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Pho Song Vietnamese Cuisine

22334 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Pho Song Vietnamese Cuisine has been inspected 9 times by Fraser Health Authority since March 27, 2023. The most recent inspection, on September 22, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 6 times across 5 separate inspections, most recently on September 22, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on March 16, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 December 18, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 December 2, 2024. 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 once on September 15, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

9 inspections

  1. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): knives stored between prepcooler and table
      • Corrective Action(s): Knives must be stored in a safe and sanitary manner, not between equipment. Purchase a magnetic strip or use a container to store knives between uses.
      • CORRECT: today
      • Violation Score: 15
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Found knives being store between prep cooler and table
      • Corrective Action(s): Ensure knives are stored in a way to prevent contamination. Wash and sanitize knives and place in a sanitary location.
      • CORRECT: today
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found food and debris build up behind, between and under equipment.
      • Corrective Action(s): A deep and thorough cleaning of all hard to reach areas is required to remove build up of grease and food.
      • CORRECT: 1 week
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found strainers to be broken, missing pieces and tied together
      • Corrective Action(s): Discard broken equipment and utensils and replace with working equipment. New strainers have been ordered
      • Correct; today
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Mildew observed in the ice machine where ice is produced.
      • 2) Grease drops observed on the edge of the ventilation hood.
      • Corrective Action(s): 1) Ensure the ice machine is adequately cleaned and sanitized so that there is no mold growth.
      • Date to be corrected by: Immediately
      • 2) Ensure the ventilation hood is maintained in a sanitary condition so that grease does not drop into food and contaminate it.
      • Date to be corrected by: Immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Rice scoops and utensils observed placed in room temperature water.
      • Corrective Action(s): Ensure utensils are maintained in a sanitary condition. Utensils must be cleaned and sanitized every four hours and must be kept in a sanitary manner such as placing them in an ice bath where ice is routinely replaced when melted, in a clean and dry container or in foods that are kept at 4C or under or 60C and higher.
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container with seasoned frozen chicken observed at room temperature. The internal temperature of the chicken was observed to be -2C. Operator immediately placed foods in the cooler to thaw.
      • Corrective Action(s): Ensure foods are properly thawed to limit time spent in the danger zone (4-60C). Ways to properly thaw foods include placing foods in a cooler, immediately microwaving the foods, or placing foods under cold running water.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Knives were observed stored in between wooden blocks visibly dirty with dust and debris. Operator stated it was a temporary placement as their magnetic strip had broken.
      • Corrective Action(s): Ensure that utensils are stored in a manner where they can be stored in a sanitary manner. Wooden blocks cannot be adequately cleaned and sanitized as they are of absorbent material. Remove the knives immediately. Clean and sanitize before placing them in a clean container.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Discussed cooling broth. Staff stated broth cooked fresh daily, large portions left over near end of day is put into 20L buckets and then put into cooler when at room temperature. No walk in cooler or freezer on site, commercial double glass door cooler used to cool broth. **20L portions of room temperature broth cannot be cooled in a refrigerator within the required cooling times (60C - 20C under 2 hours and 20C - 4C in under 4 hours).
      • Corrective Action(s): When large portions of broth are left over, split them into smaller portions (5L or less) and put them into the cooler when they are room temperature.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Two new wooden shelves made of raw wood (not sealed or covered with a durable and washable surface).
      • Corrective Action(s): Paint wood with at least two coats of paint or cover with a durable and easily cleanable cover. Due: 1 week.
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: hand washing sink obstructed at the time of inspection
      • Corrective Action(s): Operator removed bucket at the time of inspection
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat overstocked (11C on top, 2C on bottom) and one of the inserts for cooked meat does not fit properly (9C). Operator reports food was placed in cooler 30 min ago.
      • Corrective Action(s): Operator relocated all overstocked/cooked meat at the time of inspection to a working cooler.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink obstructed at the time of inspection.
      • Corrective Action(s): Operator removed bucket at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Noodles in a bucket kept directly under sink
      • 2) Sliced onions and vegetables kept on floor level
      • 3) THIS IS A REPEAT VIOLATION: Ice machine observed to have green/blackish spots near the water.
      • Corrective Action(s): 1) Operator relocated bucket at the time of inspection. DO NOT KEEP FOOD UNDER SINK
      • 2) Do not keep food on floor
      • 3) Clean and sanitizer Ice machine on a routine basis
      • Date To Be Corrected: Dec 5th
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debrise observed under every table and equipment in kitchen
      • Corrective Action(s): Ensure to clean and sanitize the hard to reach locations
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): algae and sand sediment build-up inside of the ice machine
      • Corrective Action(s): clean and sanitize the ice machine
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -kitchen linoleum floor by the grill is worn through to plywood base
      • -wall by the floor burners is damaged
      • Corrective Action(s): -repair the floor by June 1, 2023
      • -paint and repair the wall by June 1, 2023
      • Violation Score: 3

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