Richmond Country Club - Cabana

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

15 inspections

1. RoutineJun 18, 2026

   0 infractions

2. RoutineJun 22, 2025

   0 infractions

3. RoutineJun 20, 2024

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
4. Routine Follow-upJul 7, 2023

   0 infractions

5. RoutineJul 6, 2023

   3 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.
   • 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.
6. Routine Follow-upJul 19, 2018

   0 infractions

7. RoutineJul 13, 2018

   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.
     • 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.
   • 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. Routine Follow-upSep 15, 2017

   0 infractions

9. Routine Follow-upSep 14, 2017

   2 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
   • The premises is free of pests.
     • Premises is not protected from the entrance of pests.
10. RoutineAug 11, 2017

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
      • Premises is not protected from the entrance of pests.
11. Routine Follow-upMay 15, 2017

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
      • Premises is not protected from the entrance of pests.
12. RoutineSep 9, 2016

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • The premises is free of pests.
13. Routine Follow-upSep 3, 2015

    0 infractions

14. Routine Follow-upSep 1, 2015

    8 infractions

    • 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 at a refrigerated temperature that keeps 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.
    • 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.
15. RoutineAug 26, 2015

    10 infractions

    • 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 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.
      • 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.
    • 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.
    • 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.
      • Sanitizing solution is not present or at insufficient concentration.
    • 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.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
    • The premises is free of pests.