in home study in food safety in Vietnamese.Previous violation:Kitchen staff lacks food safety knowledge. Six staff were working at the time of inspection and no certified food safety staff. One staff take the certified food safety course, and the rest of the staff must take the basic Vietnamese Basic Food Safety course online.
  3. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION from last inspection Cleaning cloths were covered with food stains and grease and were stored on the prep table and prep cooler cutting board.Use clean cloths and store them in chlorine sanitizer in between uses.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Same tongs were used for scooping out chicken, beef and pork stored inside the hot holding.-Ensure that clean and different utensils (tongs) are used for scooping out different meats.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1)Food in small plastic sachets were stored in the ice machine. -Ensure that no food is stored inside the ice machine.2) Food was stored uncovered inside the prep cooler.-Ensure that the food is covered in order to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Dirty utensils and food containers were being stored on the floor.-Ensure that all the food equipment/food and utensils are stored at least 6 inches above the floor.2) Personal items were stored in the food storage racks.-Ensure that the personal items are stored separate from the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Blue Rubbermaid containers were used to marinate meats and store spring rolls. Not sure if these containers are food grade. Use food grade containers for meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were measured at 22 degrees C inside the stand in fridge at the front.*The operator mentioned that the pearls were outside on the food counter and were just placed inside the fridge by the operator.-The pearls were discarded.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Chicken in the hot holding unit was measured at 56 degrees C. Reheat meats to 74 degrees C or higher before serving.Store hot perishable foods at 60 degrees C or higher.2) Fish soup was measured at 9 degrees C.The fish soup was placed inside the cooler.-Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or greater.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Free basic Vietnamese Food Safety course available online. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff lacks food safety knowledge. Six staff were working at the time of inspection and no certified food safety staff. One staff take the certified food safety course, and the rest of the staff must take the basic Vietnamese Basic Food Safety course online.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand-up freezer condenser was leaking, ice build-up on the bottom shelf. Fix the stand-up freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat debris were observed on the meat slicer. -Clean the meat slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was observed on the air vents.-Clean the air vents.
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:Cleaning cloths were covered with food stains and grease and were stored on the prep table and prep cooler cutting board.Use clean cloths and store them in chlorine sanitizer in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Blue Rubbermaid containers were used to marinate meats and store spring rolls. Not sure if these containers are food grade. Use food grade containers for meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION;Scoops were stored in stagnant water. Store scoops in ice water.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Free basic Vietnamese Food Safety course available online. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff lacks food safety knowledge. Six staff were working at the time of inspection and no certified food safety staff. One staff take the certified food safety course, and the rest of the staff must take the basic Vietnamese Basic Food Safety course online.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand-up freezer condenser was leaking, ice build-up on the bottom shelf. Fix the stand-up freezer.
  5. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:Cleaning cloths were covered with food stains and grease and were stored on the prep table and prep cooler cutting board.Use clean cloths and store them in chlorine sanitizer in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Blue Rubbermaid containers were used to marinate meats and store spring rolls. Not sure if these containers are food grade. Use food grade containers for meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION;Scoops were stored in stagnant water. Store scoops in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Beef @ 53 degrees C, chicken between 43 to 57.0 degrees C and Pork @ 56 degrees C. Staff turned down the hot holding unit and did not reheat the meats from the cooler to 74 degrees C or higher before placing in the hot holding unit. DISCARDED THE MEATS. Previous Inspection:Meats in the hot holding unit were measured between 52 to 56 degrees C. (chicken @ 52.7 to 54 degrees C., Pork @ 54.6 degrees C. and beef @ 52 to 56 degrees C. Reheat meats to 74 degrees C or higher before serving.Store hot perishable foods at 60 degrees C or higher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Free basic Vietnamese Food Safety course available online. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff lacks food safety knowledge. Six staff were working at the time of inspection and no certified food safety staff. One staff take the certified food safety course, and the rest of the staff must take the basic Vietnamese Basic Food Safety course online.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:Dried food stains and grease build-up inside the prep cooler handles. This was from the staff not changing gloves often enough.Clean the prep cooler.
  6. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:Cleaning cloths were covered with food stains and grease and were stored on the prep table and prep cooler cutting board.Use clean cloths and store them in chlorine sanitizer in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dried beef debris noted on the meat slicer. Meat slicer is used to cut beef and lettuce. Clean and sanitize the meat slicer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use observed during inspection. Staff was using gloved hands to handle food and gloves were covered with grease and food stains and not replaced after handling food. Raw beef was also handled with gloved hands.Stop using gloves in the kitchen. Use tongs or hands to handle food and wash hands when they get dirty.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Gloved hands were used to handle raw sliced beef. Staff did not changed gloves afterwards.Provide tongs for handling raw sliced beef or changed gloves after each time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to marinate meats and store spring rolls. Not sure if these containers are food grade. Use food grade containers for meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored in stagnant water. Store scoops in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Bean sprouts in the bus pan and Blue Rubbermaid container were measured at 14 degrees C. Discarded the bean sprouts.Previous Inspection:Container full of bean sprout take out packages was left out at room temperature on the shelf. Bean sprouts were measured at 18.7 degrees C.Discarded the bean sprout take out packages.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Meats in the hot holding unit were measured between 52 to 56 degrees C. (chicken @ 52.7 to 54 degrees C., Pork @ 54.6 degrees C. and beef @ 52 to 56 degrees C. Reheat meats to 74 degrees C or higher before serving.Store hot perishable foods at 60 degrees C or higher. 2) Thawing frozen chicken in stagnant water. Thaw under cold running water or in cooler overnight, or inside a microwave.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Free basic Vietnamese Food Safety course available online. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep sink tap was leaking. Fix the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:Lid used to cover the noodles was melted by heat. Replace lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Single use aluminum tray on the grill was covered in char and grease and cracks along the edges.Discard aluminum tray daily. 2) Dried food stains and grease build-up inside the prep cooler handles. This was from the staff not changing gloves often enough.Clean the prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the air vents and walls.2) Grease and stains build-up on the kitchen shelves. 1 to 2) Clean these areas.
  7. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:Cleaning cloths were covered with food stains and grease and were stored on the prep table and prep cooler cutting board.Use clean cloths and store them in chlorine sanitizer in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine was detected in the kitchen sanitizer bucket. Use 100ppm chlorine and change the sanitizer more often to maintain the strength at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Container of bean sprout take out packages was stored on the ice inside the ice machine.Do not store any items in the ice machine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to marinate meats and store spring rolls. Not sure if these containers are food grade. Use food grade containers for meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored in stagnant water. Store scoops in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container full of bean sprout take out packages was left out at room temperature on the shelf. Bean sprouts were measured at 18.7 degrees C.Discarded the bean sprout take out packages.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATIONS:1) Staff over filled the prep cooler inserts. Meats above the load limit were measured between 8.2 to 10.2 degrees C. Store all perishable foods at 4 degrees C or below or at 60 degrees C. or higher. 2) Cooked spring rolls were left out at room temperature without temperature control.Provide a heat lamp and store spring rolls at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen wontons and noodles were being thawed at room temperature. Thaw frozen foods in cooler overnight, under cold running water, or in a microwave.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the dishwasher. The chlorine bottle was completely emptied. Ensure there is 100ppm chlorine at the dishes and monitor dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Strainers and pot were stored in the kitchen handwash sink. Staff were unable to wash hands.Do not store any items in the kitchen handwashing sink. Handwash sink is for handwashing only.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Free basic Vietnamese Food Safety course available online. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-vietnamese.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:Lid used to cover the noodles was melted by heat. Replace lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Single use take out plastic containers were being reused to store wontons. Discarded the take-out plastic containers. Discard single use containers after one use. 2) Single use aluminum tray on the grill was covered in char and grease and cracks along the edges.Discard aluminum tray daily. 3) Dirty plastic sheet was covering the rice pot and slight grease build-up on the rice pot. 4) Scissor was stored on top of a dirty shelf. Store utensil in a clean container. 5) Wire hose was covered in dirty duct tape. Replace the broken hose. 6) Dried food stains build-up inside the prep cooler.Clean the prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the air vents and walls.2) Grease and stains build-up on the kitchen shelves. 1 to 2) Clean these areas.