Skip to content
Loading map…

Pho Super Bowl

5505 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pho Super Bowl has been inspected 13 times by Fraser Health Authority since March 18, 2024. The most recent inspection, on October 9, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on October 7, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on October 7, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 13, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 across 2 separate inspections, most recently on November 28, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

13 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in prep cooler closest to walk in cooler (eggs, cut vegetables, etc) were at 8-10 deg C ; staff indicate it was just prepped and moved there in the morning. Cooler is not functioning properly
      • Corrective Action(s): All foods moved to walk in cooler
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed on floor along wall by the meat slicer
      • Corrective Action(s): Remove droppings and sanitize affected areas. Place additional traps
      • Correct by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Dishwasher sanitizer line needed to be run for a while before functioning at startup. Repair dishwasher such that it can consistently provide 50 ppm chlorine residual once it has been started
      • 2) Repair prep cooler by the walk in cooler
      • Corrective Action(s): Repair above equipment. Follow up to be conducted
      • Correct by: Today
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler (closest to walk in cooler) at 16 deg C. All food items inside were just prepped, per the operator.
      • Corrective Action(s): Move all food items inside to a working cooler.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Prep cooler at 16-17 deg C. All foods moved
      • -temperature gauage for walk in cooler is broken
      • Corrective Action(s): Repair cooler to maintain 4 deg C or less at all times. Repair gauge on walk in cooler
      • Correct by: immediately
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • -Servery area behind the upright glass door cooler
      • -In the kitchen area behind the stove area
      • -A few in the boiler room
      • Corrective Action(s): 1) remove rodent droppings
      • 2) Clean and sanitize affected areas
      • 3) Send copy of next pest control report. Ensure they are providing recommendations on how to improve situation and which areas/gaps need to be sealed
      • Correct by: today and ongoing
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Open ceiling panel in the boiler room needs to be closed as this can allow pests to enter into the kitchen area
      • Corrective Action(s): Close panel/gap
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings and old food debris observed on floors in the kitchen behind equipment. Please ensure all food debris is cleaned/removed daily as this can attract rodents as well.
      • Corrective Action(s): Do a thorough cleaning of the kitchen floors
      • Correct by: this week
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed on floor underneath table as shown to operator
      • Corrective Action(s): Remove droppings, clean and sanitize affected areas
      • Send copy of pest control report once they visit this/next week
      • Follow up to be conducted
      • Correct by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and rodent droppings observed on floors in kitchen (underneath equipment and in various corners) as shown to operator on site
      • Corrective Action(s): Remove debris and droppings and clean all affected areas. Cleaning frequency will need to be increased if debris continues to buildup
      • Correct by: Today
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • -On floor of room beside the staff washroom
      • -On floor in dry storage room
      • -On floor by ice machine
      • Corrective Action(s): Clean all above affected areas (remove droppings and sanitize with bleach solution)
      • Send copy of recent pest control report to EHO
      • Correct by: today
      • 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 (CORRECTED DURING INSPECTION): Both surface sanitizer bottles had 0 ppm chlorine residual
      • Corrective Action(s): Operator remade solution and added bleach, 100 ppm chlorine residual achieved
      • Ensure that staff are always adding bleach to the surface sanitizer solution
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats in walk in cooler were stored next to garlic, produce, and other non raw meat items
      • Corrective Action(s): As discussed, move all raw meats into one area and keep them together and separate from non raw meat items
      • Correct by : Today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tripe was thawing in cold stagnant water
      • Corrective Action(s): Thaw foods in cold running water to prevent temperature as discussed
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floor in the back dry storage areas as shown to operator
      • Corrective Action(s): Remove droppings and clean affected areas. If problem persists, you may need to increase frequency of pest control visits
      • Correct by; Today
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: Operator keeping inserts on top of inserts with cooked shrimp (10C) and Cut vegetables (11C).
      • Corrective Action(s): Operator reports food were just prepared and moved them to working cooler
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher hand a final rinse of 10 ppm chlorine on dish surface
      • Corrective Action(s): Perform alternative dishware washing (use dishwasher for wash and rinse step) and santize all utensils in a sink tub full of 50ppm chlorine solution. Air dry after.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Back hand washing sink obstructed with a knife, large cutting board, and a jug full of liquid.
      • Corrective Action(s): Staff removed all obstruction at the time of inspection. Ensure hand washing sinks are always accessible during business hours.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher measures 10 ppm chlorine at the final rinse.
      • Corrective Action(s): Repair or replace dishwasher so that it is able to produce at least 50 pm chlorine during final rinse.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: Bean sprouts kept in room temperature.
      • Corrective Action(s): Staff added ice to bean sprouts bin. Ensure to have ice in the bin at all times.
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bean sprouts at 10C kept in room temperature
      • 2) Inserts of cut vegetables and 2 shrimp kept ontop of other inserts in both prep coolers measuring 10C-12C
      • Corrective Action(s): 1) Operator moved bean sprouts to working cooler at the time of inspection.
      • 2) Operator reports they were placed there 30 min ago. Operator relocated them to a working cooler at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen sanitizer made with 99% isopropyl alcohol.
      • Corrective Action(s): Operator discarded all 3 sanitizers and restocked them with 100 ppm chlorine. ONLY USE BLEACH AS KITCHEN SANITIZER.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts being washed at front hand washing station.
      • Corrective Action(s): Dedicated hand washing station should only be used to wash hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Kitchen utensils and water jugs kept under paper towel dispenser at the hand washing station
      • 2) Rice scoops kept in 24C water bath
      • Corrective Action(s): 1) Do not keep any kitchen utensils directly under paper towel dispenser to prevent potential cross contamination
      • 2) Operator removed rice scoops to dishwasher at the time inspection. Keep kitchen utensils in either ice water or dry conditions only.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed below dry rack storage to the right of the walk in freezer.
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas.
      • Date To Be Corrected: Immediately
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website