2110 - 4 Royal Vista Way NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 janvier 2026
Paper towel dispenser at the kitchen handwash sink was jammed. Unable to dispense paper towel., , Fix or replace the paper towel dispensers and ensure disposable paper towels are available to pat hands dry during handwashing., , There was a strainer in the kitchen hand sink. , , Do not use the designated hand sink for other purposes. This must be reserved for handwashing only.
Single use take out bowls were found to be reused for microwaving foods. The used single use items were discarded., , The single use utensils cannot be reused.
Pho Van Restaurant se trouve dans le quartier ROYAL VISTA. ROYAL VISTA, Calgary compte 80 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 mai 2026, 64 (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.
Joso's Preschool Academy Royal Oak - Food
ROYAL VISTA
Ce restaurant a été inspecté 5 fois depuis le 19 décembre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
2 infractions
Paper towel dispenser at the kitchen handwash sink was jammed. Unable to dispense paper towel., , Fix or replace the paper towel dispensers and ensure disposable paper towels are available to pat hands dry during handwashing., , There was a strainer in the kitchen hand sink. , , Do not use the designated hand sink for other purposes. This must be reserved for handwashing only.
Single use take out bowls were found to be reused for microwaving foods. The used single use items were discarded., , The single use utensils cannot be reused.
2 infractions
Recurring violation:, 1. Bean sprout was stored in stagnant water with a temperature of 13.8°C., Food discarded., , 2. Cooked vermicelli was stored on the counter with a temperature of 24.4°C., Food discarded., , Recurring violation cited on April 1, 2025:, 1. Bean sprouts stored on the counter measured 12.6°C. , Discarded the bean sprouts. , , 2. Spring roll vegetable mix stored on the counter measured 14°C., Discarded the spring roll vegetable mix., , 3. Spring roll pastry stored on the counter measured 18°C., Discarded the spring roll vegetable mix., , 4. Spring onion stored on top of the prep counter measured 20°C, Discarded the spring onions, , Store all cold perishable food at 4 degrees C or below., , Previous violation:, Bean sprouts in water was measured at 17 degrees C. , Discarded the bean sprouts. , , Store all cold perishable food at 4 degrees C or below.
1. Paper towel dispenser at the kitchen handwash sink was jammed. Unable to dispense paper towel., , 2. Paper towel dispenser at bar handwash sink area was jammed. Unable to dispense paper towel., , Fix or replace the paper towel dispensers and ensure disposable paper towels are available to pat hands dry during handwashing.
6 infractions
Cleaning cloths were stored on the counter., , Cleaning cloths were kept 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.
Recurring violation cited on April 1, 2025:, 1. Bean sprouts stored on the counter measured 12.6°C. , Discarded the bean sprouts. , , 2. Spring roll vegetable mix stored on the counter measured 14°C., Discarded the spring roll vegetable mix., , 3. Spring roll pastry stored on the counter measured 18°C., Discarded the spring roll vegetable mix., , 4. Spring onion stored on top of the prep counter measured 20°C, Discarded the spring onions, , Store all cold perishable food at 4 degrees C or below., , Previous violation:, Bean sprouts in water was measured at 17 degrees C. , Discarded the bean sprouts. , , Store all cold perishable food at 4 degrees C or below.
4 infractions
Chlorine was detected at 1000ppm in the sanitize bucket. , , Use 100ppm Chlorine (1 teaspoon bleach per 2 L water)
Bean sprouts in water was measured at 17 degrees C. , Discarded the bean sprouts. , , Store all cold perishable food at 4 degrees C or below.
Soap dispenser at the kitchen handwash sink was broken, unable to get soap for handwashing. , , Fix or replace the soap dispensers and ensure soap is available for handwashing.
6 infractions
Chlorine was detected at 1000ppm in the sanitize bucket. , , Use 100ppm Chlorine (1 teaspoon bleach per 2 L water)
Bean sprouts in water was measured at 17 degrees C. , Discarded the bean sprouts. , , Store all cold perishable food at 4 degrees C or below.
1) Soap dispenser at the kitchen handwash sink was broken, unable to get soap for handwashing. , , 2) Soap dispenser in the service area handwash sink was broken, unable to get soap for handwashing. , , Fix the soap dispensers and ensure soap is available for handwashing.
Soap dispenser at the kitchen handwash sink was empty. Unable to dispense soap for handwashing. , , The soap dispenser was restocked with soap.
1. Paper towel dispenser at the kitchen handwash sink was jammed. Unable to dispense paper towel., , 2. Paper towel dispenser at bar handwash sink area was jammed. Unable to dispense paper towel., , Fix or replace the paper towel dispensers and ensure disposable paper towels are available to pat hands dry during handwashing.
Serving utensils were stored on the stove handle at the cook line., , The serving utensils were washed in the dishwasher and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Gap was noted beneath the front entrance door., , Install weatherstripping to prevent the entry of pests.
No cleaning schedule, no temperature charts for coolers and freezer, dishwasher and food surface sanitizer checks. , , Provide a cleaning schedule. , Check and record coolers and freezer temperatures, dishwasher and food surface sanitizer. ,
1) Knives were stored in a slot between two coolers. , , Provide a knife magnet or place them on the cutting board. , , 2) Newspapers was on top of a bag of onions and used to wrap food in the walk-in freezer. , , Remove al newspaper from kitchen. Use a clean paper towel to wrap food. , , 3) Blue Rubbermaid container was used to store shredded carrots. , , Use food grade containers for food storage.
Cardboard was used to line the kitchen shelf. , , Remove cardboard and clean shelf when it gets dirty.
No cleaning schedule, no temperature charts for coolers and freezer, dishwasher and food surface sanitizer checks. , , Provide a cleaning schedule. , Check and record coolers and freezer temperatures, dishwasher and food surface sanitizer. ,