I Am Pho (Surrey)

105 - 16070 24th Ave, Surrey · Restaurant

13 inspections

1. Routine InspectionMar 30, 2026

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Six containers (10L each) of broth were measured with internal temperature of approximately 10C. Staff stated the broth was cooked 21 hours ago. This is a repeated violation.
     • Corrective Action(s): Broth must be cooled from 60C to 20C in 2 hours, and 20C to 4C in 4 hours. All aforementioned broth was discarded. Ensure proper cooling is performed on broth. Repeating this violation in the future will result in enforcement actions.
     • Violation Score: 15
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Bean sprouts were stored under ambient room temperature with internal temperature of 16C.
     • Corrective Action(s): Move the bean sprouts back into a functional cooler. Do not store bean sprout at more than 4C.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Metal tray with cilantro was stored on top of the trash can at the back kitchen.
     • Corrective Action(s): Do not store any food equipment on top of the trash can. Clean and sanitize the metal tray before using it.
     • Violation Score: 3
     • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Frozen meats were thawing under ambient room temperature at the back kitchen.
     • Corrective Action(s): Instructed staff to move the frozen meats back into the walk-in cooler. Do not thaw food under ambient room temperature.
     • Violation Score: 3
2. Follow-Up InspectionOct 21, 2025

   0 infractions

3. Routine InspectionOct 20, 2025

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Five 20L totes with soup inside the walk-in cooler were measured with internal temperature of 13C. Staff stated it was made yesterday and left at room temperature over night, then transferred into the walk-in cooler.
     • Corrective Action(s): Soup must be cooled from 60C to 20C in two hours and 20C to 4C in four hours. Do not leave food over night at ambient room temperature. Use facilitate cooling procedure such as inside walk-in freezer first then transfer to walk-in cooler. All five totes were discarded.
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Back kitchen hand washing station was blocked by a blowing fan and plastic containers on the floor.
     • Corrective Action(s): Remove aforementioned items to a different location. Hand washing station must be free of obstruction at all times.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Small ceramic bowl was used to scoop food and left in the food at the front service area.
     • Corrective Action(s): Remove the ceramic bowl from the food. Scoops used to scoop food must have a handle piece and bowls should not be used.
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: No staff on duty has FOODSAFE Level 1 certificate or equivalent.
     • Corrective Action(s): At least one staff on duty must have FOODSAFE Level 1 certificate or equivalent. Send one staff to take FOODSAFE or schedule accordingly. Correct by: Nov 4, 2025.
     • Violation Score: 1
4. Routine InspectionFeb 26, 2025

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Food debris observed on the blade guard of the deli slicer.
     • Corrective Action(s): Clean and sanitize the deli slicer. Ensure it is taken apart when cleaning and sanitizing.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Back hand washing station was obstructed by metal bowls at front of the sink.
     • Corrective Action(s): Staff move the bowls away. Hand washing station must be free of obstruction at all times.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Plastic bowls were used to scoop out soup at the cooking area with the bowls left in the soup.
     • Corrective Action(s): Do not use bowls to scoop out soups. Prepare a ladle with handle piece to scoop out food.
     • Violation Score: 3
5. Routine InspectionJul 16, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed less than 50 ppm chlorine at plate level.
     • Corrective Action(s): Wash and sanitized all plates and utensils with the fixed dishwasher. Plates and utensils must be sanitized properly by adequately concentrated sanitizer.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Hand washing station at the back kitchen was obstructed by containers and food.
     • Corrective Action(s): Staff move all containers and food away. Ensure hand washing station is always accessible for use.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): A bowl used as scoop was left with the frozen strawberries in the freezer.
     • Corrective Action(s): Do not store any scoop without handle piece with the food. Bowl was removed from the strawberries.
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Minor rodent droppings noted in the dry storage room under the shelving units.
     • Corrective Action(s): Clean up the aforementioned rodent droppings. Continue monitoring for any pest activities. Correct by: Jul 17, 2024.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed less than 50 ppm chlorine sanitizer at plate level.
     • Corrective Action(s): Operator switched out the chemical stock bottle for sanitizer and primed the line. 50 ppm chlorine sanitizer was measured. Chlorine sanitizer must be maintained at 50 - 200 ppm.
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent.
     • Corrective Action(s): At least one staff on duty must have FOODSAFE Level 1 or equivalent during operation. Send one staff to take FOODSAFE or schedule shifts accordingly. Correct by: Jul 30, 2024.
     • Violation Score: 1
6. Routine InspectionDec 20, 2023

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): A tray of bean sprouts was store under ambient room temperature. Internal food temperature measured at 11C.
     • Corrective Action(s): Staff added ice to the tray to keep bean sprout at 4C or less. Ensure bean sprouts are in the cooler or on ice at all times.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher unable to dispense any concentration of bleach sanitizer on the plate level.
     • 2. Staff did not use quats sanitizer on the blade with cleaning the deli slicer.
     • Corrective Action(s): 1. Operator switched out the sanitizer chemical for the dishwasher. 100 ppm bleach sanitizer was measured at the plate level.
     • 2. Instructed staff to use quats sanitizer on the deli slicer after cleaning. Food equipment must be sanitized properly.
     • Violation Score: 15
   • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: At the start of the inspection, operator was not on site and no staff on duty had FOODSAFE Level 1 or equivalent.
     • Corrective Action(s): One staff must take FOODSAFE Level 1 or equivalent to meet the requirement. Correct by: Jan 20, 2024.
     • Violation Score: 1
7. Follow-Up InspectionAug 24, 2023

   0 infractions

8. Routine InspectionAug 23, 2023

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Ice scoop observed hanging against dirty ice maker surface (plastic protector wrap on stainless steel).
     • Corrective action: Clean and sanitize the scoop and ensure the surface it touches is also maintained in a sanitary condition to prevent contamination of the ice scoop that may then contaminate the ice inside the maker when scooping ice.
     • Corrected During Insp.
     • Corrective Action(s):
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Food debris observed in corner and on blade of mandolin slicer.
     • Corrective action: Staff put the slicer in the dirty area of the dish washing sink to be cleaned and sanitized. Ensure all equipment in storage is put away when thoroughly cleaned and sanitized. Food debris that has not been removed from the slicer can prevent effective sanitization of the food contact surfaces on the blade and base, which may then provide conditions suitable for growth and/or toxin production of pathogens that may still be on the surface when stored at room temperature.
     • Corrected During Insp.
     • Corrective Action(s):
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Handsink on cook line was not supplied with paper towels at time of inspection.
     • Corrective action: Staff restocked the paper towel dispenser. Ensure all handsinks are adequately supplied with paper towels, hot and cold running water and liquid soap, and are unobstructed to allow for proper hand hygiene practices that limit the transmission of disease.
     • Corrected During Insp.
     • Corrective Action(s):
     • Violation Score: 5
   • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
     • Observation: Freezers were measured above - 18 C / 0 F: Standup freezer was at - 14 C, front undercounter freezer at - 16.5 C and walk-in freezer at - 16.0 C. Food stored inside were frozen solid.
     • Corrective action: Monitor the freezer temperatures with the equipped thermometers inside to ensure food is stored at or below - 18 C / 0 F to maintain quality and shelf life of food. Make adjustments to thermostats or have serviced if freezers are not maintaining food at or below - 18 C.
     • Date To Be Corrected By: Immediately
     • Corrective Action(s):
     • Violation Score: 1
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Significant amount of food debris and garbage observed under shelves and 2-compartment sink in dry storage and kitchen.
     • Corrective action: Clean under the above mentioned areas to remove old food debris and garbage that may attract pests and provide conditions suitable for their breeding/harbouring. Routinely clean all the way to the wall to remove food spills and increase the frequency of deep cleaning if necessary to maintain the floors in a sanitary condition.
     • Date To Be Corrected By: Today
     • Corrective Action(s):
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation (CORRECTED DURING INSPECTION): Plastic protector observed still covering the ice machine stainless steel surface that came from the manufacturer. This surface contacts the ice scoop that hands outside the ice maker. The plastic protector was covered in debris and splatter.
     • Corrective action: Staff removed the plastic protective film form the stainless steel surface to allow proper cleaning of the surface, especially since this surface comes into contact with the ice scoop . (see code 301 above). Ensure this surface is regularly cleaned and sanitized.
     • Corrected During Insp.
     • Corrective Action(s):
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Robocoup food processor container was badly cracked in many areas on the bottom.
     • Corrective action: Do not use this container for processing food since it cannot effectively be cleaned and sanitized. The cracks make cleaning and sanitizing ineffective since debris may be trapped in the small cracks which may then block the sanitizer from destroying pathogens that may be present. Cracks may also weaken the plastic to the point where pieces may break off and contaminate the food. Discard this broken container and replace it with one that does not have cracks before using the food processor.
     • Date To Be Corrected By: Immediately
     • Corrective Action(s):
     • Violation Score: 3
9. Routine InspectionMar 6, 2023

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1. Ice scoop handle observed stored directly inside ice in the ice machine. Staff placed the ice scoop in the designated sanitary scoop storage area during inspection.
     • 2. Two bags of carrots observed stored on the floor in the walk-in cooler. Staff moved the carrots to the shelves during inspection.
     • Corrective Action(s): Ensure to store the ice scoop outside the ice machine in a sanitary manner at all times to prevent potential contamination of ice. Store all foods at least 6 inches off the floor and covered. Store ready-to-eat foods away from raw meats (preferably raw meats on bottom shelves in coolers).
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation (CORRECTED DURING INSPECTION): Still dirty mop water observed stored in mop bucket in the mop sink area. Staff discarded the mop water during inspection.
     • Corrective Action(s): Do not store dirty mop water on site to prevent harbouring of pests. Discard mop water after each use.
     • Violation Score: 3
10. Follow-Up InspectionDec 12, 2022

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open can of hoisin sauce observed in the bubble tea area. Staff placed the sauce into a plastic food grade container during inspection.
      • Corrective Action(s): All opened cans of food must be tranferrred to food grade containers and stored in the cooler at or below 4'C to prevent metal leaching into the food and to prevent bacterial growth.
      • Violation Score: 3
11. Routine InspectionOct 12, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two pieces of equipment observed stored in unsanitary manner. Knife is observed with food debris and stored on the knife magnet. Mandoline slicer observed stored in the drawer in the bubble tea area with fruit debris on it.
      • Corrective Action(s): Clean and sanitize all equipment after each use to remove food debris and to prevent potential contamination of food.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station located in the back kitchen observed obstructed with a container of green onions. Staff removed the container from the hand sink immediately.
      • Corrective Action(s): Do not store any food or any other items in or close to the hand washing station to ensure it is kept unobstructed and to ensure staff are washing their hands at adequate frequencies.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Few dry storage food items observed on the shelf not covered during inspection. Staff covered the items during inspection.
      • Corrective Action(s): Protect all foods from potential contamination by storing food at least 6 inches off the floor, covered and away from chemicals.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer bottle at back observed stored with the wrong chemical. QUATs sanitizer bottle is labelled "QUATs" but is stored with orange chemical which measured at 0 ppm QUATs concentration with test strip. Staff replaced the sanitizer in all three sanitizer bottles during inspection which measured at 200 ppm QUATs concentration.
      • Corrective Action(s): Prepare QUATs sanitizer solution and ensure it is measured at 200 ppm QUATs concentration with test strips to adequately sanitize food contact surfaces, equipment and utensils.
      • Violation Score: 3
12. Routine InspectionJun 13, 2022

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Two dirty knives/utensils observed stored on the knife magnet in the dishwashing area. Staff removed the utensils and cleaned and sanitized the utensils during time of inspection.
      • Corrective Action(s): Clean and sanitize equipment after each use to remove food debris and prevent contamination to food. Ensure all equipment is stored in a sanitary manner, away from potential contamination sources such as dirty dishware or hand washing stations.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop observed in room temperature still water during time of inspection. Operator placed ice in the container during time of inspection.
      • Corrective Action(s): Store in-use utensils in ice water to prevent microbial survival, growth and/or toxin production and to prevent bacterial transfer onto food.
      • Violation Score: 5
13. Routine InspectionFeb 28, 2022

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available at front cooking area. Staff placed a QUATS sanitizer spray bottle, which measured at 200 ppm QUATS, in the cooking area during time of inspection.
      • Corrective Action(s): Ensure QUATS solution is available throughout the premises at a concentration of 200 ppm QUATS concentration to adequately and frequenty sanitize all food contact surfaces and equipment to remove potential pathogens.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in back preparation area observed obstructed with a container of food placed in front of it. Staff moved the container of food during time of inspection.
      • Corrective Action(s): All hand washing stations must remain unobstructed to ensure food handlers are washing their hands at an adequate frequency to remove potential contamination and to prevent food borne illness.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Raw red meat observed in a container placed directly on top of a box of brocolli in the walk-in cooler. Staff moved the raw meat to the lower shelf away from produce during time of inspection.
      • 2. Dry stored ingredients (salt) in large plastic containers observed uncovered during time of inspection. Staff placed lids on all containers during time of inspection.
      • 3. QUATS sanitizer in spray bottles (X2) measured at >400 ppm QUATS concentration. Staff was educated about how to prepare QUATS solution at 200 ppm during time of inspection.
      • Corrective Action(s): Ensure all raw meats are stored away from ready-to-eat foods and that all foods are kept covered at all times to prevent potential contamination.
      • Ensure QUATS sanitizer used as food contact sanitizer is maintained at 200 ppm at all times to prevent potential chemical contamination to food. Check sanitizer strength using QUATS test strips.
      • Violation Score: 9