Richmond Halal Meats and Deli

120 4020 No. 5 Rd, Richmond BC V6X 2V1 · Processor

9 inspections

1. Routine Follow-upJan 22, 2026

   1 infraction

   • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Procedures in the sanitation plan are not being followed.
2. RoutineJan 21, 2026

   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.
     • Equipment, utensils and/or food contact surfaces are not maintained/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.
     • 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.
     • Hand washing station is obstructed or being used for other purposes.
     • Hand washing stations are not properly supplied and maintained.
   • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Procedures in the sanitation plan are not being followed.
3. Routine Follow-upJul 18, 2024

   0 infractions

4. RoutineJul 5, 2024

   3 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 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.
     • 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-upAug 21, 2023

   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.
6. RoutineAug 18, 2023

   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 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.
7. Routine Follow-upJul 26, 2022

   0 infractions

8. Routine Follow-upJul 22, 2022

   2 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
9. RoutineJul 12, 2022

   5 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in 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 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.
     • Temperature records are not being used to monitor critical limits.
     • Food safety plan is not developed.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.