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Pho Stanley Restaurant

11184 84th Ave, Delta · Restaurant

19 inspections

  1. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings still observed in facility.
      • Corrective Action(s): Please continue to work with pest control to eliminate pests.
      • To be completed by: 1month.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and grime observed at the following area:
      • - Behind and underneath cookline
      • - Between frier and wall
      • - Between stove and grill
      • - On the warmer above the the stove for stock pots
      • - Ventilation hood
      • Excessive grease accumulation, grease from above may drip onto food being cooked below and contaminate food.
      • 2. Rodent droppings observed in the following areas:
      • - Hot water tank area
      • - Back staff washroom.
      • - Storage room in the hallway
      • Corrective Action(s): Please continue to work on deep cleaning the kitchen.
      • To be completed by: Nov 17, 2025
      • Please email pictures of clean cookline to EHO.
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bowls observed used as scoops/ladles in big sauce containers in the walk in cooler.
      • 2. Ice machine seams observed to be dirty with grim. Interior compartment have some discolouration on the flaps.
      • 3. Box of limes stored under raw meats in wak in cooler
      • 4. Grime observed along the crevices of meat slicer.
      • Corrective Action(s): 1. Proper scoops must be used. Scoops with handles must be used. Bowls are not proper scoops. Please remove all the bowls and have proper scoops or ladles.
      • 2. Please empty, deep clean, and sanitize the entire ice machine. Please ensure it is cleaned and sanitized routinely.
      • 3. Move the box of limes to the produce section of the walk in cooler. Please ensure clear separation of raw foods and ready to eat foods. Ready to eat foods must never be stored below raw foods.
      • 4. Please deep clean the slicer and thoroughly sanitize entire machine that does not go into the dishwasher.
      • To be completed by: Tomorrow.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout facility.
      • Traps are seen. Staff unsure how often pest control company comes in.
      • Corrective Action(s): Please immediately connect with professional pest control company and have an assessment. Please work with them to eliminate pest issue.
      • To be corrected by: Nov 10, 2025
      • Please email EHO latest pest control service report and the next one.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Rodent droppings observed throughout the facility especially in the following areas:
      • - Dry storage area in kitchen. On the floor under shelves, on the shelves, on the lids of containers of food.
      • - Under dishwashing area
      • - By the walk in cooler and 2 door freezer area
      • - In the bar/front of house area
      • - In the storage room in the hallway
      • 2. Grease and grime accumulation observed along the cookline especially in the following areas:
      • - Under and behind cookline
      • - Between the gap of the frier and wall
      • - On the sides and under of the flat grill
      • - On the sides of the friers
      • - Ventilation hood guards
      • 3. Condiment bottles in walk in cooler observed covered in sticky residue/grime.
      • Corrective Action(s): Please deep clean the facility. Rodent droppings must be removed once spotted.
      • Please disinfect areas that are contaminated by rodent droppings with ~1000ppm chlorine (20ml bleach to 1L of water).
      • To be completed by: Nov 10, 2025
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Three staff on-site, none of them has valid FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Please ensure there is one staff on-site at all times when restaurant is open or when food is being handled/prepared.
      • To be completed by: 1month.
      • Please email EHO registration and/or newly completed certificates.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice vermicelli noodles being reheated using the keep warm function of the rice cooker. The noodles was taken out from the cooler and put into the rice cooker in the morning and measured only 35-40C at 2:30pm.
      • Corrective Action(s): Staff discarded the vermicelli noodles at the time of inspection. Ensure potentially hazardous foods such as rice and noodles are reheated to 74C or above and then kept at 60C or above.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops inside the dry ingredient bins (the gray bins) do not have handles.
      • Corrective Action(s): By using bowls as scoops, it is very easy for hands to touch the food directly. Using a scoop with handles can minimize the chance of contamination of the dry foods (in the event of hands being dirty). Please change all the bowls to scoops with handles. Date to be corrected by: 2 days.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. 3-4 mice caught on sticky trap neat the boiler. 2. Mouse droppings found under the dishwashing pit, and in the boiler room. Mice activity has been an ongoing issue.
      • Corrective Action(s): 1. Dispose mice caught on sticky traps. 2. Clean up mouse droppings. Continue to monitor mice activites. Work with pest control services to investigate pest entry points. Until pests are under control, clean and sanitize all food contact surfaces prior to opening (and after closing) every day. Date to be corrected by: Immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup found in several areas, including: under 2 door cooler, on the ventilation hood, unde the dishwashing area, in the dry storage area under the racks.
      • Corrective Action(s): Deep cleaning and de-greasing needed for all areas of the kitchen. Ventilation hood should be cleaned on a routine basis to prevent grease buildup. Date to be corrected by: 1 month.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. High temperature dishwasher's rinse cycle was at 50C as per the gauge shown on the dishwasher. Final rinse temperature at plate level was 65C. 2. Undercounter cooler in the bar area is broken (measured at 20C). No potentially hazardous foods are stored in it as staff are already aware.
      • Corrective Action(s): 1. After investigating the electical panel, it was found that the breaker for the heat booster was triggered, so the heat booster was turned off. Once turned back on, the dishwasher was able to achieve final rinse temperature of 75C at the plate level at the end of the inspection. 2. Fix the undercounter cooler so it can maintain an ambient temperature of 4C or below. Date to be corrected by: 1 week.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice in rice cooker measured at 19C. As per operator, cooked rice was left overnight at room temperature to cool.
      • Corrective Action(s): Cooked rice was discarded at the time of inspection. Cooked rice must be cooled to room temperature within 2 hours and then to 4C or lower within 4 hours inside the cooler. Do not leave cooked rice between 4C and 60C for more than 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizer inside the 2 compartment sink in the front bar area measured at 10ppm. 2. Bleach sanitizers in spray bottles in the front and back area are both >200ppm (bleaching out).
      • Corrective Action(s): 1. Operator added more bleach in the 2 compartment sink to make 100ppm bleach solution. 2. Bleach in spray bottles were diluted to 100ppm. *Correct dilution for bleach is 1/2 tsp bleach per litre of warm water.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Mice droppings observed inside the dishwasher area and near the handwashing station inside the kitchen food prep area along the walls. 2. A mouse was caught by the stick trap in the boiler room.
      • Corrective Action(s): 1. Clean up all mice droppings by wiping with a towel soaked in sanitizer (do not sweep). Continue to monitor for mice caught and mice droppings. Continue to keep food containers secure. Food contact surfaces should be sanitized before and after use. 2. Call pest control company to discuss mice problem. Date to be corrected by: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed behind the stove and grill. Some debris buildup on floors and near baseboards in the dishwashing area, food prep area, and food storage area.
      • Corrective Action(s): Follow your sanitation plan cleaning schedule and do more frequently cleaning. Remove grease buildup and dirt/debris in the abovementioned areas. Date to be corrected: 2 days.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer used for the front bar area was stored in a unlabelled spray bottle.
      • Corrective Action(s): Bottle was labelled as "Bleach" during inspection. Ensure all sanitizers are properly labelled.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Probe thermometer inside prep cooler next to the stove is broken and not being used as per operator.
      • Corrective Action(s): Discard broken thermometer and replace with a working thermometer to monitor cooler temperature. Date to be corrected: Immediately.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked shrimp and sprouts stored at 10 C.
      • Corrective Action(s): Staff stated these items were placed on inserts and door was kept open during lunch rush (approx 1 hour ago). These items were relocated to the bottom section which was 4 C or below.
      • Inserts were checked at the end of inspection and temperature had dropped to 4 C or below.
      • Do not keep lid open for long periods. Monitor temperatures routinely.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings seen on bottom shelf of drying rack, in corners of dishwashing area, storage closet (near dining area), and in the corners of the utility closet.
      • Corrective Action(s): Remove droppings and sanitize area. Check for droppings daily.
      • Continuing using the services of a professional pest control company.
      • Keep premises clean and do not use cardboard lined with grease.
      • All surfaces must be sanitized prior to use.
      • Continue keeping all food in pest proof containers. Keep items in their packaging as much as possible.
      • Violation Score: 9
  8. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Premises not free of pests. Mice droppings seen in dry storage area on shelves. Staff were seen sweeping droppings in storage room. Walls along premises have droppings (near sinks, around dishwashing area and behind freezers).
      • Corrective Action(s): Do not sweep droppings - staff were instucted to stop. Remove droppings using a paper towel that has been soaked in sanitizer.
      • Rodent droppings must be removed nightly and areas must be inspected in the mornings to monitor activity.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: As per staff, no repairs on ceiling have been done. Ceiling leaks intermittently.
      • Corrective Action(s): Repair ceiling so that is no longer leaking.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout premises (dry storage room inside kitchen and storage room connected to dining area, near ice machine and area near walk-in cooler).
      • Corrective Action(s): Premises must be inspected for droppings daily. Droppings to be removed and area to be sanitized.
      • Continue following recommendations of pest control company.
      • Sanitize all work surfaces prior to use.
      • Continue keeping food in pest proof containers.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling above dishwashing area is leaking, has water damage and parts of the dry wall are chipping. Area above 2 door freezer has a large opening in the ceiling.
      • Corrective Action(s): Ceiling must be in good condition and free of damage and leaks. Repair as soon as possible.
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings seen in the storage room (behind containers and on shelves), in kitchen (along walls) and in front service area (behind equipment). Service report from pest control company unavailable.
      • Corrective Action(s): Premises must be checked for droppings daily. These areas must be cleaned and sanitized.
      • Continue storing food in pest proof containers and sanitizing all food contact surfaces prior to use.
      • Provide pest control company service reports.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole in roof tile in the furnace room.
      • Corrective Action(s): Seal hole to prevent entrance of pests. Correct immediately.
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pho cooler ambient air temperature 6 C and meats at 6 C.
      • Corrective Action(s): Operator lowered temperature at the time of inspection. Ensure cooler reaches 4 C or below within the next hour.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked noodles held at 55 C in rice cooker. Minimum hot holding temperature is 60 C.
      • Corrective Action(s): Reheat noodles to 74 C and hot hold at 60 C or above.
      • Note, a rice cooker is not designed to hot hold noodles that have been cooked on the stove.
      • If a rice cooker will be used for storage of noodles, you can only store for a maximum of 2 hours after which the noodles should be discarded.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse observed in premises. Droppings seen behind and underneath equipment.
      • Corrective Action(s): Inspect entire premises and remove all droppings and disinfect contaminated area daily.
      • All food contact surfaces and equipment should be sanitized before use.
      • Increase number of traps and increase frequency of checking traps.
      • Most food is in pest proof containers. Place all other packaged food in pest proof containers with lids.
      • Pest control services are in place.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler at 7 C.
      • Prep cooler with vegetables top section between 7-9 C
      • Corrective Action(s): All coolers must be 4 C or below.
      • Operator adjusted the temperature setting for the walk-in cooler at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings seen in corner of dishwashing area, some hard to reach shelves in dry storage room, and in the equipment storage closet.
      • Corrective Action(s): Premises must be free of pests. Remove rodent droppings daily and sanitize those areas. All food contact surfaces must be sanitized prior to using.
      • Hire the services of a professional pest control company; room old unused equipment; seal entry points (storage closet).
      • Correct immediately.
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings observed in dry storage area (behind the bins of flour, and on the shelf with peanut butter jars and canned food) and in the closet of the staff washroom.
      • Snap traps and metal mouse traps are set up throughout the premise.
      • Corrective Action(s): Premises must be free of pests at all times. All entry points must be sealed. Hire the services of a pest control professional expert.
      • Remove droppings daily. Spray contaminated areas with bleach prior to wiping them. Do not sweep or vacuum these areas. Follow proper WORKSAFE procedures for removing rodent droppings.
      • All surfaces and jars/containers of food are to be sanitized prior to use.
      • Cover all food sources.
      • Correct immediately.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice noodles (stored in rice cooker) at 50 C - cooker was turned off. Staff stated rice noodles were made 2 hours ago.
      • Corrective Action(s): Do not keep hot potentially hazardous foods at less than 60 C. Equipment for hot holding must be working and kept turned on when in use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher registered at 45 C on utensil surface during final rinse cycle. Dishwasher was ran five times.
      • This is a repeat violation.
      • Corrective Action(s): Ensure high temperature dishwasher reaches 71 C on utensil surface during final rinse cycle.
      • Repair/replace dishwasher immediately.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff seen washing hands with gloves on.
      • Corrective Action(s): Do not wash hands with gloves on. When using gloves, wash hands prior to donning on a new pair of gloves.
      • Gloves must be changed at the same frequency as hands would be washed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bag of onions stored on the floor beside two boxes of frozen chicken legs that were not put away upon delivery and had meat juices dripping from them.
      • Corrective Action(s): Frozen foods must be put away immediately after receiving a delivery. Do not store raw meats beside/above produce. Food bags must not be stored directly on the floor.
      • Correct immediately.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Raw shrimp (not in any packaging or container) thawing directly in sink without being submersed in cold water/cold running water.
      • Corrective Action(s): When thawing, keep food in packaging and use cold water that is either changed every 30 minutes or kept running.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dishwashing area (behind the counter used to store the meat slicer) and in the dry storage area - behind, underneath and on shelves).
      • Corrective Action(s): Premises must be free of pests and droppings must be removed daily followed by a sanitization of that area.
      • All food contact surfaces (counters, pots, pans) must be sanitized prior to use.
      • Pest control services must be in place. Correct immediately.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease dripping down exhaust canopy.
      • (Note: Exhaust canopy overdue for cleaning service (next service was due on August 5, 2022).
      • Corrective Action(s): Ensure all areas of food premises are kept in a clean condition and free of old food debris, grease and dirt.
      • Correct immediately.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden (unfinished wood) planks and cardboard used to line shelving in dry-storage area. This material is not easy to clean and is absorbent.
      • Corrective Action(s): All surfaces must be easy to clean, smooth and non-absorbent. Operator was advised to remove these at the last routine inspection. Correct immediately.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Closet beside staff washroom used to store items (ex. old cooking equipment that does not work) that are not required for the food premises.
      • Corrective Action(s): Remove all equipment and items not used for the food premises as these areas can act as harborage and breeding sites for pests. Correct immediately.
      • Violation Score: 1
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Long sleeve shirts with thumb holes worn preventing staff from washing hands properly.
      • Corrective Action(s): Uniform/clothing must not prevent hands from being washed properly.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE level 1 or equivalent training.
      • Corrective Action(s): Ensure that in the operator's absence, there is at least one person on-site with FOODSAFE Level 1 training. Training must be completed by November 1, 2022. In the interim, provide proof of registration for a course.
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not reaching the required minimum temperature of 71 C on plate surface during final rinse. Dishwasher was ran several times.
      • Corrective Action(s): Operator adjusted temperature setting and a temperature of 74 C on utensil surface was obtained.
      • Dishwasher temperature must be verified daily. Obtain a maximum temperature registering waterproof thermometer or thermo-labels. Record temperatures daily.
      • Note, this is a repeat violation. Failure to comply may lead to further enforcement action.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Leftover hoison sauce left in open tin can (can was slightly dented).
      • Corrective Action(s): Do not leave leftover food in tin cans - this can cause chemical contamination. Do not use dented/bulging cans - could pose a botulism risk. This product was discarded.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: All freezers registered at -15 C.
      • Corrective Action(s): Freezers must be -18 C or colder. Adjust settings.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout premise.
      • Corrective Action(s): Remove all droppings and then clean and sanitize these areas.
      • All surfaces must be sanitized prior to use. Place dry food in pest-proof containers.
      • Correct immediately.
      • Pest control services are in place and traps are set.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Most shelving in dry storage area is composed of unfinished wood.
      • Corrective Action(s): Replace shelving or apply a food-grade finish to achieve to ensure it is suitable to use in food premises.
      • All food contact surfaces must be impervious to moisture, easily cleanable, light in colour, non-toxic and smooth.
      • Correct by June 8, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature of walk-in cooler registered at 5.5 C.
      • Corrective Action(s): Service cooler so that it is 4 C or below at all times. Operator stated a technician has been scheduled to service the cooler.
      • Correct immediately.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions