Pho 99 Vietnamese Noodle House (New Westminster)

1190 8th Ave, New Westminster · Restaurant

9 inspections

1. Follow-Up InspectionMay 1, 2026

   0 infractions

2. Routine InspectionApr 20, 2026

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Strainer at front service area was in unsanitary condition.
     • 1) Ice machine was observed in unsanitary condition
     • 2) The bubble tea sealer machine in unsanitary condition.
     • Corrective action: operator to clean and sanitize the ice machine, Ensure ice machine is maintained in sanitary condition to prevent any cross contamination.
     • Corrective Action(s):
     • Violation Score: 5
   • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
     • Observation: Wall behind the dishwasher has a hole. The damage appeared to be caused by dishwasher handle.
     • Date to be corrected by: May 1, 2026
     • Corrective action: operator to fix the wall. Operator is recommended to move the dishwasher away from wall (pull it forward) to prevent damage.
     • Corrective Action(s):
     • Violation Score: 1
     • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Observed food items double stacked and filled above fill line in the prep cooler by handwshing sink and prep cooler by stove.
     • Corrective action: Operator moved all the double stacked and overstocked items to a different cooler at the time of inspection.
     • Corrective Action(s):
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Oil buildup and food debris observed under fryer, stove.
     • Food debris, dust, and grime observed in the following areas:
     • -under all the coolers and freezer in kitchen
     • -beside all the bubble tea cup sealing machine
     • -along the corners of floor in front service area
     • -touch points of all coolers (door handles)
     • -on the shelves of inside kitchen
     • -bottom shelf of cooler in front service area
     • Mold observed in the following areas:
     • -inside the cabinet under handwashing sink by front service area
     • -on the wall caulking behind 2 compartment sink
     • Date to be corrected by: May 1st, 2026
     • Corrective action: operator to deep clean the facility focusing on all the areas mentioned above.
     • Corrective Action(s):
     • Violation Score: 9
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Pots and pans not used for facility operations stored under prep cooler by store.
     • Empty juice jugs stored behind rack by 2 door freezer in kitchen.
     • Date to be corrected by: Immediately
     • Corrective action: Operator to remove the above noted items from kitchen
     • Corrective Action(s):
     • Violation Score: 1
3. Follow-Up InspectionAug 20, 2025

   0 infractions

4. Routine InspectionAug 13, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Noted foods being double-stacked in the prep cooler.
     • Corrective Action(s): Do not double stack pans. Food temperature won't be maintained at 4 degC or below.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Wiping cloths noted on the counters in the kitchen. This is a repeat infraction.
     • Corrective Action(s): Always store wiping cloths in a sanitizer solution.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Cooked pearls are not time stamped.
     • Corrective Action(s): Pearls can be kept at room temperature for a max. of 4 hrs after which they must be discarded. Start time stamping the pearls.
     • Violation Score: 3
     • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: Temperature log is not being maintained. The last month it was recorded was back in March.
     • Corrective Action(s): Start maintaining your temperature log daily.
     • Violation Score: 1
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: A thorough cleaning is required. There's grease build up on the baffles of the exhaust hood, under the cooking equipment. The cooler/freezer doors have food debris, the floor under shelving and around equipment need cleaning. Items noted being stored directly on the floor e.g. bucket of prawns, onions, etc.
     • Corrective Action(s): Get the cleaning issues addressed. Store foods at least 6" above the floor.
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: None of the staff on duty had Foodsafe level 1 or equivalent certification.
     • Corrective Action(s): In operator's absence, at least one staff on duty must be certified.
     • Violation Score: 1
5. Follow-Up InspectionMar 7, 2025

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Some food debris still noted under the upright coolers and freezers, as well as under the green wire racks behind the hot area prep cooler.
     • Corrective Action(s): Ensure that these areas are cleaned more thoroughly on a regular basis.
     • Violation Score: 3
6. Routine InspectionFeb 25, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution in the kitchen is covered with a lid and staff keep wiping clothes on the countertops, without leaving them in the sanitizer solution
     • Corrective Action(s): Ensure that wiping clothes are stored in the sanitizer solution when not in use.
     • Violation Score: 5
     • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: observed kitchen staff member wash single use gloves with liquid soap between tasks, at the dishwashing sink
     • Corrective Action(s): Ensure that staff are not re-using gloves. Once gloves become soiled, discard them, wash hands at a dedicated handsink, and put on a new pair of gloves.
     • Failure to follow proper glove use procedures will result in correction orders limiting or prohibiting the use of gloves in the facility.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food debris and/or grease build up observed in the following areas:
     • -in containers holding lids and various cooking equipment in the back of house
     • -on scales stored in the back of house
     • -under shelves and counter tops in the back of house
     • -under the prep cooler and surrounding racks in the kitchen
     • -around the deep fryers in the kitchen
     • -under the upright cooler units
     • -on the bar area walls
     • Corrective Action(s): Conduct a deep clean of the facility with particular attention to the above noted areas.
     • Ensure that the above noted areas are cleaned on a more frequent basis.
     • Violation Score: 9
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: 2 issues:
     • -Barrier between handsink and food utensils was missing. Shelf holding bowls and plates are next to handsink and not protected from splash
     • -ice scoop was stored on top of the ice machine
     • Corrective Action(s): Install a smooth, easy to clean, non-absorbent barrier between the handsink and the shelf. due 1 week
     • Ensure that the ice scoop is stored in a sanitary manner by keeping it in a dedicated container
     • Violation Score: 3
     • 310 - Single use containers & utensils are used more than once [s. 20]
     • Observation: 1 can of hoison sauce in the bar area was opened and left in the cupboard
     • Corrective Action(s): Once cans are opened, transfer contents to a clean, food-grade container
     • Violation Score: 3
7. Routine InspectionJun 12, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Mechanical slicer was being cleaned at the time of inspection, only using hot water and soap
     • Corrective Action(s): Ensure that the slicer is cleaned and SANITIZED using 100 ppm chlorine bleach solution
     • Violation Score: 5
     • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Observed staff member washing their disposable gloves between tasks and handling food.
     • Corrective Action(s): Do not wash disposable gloves. Ensure that gloves are discarded when soiled or between tasks.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food debris build up noted in the following areas:
     • -on the sides of the deep fryer
     • -in the bar area garbage cupboard
     • -around the microwave
     • -between the prep cooler top doors
     • Corrective Action(s): Clean the above noted areas on a more frequent basis
     • Violation Score: 3
8. Follow-Up InspectionNov 8, 2023

   0 infractions

9. Routine InspectionNov 6, 2023

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 3X tubs of pho soup found to be 18C to 20C internal. Products had been cooling in the upright cooler for 16 hours.
     • Corrective Action(s): discarded. All potentially hazardous food must be cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours.
     • Operator to purchase new ice wand and to use ice baths in the back of house sink to cool foods quickly
     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Observed 1 staff member rinse a food bowl used for food prep and store it in the clean dish area.
     • Corrective Action(s): Operator must re-train staff to ensure that all food contact surfaces are washed, rinsed, and sanitized after use
     • Violation Score: 5
     • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
     • Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available at the time of inspection. Observed raw meat on wiping cloths at the hot cooking area prep cooler top
     • Corrective Action(s): Operator must make surface sanitizer bleach water daily. Mix 1 tsp bleach with 1 L of water. Must be used throughout the day on work surfaces
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Central handsink did not have liquid soap at the time of inspection. Staff were also using this sink for defrosting shrimp.
     • Corrective Action(s): Handsink must only be used for washing hands. Handsink must be stocked with liquid soap, paper towels, and hot/cold running water.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: General food storage practices were not satisfactory:
     • -lids were not fitted over various containers
     • -raw meat was stored on top of ready to eat foods
     • -bowls of raw meat stored on top of open buckets of sauce
     • Corrective Action(s): Operator must organize cooler units and ensure that all raw meats are stored below ready to eat foods.
     • Ensure that all foods are covered with properly fitting lids or wrap covers.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food and/or debris build up noted in the following areas:
     • -behind the chest freezers
     • -on the shelves and around the doors of the cooler and freezer units
     • -on the walls of the ice machine inside
     • -under the microwaves
     • -on the walls and equipment around the central food prep counter top
     • Corrective Action(s): Conduct a deep clean of the facility and ensure that this is done on a more frequent basis.
     • Violation Score: 3