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Pho Phu Thinh Restaurant

360 - 1175 Johnson St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Pho Phu Thinh Restaurant has been inspected 15 times by Fraser Health Authority since October 17, 2017. The most recent inspection, on July 4, 2026, recorded 1 infraction.

9 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on July 4, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 May 30, 2023. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on February 10, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on October 8, 2025. 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 once on July 29, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed boxes of food stored directly on the floor in the hallway leading to the kitchen. This can allow pest hiding and harborage.
      • Corrective Action(s): Repeat Violation. Ensure food is stored off the floor to limit hiding space for the pests.
      • To be corrected by: 1 week
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts temp 11 oC
      • Corrective Action(s): Add ice or keep bean sprouts in cooler or on ice during service to maintain temp < 4 hrs
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Boxes of products noted stored on the floor in hallway leading to kitchen providing hiding places for pests
      • Corrective Action(s): Provide shelving to store these boxes off of the floor to prevent hiding places for pests and aid cleaning
      • ***This is noted in previous report- action is required
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags noted on counter, no surface sanitizer being used.
      • Corrective Action(s): - Bleach solution is made at time of visit.
      • -Ensure to remind staff to rinse wiping rags after each use and store them in bucket of sanitizer instead of leaving them on counter
      • -Storing wet wiping rags on counter can contribute to growth of pathogens
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas including under equipment, shelving beside grill and shelving beside chest freezer.
      • Corrective Action(s): -Clean- operator put monitoring and glue traps - monitor more closely and consult with professional pest control to identify all point of entry and rectify them.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water is not draining properly in hand washing sink in the kitchen.
      • Corrective Action(s): Repair
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 0 Disinfectant found in dishwasher 3 runs.
      • Corrective Action(s): -Fix the dishwasher
      • -In the meantime wash dishware using dishwasher, and soak in bleach solution 100 ppm ( in a sink for two minutes) let it air dry
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted raw meat are stored above cooked foods in under counter cooler
      • Corrective Action(s): Store any raw meat in lower shelf away from cooked and ready to eat products.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Ensure to monitor sanitizer level in dishwasher at least once daily..
      • Corrective Action(s): Record monitoring level daily and keep a log.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No Sanitizer found in dishwasher.
      • Corrective Action(s): Repair so enough sanitizer is dispensing.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one with FS training on duty at time of visit.
      • Corrective Action(s): Register staff for FS training, ensure there is at least one person with FS training at duty at all time.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand washing station was not supplied with paper towels.
      • Corrective Action(s): Supply paper towels to this hand washing station. Ensure all hand washing stations are fully equipped with hot and cold running water, liquid soap, and paper towels at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice scoop was stored in room temperature water.
      • Corrective Action(s): Clean and sanitize the rice scoop. Store the rice scoop in ice water while in use. Ensure it is cleaned and sanitized at least every 4 hours.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Ceiling tiles around exhaust fans showed an accumulation of dust. Ceiling tiles around cooking ventilation (exhaust hood showed an accumulation of grease. Grease attracts pests which can then contaminate food and food contact surfaces with disease causing organisms. Dust can contaminate food.
      • Date to be corrected by: June 5, 2018
      • *Correction: Clean affected ceiling panels and increase the frequency of cleaning ceiling panels.
      • 2) Overhead wire shelves in kitchen were sticky and showed debris build-up. These shelves are meant to store clean utensils and as such, the shelves should be cleaned to prevent contamination.
      • Date to be corrected by: June 5, 2018
      • Correction: Clean overhead wire shelves and increase the frequency of cleaning them.
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wood surfaces were observed throughout the kitchen. Raw wood may absorb moisture and create mould. Therefore, raw wood is not a durable, cleanable material.
      • Date to be corrected by: November 29, 2018
      • *Correction: Replace these surfaces with a cleanable, smooth and durable material. Otherwise, sand (to remove grease) and paint the wood with water-resistant paint.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Under counter stainless steel cooler in kitchen has two broken doors that were held up by cans of food. Doors could fall off and compromise the temperature of the foods within the cooer ( for example: at night when no one is there to fix them)
      • Date to be corrected by: June 12, 2018
      • * Correction: Fix the cooler doors so that they can open and close properly and stay in place.
      • 2) Observed a wire strainer with fraying metal sticking out. Broken utensils can cause physical contamination of foods if pieces fall in. Subsequently, a customer could be harmed.
      • Date to be corrected by: June 5, 2018
      • * Correction: Discard all broken pieces of equipment (e.g. chipped plates, broken lids) and replace.
      • Corrective Action(s):
  15. Routine Inspection

    0 infractions

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