Pho Excellent

1122 Main St W, Hamilton ON L8S 1C1 · Restaurant

17 inspections

1. Re-inspectionMar 12, 2026

   0 infractions

2. Routine InspectionMar 4, 2026

   9 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water under pressure
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
     • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
     • Store toxic/poisonous substances in container bearing identifying labels
   • Maintenance of sanitary facilities
     • Equip sanitary facility with liquid soap in a dispenser
     • Equip sanitary facility with single service towels or air dryer
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Store food off the floor to prevent contamination
3. Re-inspectionDec 1, 2025

   0 infractions

4. Routine InspectionNov 28, 2025

   1 infraction

   • Food is held at 4°C (40°F) or less
5. Routine InspectionAug 25, 2025

   2 infractions

   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Store food off the floor to prevent contamination
6. Routine InspectionMar 25, 2025

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
7. Routine InspectionNov 14, 2024

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Food protected from contamination or adulteration
     • Store food off the floor to prevent contamination
8. Routine InspectionJul 11, 2024

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Food processed in a safe manner
9. Routine InspectionMar 19, 2024

   2 infractions

   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Food protected from contamination or adulteration
10. Routine InspectionNov 27, 2023

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food premise is protected against the entry and harbouring of pests
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Food protected from contamination or adulteration
11. Routine InspectionAug 17, 2023

    1 infraction

    • Maintenance of sanitary facilities
12. Routine InspectionJan 25, 2023

    2 infractions

    • Food protected from contamination or adulteration
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
13. Re-inspectionOct 27, 2022

    0 infractions

14. Routine InspectionOct 17, 2022

    2 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Food protected from contamination or adulteration
15. Routine InspectionMay 11, 2022

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
16. Re-inspectionFeb 1, 2022

    0 infractions

17. ComplaintJan 21, 2022

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Food premise is protected against the entry and harbouring of pests
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
      • Store and handle ice in a sanitary manner
    • Refrigeration and hot-holding equipment maintained
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary