PHO THU DO RESTAURANT

781 SOMERSET ST W OTTAWA ON K1R 6R3 · Food Safety

8 inspections

1. Routine inspectionJun 24, 2026

   0 infractions

2. Routine inspectionJul 24, 2025

   2 infractions

   • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
   • Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
     • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
3. Routine inspectionFeb 12, 2025

   0 infractions

4. Routine inspectionSep 9, 2024

   2 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Protect the food premise against the entry of pests.
5. Routine inspectionMay 15, 2024

   2 infractions

   • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
6. Follow-up inspectionFeb 7, 2024

   0 infractions

7. Follow-up inspectionFeb 1, 2024

   3 infractions

   • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
8. Routine inspectionJan 31, 2024

   6 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
   • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
   • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
   • Operator of a food premise does not store, handle, serve, process, prepare, display, distribute, transport, offer for sale or sell ungraded or Grade "C" eggs except for the purpose of grading, selling or offering for sale and transporting Grade "C" eggs to a registered processed egg station.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.