Big Bite Restaurant

1252 Lynn Valley Road, North Vancouver BC V7J 2A3 · Food Service Establishment 1

24 inspections

1. Routine Follow-upJan 28, 2026

   1 infraction

   • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
2. RoutineJan 16, 2026

   2 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.
3. RoutineAug 7, 2025

   0 infractions

4. Routine Follow-upNov 7, 2024

   0 infractions

5. RoutineOct 31, 2024

   2 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
   • 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-upMay 8, 2024

   0 infractions

7. RoutineMay 1, 2024

   1 infraction

   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
8. RoutineAug 23, 2023

   0 infractions

9. RoutineApr 18, 2023

   0 infractions

10. RoutineFeb 2, 2022

    3 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
    • 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.
    • 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 maintained to reflect the current menu.
11. RoutineMar 1, 2019

    0 infractions

12. RoutineJul 17, 2018

    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.
13. Routine Follow-upNov 21, 2017

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored off of floor.
    • 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.
14. RoutineOct 23, 2017

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored off of floor.
    • 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.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Chemicals, cleansers and similar agents are not stored separately from food.
15. RoutineApr 18, 2017

    2 infractions

    • 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.
      • Food safety plan is not maintained to reflect the current menu.
16. RoutineOct 24, 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.
17. Routine Follow-upAug 29, 2016

    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.
      • Sanitation plan is not developed.
18. Routine Follow-upAug 11, 2016

    0 infractions

19. Routine Follow-upApr 25, 2016

    5 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • 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.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
20. RoutineApr 21, 2016

    8 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Premises does not have a valid Permit to Operate.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold 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.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • 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.
      • Sanitation plan is not developed.
21. RoutineMar 23, 2016

    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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
22. Routine Follow-upJan 18, 2016

    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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
23. RoutineJul 20, 2015

    3 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
24. RoutineJul 7, 2015

    6 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • 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.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • Chemicals, cleansers and similar agents are kept separate from food.