11443 Kingsway Avenue NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 octobre 2025
A large chunk of meat product (beef) and a bucket of shrimps was observed defrosting in the sink at room temperature. Beef temperature was 13C while shrimp was at 6C., Operator was instructed to defrost properly under running water. Please ensure all potentially hazardous food are defrosted properly to prevent the growth of pathogens.
-Some pails were directly stored on the ground in the walk-in cooler., , Action required:, -Please ensure that all the food pails were stored above the ground to prevent contamination, , 10/1/2025, Violation still outstanding , Please ensure all food pails and containers are stored above the ground to prevent contamination of food in the containers.
-Small gap was observed underneath the back delivery door., , Action required:, -Please repair the weatherstripping at the back door, the door should be tightly sealed when enclosed; to prevent pest entry., , 10/1/2025, Violation still outstanding. Please repair weatherstripping to prevent pest entry.
Pho Hoan Pasteur se trouve dans le quartier PRINCE RUPERT. PRINCE RUPERT, Edmonton compte 41 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 33 (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.
barBURRITO 294
PRINCE RUPERT
Ce restaurant a été inspecté 6 fois depuis le 17 octobre 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
3 infractions
A large chunk of meat product (beef) and a bucket of shrimps was observed defrosting in the sink at room temperature. Beef temperature was 13C while shrimp was at 6C., Operator was instructed to defrost properly under running water. Please ensure all potentially hazardous food are defrosted properly to prevent the growth of pathogens.
-Some pails were directly stored on the ground in the walk-in cooler., , Action required:, -Please ensure that all the food pails were stored above the ground to prevent contamination, , 10/1/2025, Violation still outstanding , Please ensure all food pails and containers are stored above the ground to prevent contamination of food in the containers.
-Small gap was observed underneath the back delivery door., , Action required:, -Please repair the weatherstripping at the back door, the door should be tightly sealed when enclosed; to prevent pest entry., , 10/1/2025, Violation still outstanding. Please repair weatherstripping to prevent pest entry.
5 infractions
-Wet cleaning clothes were observed on the kitchen counters., , Action taken:, -Staff was instructed to immerse the cleaning/wiping clothes inside the sanitizer bucket, which was measured at 100 ppm chlorine.
- A pail full of chopped lettuce in cold water was being sitting at the room temperature, measured at 15C. , - Cooked pork chop was sitting at room temperature, measured at 57C. It was observed that the staff member put the cooked pork (57C) directly into the cooler, covered with food grade plastic liner. , , Actions taken:, -Staff was instructed not to store the the bulk of chopped lettuce at room temperature, options were provided to the staff, 1. Keep only a small potion of the lettuce outside and time label it. (Note- it should not be left out for more than 2 hours, if it is more than 2 hours, discard the leftover lettuce)., 2. Keep the portion in the prepraration cooler and remaining bulk should be stored inside the walk-in cooler., 3. Use ice immersion method, ensure that the lettuce container is fully submerge in the ice, regularly monitor the temperature and change the ice whenever needed. , , - The staff was instructed to use the shallow container with large surface area to cool off the cooked pork chop and then transfer it to the cooler. Ice immersion method also discussed. Proper cooling off procedures were discussed with the staff.
1 infraction
April 18, 2024: Two pots of broth were sitting at room temperature. One pot had a surface temperature of 55C. Staff said they could not put it on the burner because they needed to use the frying pan on one of them. They were instructed to keep the broths on the burner at all times (staff moved the two pots of broth) and that they would have to figure out another way to use the frying pan in the meantime. All burners had a pot of broth on it so only the grill was available for cooking. , , A plan needs to be put in place so all high risk foods are *maintained* hot or cold. The broths can only be reheated once. , April 12, 2024: Multiple pots of broth were sitting on a bench at room temperature. Staff said they reheat small portions of broth during the lunch rush and keep it on this bench and reheat it every so often. After the lunch rush, the soup is cooled down and placed back in the fridge to be pulled out again during the next rush., , High risk foods must be properly temperature controlled with a continual source to ensure temperatures are maintained. They cannot sit at room temperature as there is no way to maintain the temperature. Additionally, foods can only be reheated once. Once they are reheated, they can be hot held. They cannot be cooled down again after reheating once. Another plans needs to be made for the multiple pots of broth. The pots of broth during the inspection were >60C. The owner indicated he will purchase a hot holding unit for the broths.
5 infractions
Probe thermometer available does not reach to 0C. , , Ensure probe thermometers are capable of measuring from 0C to at least 74C.
Multiple pots of broth were sitting on a bench at room temperature. Staff said they reheat small portions of broth during the lunch rush and keep it on this bench and reheat it every so often. After the lunch rush, the soup is cooled down and placed back in the fridge to be pulled out again during the next rush., , High risk foods must be properly temperature controlled with a continual source to ensure temperatures are maintained. They cannot sit at room temperature as there is no way to maintain the temperature. Additionally, foods can only be reheated once. Once they are reheated, they can be hot held. They cannot be cooled down again after reheating once. Another plans needs to be made for the multiple pots of broth. The pots of broth during the inspection were >60C. The owner indicated he will purchase a hot holding unit for the broths.
Aucune infraction
2 infractions
Staff could not locate a probe themometer to use for testing food temperatures (internal cooking temperatures, hot-holding temperatures of foods etc.). A probe thermometer is required.
No sanitizer was detected during the final rinse cycle, at dish level. Sanitizer was not dispensing from the sanitizer line at any point during the dishwasher cycle. Servicing required to ensure 100 ppm chlorine is detected at dish level, final rinse.
-Handwashing sink was observed to be blocked with the preparation table at the time of inspection. , , Action taken:, -Staff was instructed to unblock the sink and ensure that handwashing sink is accessible at all times.
-Some pails were directly stored on the ground in the walk-in cooler., , Action required:, -Please ensure that all the food pails were stored above the ground to prevent contamination.
-Small gap was observed underneath the back delivery door., , Action required:, -Please repair the weatherstripping at the back door, the door should be tightly sealed when enclosed; to prevent pest entry.
Foods were uncovered in the walk-in cooler. Staff covered the foods in the walk-in cooler without prompting. , , Ensure foods are covered so they are protected from contamination.
The paint on th epink bench the broths are sitting on is beginning to flake making the surface not easily cleanable anymore., , Ensure surfaces are smooth, easily cleanable and non absorbent.
- Some exhaust canopy filters above the stove were very black with grease buildup., Ensure the filters are cleaned regularly to prevent buildup. , , - Reused cardboard boxes in the walk-in freezer appear dirty and not in good condition., Ensure cardboard is not reused as it cannot be properly cleaned. Use a material that is smooth, easily cleanable, and non absorbent.