Bibo Pizzeria

67C 7899 Templeton Station Rd, Richmond BC V7B 0Y7 · Food Service Establishment 1

22 inspections

1. Routine Follow-upApr 10, 2026

   0 infractions

2. RoutineMar 24, 2026

   4 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is stored in a manner that promotes cross contamination.
     • 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.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
3. Routine Follow-upOct 2, 2025

   1 infraction

   • The premises is free of pests.
     • Premises has signs of rodent activity.
4. RoutineSep 24, 2025

   6 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.
   • 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.
   • 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.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
5. RoutineMar 21, 2025

   1 infraction

   • The premises is free of pests.
     • Premises has signs of rodent activity.
6. Routine Follow-upOct 4, 2024

   0 infractions

7. RoutineSep 27, 2024

   3 infractions

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
8. Routine Follow-upJan 19, 2024

   1 infraction

   • The premises is free of pests.
     • Premises has signs of rodent activity.
9. RoutineJan 9, 2024

   6 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.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove 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.
     • 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.
     • An accurate thermometer is not provided for temperature monitoring.
   • 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.
     • Procedures in the sanitation plan are not being followed.
     • Test strips are not available to monitor sanitizer level.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
10. Routine Follow-upOct 4, 2022

    0 infractions

11. Routine Follow-upSep 1, 2022

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
12. RoutineAug 26, 2022

    5 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.
    • 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 an improper concentration.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
13. Routine Follow-upMay 17, 2021

    0 infractions

14. RoutineMay 11, 2021

    5 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.
    • 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.
      • The premises is not maintained in a sanitary condition.
      • Equipment, utensils and/or food contact surfaces are not maintained/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.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
15. RequestMay 11, 2021

    15 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum number of patrons and staff on premises is monitored at all times
    • Maximum of 6 patrons per table
    • No events over 50 people on premises
    • Licensed premises only provide liquor service between 9am and 10pm
    • Patrons in licensed premises are assigned to a table and shown their seats by a staff member
    • Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • Background music is no louder than the volume of normal conversation
    • Daily worker health check in place
16. Routine Follow-upAug 29, 2020

    2 infractions

    • 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.
    • 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.
17. RoutineJul 30, 2020

    9 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.
    • 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.
    • 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.
    • 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.
      • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
    • Chemicals, cleansers and similar agents are kept separate from food.
18. RoutineMay 30, 2019

    3 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
      • Premises has signs of insect activity.
      • Premises has signs of rodent activity.
      • Premises is not protected from the entrance of pests.
      • Conditions on premises may lead to harbouring/breeding of pests.
19. Routine Follow-upNov 25, 2017

    0 infractions

20. RoutineNov 22, 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
      • Mechanical glass washer does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
      • Hand washing station is obstructed or being used for other purposes.
21. Routine Follow-upAug 16, 2016

    0 infractions

22. RoutineAug 15, 2016

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Food is not stored off of floor.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • An accurate thermometer is not provided for temperature monitoring.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
      • Hand washing station is obstructed or being used for other purposes.