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Raisu

2340 W 4th Ave, Vancouver BC V6K 1P1 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Raisu has been inspected 40 times by Vancouver Coastal Health since March 9, 2017. The most recent inspection, on August 10, 2026, recorded 1 infraction.

9 of 40 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 22 times across 18 separate inspections, most recently on August 10, 2026. For example: The premises is free of conditions that lead to harbouring, breeding and entry of pests.

  • 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 21 times across 15 separate inspections, most recently on July 27, 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 19 times across 16 separate inspections, most recently on June 12, 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 17 times across 14 separate inspections, most recently on March 10, 2026. 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 5 times across 5 separate inspections, most recently on February 3, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

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.

40 inspections

  1. Routine Follow-up

    1 infraction

    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  2. 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.
      • The premises is not maintained in a sanitary condition.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  3. Routine Follow-up

    0 infractions

  4. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  5. Routine Follow-up

    0 infractions

  6. Routine

    3 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  7. Routine

    4 infractions

    • 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.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • 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 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.
  8. Routine Follow-up

    0 infractions

  9. Routine

    4 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.
      • Procedures in the food safety plan are not being followed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  10. Routine

    4 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 at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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.
      • Food safety plan is not developed.
  11. Routine Follow-up

    0 infractions

  12. Routine

    5 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.
    • 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.
      • Procedures in the food safety plan are not being followed.
    • 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.
      • Premises has signs of rodent activity.
  13. Routine Follow-up

    0 infractions

  14. Routine

    4 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  15. Routine Follow-up

    0 infractions

  16. Routine Follow-up

    1 infraction

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  17. 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.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Employees are not washing hands as often as is necessary to prevent contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  18. Routine Follow-up

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  19. Routine

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  20. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  21. Routine

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  22. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  23. 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 stations are inadequate in number and location, preventing accessibility to all food handlers.
    • The premises is free of pests.
  24. Routine

    8 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is in contact with corrosive or toxic materials.
      • Food is stored in a manner that promotes cross 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes 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.
    • 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.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  25. Routine Follow-up

    2 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
    • 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.
  26. Routine

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • 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.
      • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  27. Routine Follow-up

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored in suitable containers.
  28. Routine

    6 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 not stored in suitable containers.
    • 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 in a condition that ensures safe and sanitary food handling.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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.
      • Temperature records are not being used to monitor critical limits.
  29. Routine Follow-up

    0 infractions

  30. Routine Follow-up

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  31. Routine Follow-up

    0 infractions

  32. Routine

    7 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.
      • Ready-to-eat food is in contact with un-sanitized surfaces or utensils.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
      • An accurate thermometer is not provided for temperature monitoring.
    • 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.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • Employee hygiene is maintained.
      • Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
    • 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.
  33. Routine Follow-up

    2 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
  34. Routine

    2 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  35. Routine Follow-up

    2 infractions

    • 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.
      • The premises is not maintained in a sanitary condition.
  36. Routine Follow-up

    7 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • 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.
    • The premises is free of pests.
  37. Routine Follow-up

    7 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Construction or alteration have occurred without approval.
    • Food is handled in a sanitary manner and is not subject to 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.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • The premises is free of pests.
  38. 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.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove 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.
      • Premises has signs of insect activity.
  39. Routine Follow-up

    0 infractions

  40. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.

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