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Delicious Pho

160 - 1169 Pacific St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Delicious Pho has been inspected 20 times by Fraser Health Authority since July 12, 2017. The most recent inspection, on September 1, 2026, found no infractions.

7 of 20 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 7 times across 7 separate inspections, most recently on July 29, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 5 times across 5 separate inspections, most recently on August 12, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on July 29, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 12, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 23, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

About this data

These results come from Fraser 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.

20 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer equipment observed in the handwashing basin.
      • Corrective Action(s): Ensure that the handwashing sink is used for handwashing ONLY. Do not place anything in this basin.
      • Date to be corrected by: immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) MSG, salt, and sugar buckets are not stored in food grade containers (ikea bins).
      • 2) Walk-in freezer door observed with duct tape on the frame.
      • Corrective Action(s): 1) Ensure to retrieve proper food grade containers to store these ingredients in.
      • Date to be corrected by: 1 week
      • 2) Ensure to properly fix/repair/replace the door entrance frame and remove the duct tape. Ensure to also properly clean the area and the door gasket.
      • Date to be corrected by: 1 month
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts, basil leaves and cut peppers observed at room temperature water.
      • Corrective Action(s): Ensure the foods are kept in ice water and replace before ice melts OR keep in the cooler.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Bleach sanitizer spray at the front observed with no bleach.
      • Corrective Action(s): Ensure a bleach sanitizer spray that measures 100-200 ppm chlorine is available at all times.
      • Date to be corrected by: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Meat in the freezer observed uncovered.
      • 2) Ice machine panel observed with visible build up.
      • Corrective Action(s): 1) Ensure all foods are properly covered and stored so they are protected from any contamination.
      • Date to be corrected by: immediately
      • 2) Ensure to clean the ice machine panel on a regular basis.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fume hood on the left side has significant soot build up.
      • Corrective Action(s): Ensure the fume hood is regularly cleaned and sanitized by removing the panels.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: BBQ fork utensil observed with duct taped handle.
      • Corrective Action(s): Ensure all utensils are in good working order. Duct taping is not suitable as it cannot be properly cleaned and sanitized.
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site has a foodsafe level 1 or equivalent certificate.
      • Corrective Action(s): Ensure that at least one person in the facility has a foodsafe level 1 or equivalent certificate when the operator is not available.
      • Date to be corrected by: 1 month
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted stuff stored directly on the floor in storage area in the corner near hand washing sink- Creating harboring/breeding for pests
      • Corrective Action(s): -Organize and store all stuff on shelving units at least 6" off of floor to prevent breeding/hiding places for pests and aid cleaning
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bleach in spray bottle in front registered 0 concentration at time of visit
      • Corrective Action(s): - Ensure bleach solution has enough concentration ( check daily ) 1 teaspoon in 1 liter of water = 100 ppm
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Broken tiles noted in corner of the dry storage area ( near dish washer
      • Corrective Action(s): Repair/ replace the broken tiles
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Raw meat/chicken noted above soup/cooked foods and vegetable in walk in cooler
      • - Foods noted without proper cover/lid
      • -Bucket of foods noted on the floor
      • Corrective Action(s): - Store all raw animal origin foods in one shelving unit or ONLY ON LOWER SHELF
      • - Cover all foods either by lid or food grade wrapping material
      • - Keep all food products off of floor in walk in cooler / freezer or kitchen
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A lot of stuff stored in the corner of the facility ( dry storage near hand washing sink) creating a possible harborage area for pest
      • Corrective Action(s): - Organize store on shelving units off of the floor to aid cleaning and monitoring for pest activity
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in cabinet under sink and behind/under beside equipment
      • Corrective Action(s): Deep clean
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted hot food being cooled at room temp of food still very hot 70 oC- staff is not familiar with proper cooling procedure ( time- temp)
      • Corrective Action(s): - Ensure to follow proper cooling procedure :
      • Cool from 60 to 20 oC in less then 2 hrs, from 20 to 4 oC in less then 4 hrs
      • use : Cooling stick/cooling wand- use ice water bath- use small SS containers
      • Due to nature of this facility( lots of stock/soup) provide cooling stick ( enough number) to aid cooling
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Noted raw meat/shrimp ... are stored above veg/ready to eat products or cooked foods in walk in cooler and prep cooler
      • -Noted foods being prepared on floor in kitchen ( dumpling)
      • Corrective Action(s): - Store raw animal products on lower shelf or a designated shelf away from any veg/cooked foods and ready to eat products
      • - All food prep must be done on a clean sanitized work table /counter - NO FOOD PREP ON FLOOR - Last warning
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Too much clutters noted in kitchen, storage area and counters
      • Corrective Action(s): Organize to aid cleaning and monitoring for pest activity
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Too many empty buckets, pots noted in storage area
      • Corrective Action(s): Discard/remove items that are not used in daily operation to provide more space
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods (sugar ) in kitchen and food containers ( buckets ) in walk in cooler noted on the floor
      • Corrective Action(s): -Store all food products on shelving unit at least 6 " off of the floor
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Too much clutter noted in facility- stuff stored on the floor
      • Corrective Action(s): -Organize the facility store all items off of the floor to aid cleaning and preventing harboring for pests
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items that are not used in daily operation (extra buckets, large pots) noted in facility
      • Corrective Action(s): -Remove these items to have more storage.
      • Violation Score: 1
  10. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning still noted for under/behind cooking equipment, under sink and back storage area
      • Corrective Action(s): Deep clean the areas
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Broken slicer and some other items are stored in the back area
      • Corrective Action(s): -Remove/discard items that ar not used on daily operation.
      • - Organize the area to aid cleaning and monitoring for pests.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Noted dirty wiping cloths on counters.
      • Corrective Action(s): Wiping cloths to be washed, rinsed and stored in a sanitizer buckets between uses.
      • Provide bucket of sanitizer at each prep area and store wiping cloths in them.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Noted food handler wiping her hands with dirty cloths during food handling instead of proper hand washing.
      • Corrective Action(s): Food handlers to wash their hands properly after any possible contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Raw meat/animal origin foods are stored beside or above vegetable and cooked foods in walk in cooler.
      • -Buckets of foods were stored directly on the floor in walk in cooler
      • Corrective Action(s): -Store raw meat/animal origin foods in lower shelf and away from any vegetable, cooked foods or ready to eat products.
      • - Store buckets of foods off of the floor
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A lot of items are stored directly on the floor in kitchen, too cluttered.
      • Corrective Action(s): Organize and store all items off of the floor to aid cleaning and monitoring for pests and preventing harboring areas for pests
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for under/behind equipment, under sink , flooring, walls, walk in cooler door/ walk in freezer door, and floors
      • Corrective Action(s): Clean all areas.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one with FS training was available at time of visit. Staff called the owner with FS to come.
      • Corrective Action(s): Register enough staff for FS training so there is always a staff with FS training available at each food prep area.
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Spring rolls layered up inside baskets and on tray to be cooled. Temped @ >36 degrees Celsius. Operator indicated that they have been there half an hour ago. Operator indicated that usually cool for 1 hr and then put in freezer.
      • Corrective actions: Cool spring rolls in single layer so that the inside of the spring roll is also cooled before storing inside freezer. Ensure to always monitor the temperature and follow the cooling curve strictly by cool from 60 degrees Celsius -- 20 degrees Celsius in 4 hrs and 20 degrees Celsius -- 4 degrees Celsius in 2 hrs to prevent microbial growth.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were stored on counters, no sanitizer was available in the back kitchen. Operator prepared sanitizer solution of 100ppm - 200ppm Chlorine at time of inspection and stored cloths in solution.
      • Corrective actions: Ensure sanitizer solution is always available and at correct concentration (100 - 200ppm Chlorine or 1/2 cup Cl2 and 1 bucket of water)
      • Wiping cloths need to be stored in solution at all time. Change solution every 4 hrs/as needed (when dirty). Clean wiping cloths as needed. wipe down all the food contact surfaces again as they were not being cleaned properly.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Multiple containers for food items, veggies, soup found uncovered inside walkin cooler and walkin freezer, prep cooler, and the front cooler.
      • 2. Food items and food containers found being stored on the floor inside walkin cooler and walkin freezer,and back storage area (rice, container of sugar)
      • Corrective actions:
      • 1. Food containers must be covered to prevent cross contamination. Operator covered all the foods at time of inspection.
      • 2. Food items need to be stored at least 6 in (15 cm) above ground to prevent being contaminated. Operator lifted food up from the floor at time of inspection.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. The sanitation of the premises was kept poorly, debris build up on the shelfings, door handles of coolers and freezer, surfaces on cooking equipments and prep cooler, wall surfaces at kitchen area, and underneath cooking station.
      • 2. Minor slime build ups inside ice machine at ice dispatch area, and on the inside of the lid.
      • Corrective actions: 1. Thoroughly clean and sanitize the entire premises, pay extra attention on hard to reach areas. Ensure regular cleaning is done.
      • 2. Thoroughly clean and sanitize the areas mentioned above for the ice machine. Ensure ice machine is cleaned regularly.
      • Date To Be Corrected By: May 24, 2022
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rubber/wooden hammer used to smash ginger was worn out. The Rubber head had cracks and was chipped.
      • Corrective actions: Discard the hammer and obtain a new hammer to prevent rubber particles getting into foods.
      • Date To Be Corrected By: May 20, 2022
      • Corrective Action(s):
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Both side of the back dry storage area at the kitchen were cluttered. There were unused machines, tools, pots and pans being stored. Floor covered with debris.
      • Corrective actions: Remove all the items that are not used during daily operation. Better organize both storage areas. And once organized, thoroughly clean and sanitize the shelfing and floor, pay extra attention to the corners.
      • Date To Be Corrected By: May 24, 2022
      • Corrective Action(s):
      • Violation Score:
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A bowl containing cooked noodles was observed inside the handwash station by the grills
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Do not place any objects inside the handsink. This practice discourages staff from frequently washing their hands.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Cardboard boxes of food are directly placed on the floor inside the walk-in cooler and walk-in freezer.
      • Date to be corrected by: Today
      • Corrective Action: Place all boxes of food at least 6 inches (15cm) off the floor to protect the food from contamination
      • 2) Raw meats are stored on top of fresh produce inside the walk-in cooler. Raw meat juices could drip onto the fresh produce below
      • Date to be corrected by: Today
      • Corrective Action: Place all raw meat products below fresh produce and cooked meats
      • 3) Raw meat was placed directly on top of containers inside the walk-in freezer. The raw meat could be contaminated if the exterior of the container is dirty
      • Date to be corrected by: Today
      • Corrective Action: Place the raw meat inside a container with a tight fitting lid. The operator placed the raw meat inside the container at the time of inspection.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease and food debris are observed under the grills. Dried food debris also observed on the handles of the prep cooler.
      • Date to be corrected by: Today
      • Corrective Action: Deep clean under the grills and the handles of the prep cooler to maintain the premises in a sanitary condition
      • 2) Dust accumulation is observed on the fans inside the walk-in cooler
      • Date to be corrected by: Today
      • Corrective Action: Remove the dust from the fans inside the walk-in cooler
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Food inside the walk-in cooler and freezer is being stored inside Rona and Home Depot buckets. these buckets are not made out of food grade material and contain chemicals that potentially leach into the food. This is a repeat violation.
      • Date to be corrected by: May 31, 2019
      • Corrective Action: Discontinue the use of Rona and Home Depot buckets to store food. Purchase food grade containers to store food in.
      • Corrective Action(s):
      • Violation Score:
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored directly in bleach solution
      • Corrective Action(s): All wiping cloths must be stored in a 100ppm bleach solution when not in use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A drink can was being stored directly in the ice (in the ice machine)
      • Corrective Action(s): Do not store foods in the ice machine as it may contaminate the ice
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Frozen beef was being thawed in a sink of warm water
      • - Frozen meat was being thawed in a bucket of water
      • Corrective Action(s):
      • - Frozen foods must be thawed in either cold running water, or in the cooler
      • - Staff put meats under cold running water at the time of inspection
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Pho broth was being stored in Rona and Home Depot buckets
      • Corrective Action(s): All foods must be stored in food grade containers. Discontinue using Rona and Home Depot buckets as they may contain chemicals that could leach out into the food
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Appropriate food grade sanitizers were not present. The operator used ACCEL as a sanitizer in the premises which is not a food-grade sanitizer that can be used in food service establishment.
      • Corrective Action(s): The operator prepared a container of chlorine sanitizer at the time of inspection and stored some clean cloths. The operator shall make fresh batch of 100ppm chlorine sanitizer every day in a container with cloths stored in it or in a spray bottle. The sanitizer is to be used to sanitize all food contact surfaces, such as countertops and meat slicers. 200 QUAT sanitizer may also be used in the premises. Do not use ACCEL on food contact surfaces. Label sanitizer containers or spray bottles. DATE TO BE COMPLETED: July 14th 2017
      • Violation Score: 5

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