Bibi's Kitchen

418 Terminal Ave, Vancouver BC V4A 0C1 · Food Service Establishment 1

18 inspections

1. RoutineNov 27, 2025

   3 infractions

   • 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.
     • Temperature records are not being used to monitor critical limits.
     • An accurate thermometer is not provided for temperature monitoring.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
2. Routine Follow-upMay 21, 2025

   0 infractions

3. RoutineMay 14, 2025

   2 infractions

   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
   • Employee hygiene is maintained.
4. RoutineSep 18, 2024

   2 infractions

   • Potentially hazardous food is cooked/processed in a manner that makes it safe to eat.
     • Potentially hazardous food is not reheated rapidly to 74°C.
   • 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.
5. RoutineFeb 6, 2024

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
6. Routine Follow-upJun 19, 2023

   0 infractions

7. RoutineJun 5, 2023

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
8. Routine Follow-upNov 24, 2022

   0 infractions

9. RoutineNov 21, 2022

   4 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.
     • 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 an improper concentration.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
   • 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-upApr 12, 2022

    0 infractions

11. RoutineApr 4, 2022

    4 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.
      • Inadequate lighting and/or ventilation on the premises.
    • 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.
    • 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.
    • 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.
12. RoutineMay 22, 2019

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
13. RoutineMay 22, 2018

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
14. RoutineOct 3, 2017

    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.
15. Routine Follow-upApr 28, 2017

    0 infractions

16. RoutineApr 26, 2017

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
17. Routine Follow-upJan 3, 2017

    0 infractions

18. RoutineDec 14, 2016

    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.