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Pho Soc Trang Vietnamese Cuisine

1530 Water St Kelowna BC V1Y 1J7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pho Soc Trang Vietnamese Cuisine has been inspected 6 times by Interior Health Authority since May 8, 2019. The most recent inspection, on March 13, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions 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 March 31, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 March 31, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 2 times on October 5, 2022. For example: 7 Are foods protected from contamination?

  • 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 March 13, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on May 8, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Keep written temperature records of all freezers, fridges, coolers, etc. See attached temperature log templates for use.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink had a bowl of food placed in the basin of the sink. Bowl was removed. Please ensure that staff understand not to use the hand sink for food preparation. The hand washing sink is only for handwashing only.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Chlorine sanitizer test strips are missing. Obtain chlorine test strips to confirm chlorine sanitizer levels for the low temperature dishwasher. 2. Temperature logs are to be maintained and recorded at least once per day for all temperature controlled units (ie. freezers and coolers)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATS spray bottle was above 400ppm. Directed operator to dilute to 200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen chicken was left out in the dry storage room on top of a chest freezer. Directed the operator to move it into a cooler for appropriate thawing. Do not thaw foods at room temperature.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Spring rolls, braised meat, bean curds, eggs found left at room temperature on the counter. These products are potentially hazardous, and may allow potential pathogens to grow and toxins to produce if left at room temperature for more than 2 hours. Staff stored food back to cooler. Staff was reminded to ensure they store food back to the cooler immediately once it is cooled, and do not store food at room temperature for more than 2 hours, otherwise the foods must be discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Staff was cutting raw chicken in the back dry storage area. This may allow juice from chicken getting on to the dry goods and causing cross contamination. Do not cut chicken in that area, cut in the kitchen prep area, and make sure to clean and sanitize the surface before and after cutting.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer testing strip available on site. Staff will acquire test strip from chemical company. Please send EHO photo when purchased.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer solution was tested to be >400ppm. This concentration is too high and may cause chemical cross contamination. Quats sanitizer should be at 200ppm to ensure proper sanitization procedures. Use a test strip to check the concentration of the solution when preparing, and mark a line on the spray bottle to help indicate how much solution was put in before adding water so that the sanitizer solution prepared can be at the correct concentration each time.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Knives were stored in tin cans. The tin cans are meant to be single use and are not durable or cleanable, and can become rusty. Knives should be stored in a sanitary condition to avoid cross contamination. Discard the tin cans and store knives in a food grade container that can be cleaned and sanitized or on magnet. Wash and sanitize knives after each use before storing back to the storage area, the container/holder also needs to be washed and sanitized regularly. -Ice machine lid seal was deteriorated. This may allow potential contaminants entering the ice machine and contaminating ice. Some debris build ups were also observed inside the ice machine. Please repair/replace lid seal and clean the ice machine. -Chest freezer in the corner of the back storage room had a broken lid and was wrapped with tape. This makes the lid unable to be properly cleaned and sanitized, and broken lid may allow contaminants entering the freezer and contaminating foods. Please repair/replace lid. -Wiping cloths are not be stored on the food handler/in the pockets, please store them in a sanitary condition. Change the cloths regularly or when visibly soiled. Wiping cloths should be stored in sanitizer solutions and the solution and cloths must be changed every 2-4 hours or when visibly soiled.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
      • F2.5L Single service utensils or containers must be used only once.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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