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Sol Lee's Itshoni

550 - 329 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Sol Lee's Itshoni has been inspected 20 times by Fraser Health Authority since December 13, 2017. The most recent inspection, on February 23, 2026, found no infractions.

12 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 5 times across 5 separate inspections, most recently on February 18, 2026. 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 3 times across 3 separate inspections, most recently on May 25, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 25, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 12, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on June 9, 2023. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: several cooler table doors and handles are covered in food debris
      • Corrective Action(s): all cooler doors and surfaces must be washed with soap and water, rinsed and then sanitized
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: ventilation filters over cooking area covered in grease. service due today
      • Corrective Action(s): ensure when service of ventilation system is done that cleaning of the filters is completed at the same time
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine 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): microwave needed cleaning.
      • Corrective Action(s): wash surface of microwave (handle, outside part, inside part) with a mild soap and warm water. Then rinse with a clean wet clothe. Finally, spray same surfaces with a 50ppm chlorine sanitizer, leave for 2 min then wipe off with a dry paper towel.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): some items stored above front entrance to kitchen cooler are not required or used for kitchen purposes.
      • Corrective Action(s): items to be packed away and stored outside of food preperation area.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): dishwasher sanitizer bucket empty
      • Corrective Action(s): replace empty sanitizer bucket with new one
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: floor walls dirty, debris strewn about, items that are not used for kitchen stored on site
      • Corrective Action(s): clean all surfaces with soap and water and sanitize. remove all items not used for kitchen purposes.
      • Violation Score: 15
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: 1) A cutting board and a knife found in a handsink
      • 2) Paper towels missing in a front handsink.
      • Staffs are not encouraged to wash hands when handsink is not fully equipped with liquid soap, paper towels, and hot and cold running water, or blocked by dishwares. Dishwashing in a handsink may also contaminate the handsink.
      • Corrective Action: 1) Remove dishwares out fo the handwashing sink. Ensure that handwashing sink is used for handwashing only.
      • 2) Stock the handsinks with paper towels. Ensure that all handwashing stations are fully stocked.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Cooked pieces of fish and potato noodle soaked in a pot of water observed to be uncovered in a walk-in cooler
      • Corrective Action: Cover the above mentioned food items. Ensure that all stored food items covered.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: 1) Minor accumulation of food debris observed by stoves
      • 2) Minor accumulation of dust observed in a dry storage area and a boiler room.
      • Corrective Action: 1) Remove food accumulation by the stoves.
      • 2) Organize the dry storage room and boiler room in a manner that facilitate easy cleaning. Clean the rooms and increase the frequency of cleaning
      • Date to be corrected by: Today - 2021/05/26
      • Corrective Action(s):
      • Violation Score:
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two buckets of fish stored at room temperature. Internal temperature measured 8°C. These were taken out for lunch rush and will be returned to cooler at the end.
      • Corrective Action(s): Store fish in cooler at <= 4°C. Take only small amounts of fish out at a time (enough for lunch rush).
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops are stored in insufficient amounts of ice water. Operator states they are cleaned and sanitized at the end of the day.
      • Corrective Action(s): Store rice scoops so the entire food contact portion is submerged in ice water. Clean and sanitize the scoops and container at least every 4 hours.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris observed in the following areas:
      • - Dry storage room (lots of clutter)
      • - Floor underneath storage rack by the back door
      • - Inside the unused prep cooler
      • Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid attracting pests. Organize the dry storage room so the floors can be cleaned easier. Remove any unneeded items from the premise.
      • Violation Score: 9
  14. Follow-Up Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Flounder from live tank is being served as sashimi
      • Corrective Action(s): Flounder must be frozen for a specified time and temperature before can be served raw. Flounder is only to be served cooked.
      • Must freezer at -20 C for 7 days, or -35 C for 15 hrs. Records must be kept.
      • Flounder sashimi is no longer permitted on the menu.
      • Violation Score: 15
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had a final rinse of 0 ppm chlorine at time of inspection, no test strips are on site.
      • Corrective Action(s): Must ensure dishwasher has a final rinse of 50 ppm chlroine everyday, purchase test strips to check between service visits.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found boxes of cabbage and other food items on the floor in the walk in cooler
      • Corrective Action(s): Must keep all food at least 6" off the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found food and grease build up in hard to reach areas under equipment and around noodle making machine.
      • Corrective Action(s): Increasing cleaning of hard to reach areas (i.e. under equipment and on noodle making machine).
      • CORRECT: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found egg cartons and cardboard being used as food contact surfaces and on the floor.
      • Corrective Action(s): Use only food grade materials to hold utensils and increase cleaning of the floor instead of using cardboard, or use washable mats.
      • CORRECT: today
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Found flooring to be peeling up under equipment creating space for food build up and pest harborage.
      • Corrective Action(s): Reseal flooring to the ground.
      • CORRECT: 1 month.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ice machine is not maintained in a sanitary manner.
      • Corrective Action(s): Clean & sanitize the ice machine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stroage practice in the walk-in cooler needs improvement.
      • Corrective Action(s): 1. All foods must be covered properly to prevent cross-contamination
      • 2. Store vegetables, fish and meats seperately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation and maintenance requires attention.
      • Corrective Action(s): 1. Remove all cardboard boxes from the kitchen.
      • 2. Relocate the fly trap so that it is not hanging directly above food handling areas.
      • 3. Store food containers at least 15cm off of floor in the dry storage area to facilitate cleaning & pest monitoring.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The dry storage door is of plywood material.
      • Corrective Action(s): The door must be painted with waterproof paint so that it is non-absorbent and cleanable.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The low temperature dishwasher is unable to produce 50ppm chlorine at plate's surface. The operator called for service at the time of inspection.
      • Corrective Action(s): Manual dishwashing must be implmented in the meantime. Ensure that the dishwasher can achieve 50pp chlorine at plate's surface.
      • Violation Score: 9
  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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