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Little Ongpin Restaurant

4093 No. 5 Rd, Richmond BC V6X 2T9 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.1 / 5 (8)

Opening hours

  • Friday11 AM–8 PM
  • MondayClosed
  • Saturday11 AM–8 PM
  • Sunday11 AM–8 PM
  • Thursday11 AM–8 PM
  • Tuesday11 AM–8 PM
  • Wednesday11 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Little Ongpin Restaurant has been inspected 17 times by Vancouver Coastal Health since April 8, 2016. The most recent inspection, on February 19, 2026, recorded 5 infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 11 times across 8 separate inspections, most recently on February 19, 2026. For example: 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.

  • 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 7 times across 4 separate inspections, most recently on February 19, 2026. For example: Potentially hazardous food is thawed in a manner that makes it safe to eat.

  • 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 5 times across 4 separate inspections, most recently on January 28, 2025. For example: Food is handled in a sanitary manner and is not subject to 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 February 19, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 March 12, 2024. For example: The premises is free of pests.

About this data

These results come from Vancouver Coastal Health, 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.

17 inspections

  1. Routine

    5 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.
    • 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.
    • 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.
    • 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 stations are not properly supplied and maintained.
  2. Routine Follow-up

    0 infractions

  3. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross 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.
      • 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 concentration is too high.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove 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.
      • 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.
      • Test strips are not available to monitor sanitizer level.
  4. Routine Follow-up

    0 infractions

  5. Routine

    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.
      • Equipment, utensils and/or food contact surfaces are not maintained/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.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  6. Routine Follow-up

    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.
  7. Routine

    7 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 stored in a manner that promotes cross contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not properly covered and protected from contamination.
    • 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.
    • 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 manner that prevents 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.
      • 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.
  8. Request Follow-up

    1 infraction

    • COVID-19 Safety Plan developed and in use
  9. Request

    12 infractions

    • COVID-19 Safety Plan developed and in use
    • 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
    • Where partitions are in use, they are positioned such that droplet transmission is blocked
    • 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
    • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
    • Full meal service is provided at premises open after 11pm
  10. Routine Follow-up

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
  11. Routine

    6 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.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
    • 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.
    • 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.
  12. Routine

    0 infractions

  13. Routine

    0 infractions

  14. Routine

    0 infractions

  15. Routine

    0 infractions

  16. Routine Follow-up

    2 infractions

    • 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.
    • 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.
  17. Routine

    8 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Ready-to-eat food is in contact with un-sanitized surfaces or utensils.
      • Food is not stored in suitable containers.
      • Food is not properly covered and protected from contamination.
    • 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.
      • Refrigeration equipment is not of the type or capacity to meet the needs of the premises.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
      • 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.
      • Employees are not washing hands as often as is necessary to prevent 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.
      • Procedures in the food safety plan are not being followed.
      • Temperature records are not being used to monitor critical limits.
      • Food safety plan is not maintained to reflect the current menu.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Stanford Chung

    The dining room isn't flashy, the focus here is on generous portions, classic Filipino comfort food, and dishes meant for sharing around the table. Started with a Calamansi Juice. I was a little disappointed to find out it came from a can, although at least it was imported. It was still refreshing, but definitely leaned on the sweeter side. Ordered both the Garlic Rice and Java Rice. The garlic rice was fragrant while the java rice had a slightly richer flavour. The Sinigang na Tiyan ng Bangus delivered that signature tangy, sour broth that makes sinigang so comforting, while the milkfish belly was rich, tender, and packed with flavour. The Laing was creamy and well-seasoned, with just enough heat to keep each bite interesting. The Pancit Palabok was rich and savoury, but I found it lacking some of the deep shrimp-based umami flavour that I look for in a great palabok. It also could have used more crunchy toppings to add texture and contrast. The Pork Sisig arrived sizzling hot, with crispy edges, tender pieces of pork, and plenty of flavour. It's the kind of dish that practically demands a bowl of rice beside it. With the Crispy Pata, the skin had that satisfying crackle with every bite, while the meat underneath remained juicy and tender. Halo-Halo to finish the spread. After all the rich and savoury dishes, the combination of shaved ice, sweet toppings, leche flan, and ube ice cream was the perfect way to cool down and end the feast.

  • Al May

    It was my family's first time to dine at this restaurant. We were on the lookout for more Filipino restaurants to try. We made the trek to Richmond despite rush hour traffic to try Little Ongpin. I'm giving them 4 out of 5 stars for the service because they were quick and efficient, despite having only 2 servers during a busy dinner rush. Food is about 3 stars. The really good thing about them are the portions. They are generous with lots of meat in the stews. The dishes unfortunately, were a hit or miss. The Nilagang Baka was great with lots of tender beef in a flavourful broth. The Kare-Kare was flavourful with lots of veggies and tender pieces of meaty oxtail. Their grilled Liempo that came with the combo was absolutely delicious. The Daing na Bangus was excellent, perfectly seasoned and fried. The Lechon kawali was excellent, crispy and flavorful. Java rice had some good flavour to it but the texture was borderline a little too soft. Unfortunately, the rest of our orders were not good that we didn't even finish them. The Bopis, I could barely eat because it was so gamey. The apt Filipino word for it is "malansa." We took it home hoping to fix it. Maybe adding some more ginger, bay leaves and vinegar will help remove that malansa taste and make it more edible. The Mami was also disappointing. The chicken in it didn't taste very fresh and the broth wasn't very flavourful. We also took that home so that we can season it some more. The kikiam was dry and almost chewy in some parts. We also ordered the leche flan. Really good flavour with the right amount of sweetness, but the texture wasn't smooth as a good flan should be. You can tell from the picture that there are a lot of air bubbles present. For us, it's not worth the drive to go all the way there to eat there again when there are other places to dine in our area.

  • Jarryd Marasigan

    One of the best Filipino restaurants in Lower Mainland. Lots of food selection, and absolutely delicious! Servings were generous as well. The servers were very attentive and helpful. Plenty of parking spots. Dining room temp was a bit warm though, but other than that, everything was amazing!

  • leesa tran

    Nice little spot for Filipino comfort food! I ordered the value meal set and thought it was worth it. I also tried a few other dishes. The halo-halo was also okay too.

  • Karen C

    lechon kawali came crispy and hot, the lengua estofado is tasty too.

  • Stanford Chung

    The dining room isn't flashy, the focus here is on generous portions, classic Filipino comfort food, and dishes meant for sharing around the table. …

  • Al May

    It was my family's first time to dine at this restaurant. We were on the lookout for more Filipino restaurants to try. We made the trek to Richmond despite rush hour traffic to try Little Ongpin. …

  • Jarryd Marasigan

    One of the best Filipino restaurants in Lower Mainland. Lots of food selection, and absolutely delicious! Servings were generous as well. The servers were very attentive and helpful. Plenty of parking spots. Dining room temp was a bit warm though, but other than that, everything was amazing!

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