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Liuzhou Rice Noodle

1200 8580 Alexandra Rd, Richmond BC V6X 4B3 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday11 AM–12 AM
  • Monday11 AM–12 AM
  • Saturday11 AM–12 AM
  • Sunday11 AM–12 AM
  • Thursday11 AM–12 AM
  • Tuesday11 AM–12 AM
  • Wednesday11 AM–12 AM

Contact details, hours and reviews from Google Maps

Inspection summary

Liuzhou Rice Noodle has been inspected 7 times by Vancouver Coastal Health since October 3, 2023. The most recent inspection, on January 8, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 5 separate inspections, most recently on January 8, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 5 times across 3 separate inspections, most recently on November 21, 2024. For example: Potentially hazardous food is cooled in a manner that makes it safe to eat.

  • 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 3 times across 3 separate inspections, most recently on January 8, 2026. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 4 separate inspections, most recently on November 13, 2024. For example: 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 training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 3, 2023. For example: A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.

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.

7 inspections

  1. Routine Follow-up

    0 infractions

  2. 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.
      • Mechanical dishwasher 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 stations are not properly supplied and maintained.
  3. Routine Follow-up

    3 infractions

    • 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.
    • 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.
  4. Routine

    5 infractions

    • 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.
    • 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 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.
  5. Routine Follow-up

    2 infractions

    • 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.
    • 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.
  6. Routine Follow-up

    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.
  7. Routine

    6 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.
    • 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.
    • 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.
      • 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.
    • 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Ina Huang

    Pretty yummy! Large amount and can add a variety of toppings. Drink was kinda mid.

  • Steven Xiong

    I paid $34 for a takeout order of one bowl of noodles (with add-ons), and the braised pig trotter ($8) I ordered was completely missing. I also requested extra soup, but only received one small container of soup in total, with no clear indication that anything extra was added. The portion of noodles was very small — even the “extra noodles” came in a tiny bag like the one shown in the photos. Overall, I received just a small box of noodles and a small box of soup, which was very disappointing for the price. I specifically asked for the noodles and toppings to be packed separately, but that request was not followed. (The noodles that originally came with the dish were placed underneath the toppings and had already clumped together) The flavor itself is authentic and good, but the portion size, missing items, and lack of attention to customer requests make this place hard to recommend. Parking in front of the store is impossible, you will have to park somewhere else.

  • Keith

    Absolutely fantastic soup. My wife brought me with her and I was blown away by how rich and flavourful the soup was. ( actually had no idea what to expect not being familiar with this soup) Egg topping was also amazing! We also had really great service from the friendly staff. Can’t wait to come back :D

  • chumchiri

    I always call this stinky noodles because, well, it is stinky, but I could seriously eat it 7 days a week. It’s spicy too, so choose your spice level wisely. Overall, good food, great spot.. just don't come after shower

  • Annia Lee

    📍柳城小巷 Liuzhou Alley Snail Rice Noodle 8580 Alexandra Rd Unit 1200, Richmond, BC 🇨🇦 The restaurant offers a limited menu that focuses on high-quality dishes featuring snails and various toppings like crispy fried egg. Cozy atmosphere, fast service, and flavorful offerings, making it a favorite spot for those seeking comforting meals. Soup was spicy, sour, savory but flavorful while noting that customization options are worth the cost as they are generous. Diners can often add extra ingredients such as duck feet, pig's trotters, or various meats. Be advised the spices and MSG could make some patrons more thirstier if they not used to such broths due to distinctive, strong, and some might say "stinky" smell, which comes from the fermented bamboo shoots used as a topping. The soup base is made by stewing river snails and pork bones for hours with various spices like star anise, cassia bark, and cloves. The soup itself usually does not contain snail meat, snails are typically strained out before the other ingredients are added to the soup. It features thick, slippery Liuzhou rice noodles, which are made from aged rice and are cooked to an al dente texture. Liuzhou cuisine in China's Guangxi province is sometimes associated with "alley" where this name comes from due to its origins as a humble street food found in "hole-in-the-wall" restaurants. "Snail Alley" is also the name of a culturally vibrant area in Tainan, Taiwan, known for small eateries, some of which may sell a local snail soup. Service was just ok, waiting for tables as they dont take RSVP, the parking is horrible even at 11pm as plaza always busy, the servers need to be a little more attentive, etc ... but I came for the food. They take all methods of payment 👍

  • Ina Huang

    Pretty yummy! Large amount and can add a variety of toppings. Drink was kinda mid.

  • Steven Xiong

    I paid $34 for a takeout order of one bowl of noodles (with add-ons), and the braised pig trotter ($8) I ordered was completely missing. I also requested extra soup, but only received one small container of soup in total, with no clear …

  • Keith

    Absolutely fantastic soup. My wife brought me with her and I was blown away by how rich and flavourful the soup was. ( actually had no idea what to expect not being familiar with this soup) …

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