Avik Cafe
682 W Broadway, Vancouver BC V5Z 1G1 · Food Service Establishment 1
6 inspections
- Routine
0 infractions
- Routine Follow-up
1 infraction
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Premises is not in adequate repair or in sanitary condition.
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Routine Follow-up
1 infraction
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Premises is not in adequate repair or in sanitary condition.
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Routine
1 infraction
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Premises is not in adequate repair or in sanitary condition.
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Routine Follow-up
1 infraction
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing station is obstructed or being used for other purposes.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Routine
4 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Hot and cold running water is not supplied in quantity and pressure to meet the needs of the premises.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.