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Beeryani Indian Cuisine

4129 Main St, Vancouver BC V5V 3P6 · Food Service Establishment 1

6 inspections

  1. Routine

    2 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.
    • 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.
  2. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  3. Routine Follow-up

    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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • The premises is free of pests.
  4. Routine Follow-up

    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.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
  5. Routine

    13 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
    • 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.
      • Food is not properly covered and protected from contamination.
    • Contaminated food is not stored, displayed or offered for sale.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • Previously served food is not being served.
    • 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.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • Operator of a food service establishment has approved 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.
    • The premises is free of pests.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
    • Chemicals, cleansers and similar agents are kept separate from food.
  6. Routine Follow-up

    0 infractions