Pho Real

Inspection summary

Pho Real has been inspected 10 times by Niagara Region Public Health since December 2, 2024. The most recent inspection, on August 19, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

• 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 7 times across 7 separate inspections, most recently on August 19, 2026. For example: Mechanical dishwashing is properly constructed, designed and maintained.

• 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 5 times across 5 separate inspections, most recently on August 19, 2026. For example: Food is protected from potential contamination

• 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 across 2 separate inspections, most recently on December 4, 2025. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

• Food safety training and certificationLower risk

  Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

  Recorded 8 times across 5 separate inspections, most recently on December 12, 2025. For example: Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 6 times across 4 separate inspections, most recently on April 2, 2026. For example: Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.

About this data

These results come from Niagara 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.

• View the official Niagara Region Public Health disclosure site
• See all inspected facilities in Niagara Region
• How to read an inspection report