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Banh Mi Tres Bon

CRU #12 - 1459 Johnston Rd, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Banh Mi Tres Bon has been inspected 9 times by Fraser Health Authority since August 30, 2023. The most recent inspection, on May 21, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 6 times across 4 separate inspections, most recently on May 13, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 separate inspections, most recently on October 9, 2025. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 2 times across 2 separate inspections, most recently on March 19, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 13, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - At the time of inspection no approved food contact surface sanitizer solution available for us at cooking line and back food preparation area.
      • - At the time of inspection high temperature dishwasher at bar final rinse temperature at the plate surface 62 degrees C despite the gauge reading 190 degrees F (88 degrees C).
      • Corrective Action(s):
      • - Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is prepared and available for sanitizing food contact surfaces and food equipment.
      • - All glassware to be washed in the kitchen high temperature dishwasher.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink in back food preparation area obstructed from use with containers of oil, resuable food containers, and containers stored in the sink. Hand sink next to the dishwashing area paper towel dispenser empty.
      • Corrective Action(s): Ensure all hand sinks are clear of obstructions and provided with liquid soap and paper towels in dispensers.
      • .
      • Note: place paper towels in dispenser at the bar hand sink.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fly activity observed in the back food preparation area.
      • Corrective Action(s): Clean underneath and behind the sink, shelves, and all other hard to reach areas. Eliminate any pooling water. Contact a pest control company to address the fly activity. Correct by May 27, 2026.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door to premise propped open using a detergent/santizer bottle.
      • Corrective Action(s): To prevent potential pest entry into premise keep the back door closed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed on the floor, underneath and behind shelves in the back food preparation area, in the dishwashing area, and underneath the shelves in the walk in cooler.
      • Corrective Action(s): Thoroughly clean underneath and behind all shelves in the food preparation area, walk in cooler and the dishwashing area. Correct by May 20, 2026.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection high temperature dishwasher at bar final rinse temperature at the plate surface 62 degrees C despite the gauge reading 190 degrees F (88 degrees C).
      • Corrective Action(s): Service the high temperature dishwasher. Ensure at or above 71 degrees C at the plate surface during the final rinse cycle. Until serviced do not use. All glassware to be washed in the kitchen dishwasher. Correct immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection all 3 staff on duty unable to produce FOODSAFE level 1 or equivalent certificates.
      • Corrective Action(s): Ensure in the operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. Send additional staff to take FOODSAFE level 1 or equivalent by June 1, 2026.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Soups observed on the stove with internal temperatures ranging from 40-50 degrees C. Staff stated these soups were to be reheated.
      • Corrective Action(s): Ensure soups are reheated rapidly to 74 degrees C, then hot held at or above 60 degrees C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - At the time of inspection sanitizer spray bottle for kitchen 0ppm chlorine. Sanitizer spray bottle for bar area also 0ppm quats.
      • - Quats dispenser by the dishwashing area not dispensing quats at 200ppm.
      • Corrective Action(s):
      • - Ensure during operation a 100ppm or 200ppm quats sanitizer solution is available for use. Staff instructed on the preparation of 100ppm bleach sanitizer solution.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink for main food preparation area paper towel dispenser empty. Food container also observed stored in the basin.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels. Do not store any dishes/utensils in the basin. Hand sinks are for hand washing purposes only.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prawns observed thawing in standing water in a countainer on the counter in the back food preparation area.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed in the cooler or under cold running water.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats dispenser by the dishwashing area not dispensing quats at 200ppm.
      • Corrective Action(s): Service the quats dispenser and ensure dispensing system dispensing quats at 200ppm. Correct by October 16, 2025.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): As per staff, high temperature dishwasher in the beverage service area has been serviced. However, final rinse temperature observed to be 69 degrees C at the plate level.
      • Corrective Action(s): All glassware to be washed, rinse, and sanitized to at or above 71 degrees C. Continue to use the kitchen high temperature dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection preparation line hand sink obstructed from use with a container of water used to "wash" noodles.
      • Corrective Action(s): Ensure all hand sinks are clear of obstructions and available for handwashing purposes only.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: As per staff, high temperature dishwasher in the beverage service area has been serviced. However, final rinse temperature however observed to be 69 degrees C at the plate level.
      • Corrective Action(s): Service the high temperature dishwasher in the beverage area again and ensure 71 degrees C or above is achieved at the plate level during the final rinse cycle. Correct immediately.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher at cafe final rinse temperature 46, 51, 57, 59, then 61 degrees C at the plate level.
      • Corrective Action(s): Ensure all dishes are rinsed to at or above 71 degrees C at the plate level when using the high temperature dishwasher at the cafe. All glassware to be rewashed in the kitchen high temperature dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen designated hand sink obstructed from use with container of water needed for making rice paper wraps and paper towel dispenser empty.
      • Corrective Action(s): Ensure the kitchen designated hand sink is clear of obstructions and available for use at all times. Liquid soap and paper towels to be provided at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher at cafe final rinse temperature 46, 51, 57, 59 then 61 degrees C at the plate level.
      • Corrective Action(s): Service the dishwasher at the cafe. Ensure unit is capable of reaching at or above 71 degrees C at the plate level during the final rinse cycle. Correct immediately.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large containers of partially cooked noodles kept outside of cooler. Restaurant was not busy at the time of inspection.
      • Corrective Action(s): Keep partially cooked noodles in cooler. Limit the amount of noodles kept at room temperature to what is needed for the meal rush.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small plate of meatball was kept outside of hot holding unit. Staff indicated too much meatball was taken out for a previous order and was unused.
      • Corrective Action(s): Keep all hot meat products in hot holding unit.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean and dirty knives were stored in the gap between the prep table and wall at the rear prep area of the kitchen.
      • Corrective Action(s): Remove all knives from this gap and run them through the dishwasher. Do not store knives or other equipment in this gap as it is difficult to clean and sanitize this area.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in the back prep area was not supplied with paper towels.
      • Corrective Action(s): Supply this hand washing station with paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food equipment kept at bar hand washing station, directly under the paper towel dispenser.
      • 2. Bottles of syrup were stored next to glasswasher chemicals.
      • 3. Ice scoop was buried underneath the ice inside the ice machine.
      • Corrective Action(s): 1. Keep all equipment away from hand washing stations to avoid contamination from splashing
      • 2. Store all food items away from chemicals.
      • 3. Store ice scoop outside of the ice machine in a clean container.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of cooked noodles stored at room temperature for less than 2 hours.
      • Corrective Action(s): Store in cooler at 4°C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand washing station is obstructed by a large pot.
      • Corrective Action(s): Reorganize nearby shelving so large pot can be stored properly on shelving and not obstruct the hand washing station.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw meat and cooked food items stored next to each other in stand-up freezer.
      • 2. Two bags of onions stored on the floor in the walk-in cooler.
      • 3. Food items stored next to cleaning chemicals under the sink at the bar area.
      • Corrective Action(s): 1. Reorganize stand-up freezer so raw meats are stored below cooked and ready to eat foods.
      • 2. Store bags of onions off the floor.
      • 3. Store food items away from chemicals.
      • Correct all as soon as possible.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use knife was stored in the gap between the two prep coolers.
      • Corrective Action(s): Do not store any utensils here to avoid accumulation of food debris. If a knife is not needed, clean and sanitize it then return it to the magnetic strip.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at the cooking line was obstructed by a bucket and other items. Paper towel dispenser at the rear hand washing station was empty
      • Corrective Action(s): Ensure hand washing stations are free from obstructions to allow hand washing to be done easily. Ensure paper towel dispensers are always supplied.
      • Violation Score: 5

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