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Pho Tru Restaurant

3147 Douglas Street, FC11, Victoria, BC, V8Z 6E3 · Food Premises

Official record from Island Health →

Inspection summary

Pho Tru Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 10, 2026. The most recent inspection, on June 11, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times on June 10, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 once on June 10, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and 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 June 10, 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

    0 infractions

  2. Routine

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Box of pork found thawing at room temperature. Surface temperature nmeasured 6?8C. Staff indicated it has been at room temperature for less than 2 hous.
      • Staff moved box of pork into cooler for thawing (corrected during inspection). Do not thaw potentially hazardous foods at room temperature. Thaw in the cooler or under cold running water.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Pork inside hot holding unit measured 35°C internal temperature. Chicken in hot holding unit measured 40°C internal temperature. Staff indicated pork and chicken had been taken from cooler and placed in hot holding unit, less than 2 hours ago (corrected during inspection).
      • Dial/temperature on unit was turned up; pork and chicken were reheated. New temperatures: Pork = 61°C and Chicken = 64°C. Store potentially hazardous foods (PHFs) in hot holding units at 60°C or above. Before placing PHFs into hot holding units, rapidly reheat PHFs to 74° or above. Do not use hot holding units to reheat food.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer for food contact surfaces was available onsite.
      • Ensure an approved surface sanitizer is available at all times. Use test strips to ensure adequate concentrations are maintained. Examples of approved sanitizers include: (1) 50-100ppm bleach/chlorine solution, and (2) 200-400ppm quats solution.
    • Operations and Maintenance/Other
      • No sanitizer test strips available onsite.
      • Purchase and use sanitizer test strips to ensure surface sanitizers are maintained at adequate concentrations. Comments Routine inspection conducted today. All coolers functioning at 4°C or below. All freezers measured -18°C or below. Temperature logs up to date. Handwashing sink equipped with hot/cold water, liquid soap, and paper towels. No signs of pest activity. Overall, facility is clean and organized.

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