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Pho Thanh St. Catharines

165 Hartzel Rd, St. Catharines ON L2P 1N6 · Restaurant

Official record from Niagara Region →

Inspection summary

Pho Thanh St. Catharines has been inspected 8 times by Niagara Region Public Health since April 17, 2025. The most recent inspection, on August 21, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 5 separate inspections, most recently on August 12, 2026. For example: Food is protected from potential contamination

  • 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 August 12, 2026. For example: Mechanical dishwashing is properly constructed, designed and maintained.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 26, 2025. For example: Toxic and poisonous substances are labelled and stored separately from food.

  • 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 April 17, 2025. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 3 separate inspections, most recently on December 16, 2025. For example: An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.

About this data

These results come from Niagara Region Public Health, 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.

8 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    6 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Records are retained on premise.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination
    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
  3. Routine Inspection

    2 infractions

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Food premise is kept clean and maintained in a sanitary condition.
  4. Re-inspection

    1 infraction

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  5. Re-inspection

    5 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  6. Routine Inspection

    3 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food premise is kept clean and maintained in a sanitary condition.
  7. Routine Inspection

    3 infractions

    • Certified food handler is onsite.
    • Toxic and poisonous substances are labelled and stored separately from food.
    • Records are retained on premise.
  8. Routine Inspection

    7 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Certified food handler is onsite.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

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