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Pho 99 Restaurant (North Rd)

302 - 403 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Pho 99 Restaurant (North Rd) has been inspected 18 times by Fraser Health Authority since September 10, 2012. The most recent inspection, on November 19, 2025, found no infractions.

14 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 7 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on January 2, 2020. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on July 30, 2018. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 once on January 2, 2020. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 31, 2017. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on January 16, 2018. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was not available in front area.
      • Corrective Action(s): Ensure sanitizer is available in all areas of food prep.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk food scoops stored inside bulk food bins.
      • Corrective Action(s): Store bulk food scoops outside of the bins in their own container to avoid handles being in direct contact with food. Clean and sanitize scoop and container regularly.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: 9 Pails of broth in the walk-in cooler measured 25-28C. Staff noted that the soup was made last night.
      • Corrective Action(s): Discard all 9 pails of broth. This is a repeat violation. The manager is to bring forth a Food Safety Plan for proper cooling of broth. Foods shall be cooled to 20C within 2 hours and then to 4C within 4 hours.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed staff not changing gloves after touching raw meat. Staff washed hands with gloves on.
      • Corrective Action(s): Gloves must be changed every time after touching raw meats. Wearing gloves cannot substitute proper handwashing. Ensure to train all staff to wash hands with warm water and soap in between using gloves.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher had 0ppm chlorine residual. The operator called for repair right away.
      • 2. One of the prep coolers measured 25C. Some cut vegetables were stored in it.
      • 3. The walk-in cooler measured 10C. Foods measured 6-8C.
      • Corrective Action(s): 1. Use single use utensils and bowls only. After the dishwasher is serviced, contact the health inspector.
      • 2. Move cut vegetables to other working cooler. Do not use the cooler until it is repaired and is able to maintain 4C or below.
      • 3. Move all meats (raw and cooked) to other working cooler. Do not store potentially hazardous foods in the cooler until it reaches 4C or below.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottle is not labelled.
      • Corrective Action(s): Label sanitizer bottles.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): -Numerous buckets of soup broth were noted being stored at room temperature. Six buckets were 19-21C. Manager reported these had been brought out from the wallk-in cooler at approx. noon and the broth is re-heated prior to service to the customers. At the time of the inspection soup had been out for 2 hours.
      • -The remaining 8 buckets of soup broth had been cooked and were still >60C. The Mgr reported his intent was to leave them out for dinner service, reheating as needed. This is not accpetable. Walk-in cooler was at capacity and not available to cool all of the buckets.
      • Corrective Action(s): -Discontinue the practice of preparing large quantities of soup broth for which there is insufficent hot holding or cold holding capacity for. Cook only enough broth which can be kept >60C on the stove or which is cooled rapidly and fully to 4C. Soup in large buckets will not cool rapidly. Purpose built ice wand to be used or ice bath.
      • -Six buckets of soup (19-21C) which had been at room temperature for >2 hours were discarded by the Mgr at the time of the inspection
      • -The remaining buckets of soup which were >60C were transferred back to a pot and was reheated to be kept at hot holding temperature.
      • -Manager to revise food safety procedures to address this.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Food debris/spills noted where dry goods bins are stored in the back of the kitchen
      • -Soiled cardboard noted lining shelves
      • Corrective Action(s): -Remove cardboard and thoroughly clean shelving and floor to remove all spills.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Plastic bin where dry goods stored in broken. Section of plastic has broken off. This can contaminate food.
      • -Broken aluminum pan and damaged wooden cutting board noted on-site. These items are not in good condition and should no longer be uses.
      • Corrective Action(s): -Replace dry good bin with one that is in good condition.
      • -Remove/replace any food contact surfaces that are damaged. Correction date: Jan. 18/17
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Observed a few containers of hot soup being cooled at room temperature before being transferred to the walk in cooler. The operator noted that the hot soup is usally left at room temperature for about 4 hours to reach ambient temperatuer before moving to the walk in cooler. Thie is not an acceptable cooling method.
      • Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C within 2 hours and then from 20C to 4C wihtin 4 hours. Use cooling wands to help reach ambient temperature faster and then move them to the cooler immediately.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed some flies in the back corridor leading to the back door.
      • Corrective Action(s): Keep the back door closed at all times. Communicate to the pest control to install another fly trap in the back area.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temp. dishwasher did not produce any chlorine at the sanitizing cycle. The operator called for repair at the time of inspection.
      • Corrective Action(s): Ensure that the dishwasher produces at least 50ppm chlorine before use. Meanwhile, implement manual dishwashing or serve single use utensils to customers. For proper manual dishwashing, dishes must be left at 100ppm chlorine sanitizer (1 teaspoon bleach per 1 gallon of water) for 2 minutes after washing with detergent.
      • Violation Score: 9
  18. Routine Inspection

    0 infractions

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