Ba Le

638 Main St, Vancouver BC V6A 2V4 · Food Service Establishment 1

18 inspections

1. RoutineAug 12, 2025

   0 infractions

2. Routine Follow-upSep 20, 2024

   0 infractions

3. Routine Follow-upSep 11, 2024

   0 infractions

4. RoutineSep 10, 2024

   3 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 handled in a sanitary manner and is not subject to contamination.
     • Food is in contact with un-sanitized surfaces or utensils.
   • The premises is free of pests.
     • Premises has signs of insect activity.
5. RoutineDec 19, 2023

   1 infraction

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is in contact with un-sanitized surfaces or utensils.
6. Routine Follow-upFeb 10, 2023

   0 infractions

7. Routine Follow-upOct 31, 2022

   0 infractions

8. RoutineOct 5, 2022

   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.
     • Employees are not washing hands as often as is necessary to prevent contamination of food.
   • 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.
     • Test strips are not available to monitor sanitizer level.
9. RequestNov 3, 2020

   5 infractions

   • COVID-19 Safety Plan contains the maximum number of patron count
   • Maximum number of patrons that can be accommodated on the premises has been determined
   • Maximum number of patrons and staff on premises is monitored at all times
   • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
   • Physical devices or markers are used to assist patrons in maintaining physical distance
10. RoutineNov 3, 2020

    0 infractions

11. Routine Follow-upDec 3, 2019

    0 infractions

12. RoutineOct 31, 2019

    1 infraction

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
13. Routine Follow-upOct 4, 2018

    0 infractions

14. RoutineSep 14, 2018

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
    • 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.
15. Routine Follow-upMar 24, 2017

    0 infractions

16. RoutineMar 10, 2017

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • 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.
17. RoutineFeb 4, 2016

    0 infractions

18. RoutineFeb 1, 2016

    1 infraction

    • 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.