Billy Bishop Canadian Legion #176
1407 Laburnum St, Vancouver BC V6J 3W4 · Food Service Establishment 1
13 inspections
- Routine
0 infractions
- Routine
0 infractions
- Routine Follow-up
0 infractions
- Routine
5 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Permit to Operate is not posted in a conspicuous location.
- 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.
- 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.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Routine
1 infraction
- 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.
- 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.
- Routine
0 infractions
- Routine
1 infraction
- 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.
- 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.
- Routine
5 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, utensils and/or food contact surfaces are not maintained/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 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.
- 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.
- 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.
- Routine
1 infraction
- The premises is free of pests.
- Premises has signs of rodent activity.
- The premises is free of pests.
- Routine Follow-up
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.
- Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
- Premises has signs of insect activity.
- 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.
- Routine
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical glass washer does not provide sufficient washing and/or sanitizing action to remove contamination.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine Follow-up
0 infractions
- Routine
2 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.
- 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.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.