Skip to content
Loading map…

LVY Vietnamese Pho

19A 2 Ave N Williams Lake BC V2G 1Z3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

LVY Vietnamese Pho has been inspected once by Interior Health Authority, on October 21, 2025. The most recent inspection, on October 21, 2025, recorded 7 infractions.

In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 2 times on October 21, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 on October 21, 2025. For example: 7 Are foods protected from contamination?

  • 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 October 21, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on October 21, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior 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.

1 inspection

  1. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed cut lemons and green peppers were stored at room temperature and noted to be cut within last hour. Operator was instructed to store cut vegetables in a cooler maintained below 4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw meat was stored beside and on top of ready-to-eat food products in upright cooler. Limited space was available to store foods in upright cooler. There is risk of direct contamination of raw meat juice containing disease-causing bacteria to food that may not undergo a cooking step. Operator was instructed to store raw meats below/away from ready-to-eat foods or use a food storage container/bin to store raw meats.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer solution was observed for sanitizing food contact surfaces. CDI- Operator was instructed to prepare a sanitizer solution and ensure it is available all times maintained at the correct levels (chlorine @200ppm).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Noted frozen raw meat and soup are being thawed at room temperature. Operator was instructed to use approved methods for thawing, i.e., in cooler, under cold running water, and at stove, just prior to use. It appears that enough refrigeration space is not available for thawing of foods. Ensure sufficient refrigeration space is available for thawing of soup or use other approved methods for thawing (i.e., cooking soup directly at stove from frozen state).
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed wiping clothes were stored over the sink. CDI- Ensure wiping clothes are stored in a sanitizing solution. Observed scoop handle touching dry food products. CDI -Operator removed the scoops from containers and agrees to use a clean scoop at each time. Observed rice scoop was stored in a container filled with water. This may lead to growth of bacteria, resulting in cross-contamination. CDI - Operator agrees to store scoop in a clean, dry container and replace every 4 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temperature logs maintained. Ensure to monitor temperature of all coolers and freezers operational on site and record on a log sheet.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available on site. Please send a copy once located/created.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

Nearby inspected facilities

Own this business? Add a badge to your website