Best Dim Sum

#217 2800 E 1st Ave, Vancouver BC V5M 4N9 · Processor

23 inspections

1. RoutineMar 30, 2026

   1 infraction

   • Operation of premises is in accordance with approved floor plans and specifications.
2. RoutineMay 28, 2024

   5 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Equipment or materials not required for the operation are stored on the premises.
   • Food is handled in a sanitary manner and is not subject to contamination.
   • 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.
   • 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.
     • Food safety plan is not developed.
     • An accurate thermometer is not provided.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
3. RoutineFeb 15, 2024

   6 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Inadequate lighting and/or ventilation on the premises.
     • Equipment or materials not required for the operation are stored on the premises.
   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is not protected from customer contamination. (e.g. sneeze guards).
     • Food is not protected from contamination during transportation, display, storage or preparation.
     • Food is not properly covered and protected from contamination.
   • 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.
   • 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.
     • Food safety plan is not developed.
     • An accurate thermometer is not provided.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
4. Routine Follow-upSep 14, 2023

   3 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Inadequate lighting and/or ventilation on the premises.
   • 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.
   • The premises is free of pests.
5. Routine Follow-upAug 3, 2023

   2 infractions

   • 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.
     • Food safety plan is not developed.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
6. RoutineJul 28, 2023

   6 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Equipment or materials not required for the operation are stored on the premises.
   • Food is handled in a sanitary manner and is not subject to 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.
   • 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.
     • Food safety plan is not developed.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
7. RoutineJan 19, 2023

   3 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
   • 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.
   • 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.
     • An accurate thermometer is not provided.
8. RoutineApr 6, 2022

   0 infractions

9. RoutineMar 25, 2022

   4 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
     • Equipment or materials not required for the operation are stored on the premises.
   • 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 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.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
10. RoutineJun 4, 2021

    4 infractions

    • Contaminated food is not stored, displayed or offered for sale.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
11. Routine Follow-upFeb 14, 2020

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
12. RoutineFeb 6, 2020

    3 infractions

    • Food is handled in a sanitary manner and is not subject to 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
13. Routine Follow-upAug 20, 2019

    0 infractions

14. RoutineAug 14, 2019

    3 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is stored or refrigerated in a manner that cross contamination could occur.
      • Ready to eat food is subject to cross contamination with raw food.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not properly covered.
    • 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.
      • Sanitizing solution is not present or at insufficient concentration.
15. RoutineFeb 20, 2019

    1 infraction

    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
16. Routine Follow-upMay 15, 2018

    0 infractions

17. RoutineApr 30, 2018

    3 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • 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.
18. Routine Follow-upOct 9, 2017

    0 infractions

19. RoutineSep 28, 2017

    3 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.
      • 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.
      • Sanitizing solution is not present or at insufficient concentration.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
20. Routine Follow-upOct 31, 2016

    1 infraction

    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
21. RoutineOct 17, 2016

    6 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • 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 premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
22. Routine Follow-upSep 23, 2015

    2 infractions

    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
23. RoutineSep 16, 2015

    5 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.
    • 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.
    • 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.
    • An operator of a food premises 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.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.