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The Joy of Pho

B - 16640 Yonge Street, Newmarket, ON, L3Y 4V8 · Restaurant

Official record from York Region →

Inspection summary

The Joy of Pho has been inspected 13 times by York Region Public Health since October 22, 2024. The most recent inspection, on May 13, 2026, found no infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on September 29, 2025. For example: Food is held in frozen state

  • 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 3 times across 3 separate inspections, most recently on September 29, 2025. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 6, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 February 5, 2025. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • 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 11 times across 7 separate inspections, most recently on February 6, 2026. For example: Constant supply of potable hot and cold running water under pressure

About this data

These results come from York Region Public Health, 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.

13 inspections

  1. Compliance Inspection

    0 infractions

  2. Re-inspection

    0 infractions

  3. Compliance Inspection

    3 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  4. Re-inspection

    1 infraction

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain ventilation system clean
  5. Compliance Inspection

    5 infractions

    • Food is held in frozen state
      • Fail to maintain frozen food in frozen state until prepared for use
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning freezer
      • Fail to maintain ventilation system clean
  6. Re-inspection

    2 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain ventilation system clean
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
  7. Compliance Inspection

    5 infractions

    • Handling/Storage of food
      • Fail to properly store all food in a manner that prevents contamination or adulteration, including separating raw from ready-to-eat foods
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain ventilation system clean
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
  8. Re-inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
  9. Re-inspection

    2 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface cleaned as necessary
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  10. Compliance Inspection

    8 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
      • Fail to maintain handwashing station
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
      • Fail to protect food from contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure equipment surface cleaned/sanitized as necessary
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface cleaned as necessary
    • Sanitary maintenance and provision of required supplies in staff/public washroom facilities
      • Fail to keep washroom equipped with adequate supplies (toilet paper, garbage can, soap, hand dryer or single-use towels)
      • Fail to keep washroom facility sanitary
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  11. Re-inspection

    0 infractions

  12. Re-inspection

    3 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
      • Fail to ensure facility surface cleaned as necessary
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
  13. Compliance Inspection

    4 infractions

    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
      • Fail to ensure facility surface cleaned as necessary
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair

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