BC Place - #P245 - Food Concession (Vij's)
777 Pacific Blvd, Vancouver BC V6B 4Y8 · Food Service Establishment 1
13 inspections
- Routine Follow-up
0 infractions
- Routine
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.
- Routine Follow-up
0 infractions
- Routine
2 infractions
- 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.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine
1 infraction
- 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.
- Food is handled in a sanitary manner and is not subject to contamination.
- Routine
0 infractions
- Routine Follow-up
0 infractions
- Routine
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 insufficient concentration.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
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.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Routine
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.
- 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.