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Pho & More Vietnamese Restaurant

314 Main St Penticton BC V2A 5C3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pho & More Vietnamese Restaurant has been inspected 6 times by Interior Health Authority since April 2, 2024. The most recent inspection, on May 12, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 4 times across 3 separate inspections, most recently on December 9, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on September 29, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Small coolers and fridges across from the grill have food and debris accumulation. -Ensure to remove debris, clean areas and maintain on a regular basis.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The kitchen area requires a good cleaning and removal of items that do not belong: Small coolers and fridges across from the grill have food and debris accumulation. -Ensure to remove debris, clean areas and maintain on a regular basis. Food debris and grease build up behind the grill area observed: *Ensure to remove debris and grease build up on a regular basis.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Overall the facility has adequate handwashing stations with liquid soap and paper towel. However, the front sandwich area has no handwashing station. A handwashing station is required at this location if sandwiches are to be prepared. *It has been discussed with operators that either: 1. A handwashing station is plumbed in this area. 2. The sandwiches can be make in the back main kitchen and either brought to the front for immediate pick up OR stored in a cold holding unit. 3. The sandwich area is relocated by the bar or semi back area where a handwashing sink is currently plumbed in. *Operator must advise Health Inspector in 1 week what route will be taken.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Various items not covered in the fridge and freezers. -Ensure to cover all items being stored in these units to prevent the potential of cross contamination and freezer burn.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The kitchen area requires a good cleaning. All coolers and fridges have food and debris accumulation. -Ensure to remove debris, clean areas and maintain on a regular basis.

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