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Hunan Dans Restaurant + Bar

900 George St Enderby BC V0E 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hunan Dans Restaurant + Bar has been inspected 4 times by Interior Health Authority since March 28, 2025. The most recent inspection, on June 30, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on December 11, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on December 11, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on December 11, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 11, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 4, 2025. For example: 2 Are proper pest control measures in place on the premises?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - BBQ meat on counter was at 17C - about 3 dozen eggs were left out at room temperature
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - chlorine test paper available - some coolers did not have a visible thermometer (it took operator a while to locate it in fridge) Please ensure that coolers, dishwasher and food contact sanitizer are tested and recorded at least daily. They had a log sheet but nothing recorded on it.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher was working properly with chlorine residual of >50ppm - operator was using vinegar as a sanitizer and was advised that it is not a disinfectant/sanitizer Please ensure that either bleach with a chlorine residual of at least 50ppm is used as a food contact sanitizer
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The operator has completed some of the necessary maintenance. Dining Area: - ladies toilet repaired but wall not refinished yet - new lighting throughout dining room - dance floor refinished, and ceiling repairs are underway but not complete Kitchen Area: - deep cleaning of kitchen completed - fluorescent lights not repaired or replaced - exhaust hood drippings being caught in tin can - raw plywood sheet finished, but hardwood prep table crack not properly repaired - upright freezer in bar cooler was defrosted but already badly frosted in top half again
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There were no paper towels located at the hand sinks as they are using loose paper towel rolls and they are moving around kitchen. Please ensure there is ALWAYS paper towels at the hand sinks.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There are 2 kitchen doors that are not tight fitting (i.e., not pest proof) and screens are damaged. The existing screen door requires replacement, and the other door does not have a screen door. They were both also open for ventilation upon arrival. The basement area is very cluttered with old equipment and furniture.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): There was a lot of meat and seafood products out at room temperature upon arrival. There were some products that were pre-cooked and being thawed and others that were raw and being prepared. The temperatures of the cooked products were 9 to 12C, and they were asked to return these to the cooler.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Seating Area: - men's washroom - good - ladies washroom had one stall not working and an unfinished wall, repair - plumbing leak over dance floor repaired but ceiling and floor have not been repaired, repair and refinish Kitchen: - needs a deep cleaning under and behind equipment (floors, walls and shelves) - kitchen fluorescent lights not working and lack proper covers, suggest replacing with LED lights - hardwood prep table cracked - raw plywood sheet on hot holding table needs to be replaced with a smooth, washable, nonabsorbent and foodsafe material - exhaust hood draining grease onto floor, repair - upright freezer in beer cooler needs defrosting and cleaning - bar cooler cluttered and disorganized Basement: - very cluttered and disorganized, this creates a pest (mice and rat) harbourage area
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - dry goods stored in open bags on plywood sheet on floor. Please build a shelf or base to keep these 6 inches off floor. - men's urinal out of order, repair - ladies stall closed, please ensure ALL bathroom stalls are accessible and working - plumbing leak over dance floor in dining area is under repair. Please ensure any sewage contaminated areas are thoroughly cleaned and sanitized after repairs.

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