Pho Lan Restaurant
6950 No. 3 Rd, Richmond BC V6Y 2C5, Richmond , V6Y2C5
Vancouver Coastal Health
Based on Aug 20, 2026 inspection: Conditional Pass, 5 critical violations
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5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food on the premises is obtained from an approved source.
Critical · Food Handling
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
An operator must not permit any person suspected to suffer from a disease communicable through food to come in contact with the food premises.
Critical · Other
Every operator must immediately notify a health officer of any circumstance that exists in the food premises that may cause a health hazard
Critical · Other
The premises is free of pests.
Critical · Pest Control
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
7
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
3
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
6
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
6
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
0
Critical
0
Non-Critical
Pass
Result
Violations Found
Maximum number of patrons that can be accommodated on the premises has been determined
Critical · Other
Maximum number of patrons that can be accommodated on the premises is appropriate for the space
Critical · Other
Maximum number of patrons and staff on premises is monitored at all times
Critical · Other
No events over 50 people on premises
Critical · Other
2m separation maintained between patrons of different parties, except when partition in place
Critical · Other
2m separation maintained between patrons and staff, except when partition in place
Critical · Other
Maximum of 6 patrons per table
Critical · Other
Physical devices or markers are used to assist patrons in maintaining physical distance
Critical · Other
Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach
Critical · Employee Hygiene
Self-service areas equipped with appropriate signage
Critical · Equipment
Self-serve station surfaces and utensils are frequently cleaned and sanitized
Critical · Sanitation
COVID-19 Safety Plan developed and in use
Critical · Other
COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
Critical · Other
Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
Critical · Other
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
6
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
4
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
Food is handled in a sanitary manner and is not subject to contamination.
Non-Critical · Sanitation
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
4
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
Food is handled in a sanitary manner and is not subject to contamination.
Non-Critical · Sanitation
Each employee washes their hands as often as necessary to prevent the contamination of food.
Non-Critical · Sanitation
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
Food is handled in a sanitary manner and is not subject to contamination.
Non-Critical · Sanitation
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
Food is handled in a sanitary manner and is not subject to contamination.
Non-Critical · Sanitation
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Non-Critical · Temperature Control
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
3
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Operation of premises is in accordance with approved floor plans and specifications.
Critical · Food Handling
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
Food is handled in a sanitary manner and is not subject to contamination.
Non-Critical · Sanitation
Each employee washes their hands as often as necessary to prevent the contamination of food.
Non-Critical · Sanitation
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
1
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Non-Critical · Temperature Control
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Non-Critical · Temperature Control
Each employee washes their hands as often as necessary to prevent the contamination of food.
Non-Critical · Sanitation
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
Violation Tickets
No violation tickets on record.
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Data Source: Information is sourced from Vancouver Coastal Health's public inspection database. View original record. Last updated: Aug 24, 2026.
EatClean summarizes public inspection data from health authority sources. EatClean is independent and is not affiliated with any health authority. Inspection results can change, and some issues may have been corrected after inspection. Always review the official report before relying on the information.
Found an error? Email corrections@eatclean.ca with the restaurant name, address, and correction request.