Bento Sushi - Dunbar
4221 Dunbar St, Vancouver BC V6S 2G1 · Food Service Establishment 1
14 inspections
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine
1 infraction
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Routine
1 infraction
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Request
4 infractions
- COVID-19 Safety Plan developed and in use
- Maximum number of patrons and staff on premises is monitored at all times
- Background music is no louder than the volume of normal conversation
- Daily worker health check in place
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine Follow-up
0 infractions
- Routine Follow-up
4 infractions
- 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.
- 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.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Hand washing station is obstructed or being used for other purposes.
- 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.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Routine
3 infractions
- 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.
- 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.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.