540 - 20 Longview Common SE · LEGACY
May 9, 2025
PassThe chef lacked food safety knowledge., , Requirement:, Chef must do online basic food safety course available on AHS website free of cost.
Pho Hoan Pasteur is in the LEGACY neighbourhood. LEGACY, Calgary has 80 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 8, 2026, there are 57 (71%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since September 11, 2024, with 5 passes and 0 closures on record.
The chef lacked food safety knowledge., , Requirement:, Chef must do online basic food safety course available on AHS website free of cost.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
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., -
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.
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.
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.
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.
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
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.