Baiyulan Shanghai Cuisine

129 4940 No. 3 Road, Richmond BC V6X 3A5 · Food Service Establishment 1

18 inspections

1. Routine Follow-upFeb 18, 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.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
2. RoutineFeb 4, 2026

   5 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is stored in a manner that promotes cross contamination.
     • Food is not properly covered and protected from contamination.
   • 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.
     • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
   • 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.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
3. RoutineFeb 5, 2025

   2 infractions

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
4. RoutineFeb 13, 2024

   5 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is in contact with un-sanitized surfaces or utensils.
   • 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.
     • The premises is not maintained in a sanitary condition.
   • 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.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
5. Routine Follow-upOct 18, 2022

   0 infractions

6. RoutineOct 11, 2022

   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 manner that prevents contamination.
     • Mechanical dishwasher/glasswasher 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.
7. Routine Follow-upAug 26, 2020

   1 infraction

   • The premises is free of pests.
     • Premises has signs of insect activity.
8. Routine Follow-upAug 18, 2020

   2 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.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
     • Premises has signs of insect activity.
9. RoutineAug 11, 2020

   7 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is in contact with corrosive or toxic materials.
     • Food is stored in a manner that promotes cross contamination.
   • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
   • 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.
   • 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.
   • 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.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
     • Premises has signs of insect activity.
   • Chemicals, cleansers and similar agents are kept separate from food.
10. Request Follow-upJun 15, 2020

    2 infractions

    • 2m separation maintained between patrons of different parties, except when partition in place
    • COVID-19 Safety Plan developed and in use
11. Routine Follow-upJan 13, 2020

    0 infractions

12. RoutineJan 8, 2020

    6 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not properly covered and protected from contamination.
    • 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.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
    • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
13. Routine Follow-upJul 11, 2019

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
14. RoutineJul 9, 2019

    10 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Food is not properly covered and protected from contamination.
      • Food is not stored off of floor.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
    • 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.
    • 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.
      • An accurate thermometer is not provided for temperature monitoring.
    • 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.
    • Each employee 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.
      • Procedures in the food safety plan are not being followed.
    • 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.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of insect activity.
      • Premises has signs of rodent activity.
      • Premises is not protected from the entrance of pests.
15. Routine Follow-upNov 2, 2018

    0 infractions

16. RoutineOct 30, 2018

    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.
      • Food is not properly covered and protected from contamination.
    • 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.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • Employee hygiene is maintained.
      • Employee’s hair is not suitably confined.
    • The premises is free of pests.
      • Premises has signs of insect activity.
17. Routine Follow-upJul 30, 2018

    0 infractions

18. RoutineJul 23, 2018

    9 infractions

    • Food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored in suitable containers.
      • Food is not stored off of floor.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
    • 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.
    • 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 in a condition that ensures safe and sanitary food handling.
      • Equipment or materials not required for the operation are stored on the premises.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • Each employee 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.