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Pho Tru

1012 Blanshard Street, Victoria, BC, V8W 2H5 · Food Premises

Official record from Island Health →

Inspection summary

Pho Tru has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 22, 2026. The most recent inspection, on August 17, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on August 17, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on July 22, 2026. For example: Food Not Protected - General

  • 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 9 times on July 22, 2026. For example: Improper Construction / Maintenance of Establishment

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 22, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 22, 2026. For example: Operations and Maintenance/Other

About this data

These results come from Island Health (Vancouver Island 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.

2 inspections

  1. Follow-Up

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The sanitizer concentration in the spray bottles is too high, at over 500 ppm chlorine.
      • Lower the concentration so that it is at 100 ppm chlorine. This violation was corrected at the time of the inspection. Comments A follow-up inspection was conducted today. The items on the previous inspection report of July 22, 2026, have been corrected. The spray bottle has been replaced. Food is not being stored below the bulletin board. The top of the cabinet below the ice machine has been repaired. Carpet has been removed from the kitchen. A probe thermometer is available. Cardboard has been removed from the floor and shelves. The ice machine is clean. The front hand sink backsplash and the public restroom sink backsplash are clean. The public restroom is clean and uncluttered; there is no storage of materials here. Kitchen cleaning has been completed.
  2. Routine

    13 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The sanitizer concentration in the spray bottle is very high (over 500 ppm chlorine).
      • Adjust the concentration - dilute the sanitizer with water - so that it is at 100 ppm chlorine. The concentration should be the same as that in the wiping cloth buckets.
    • Food Not Protected - General
      • A bulletin board with push pins is located directly above open food.
      • Remove the push pins, or move the bulletin board so that it is not above food.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The carpet on the floor in the kitchen and on the floor entrance to the kitchen is soiled.
      • Remove the carpet. One carpet or mat is allowed at the entrance to the kitchen.
    • Improper Construction / Maintenance of Establishment
      • A build-up of debris, spills, and grease is observed in the facility. The green cutting board is soiled. There are spills on the wall and door jamb surfaces in the middle room.
      • Replace the green cutting board. Clean the wall and door jamb surfaces. Thoroughly clean and sanitize all surfaces.
    • Improper Construction / Maintenance of Establishment
      • The backsplash at the front server hand sink is soiled with mould growth.
      • Clean the backsplash, and repaint with glossy paint.
    • Improper Construction / Maintenance of Establishment
      • The backsplash at the restroom hand sink is damaged.
      • Repair or replace the backsplash (mirror frame).
    • Improper Construction / Maintenance of Establishment
      • The cabinet below the front ice machine has damaged surfaces and is soiled.
      • Replace or repair the cabinet.
    • Improper Construction / Maintenance of Establishment
      • The ice machine is covered with rough white plastic.
      • Remove the plastic.
    • Improper Construction / Maintenance of Establishment
      • The kitchen floor is damaged: many floor tiles are cracked, and pieces are missing.
      • Replace the kitchen floor within 12 months.
    • Improper Construction / Maintenance of Establishment
      • The public and staff restroom is cluttered with garbage and recycled material.
      • Remove the garbage from the restroom. Reorganize supplies (chemicals). Install a cabinet for the storage of supplies.
    • Improper Construction / Maintenance of Establishment
      • The sanitizer spray bottle is broken.
      • Replace the spray bottle.
    • Improper Construction / Maintenance of Establishment
      • There is cardboard on the floor in the kitchen and lining the shelves in the upright freezer.
      • Remove the cardboard.
    • Operations and Maintenance/Other
      • A probe thermometer is not available in the kitchen.
      • Provide a probe thermometer. Comments A routine inspection was conducted today. Complete all items noted on this report within three weeks. The coolers are at 4°C. The hand sinks are well equipped. The dish machine is sanitizing properly; the final rinse cycle measures 50 ppm chlorine.

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