Richmond Country Club - Aces

9100 Steveston Hwy, Richmond BC V7A 1M5 · Food Service Establishment 1

28 inspections

1. Routine Follow-upApr 8, 2026

   0 infractions

2. RoutineMar 12, 2026

   2 infractions

   • 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 low.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
3. Routine Follow-upApr 7, 2025

   0 infractions

4. RoutineMar 24, 2025

   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.
   • 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.
5. Routine Follow-upJun 20, 2024

   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.
6. Routine Follow-upMay 9, 2024

   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.
7. RoutineMar 13, 2024

   3 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 not protected from customer contamination. (e.g. sneeze guards).
   • 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.
8. Routine Follow-upJan 4, 2023

   0 infractions

9. RoutineNov 9, 2022

   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.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes 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.
10. Routine Follow-upJul 16, 2021

    0 infractions

11. Routine Follow-upJul 2, 2021

    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.
12. Routine Follow-upJun 24, 2021

    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.
13. RoutineJun 17, 2021

    2 infractions

    • 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.
14. RequestJun 16, 2020

    1 infraction

    • COVID-19 Safety Plan developed and in use
15. Routine Follow-upSep 5, 2019

    1 infraction

    • 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.
16. RoutineAug 21, 2019

    2 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.
17. Routine Follow-upFeb 22, 2019

    1 infraction

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
18. RoutineOct 5, 2018

    1 infraction

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
19. Routine Follow-upFeb 2, 2018

    0 infractions

20. Routine Follow-upJan 29, 2018

    2 infractions

    • 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.
    • 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.
21. RoutineJan 22, 2018

    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.
      • 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 is not present or at insufficient 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.
      • Temperature records are not being used to monitor critical limits.
    • 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.
22. RoutineMay 30, 2017

    0 infractions

23. RoutineDec 29, 2016

    2 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 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.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
24. RoutineFeb 25, 2016

    0 infractions

25. Routine Follow-upSep 25, 2015

    0 infractions

26. Routine Follow-upSep 3, 2015

    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.
27. Routine Follow-upSep 1, 2015

    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.
28. RoutineAug 26, 2015

    2 infractions

    • 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.