BCLC - Vancouver

2940 Virtual Way, Vancouver BC V5M 0A6 · Food Service Establishment 1

15 inspections

1. RoutineMar 17, 2026

   0 infractions

2. RoutineMar 10, 2026

   1 infraction

   • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
3. Routine Follow-upMar 26, 2025

   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 concentration is too high.
4. RoutineMar 13, 2025

   2 infractions

   • 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 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.
5. RoutineMar 20, 2024

   0 infractions

6. Routine Follow-upFeb 17, 2023

   0 infractions

7. Routine Follow-upJan 25, 2023

   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.
8. RoutineJan 20, 2023

   3 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.
   • 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.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
9. RoutineJul 11, 2022

   3 infractions

   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
   • 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.
     • Sanitizer levels are not being monitored and recorded.
10. Routine Follow-upOct 29, 2021

    0 infractions

11. RoutineOct 27, 2021

    1 infraction

    • 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.
12. Routine Follow-upFeb 4, 2020

    2 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
      • Potentially hazardous food is not reheated rapidly to 74°C.
    • 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.
13. RoutineJan 14, 2020

    3 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.
    • 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.
14. Routine Follow-upJun 27, 2019

    0 infractions

15. RoutineJun 24, 2019

    3 infractions

    • 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 not stored in suitable containers.
    • 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.
    • 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.