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Pho Seawall

27248 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Pho Seawall has been inspected 12 times by Fraser Health Authority since January 24, 2022. The most recent inspection, on August 17, 2026, found no infractions.

7 of 12 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on September 17, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on January 3, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 25, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on January 26, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 24, 2022. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]

About this data

These results come from Fraser 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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mold growth observed on the fan lid of the condenser unit in the walk in cooler
      • Corrective Action(s): Clean and sanitize the following item and add this equipment into cleaning schedule.
      • Date to be corrected by: today
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No sanitizer was available to sanitize food contact surfaces. Operator made a bucket sanitizer tested at >100ppm chlorine. Ensure to maintain a bucket sanitizer at all times during operation to properly sanitize food contact surfaces. Replace sanitizer solution throughout the day when soiled.
      • 2. Dishwasher did not dispense sanitizer solution. Chlorine tested at 0ppm. Operator replaced the sanitizer bucket. Dishwasher tested at >50ppm. Maintain a chemical log book to test dishwasher daily to ensure sanitizer is being dispensed.
      • Corrective Action(s):
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Stacked boxes blocking the only hand wash station at the bar area. Handwash station is stocked with hot/cold water, liquid soap and paper towel. Operator moved the boxes to make hand wash station accessible. Ensure all handwash stations are accessible at all times during operation.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Multiple areas observed to have debris and grease build up:
      • 1. Large grease build up behind the gas stove
      • 2. Debris build up inbetween the prep coolers, stand up coolers and mold build up on the door seal of the refrigeration units
      • 3. Mold build up along the edge of the walk in cooler.
      • 4. Debris build up along the floor edge behind and around the dishwasher, cooler and prep cooler.
      • Corrective Action(s): Deep clean and sanitize the following areas listed above.
      • Date to be corrected by: 1 week
      • Violation Score: 15
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bucket of cooked garlic in oil, shredded lemon grass and cooked garlic stored at room temperature. Intended to be recooked
      • 2. Half frozen ground meat with spices, large tray greater than 15lbs - stored at room temperature. Operator scrapes thawed top off and uses this to make wraps, during non-busy times.
      • Corrective Action(s): 1. Use smaller quantity at room temperature and use up within 2hrs. Leave large buckets in the cooler.
      • 2. Divide into smaller portions after mixing with spice. Thaw in cooler.
      • Prepare with raw meat at room temperature, no more than 2hrs total.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Bleach sanitizer in bucket with cloth, 0ppm. Bleach available on site. Bucket in the laundry sink.
      • 2. Walls in kitchen have oils and food debris.
      • Back splash above 2 compartment sink has food debris.
      • 3. Ice machine has some mold accumulation on white plastic dispenser (not touching ice).
      • Corrective Action(s): 1. Ensure bleach sanitizer is available, especially when there is raw meats being prepared. (Corrected)
      • 2. Clean walls and floor of kitchen and dish washing areas. (1 week)
      • Install a backsplash on the top of your 2 compartment sink. (6 months)
      • 3. Empty the ice machine, clean and sanitize all parts inside, remove mold. (1 week)
      • Date to be completed by: 1 week.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher 10ppm Chlorine.
      • 2 compartment sink available.
      • Corrective Action(s): Call dishwasher contractor (it is a rental) to fix.
      • Ensure chlorine in final rinse is at least between 50-100ppm chlorine.
      • Date to be completed by: Immediately.
      • Operator called contractor during the inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine top and side of top has brown rust discoloration (most likely from algae or mold).
      • Corrective Action(s): Remove ice from ice machine.
      • Clean with soap and water.
      • Spray bleach sanitizer on to disinfect.
      • Date to be completed by: Today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food prep table is cluttered, food items stacked on top of each other.
      • 2. Food stored in open containers in walk in cooler, unorganized.
      • 3. Bags of rice stored on the floor.
      • 4. Recycling, bottles, dirty and clean containers stored in piles in hallway to mop sink and in front of dishwashing area.
      • 5. Disorganized drink prep area at bar.
      • Corrective Action(s): 1, 2. Store all food items in labelled, clean and covered containers.
      • 1, 5. Organize all food prep space, at you main prep table in the kitchen and at your bar.
      • Do not have allergens stacked on top of other food items (e.g. peanuts on prep table).
      • 3. Place bags of rice, onions and other food items in sealed containers or off the floor.
      • 4. Remove all recycling, bottles.
      • Stack clean containers together away from dirty dishes.
      • Invest in more storage space and racks or rolling carts.
      • Date to be completed by: As soon as possible, up to 2 weeks.
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Rice and lentils are soaking at room temperature. Soak rice and lentils in the fridge.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes washed at 3 compartment bar sink are not sanitized. ALWAYS use a sanitizing step.
      • Dishwasher had no detectable bleach in final rinse. Sanitize manually until repaired.
      • Corrective Action(s):
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash sink by bubble tea area is blocked by garbage and recycling, and soap dispenser is not working.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand sink was absolutely dry. This indicates that hands have nto been washed for a long time. Wash hands frequently.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine detected in dishwasher rinse. Sanitize manuallly until fixed. Have dishwasher repaired. Reinspection tomorrow.
      • Corrective Action(s):
      • Violation Score: 15

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