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All About Pho (Langley)

C - 22372 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

All About Pho (Langley) has been inspected 8 times by Fraser Health Authority since September 13, 2023. The most recent inspection, on May 28, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on May 28, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on June 18, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 7, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on January 6, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop is improperly stored inside the ice machine. Scoop handle is in contact with the ice.
      • Corrective Action(s): Store ice scoop with handle pointing upwards or outside the ice machine in a container or clean surface.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap at back door has not been properly fixed.
      • Corrective Action(s): Fix the gap to prevent pest entry. Correct as soon as possible.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handwashing station at the back of facility, in front of cooking line, was not equipped with hot water supply. Hot water faucet turned off due to leaking issue.
      • Corrective Action(s): The faucet was turned on by the operator during inspection. The leak will addressed by operator at later time. Operator agreed to turn on faucet for hot water supply during their working hours. Ensure to have all handwashing stations equipped with hot/cold running water, liquid soap, paper towel and should be free from any obstructions at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) The walk-in freezer had leak in the piping in the ceiling that had water dripping on floor.
      • 2) The ice machine has build up of mildew/slime inside. The scoop was stored inside the ice machine, directly touching the ice to be served.
      • Corrective Action(s): 1) Ensure to address the leak to avoid potential contamination of food. Make sure to not put any foot items, uncovered to prevent contamination directly under the leaking area until the issue is addressed.
      • 2) Ensure to store scoop outside the ice machine in sanitary way. The scoop was changed and stored in food grade container during the inspection.
      • Date to be corrected by: May 27 2026
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door (mesh sieved) was not fully closing, providing a large gap underneath it.
      • Corrective Action(s): Make sure to address the issue as soon as possible to avoid any potential pest activity inside the premises. Date to be corrected by: May 27 2026
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer - QUATs spray bottle was not labelled
      • Corrective Action(s): Ensure all chemicals, sanitizer containers or bottles are labelled properly.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer spray bottle measured greater than 500 ppm.
      • Corrective Action(s): Dilute sanitizer to 200 ppm. Follow manufacturer's instructions when preparing sanitizer. Obtain quat test strips to verify concentration (must be 200 ppm).
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice noodles kept in unplugged rice cooker with lid closed measured approximately 33°C. Operator had unplugged rice cooker to cool the noodles.
      • Corrective Action(s): Cool noodles by transferring to a different container such as a metal insert and putting it in a cooler. Proper cooling cannot be done in a rice cooker with lid closed as there is still residual heat.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice noodles were stored in rice cooker measuring approximately 40°C. Rice cooker was plugged in and set to keep warm, but the lid was not fully closed.
      • Corrective Action(s): Reheat rice noodles to to 74°C before returning it to the rice cooker for hot holding or discard them.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden handle on large strainer appears to be deteriorating. Strainer is designed in a way so the wood handle touches food whenever used.
      • Corrective Action(s): Discontinue the use of this strainer and replace it. Ensure all food contact surfaces are constructed of a material that is durable, non-porous, and easy to clean. Correct as soon as possible.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice noodles observed inside a rice cooker that is turned off and with lid closed. Temperature measured approximately 40°C.
      • Corrective Action(s): Move noodles to a separate container and keep in walk-in cooler. Leave container uncovered so cooling can be done quicker. Cover the container afterwards to protect it from contamination.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several perishable food items (plate of chicken, chopped onions, peanut sauce, etc) were kept above the insert line at the prep cooler. Measured approximately 10°C.
      • Corrective Action(s): Move these food items under the insert line or in the bottom compartment of the prep cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Quat sanitizer was measured to be much greater than 400 ppm. Manufacturer's instructions indicate 150 ppm to be correct concentration.
      • 2. Scoops in the bulk food bins are stored so the handles are in direct contact with food.
      • Corrective Action(s): 1. Dilute or prepare fresh Quat sanitizer as per manufacturer's instructions. Obtain test strips to verify concentration.
      • 2. Store scoops upright or in a dedicated container outside of the bins so the handles are not in direct contact with food.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Soup and stews are cooled in the sink using ice bath, great job.
      • Operator uncertain when to move these to the cooler. Quantity of stews/soups cannot reach 4C in ice bath in a safe amount of time.
      • Corrective Action(s): Use methods discussed to ensure soup/stews follow safe cooling or propose an alternative method of choice that is safe (add this to your food safety plan).
      • 60C to 20C in 2hrs, 20C to 4C in 4hrs. The last 4hrs should be in the cooler.
      • Ensure to divide the soup in to smaller portions within the 2hrs.
      • Recommend using probe thermometer.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front sink used for hand washing does not have adequate supply of paper towels in dispenser.
      • Corrective Action(s): Operator supplied paper towels. Thank you.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

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