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Alysa's Phở & Bánh Mì

777 Royal Oak Drive, 480, Victoria, BC, V8X 4V1 · Food Premises

Official record from Island Health →

Inspection summary

Alysa's Phở & Bánh Mì has been inspected 4 times by Island Health (Vancouver Island Health Authority) since May 22, 2026. The most recent inspection, on August 6, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 once on May 22, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 May 22, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times on May 22, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on May 22, 2026. For example: Improper Sanitary Facilities

About this data

These results come from Island Health (Vancouver Island 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.

4 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    0 infractions

  3. Follow-Up

    0 infractions

  4. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The front cooler #4 measures an internal temperature of 22°C. This cooler stores pop, coconut water, and sweetened condensed milk. Condensed milk was placed in the cooler 30 minutes prior.
      • Sweetened condensed milk was relocated to a cooler that can maintain 4°C or below. Repair the cooler.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The front high temperature dishwasher registers at 67°C at plate level.
      • Repair the dishwasher. In the interim, use the high temperature dishwasher in the back kitchen, which can maintain 71°C at plate level.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • A build-up of clutter, dust, and debris is observed in the back food preparation/storage area.
      • Remove clutter. Clean, sanitize, and reorganize the area.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • A build-up of grease and food debris is observed on the ventilation hood.
      • Clean the ventilation hood. Ensure that the next service date sticker is placed on the vent hood.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • There is a build-up of food debris on the meat slicer.
      • Clean and sanitize the meat slicer after every use.
    • Improper Sanitary Facilities
      • Both hand sinks were obstructed with dishes and other equipment.
      • Dishes and equipment were removed during the inspection. Keep the hand sinks empty and easily accessible at all times.
    • Operations and Maintenance/Other
      • Temperature logs have not been maintained since May 18, 2026.
      • Maintain daily temperature logs, and keep on site for review. Comments The hand sinks are stocked with soap, paper towel, and hot and cold water. All coolers, except for #4, are at 4°C or below. All freezers are at -18°C or lower. The back high temperature dishwasher is at 71°C at plate level. There are no signs of pests at the time of the inspection.

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