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Pho Tran

230 - 26310 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Pho Tran has been inspected 19 times by Fraser Health Authority since March 28, 2018. The most recent inspection, on July 24, 2026, found no infractions.

9 of 19 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on July 9, 2025. For example: 209 - Food not protected from contamination [s. 12(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 January 6, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 9, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 5 times across 5 separate inspections, most recently on January 6, 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lysol being used for tables and front counter.
      • Corrective Action(s): Ensure to use sanitizer for all food contact surfaces. Operator replaced the spray bottle with QUATS sanitizer measured at 200ppm
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris/grease/mold in the following areas:
      • 1. Large accumulation of grease on and behind the deep fryer and grill units.
      • 2. Build up of mold inside the walk in cooler, fan of walk in cooler, inside the ice machine
      • 3. Dust/food debris build up behind the preparation cooler and table, walk in cooler racks, dry storage racks
      • Corrective Action(s): Clean and sanitize the following areas listed above.
      • Date to be corrected by: today
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main hand wash station has chaulking peeled off and inner wall is being exposed.
      • Corrective Action(s): Re-chaulk the main handwash station onto the wall.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Whole uncracked eggs stored at room temperature (ambiant temp of 21.2C). Eggs was taken out less than 2 hours ago for lunch service.
      • Corrective Action(s): Keep all potentially hazardous food at a temperature <4C at all times. Operator moved the whole eggs into the walk in cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw beef being stored on the top shelf in the walk in cooler. Ensure all raw potentially hazardous food are stored in the bottom shelves
      • Corrective Action(s): Operator moved the raw meats into the lowest rack
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris and grease on the preparation cooler on the seals and door handles
      • Corrective Action(s): Clean and sanitize the area listed above.
      • Date to be corrected by: today
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen beef brisket thawing near the single compartment sink. Surface temperature is measured at 2C. Operator planning to defrost and cook. Improper thawing method being used for the beef brisket. Operator moved the beef brisket into the single compartment and turned on cold running to thaw the meat.
      • Corrective Action(s):
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Door sweeper at the main receiving back door is worn out.
      • Corrective Action(s): Repair or replace the door sweeper to prevent potential entrance of pests.
      • Date to be corrected by: 1 month
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris/dust/mold in the following areas:
      • 1. Accumulation of grease behind and around the deep fryer and stove unit.
      • 2. Build up of mold on the door seals of the pre cooler.
      • 3. Accumulation of mold and food debris on and behind the shelving units of the walk in cooler.
      • 4. Accumulation of debris behind the dry storage racks in the dry storage room and near the back receiving area.
      • Corrective Action(s): Clean and sanitize the following areas listed above.
      • Date to be corrected by: today.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles are missing and cracked in the walk in cooler.
      • Corrective Action(s): Repair the crack and cover the area with missing tiles with material that are smooth and easy to clean and sanitize.
      • Date to be corrected by: 2 months
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up on both sides of grill.
      • Corrective Action(s): Scrape down sides of grill, clean and sanitize the area.
      • Ensure to include this cleaning with your routine maintenance of the vent hood grease cleaning.
      • Date to be corrected by: 1 month.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats, cooked sausage and cooked vegetables stored between 10.7 to 12.3C in line cooler.
      • Operator said that line cooler is not working (fan on but compressor not working).
      • Corrective Action(s): Service technician has been called.
      • Bags of ice are in freezer.
      • Operator moved meats to main walk in cooler (4C or less) and rest of meats are cooked for lunch.
      • Ensure that all items are used up or cooked within the next 30min-1hr.
      • Store items in working cooler and only take small quantities out for cooking.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine is not working at the bar. Ice has been mostly melted down to water.
      • Corrective Action(s): Remove ice, clean and dry overnight to ensure this does not mold.
      • Date to be completed by: end of today.
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Bins and tubs for soaking sprouts and noodles appear to have red or brown coating, which is a sign of mold growth
      • 2. Inside ice cooler, in the area where water flows to make ice (direct contact), there is sign of green film (likely algae) and brown coating (mold). Inside ice machine has a light which is blue (blue light promotes algae growth).
      • 3. Blender for bubble tea - both cap and inside of blender has black mold dots and film, especially in corners and edges.
      • 4. Some bowls for food service and some plates have chipped edges.
      • Corrective Action(s): 1. Scrub and clean all tubs that are in direct contact with food.
      • Soak in bleach sanitizer instead of running through dishwasher and scrub down thoroughly all crevaces.
      • Use smooth bins with less surface area for soaking - easier to clean.
      • 2. Remove the blue light. There is enough light in the facility to see inside the small ice machine
      • Remove the ice and clean and sanitize inside ice machine.
      • Add to your food safety plan to clean this thoroughly by emptying and bleaching, at least monthly.
      • 3. Soak and scrub inside blender.
      • Add to your food safety plan to clean and sanitize this at least daily.
      • 4. Remove from service, bowls and plates with chipped edges or sharp cracks.
      • Date to be completed by: Today,
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Underneath racks in dry storage - lots of spilled rice.
      • Some corners and underneath prep areas have build up of food debris
      • Corrective Action(s): Sweep and clean all areas including underneath racks and food storage areas.
      • Date to be completed by: Today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Door for drink storage at the bar is falling apart. Inside plywood is exposed and water damaged and no longer a cleanable surface.
      • Corrective Action(s): Repair or replace door and any surfaces inside this cabinet to ensure it is cleanable.
      • Date to be completed by: 6 months.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris and build up noted throughout the premises. The following areas include but not limited to:
      • - Dirt and food debris along perimeter of kitchen floor, under and behind equipment
      • - Under the dishwasher and 2-compartment sink at dishpit area
      • - Under the shelves in dry storage room noted with spilled rice, salt, sugar and scraps.
      • - Wire racks in walk-in cooler are soiled and has excessive buildup of dried debris
      • - Pooling of water noted in walk-in cooler floor
      • - Walls of walkin cooler noted with black stains
      • Corrective Action(s): Clean the noted areas and maintain premise in santiary condition. Date to be corrected by: 06/14/2023
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dry storage area: some debris such as spilled rice under the racks.
      • Dry storage area is dark and hard to see. Light is dim.
      • 2. Behind dishwasher: some debris and cob webs build up.
      • 3. No sanitizer made up at the time of inspection, during break between lunch and dinner.
      • Corrective Action(s): 1 & 2: Please give all hard to reach areas a sweep and monitor for pests.
      • Dry storage area light could use higher voltage light to allow for easier monitoring.
      • Date to be corrected by: this week.
      • 3. Operator corrected during the inspection and made quat sanitizer as per directions on the label, in a bucket. 200ppm Quat.
      • Please ensure you have sanitizer for your cutting boards and sanitize food prep surfaces at least every 2hrs, especially when making meat and then fresh salad/garnish items.
      • Store cloths (on the prep table) in sanitizer and use as needed, change every 2hrs.
      • Violation Score: 15
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some potentially hazardous foods in line cooler and walk in fridge not covered and protected from contamination.
      • Corrective Action(s): Cover with food grade lids or wrap. Operator corrected during inspection, covered with clean lids.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Operator using garbage bags to cover noodles while cooling or for temporary storage on counter. Note gargage bags have powder on inside, not food grade material.
      • Corrective Action(s): Please use saran-wrap or food grade lids. Corrected during inspection. Covered and put in fridge.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler floor has pooling water from food leaks or cooler dripping. Water accumulating in hollow of broken floor tiles, contains discolored, dirty water with debris. Onion stored next to dirty water on floor, potential contamination.
      • Corrective Action(s): Remove onions off floor, clean up water; fix tiles and dripping. Cleaning and protecting food should be done immeditaely today. Tiles and fixing can be done by next inspection. Please maintain and observe if pooling water gets worse. Date to be corrected by: May 18 2022
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed cooler defrost dripping onto food, utensils and buckets
      • 2. Observed same tongs being used to handle raw and cooked chicken
      • Corrective Action(s): 1. All food underneath cooler condensor discarded at time of inspection
      • 2. Chicken discarded at time of inspection, tongs washed and sanitized in dishwasher. Tongs marked/
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Observed small pots of broth sitting on stove tops. Between orders, stove is turned off and broth is allowed to cool. Once an order is placed, additional broth is placed into small pots and reheated per order.
      • Corrective Action(s): Broth should be kept at 60C or above through service. Do not turn heat on and off through service as this allows the food to enter the danger zone.
      • All broth on stove discarded and small pots washed and sanitized.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher tested at 0ppm at time of inspection, sanitizer bucket empty.
      • Quats sanitizer at > 1000ppm at time of inspection in two spray bottles.
      • Test strips for chlorine or quats not available
      • Corrective Action(s): 1. Dishwasher must maintain a 50ppm Cl residual. Sanitizer buckets changed, machine primed and 50ppm Cl residual acheived.
      • 2. Quats sanitizer bottles refilled using the appropriate dilution of 2mL concentrate per 1L water as per instructions.
      • Obtain chlorine and quats test strips for dishwasher and sanitizer.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff wearing gloves preping food, to cleaning, handling dirty dishes, and going back to food processing without changing gloves and washing hands.
      • When instructed to wash hands, staff did not use soap.
      • Corrective Action(s): Gloves must be changed and hands must be washed whenever handling food after a "non-food related activity" such as cleaning and dishwashing
      • When washing your hands - be sure to wash with soap and water, scrub hands with soap for at least 20 seconds, then rinse. Turn off tap with paper towel
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed torn open bags of meat stored on top of noodles
      • Corrective Action(s): Foods discarded at time of inspection.
      • Ensure food items are stored in a safe and sanitary manner in food grade containers with lids.
      • Ensure raw meats are stored on the bottom shelves, above all vegetables and ready to eat foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleanliness in facility is not acceptable. Observed grease and food debris build up on most surfaces.
      • Observed filthy milk crates and storage racks to store clean equipment
      • Corrective Action(s): The kitchen must be cleaned and sanitized from top to bottom, including but not limited to:
      • - ceiling, walls, floors
      • - all equipment - inside & outside
      • - dishwasher and coolers
      • - all shelves, racks, storage areas
      • - remove all milk crates and cardboard used for storage
      • - organize all storage areas
      • - ensure all items are stored at least 6" off the floor
      • - all commons sufaces - door handles, etc.
      • - clean and organize dry storage, ensure personal belongs are separated from food items
      • - all equipment, utensils, bins, containers etc. are to be washed and sanitized in the dishwasher
      • - servery area and ice machine require a thorough cleaning and sanitizing as well.
      • When cleaning - be sure to use soap and water, then rinse, then sanitize with 200ppm Quats solution.
      • Violation Score: 9
      • 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 an equivalent
      • Corrective Action(s): Ensure in the operator's absense, at least one person has foodsafe level 1 or an equivalent.
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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