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Pho 99 (SFU)

8901 Cornerstone Mews, Burnaby · Restaurant

11 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Cardboard used to line shelves in dry storage (sauces/ oil) area.
      • - Gaps/ cracks observed between coved tiles and walls.
      • - Grease accumulation observed on wall behind prep coolers and prep cooler surfaces.
      • - Food debris and grime accumulation along floor/ wall edges under dry storage shelving and prep cooler/ prep area.
      • Corrective Action(s): - Remove cardboard. All surfaces must be durable, smooth, non-absorbent, and easily cleanable.
      • - Seal gaps and cracks in the above noted areas.
      • - Remove grease accumulation and thoroughly clean above noted areas.
      • [Correction Date: 10-March-2026]
      • **Maintain a high level of sanitation throughout the premises to minimize potential food sources for pests.
      • **Ensure all gaps and cracks are sealed to eliminate potential pest harbourage areas.
      • **Ensure all surfaces are durable, smooth, and non-absorbent so that they are easily cleanable.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Door seal at the bottom on walk-in cooler door has partially detached and is dragging on the floor, preventing walk-in cooler door from closing tightly.
      • Corrective Action(s): - Repair and/ or replace door seal.
      • [Correction Date: 10-March-2026]
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. No chlorine (0 ppm) residual at the end of low temperature chemical sanitizing dishwasher cycle.
      • 2. Chlorine sanitizing solution not available at start of inspection. Wiping cloths not stored in sanitizer between uses.
      • Corrective Action(s): 1. Minimum 50 ppm chlorine residual (per unit data plate) required at the end of dishwasher cycle.
      • - Repair and/ or adjust unit.
      • - Run all dishes, food equipment, and utensils through dishwasher cycle once unit is capable of consistently sanitizing per unit data plate.
      • - Verify sanitizer concentration with chlorine test papers. Obtain chlorine test papers.
      • 2. Wiping cloths must be stored in 100-200 ppm chlorine bleach sanitizing between (1 tsp chlorine bleach + 1 L water) uses.
      • [Correction Date: Immediately]
      • Note: High volume of dishes. Inadequate space and means for premises to facilitate alternative manual dishwashing and sanitizing method. Operator states that premises used last chlorine test strip this morning. Obtain chlorine test strips so that employees can verify sanitizer concentration.
      • --> CLOSURE ORDER ISSUED
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Spring rolls in freezer not covered.
      • - Cut vegetables in walk-in cooler not covered.
      • Corrective Action(s): - Food must be protected from contamination at all times.
      • - Cover food in storage to protect from contamination.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas require cleaning:
      • - Food debris, grease, grime accumulation under kitchen cooking equipment (under cooking line).
      • - Grease accumulation on exhaust ventilation filters above cooking equipment.
      • - Food debris and grease accumulation under kitchen prep coolers.
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 18-Sep-2025]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Low Temperature Chemical Sanitizing Dishwasher is not in good working order.
      • Corrective Action(s): - Repair and/ or adjust and/ or replace unit. Unit must operate per specifications on data plate.
      • - Do not use unit until it is in good working order per unit data plate (minimum 50 ppm chlorine residual).
      • - Run all food equipment, dishes, and utensils through dishwasher cycle once unit is in good working condition.
      • [Correction Date: Immediately]
      • --> CLOSURE ORDER ISSUED
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - No light covers on 4 light fixtures directly above food preparation area.
      • Corrective Action(s): - Install light covers or shatter-proof sleeves on all 4 light fixtures above kitchen food preparation area.
      • [Correction Date: 18-Sep-2025]
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Liquid soap not available at handsink (beside back door).
      • Corrective Action(s): - Refill soap dispenser.
      • [Correction Date: Immediately]
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - "Mixed Rice Paper" prepared on-site and offered for sale. Product is vacuum packaged and displayed at ambient temperature.
      • *Product preparation and finished product safety has not been reviewed. Health Approval to prepare this product at the premises has not been granted.
      • Corrective Action(s): - Remove product from display. Sale of this product is not permitted until a Food Safety Plan and finished product lab analysis for water activity has been conducted.
      • - In order to prepare product on-site and offer it for sale, written Health Approval is required. Submit the following information for review for Health Approval:
      • 1. Ingredient List
      • 2. Food Safety Plan
      • 3. Lab Analysis Results for Water Activity.
      • [Correction Date: Immediately]
      • "Mixed Rice Paper" Ingredient List: rice flour, tapioca flour, dry shrimp, seasoned fried onion, peanut, Vietnamese coriander, salt, sugar
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Bean sprouts stored in water at ambient temperature: 8C
      • Corrective Action(s): - Bean sprouts are considered a potentially hazardous food and must be stored/ displayed at or below 4C. Bean sprouts are served raw and/ or are minimally cooked.
      • - Store bean sprouts in the cooler (<=4C) or in ice water. Replace ice frequently throughout the day as it melts.
      • - Food handlers state that bean sprouts were stored in ice water; however, ice melted. Replace ice water.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris, grease, and grime accumulation observed in the following areas:
      • - Under and behind all coolers and freezers (especially floor/ wall edges) in the kitchen and dining room.
      • - Around all grease traps and dishwashing area.
      • - Under kitchen food preparation tables.
      • - Under and behind ice machine.
      • - Floors and walls in kitchen.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 26-Nov-2024]
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Bean sprouts stored in water at ambient temperature: 8C to 10C.
      • Corrective Action(s): - Bean sprouts are considered a potentially hazardous food and must be stored/ displayed at or below 4C. Bean sprouts are served raw and are minimally cooked.
      • - Store bean sprouts in the cooler (<=4C) or in ice water.
      • - Food handlers state that bean sprouts were stored in ice water; however, ice melted. -->Replace ice water.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): - Package of "mixed rice paper" product observed for sale. Product contains fresh herbs and dried shrimp and is vacuumed packed, on display at ambient/ room temperature. No product labelling or contact information on packaged. Employees state that product is from "another store" and is prepared at home by supplier.
      • Corrective Action(s): - Remove package of "mixed rice paper" from display and stop offering product to customers.
      • - All food products sold at the premises must be from an approved source/ government inspected facility.
      • - Contact Fraser Health if you are unsure if a supplier is considered to be an approved source.
      • [Correction Date: Immediately]
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Low Temperature Chemical Sanitizing Dishwasher: 0 ppm (no) chlorine residual detected.
      • 2. Wiping cloths stored in one "sanitizer" bucket: 0 ppm (no) chlorine residual detected.
      • 3. Large plastic totes used for defrosting meat not sanitized after wash and rinse step.
      • Corrective Action(s): 1. Minimum 50 ppm chlorine residual required at the end of the dishwasher cycle.
      • - Replace empty sanitizer container. Ensure that sanitizer lines are properly primed.
      • - Run all dishes, food equipment, and utensils through dishwasher cycle once minimum 50 ppm chlorine residual is achieved.
      • - Use chlorine test strips to verify sanitizer concentration at the start of each day.
      • 2. Refill sanitizer bucket. 100-200 ppm chlorine bleach sanitizing solution: 1 tsp chlorine bleach + 1 L water
      • 3. Food equipment that cannot fit in the dishwasher must be manually washed and sanitized.
      • - Manual 3-Compartment Sink warewashing and sanitizing procedures reviewed:
      • 1. WASH with hot water and detergent.
      • 2. RINSE with clean hot water.
      • 3. SANITIZE with 100-200 ppm chlorine bleach sanitizing solution. (t tsp chlorine bleach + 1 L water).
      • 4. AIR DRY
      • [Correction Date: Immediately]
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handsink across from walk-in cooler not accessible. Items stored in front of handsink blocking access. Food also stored in handsink basin.
      • Corrective Action(s): - Handsinks must always be accessible, provided with hot and cold water, liquid soap, and papertowels to facilitate handwashing.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Grease accumulation on exhaust ventilation hood and filters.
      • - Grease and food debris accumulation under and behind cooking equipment.
      • - Grease and food debris accumulation under kitchen prep coolers and freezers (wall/ floor edges).
      • - Grime accumulation around back door (back door to garbage room).
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 7-Feb-2024]
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Wall corners (beside mop sink) are exposed. Corner flashing has come off.
      • 2. Divider between wire racks and handsink across from walk-in cooler is broken.
      • Corrective Action(s): 1. Replace missing wall corner flashing.
      • 2. Repace divider between wire racks and handsink.
      • **All surfaces must be durable, smooth, non-absorbent and easily washable.
      • [Correction Date: 14-Feb-2024]
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Liquid soap not available at handsink located beside garbage room access.
      • 2. Handsink across from walk-in cooler not accessible. Hose was connected to faucet to fill large container of frozen meat for defrosting.
      • Corrective Action(s): 1. Provide liquid soap at above noted handsink.
      • 2. Handsinks must be accessible and only used for handwashing purposes.
      • [Correction Date: Immediately]
      • **Handsinks must be always accessible, provided with hot and cold water, liquid soap and papertowels to facilitate handwashing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Divider between wire racks and handsink across from walk-in cooler is broken. Material used for divider is not smooth and easily cleanable.
      • Corrective Action(s): - Replace divider between wire racks and handsink. Divider must be durable. Divider surface must be smooth, non absorbent, and easily cleanable.
      • [Correction Date: 24-April-2023]
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large container of beef broth sitting in the freezer. Internal temperature of 40C. Staff explained that broth has been sitting there for less than 2 hours.
      • Corrective Action(s): Large container of beef broth was portioned into smaller containers. Ensure that food reaches 20C with in 2 hours and 4C within 4 hours.
      • Education to staff about the cooling curve was given: Ensure that hot foods are cooled from 60C to 20C with in 2 hours and 20C to 4C or less in 4 hours.
      • Correction: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food from prep coolers found left uncovered.
      • 2. Ice scoop found in the same container as small tea cups
      • Corrective Action(s): 1. Food must be protected from contamination at all times. Plastic wrap was used to cover the uncovered containers in the prep cooler.
      • 2. Ice scoop to be placed in its own clean container.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No temperature logs are being maintained for any of the fridges/ freezers.
      • Corrective Action(s): Ensure that temperature logs are kept for all fridges and freezes. Check the temperature of the fridges and freezers at least twice daily.
      • Correction: 2 weeks.
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Small tea cups found ontop of ice machine, ice scoop is kept in the same container as the small tea cups.
      • Management explained that tea cups are not used in the facility any more.
      • Corrective Action(s): Ice scoop should be kept in its own clean container.
      • Small tea cups must be stored elsewhere separate from ice scoop.
      • Correction: immediately
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No hot water available at corner handsink right of cooking line due to broken hot water knob.
      • Corrective Action(s): Ensure hot water is available at handsink when needed. Repair know.
      • Middle handsink currently available for handwashing as a temporary measure.
      • **Inform EHO once hot water is again available at handsink
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Broken/damaged white hard plastic guard/shield on back of wire racks between racks and middle handsink.
      • 2. Hot water knob just spinning and not turning on water at corner handsink right of cooking line
      • Corrective Action(s): Ensure all equipment is functioning properly and is in good working order.
      • 1. Replace damaged plastic guard/shield
      • Correction date: 2 weeks
      • 2. Repair/replace damaged hot water know at corner handsink.
      • Correction date: immediately
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Staff personal items - bags, hoodies stored in random locations through out facility. Some noted in storage room at front, some hoodies on shelving across from the walk in cooler, some belongings in corner storage area.
      • Corrective Action(s): Ensure all staff personal items are stored in a designated area away from for prep and food storage. Ensure all staff are aware of this designated area and keep their belongs there during their shift.
      • Correction date: 3 days
      • Violation Score: 1