540 - 20 Longview Common SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 juin 2026
Pest control self‑monitoring forms from recent months were not available for review. Please ensure these forms are completed monthly and kept onsite for inspection. If forms have been misplaced in the past, please implement a more reliable storage method—such as keeping them in an enclosed binder stored in the staff office area.
Cleaning required in the kitchen, specifically the following areas: , , 1. Walls - stainless steel wall surfaces, and the wall above the prep table require cleaning. Drip marks, grease, and dust observed. , 2. Floors around cooking equipment. , 3. The exterior and interior of the small stand-up freezer. , , Please clean the noted areas.
Pho Hoan Pasteur se trouve dans le quartier LEGACY. LEGACY, Calgary compte 81 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juin 2026, 65 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Smitty's
LEGACY
Ce restaurant a été inspecté 10 fois depuis le 26 juin 2023, avec 3 conformes, 7 non conformes et 1 fermeture au dossier.
2 infractions
Pest control self‑monitoring forms from recent months were not available for review. Please ensure these forms are completed monthly and kept onsite for inspection. If forms have been misplaced in the past, please implement a more reliable storage method—such as keeping them in an enclosed binder stored in the staff office area.
Cleaning required in the kitchen, specifically the following areas: , , 1. Walls - stainless steel wall surfaces, and the wall above the prep table require cleaning. Drip marks, grease, and dust observed. , 2. Floors around cooking equipment. , 3. The exterior and interior of the small stand-up freezer. , , Please clean the noted areas.
4 infractions
The prep cooler's were slightly high in temperature, reading between 6-8C. The operator closed the upper portion of the cooler to see if the temperature would reduce. , , The manual temperature setting was lowered during the inspection, and staff were instructed to monitor the temperature closely.
A cooking pot and tongs were observed in the handwash sink closest to the kitchen entry., , The hand sink must remain easily accessible at all times and is to be used only for handwashing. Please do not place cooking equipment or any other items in the hand sink.
The following violations were observed:, , 1. Pest control self‑monitoring forms from recent months were not available for review. Please ensure these forms are completed monthly and kept onsite for inspection. If forms have been misplaced in the past, please implement a more reliable storage method—such as keeping them in an enclosed binder stored in the staff office area., , 2. Weather stripping at the lower end of the back door was misaligned or worn, allowing light to shine through. Please repair or replace the weather stripping.
1 infraction
The chef lacked food safety knowledge., , Requirement:, Chef must do online basic food safety course available on AHS website free of cost.
10 infractions
Cleaning clothes were kept on prep counters throughout the kitchen., , Requirement:, Immerse cleaning clothes in sanitizer solution in between use.
Staff handled raw meat kept in the sink for thawing and opened a food container without washing hands., , Requirement:, Ensure that hands are washed after handling raw meat and before touching any other food or item.
a) A box containing bean sprouts was stored in another uncovered box of bean sprouts located in walk in cooler., , b) A pot containing kanji was kept uncovered in walk in cooler., , Requirement:, - Cover boxes before stacking to prevent contamination, - Keep food covered during storage to prevent contamination., -
5 infractions
Cleaning cloth was kept on prep counter after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
a) Internal temperature of pork stored in the warmer was 54C, chicken at 58 beef at 54.4C., , b) Internal temperature of cooked chicken stacked on prep cooler insert was 11 C, , Requirement:, , a) Ensure that perishable foods under hot holding are stored at 60 C and higher., , - Meats were reheated before storing back in the warmer. , -Temperature of the warmer was raised during inspection., , b) Ensure that perishable foods under refrigeration are stored at 4C or less., chicken was discarded.
Hand sink located in the kitchen was blocked with a container of shrimps kept in sink basin., , Requirement:, , Ensure that hand washing sink is available for use all the time and it must not be blocked.
2 infractions
Internal temperature of beef stored in the warmer was 40C, pork was at 50C and chicken at 55C, , Requirement:, , -Ensure that perishable foods under hot holding are stored at 60C and higher., , - Beef at 40C was discarded., , - Pork and chicken were reheated to 74C before storing back in the warmer.
Internal temperature of bean sprouts stored on small amount of ice was 15.2C, , Requirement:, - Ensure that bean sprouts are stored at 4C or less., - Bean sprouts were discarded.
7 infractions
Several food items like stew, soup and bean sprouts were kept uncovered in walk in cooler., , Requirement:, , Keep food covered during storage to prevent from contamination.
No label was provided on one sanitizer spray bottle and label was faded on the second sanitizer spray bottle located in front prep area., , Requirement:, , Provide labels on spray bottles to identify their contents.
a) Internal temperature of cooked pork stored on the counter without temperature control was 20.7C, , b) Internal temperature of beef stored the warmer was 43.3 C, , Requirement:, a) Ensure that perishable foods are stored at 4C or less Or at 60 C and higher, , Pork at 20.7C was discarded., , b) Ensure that perishable foods under hot holding are stored at 60 C and higher., , Beef at 43.3 c was discarded
4 infractions
a) Concentration of chlorine measured 0 ppm in sanitizer solution of spray bottle located in front prep area., , b) cleaning clothes were kept on prep counters after use in the kitchen., , Requirement:, a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution., , b) Soak cleaning clothes in sanitizer solution in between use.
No label was provided on sanitizer spray bottle located in front prep area., , Requirement:, , Provide label on spray bottle to identify its contents.
Bean sprouts were kept uncovered in walk in cooler., , Requirement:, Keep food covered during storage to prevent contamination.
2 infractions
Six bins of raw meat were kept near sinks for washing at internal temperature between 8C-10C., , Requirement:, - Ensure that raw meat is stored at 4C or less., - Take out one box of meat from cooler/freezer at a time to prevent temperature abuse., - Meat was moved to walk in cooler during inspection., ,
a) A box containing bean sprouts was stored uncovered in walk in cooler., b) Pails were stored directly on floor in walk in cooler., c) A tray containing peanuts was stored on garbage bin in back prep area., , Requirement:, a) Keep food covered during storage to prevent contamination., , b) Store food at least 15 cm off the floor., , c) Do not keep food on garbage bin to prevent contamination.
Aucune infraction
Cleaning required in the kitchen, specifically the following areas: , , 1. Walls - stainless steel wall surfaces, and the wall above the prep table require cleaning. Drip marks, grease, and dust observed. , 2. Floors around cooking equipment. , 3. The exterior and interior of the small stand-up freezer. , , Please clean the noted areas.
Internal temperature of a bag of raw chicken kept on the prep sink counter was 12.4 C, , Requirement:, Store raw chicken at 4C or less., Chicken was discarded.
A bin containing raw marinated pork was kept unattended near the grill at internal temperature 15C., , Requirement:, Ensure that perishable foods are stored at 4C or less Or at 60 C and higher., , Pork at 15 C was discarded.
Cooked meat containers were kept stacked at room temperature for cooling and internal temperature was between 50 C- 61 C., , Requirement:, Ensure that hot perishable foods are chilled faster by the following method:, a) Temperature from 60 C-20 C should fall in two hours, b) Temperature from 20 C-4 C should fall in four hours., It should not take more than six hours to get 4C or less., To enhance cooling, do not stack hot food containers. Keep the lids partially open.
Temperature of one prep cooler located in the cooking area was 17C and internal temperature of perishable foods stored below the inserts area were: shrimp at 17.7, 8C, cooked chicken at 15.4C, cooked pork at 8C, rice noodles stacked on this prep cooler insert were at 43.2C, internal temperature of bean sprouts stored in insert of this prep cooler was 9.4C at the top and 8.3 C below, insert was overfilled., , Requirement:, - Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , - Shrimp at 17.7C, chicken at 15.4C and rice noodles at 43.2C were discarded., - Shrimp and pork at 8C, were moved to another cooler., - Bean sprouts from top at 9.4C were moved to another cooler., - Do not overfill the inserts to prevent temperature abuse., As foods were moved out of this cooler, temperature came down to 4C during inspection.
Hand washing sink located in the kitchen was blocked by a cooking pan kept in sink basin., , Requirement:, Ensure that hand washing sink is available for use all the time, it must not be blocked.
No pest control records were available., , Requirement:, Maintain pest control records on monthly basis.
The chef lacked food safety knowledge., , Requirement:, Chef must do online basic food safety course available on AHS website free of cost.
Oyster sauce was left in the can after opening., , Requirement:, Transfer oyster sauce to plastic/glass/stainless steel container after opening the can.
a) Cooked meat containers were kept directly on floor for cooling in the kitchen., , b) Uncovered bean sprout containers and boxes were stacked, located in walk in cooler., , Requirement: , a) Keep food at least 15 cm off the floor., , b) Cover food before stacking to prevent contamination.
Concentration of chlorine measured 0 ppm during sanitizer cycle., , Requirement:, Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , - Manually sanitize dishes by soaking in sanitizer solution in the sink for at least two minutes until dish washer is repaired., , -Repair dish washer asap.
No pest control records were maintained., (Repeat violation from previous inspection), , Requirement: , , Maintain adequate pest control records.
Handle of upright freezer was detached., , Requirement: , Repair the freezer handle.
Accumulation of loose dust on the ceiling around vent in the kitchen., , Requirement:, , Clean the ceiling.
No pest control records were maintained., , Requirement: , , Maintain adequate pest control records.