Back and Forth Bar
303 Columbia St, Vancouver BC V6A 2R7 · Food Service Establishment 1
6 inspections
- Routine
4 infractions
- 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.
- 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 approved written procedures to ensure the safe and sanitary operation of the establishment.
- 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.
- Routine Follow-up
0 infractions
- Routine
4 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.
- 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.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Test strips are not available to monitor sanitizer level.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Request
12 infractions
- COVID-19 Safety Plan developed and in use
- Maximum number of patrons that can be accommodated on the premises has been determined
- Maximum number of patrons allows for 2m separation between patrons of different parties at all times
- 2m separation maintained between patrons of different parties, except when partition in place
- Maximum number of patrons and staff on premises is monitored at all times
- Maximum of 6 patrons per table
- No events over 50 people on premises
- Licensed premises only provide liquor service between 9am and 10pm
- Patrons in licensed premises are assigned to a table and shown their seats by a staff member
- Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
- Background music is no louder than the volume of normal conversation
- 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
- Routine
0 infractions
- Routine
2 infractions
- 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.
- 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.