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Pho V Ta

1601 Bowen Road, 1, Nanaimo, BC, V9S 1G6 · Food Premises

Official record from Island Health →

Inspection summary

Pho V Ta has been inspected 3 times by Island Health (Vancouver Island Health Authority) since August 25, 2026. The most recent inspection, on September 21, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 3 times across 2 separate inspections, most recently on August 25, 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 2 times on August 25, 2026. For example: Food Not Protected - General

  • 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 August 25, 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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishwasher still does not provide 50ppm during final cycle.
      • Operator must wash dishware and equipment manually in 3 compartment sink (soap/water, rinse/water, bleach/water) until dishwasher is repaired and 50ppm chlorine is provided (less than 50 seats in restaurant). Comments Premises has been cleaned and sanitize as required. Premises given written approval to reopen and begin food service/preparation. Operator has FoodSafe valid until March 2/2. Kitchen staff have been instructed on correct food handling procedures.
  3. Routine

    5 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishwasher does not provide required sanitizer during final cycle ("0" ppm chlorine on test strip).
      • Operator to repair dishwasher so that manufacture users required concentration of sanitizer and provided at dishware and as per your cleaning plan (i.e. 50ppm chlorine provided test strips to measure concentration).
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Premises has large accumulations of grease, grimes and leftovers food debris throughout premises.
      • Premises has been given written order to close premises immediately and cease all food preparation service/delivery until they have been given written to reopen by a health officer. Clean and sanitize entire kitchen.
    • Food Not Protected - General
      • Prepared foods are no dated.
      • Operator to date all prepared foods with date prepared or discard date (operator must pick method of keeping track of prepared food safe).
    • Food Not Protected - General
      • Raw sliced beef stored above cooked or ready-to-eat-foods (i.e. celery and veggies).
    • Operations and Maintenance/Other
      • Clutter throughout the premises.
      • Operator to remove all items not used in the day to day operation of the food premises. Comments Fridges keep food below 4°C/40°F. For more information please see the Food Inspection Violations.

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