Ay Chihuahua

2767 Commercial Dr, Vancouver BC V5N 4C5 · Food Service Establishment 1

16 inspections

1. Routine Follow-upJun 9, 2026

   1 infraction

   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
     • The premises is not maintained in a sanitary condition.
2. RoutineMay 21, 2026

   6 infractions

   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is in contact with un-sanitized surfaces or utensils.
   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
     • The premises is not maintained in a sanitary condition.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Sanitizing solution concentration is too high.
   • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
     • Temperature records are not being used to monitor critical limits.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
3. Routine Follow-upDec 9, 2025

   3 infractions

   • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
     • Temperature records are not being used to monitor critical limits.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
4. RoutineNov 27, 2025

   7 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing stations are not properly supplied and maintained.
   • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
     • Temperature records are not being used to monitor critical limits.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
     • Premises has signs of insect activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
5. Routine Follow-upMay 5, 2025

   1 infraction

   • The premises is free of pests.
     • Premises has signs of rodent activity.
6. RoutineApr 28, 2025

   4 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • Food is cooked/processed in a manner that makes it safe to eat
     • Potentially hazardous food is not reheated rapidly to 74°C.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
7. Routine Follow-upOct 7, 2024

   0 infractions

8. Routine Follow-upSep 19, 2024

   2 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
9. RoutineSep 12, 2024

   6 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing stations are not properly supplied and maintained.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Procedures in the sanitation plan are not being followed.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
10. RoutineMar 12, 2024

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
11. Routine Follow-upSep 7, 2023

    0 infractions

12. RoutineAug 31, 2023

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Construction or alteration have occurred without approval.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
13. Routine Follow-upMar 1, 2023

    0 infractions

14. RoutineFeb 25, 2023

    7 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
      • Food safety plan is not developed.
    • 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.
      • Sanitation plan is not developed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
15. Routine Follow-upSep 9, 2022

    0 infractions

16. RoutineAug 30, 2022

    4 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • 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.