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Solar Pho Ltd

22 - 2755 Lougheed Hwy, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Solar Pho Ltd has been inspected 7 times by Fraser Health Authority since April 2, 2024. The most recent inspection, on September 4, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 September 2, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 2, 2026. For example: 209 - Food not protected from contamination [s. 12(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 March 25, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Low temperature dishwasher dispensed 0 ppm chlorine at plate level.
      • 2. White slimy substance observed along the Ice panel inside the ice machine.
      • Corrective Action(s):
      • 1. The dishwasher was not dispensing chlorine beacuse the chlorine bucket was located too far from the unit, and the dispensing tube was not properly submerged in the bucket. Confirmed that the unit dispensed 50 ppm chlorine at plate level.
      • 2. Staff turned off the ice machine.
      • - Discard ice and deep clean the ice machine today.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Cilantro submerged in water observed at the handwashing sink. Staff indicated they wash their hands in the customer washroom.
      • Corrective Action(s):
      • - Cilantro was removed from the sink during the inspection.
      • - Ensure all staff members are washing their hands at this designated handwashing sink located inside the kitchen.
      • - Do not do any activities other than washing hands at this sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Raw shell eggs stored above the ready-to-eat food shelf in the walk in cooler.
      • Corrective Action(s):
      • - Staff moved the shell eggs from the shelf.
      • - Ensure shell eggs are always stored below the ready-to-eat food items to prevent potential food contamination.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed frozen meat being thawed at room temperature.
      • Corrective Action(s):
      • - Frozen meat was moved into the walk in cooler during the inspection.
      • - Proper thawing methods include:
      • a) under cold running water, OR
      • b) in a cooler maintained at 4C or below.
      • Violation Score: 1
  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fume hoods still require cleaning, as operator was busy working on the dishwasher
      • Corrective Action(s): Please ensure that the fume hoods are soaked overnight and washed in the morning. Date to be corrected by: Today
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: REPEAT VIOLATION: Low temperature dishwasher achieved 0ppm chlorine level at time of inspection.
      • Corrective Action(s): After troubleshooting, the dishwasher sanitizer bucket level was low and additional chlorine was added. Despite this, the machine still failed to draw any chlorine from the bucket. The sanitizer level remained 0 after 20+ minutes of running, and the bucket level did not drop at all. You need to get a service technician to service this machine immediately. In the meantime, you can use the dishwasher to WASH the dishes, then you need to take the rack out and manually SANITIZE the dishes in the rack using the second compartment of the 2 compartment sink. Make a bleach solution per the manual dishwashing sign provided and ensure 30 seconds of contact, then air dry the dishes. The sanitizing solution in the sink needs to be re-made every two hours. Failure to properly manually sanitize the dishes will result in closure.
      • Additionally, as this is a repeat violation, further non-compliance with maintaining the dishwasher in working order will result in immediate enforcement action such as Health Act Order and/or Ticket(s). You are required to check this dishwasher every day to ensure that it is achieving 50ppm chlorine level. Follow up inspection will occur March 26, 2026. If you are unable to fix the dishwasher quickly, you may be restricted to using disposable dishware for customers.
      • Violation Score: 25
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation (CORRECTED DURING INSPECTION): A deep frier was installed inside the two compartment sink area in the kitchen, on top of a bucket within the sink. There is a water faucet and water line right beside it.
      • Corrective Action(s): This presents a fire risk, and we did not/will not approve this location for this piece of equipment. Remove this deep frier from this area immediately, and place it in a safer location. Staff moved the deep frier to a counter location at time of inspection
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fume hoods have extensive grease build up both on the front and back of the fume hood area
      • Corrective Action(s): The fume hoods require cleaning tonight to remove the grease and food debris build up. Date to be corrected by: March 26, 2026
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff member present on-site with FoodSafe level one in the absence of the operator
      • Corrective Action(s): One person on-site at ALL times must have FoodSafe level 1 or equivalent. Additional staff require FoodSafe training if the operator is not present at all times.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Low temperature dishwasher had no detectable level of chlorine in the final rinse. The bottle sanitizer level was too low for the machine to pump. Sanitizer bottle was changed at the time of inspection
      • Corrective Action(s): -Sanitizer bottle was changed, and machine was run approximately 10 times before sanitzer was detectable in the machine. 50ppm was achieved. Operator has test strips. Ensure DAILY test of the chlorine level in the dishwasher at the end of the cycle to ensure it is working properly. As well, since the machine has no sanitizer prime button, any time you change the bottle you need to run the machine at least 10 times and check the sanitizer is at 50ppm.
      • Violation Score: 15
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable sanitizer present in the low-temp dishwasher (0ppm).
      • Sanitizer supply tube was not submerged in the chlorine sanitizer concentrate.
      • Adjusted supply tube in the sanitizer concentrate and primed the sanitzer pump as per operator's manual (Mode 07-01 to prime sanitizer line for 130 seconds)
      • Corrective Action(s): *Ensure to confirm chlorine sanitizer levels every day using chlorine test papers.
      • *Train staff on the procedures for priming the chemical pumps after replacing detergent/rinse agent/sanitizer chemicals.
      • *Dishwasher is now functioning correctly after priming the sanitizer pump (50ppm chlorine).
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice scoops stored in stagnant water.
      • 2) A bowl of cooked chickens (55-60'C) placed beside recycling bin for cooling.
      • 3) Raw onions placed underneath handwashing sink in kitchen.
      • Corrective Action(s): Ensure to have the scoops stored in ice water as agreed at this time. Food must be placed at least 6 inch off the floor and in designated food prep/storage area only. Do not place food under sinks.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Back of the kitchen had been recently altered without informing the health inspector. Construction tool still remained in the area.
      • Corrective Action(s): Ensure to have all construction tool removed from the back of the kitchen as agreed at this time. Ensure to contact the health inspector and obtain the approval for any future changes to the layout of the kitchen.
      • Violation Score: 3

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