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Long's Noodle

140 4731 Garden City Rd, Richmond BC V6X 3M7 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
3.9 / 5 (8)

Opening hours

  • Friday11 AM–3 PM, 5–9 PM
  • Monday11 AM–3 PM, 5–9 PM
  • Saturday10:30 AM–3 PM, 5–9 PM
  • Sunday10:30 AM–3 PM, 5–9 PM
  • Thursday11 AM–3 PM, 5–9 PM
  • TuesdayClosed
  • Wednesday11 AM–3 PM, 5–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Long's Noodle has been inspected 5 times by Vancouver Coastal Health since January 9, 2025. The most recent inspection, on September 14, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 2 separate inspections, most recently on August 27, 2025. For example: Potentially hazardous food is at a refrigerated temperature that keeps 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 once on January 9, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 January 9, 2025. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes 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 January 9, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 once on August 27, 2025. For example: Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.

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.

5 inspections

  1. Routine

    0 infractions

  2. Routine Follow-up

    0 infractions

  3. Routine

    2 infractions

    • 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.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
  4. Routine Follow-up

    0 infractions

  5. 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.
    • 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.
      • Sanitizing solution is not present or at an improper concentration.
      • 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Plum Chaisiri

    This place has to be one of the best xiao long bao spots in Vancouver. Everything was delicious. Both the xiao long bao and sheng jian bao were really good. Got the peanut wonton as well which I think was a great addition but I kinda want the peanut flavor to be a bit stronger. I also loved the crispy rice with salted egg sauce and the wine chicken. We went during lunch on a weekend, so there was a queue and we had to wait about 20 minutes, but the food came out fairly quickly.

  • Dibya Shrestha

    When there are so many establishments in Richmond for noodles, how do you choose? Just need to take a leap of faith and boy oh boy, we found gem of a place. There was a big line up but had to wait less than 10 minutes. They specialize in cuisine from Shanghai. We had xiolong bao- juicy and tasty, woodmushroom salad, tan tan noodles and spring rolls. They were all tasty and we were so full. Highly recommend this place for noodles and super efficient service.

  • Michelle Siaril

    A pretty well-known Shanghainese restaurant in town. We arrived around 11:15 on a Sunday and waited about 20 minutes for a table. Keep in mind they won’t seat you unless your entire party has arrived. The total came to less than $30 per person, which is great value for money in Vancouver. While the xiao long bao and sheng jian bao were definitely the highlights of our lunch, I enjoyed all of the dishes. I would recommend this place to anyone looking for Shanghai cuisine in Vancouver. Xiao Long Bao ($9.25) ⭐️
Even with my questionable chopstick skills, the wrapper didn’t break at all, which shows how well they’re made. The broth was flavorful, with plenty of meat inside. I just wish the dipping sauce had a stronger ginger profile. Pan-Fried Pork Dumplings / Sheng Jian Bao ($8.50) ⭐️
Crispy on the bottom with a fluffy top. Interestingly, they have the same soup filling as the xiao long bao. Meat & Vegetable Wonton in Peanut Sauce ($12.95)
This was the only dish I’ve never had in Shanghai (my friend told me it’s commonly served in the summer, when soup dumplings would be too hot). Wine Chicken ($15.95)
It was cute how they served this dish in a tall pot. It looks small, but there’s actually a decent amount of tender chicken inside. Fragrant without being overwhelming. Crispy Rice with Salted Egg Sauce ($21.95)
The flavor profile reminded me of Singaporean-style salted egg fried chicken (which sadly doesn’t seem to exist in Vancouver). The crunchiness adds a nice balance to all the dumpling dishes we had.

  • Andy Chiang

    One of the better Shanghai food experiences in Richmond that you can have. The service is super friendly and they get super busy as well. It’s pretty much full house on a weekend right before noon, so either get there early or get a reservation and be prepared to wait 10-15 mins for your table. The pan fried dumplings are very good, and their XLBs are full of juice, definitely better than a lot of the other shops in Vancouver. They have free parking if you register your plate. Their prices are also very fair. Definitely worth a visit!

  • Munchica

    Come here for the pan fried buns. Some of the best pan fried buns out there with more soup in them than the soup dumplings. They have a crispy bottom, fluffy soft top, meaty inside, and filled with soup. The soup dumplings here are solid as well. The noodle soup and glutinous rice rolls are just average. Turnip cake and beef rolls were good but standard good. Service is friendly and place is clean. Mild line ups at peak hours.

  • Plum Chaisiri

    This place has to be one of the best xiao long bao spots in Vancouver. Everything was delicious. Both the xiao long bao and sheng jian bao were really good. Got the peanut wonton as well which I think was a great addition but I kinda want …

  • Dibya Shrestha

    When there are so many establishments in Richmond for noodles, how do you choose? Just need to take a leap of faith and boy oh boy, we found gem of a place. There was a big line up but had to wait less than 10 minutes. They specialize in …

  • Michelle Siaril

    A pretty well-known Shanghainese restaurant in town. We arrived around 11:15 on a Sunday and waited about 20 minutes for a table. Keep in mind they won’t seat you unless your entire party has arrived. …

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