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Pho Dac Biet - Markham

B01 - 8360 Kennedy Road, Unionville, ON, L3R 9W4 · Restaurant

Official record from York Region →

Inspection summary

Pho Dac Biet - Markham has been inspected 9 times by York Region Public Health since January 30, 2025. The most recent inspection, on June 12, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 2 times across 2 separate inspections, most recently on June 10, 2026. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • 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 August 21, 2025. For example: Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower

  • 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 once on August 21, 2025. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • 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 January 30, 2025. For example: Adequate protection against the entrance of pests

About this data

These results come from York Region Public Health, 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. Re-inspection

    0 infractions

  2. Compliance Inspection

    4 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use clean cloth/cloth in good repair for cleaning food-contact surface
      • Fail to ensure equipment surface cleaned/sanitized as necessary
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
      • Fail to ensure ceilings are kept clean/in good repair
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
      • Fail to maintain the premises in a clean and sanitary condition
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  3. Compliance Inspection

    3 infractions

    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use clean/suitable cloth for cleaning food-contact surface
      • Fail to ensure equipment surface cleaned/sanitized as necessary
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  4. Complaint Inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  5. Compliance Inspection

    0 infractions

  6. Re-inspection

    0 infractions

  7. Compliance Inspection

    7 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Handwashing stations are adequately equipped and accessible
      • Fail to use handwashing station for reasons other than its intended use
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain hot water sanitizer at 82°C or greater and/or for at least 10 seconds
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
  8. Re-inspection

    0 infractions

  9. Compliance Inspection

    3 infractions

    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the harbouring of pests
    • General housekeeping satisfactory
      • Fail to maintain the premises in a clean and sanitary condition
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation

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