120 LEBRETON ST N
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
March 23, 2026
This summary is AI generated and can contain mistakes.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
PHO 99 is in the West Centretown neighbourhood. West Centretown, Ottawa has 213 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 211 (99%) that have passed their most recent inspection, with 2 (1%) conditional and no closures.
This record comes from Ottawa Public Health for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Green means no significant violations. Yellow means issues were found that the operator must correct. Red means the inspector ordered the premises to stop serving customers.
HUONG'S VIETNAMESE BISTRO
West Centretown
This restaurant has been inspected 12 times since February 26, 2024, with 12 green results, 0 yellow results, and 0 red results on record.
1 violation
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
3 violations
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
No violations
No violations
3 violations
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests. Keep the food premise free of conditions that lead to the harbouring of pests.
No violations
1 violation
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests. Keep the food premise free of conditions that lead to the harbouring of pests. Maintain records of all pest control measures that are undertaken in the premise.
1 violation
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. In compliance.
3 violations
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
Every food premise shall be provided with employee hand washing stations. Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
No violations
1 violation
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
6 violations
All food shall be protected from contamination and adulteration.
Food processed in a manner that makes the food safe to eat.
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
Every food premise shall be provided with employee hand washing stations.