B House Restaurant

2270 Commercial Dr, Vancouver BC V5N 4B5 · Food Service Establishment 1

15 inspections

1. RoutineJan 27, 2026

   2 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Construction or alteration have occurred without approval.
   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is not protected from contamination during transportation, display, storage or preparation.
2. RoutineJul 30, 2025

   3 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Construction or alteration have occurred without approval.
   • 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.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
   • 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.
3. Routine Follow-upDec 3, 2024

   0 infractions

4. RoutineNov 26, 2024

   5 infractions

   • Potentially hazardous food is thawed in a manner that makes it safe to eat.
     • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
   • 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.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
   • 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.
   • 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. RoutineMay 2, 2024

   2 infractions

   • 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.
   • 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.
6. Routine Follow-upSep 5, 2023

   0 infractions

7. RoutineAug 28, 2023

   4 infractions

   • 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.
   • 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 is not present or at an improper concentration.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
8. RoutineFeb 21, 2023

   1 infraction

   • 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.
9. Routine Follow-upAug 3, 2022

   0 infractions

10. RoutineJul 25, 2022

    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-upFeb 3, 2022

    0 infractions

12. RoutineJan 27, 2022

    4 infractions

    • 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.
      • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
13. RoutineJul 22, 2021

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • 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.
14. RequestApr 27, 2021

    0 infractions

15. RequestJul 16, 2020

    10 infractions

    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons that can be accommodated on the premises is appropriate for the space
    • Maximum number of patrons and staff on premises is monitored at all times
    • No events over 50 people on premises
    • 2m separation maintained between patrons of different parties, except when partition in place
    • 2m separation maintained between patrons and staff, except when partition in place
    • Maximum of 6 patrons per table
    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
    • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party