Shogun Akita Japanese Restaurant

1015 5300 No. 3 Rd, Richmond BC V6X 2C7 · Food Service Establishment 1

18 inspections

1. Routine Follow-upMar 16, 2026

   0 infractions

2. Routine Follow-upFeb 11, 2026

   5 infractions

   • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
     • Premises does not have a valid Permit to Operate.
   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
     • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is stored in a manner that promotes cross contamination.
   • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
     • Food safety plan is not developed.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
3. RoutineFeb 4, 2026

   9 infractions

   • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
     • Premises does not have a valid Permit to Operate.
   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
     • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
   • 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 properly covered and protected from 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.
   • 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.
   • 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.
     • Food safety plan is not developed.
     • An accurate thermometer is not provided for temperature monitoring.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
4. Routine Follow-upFeb 26, 2025

   0 infractions

5. RoutineFeb 7, 2025

   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.
     • 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.
     • Temperature records are not being used to monitor critical limits.
6. RoutineFeb 1, 2024

   1 infraction

   • 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.
7. RoutineNov 14, 2022

   1 infraction

   • 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.
8. Routine Follow-upMay 31, 2022

   1 infraction

   • 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.
9. RoutineMay 6, 2022

   6 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Inadequate lighting and/or ventilation on the premises.
   • 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.
     • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
   • 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.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
10. RoutineOct 25, 2021

    5 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
      • 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.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
11. RoutineJul 4, 2019

    1 infraction

    • 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.
12. Routine Follow-upJul 6, 2018

    0 infractions

13. RoutineJul 4, 2018

    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.
    • 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.
14. Routine Follow-upJul 4, 2017

    0 infractions

15. RoutineJun 27, 2017

    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.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
16. Routine Follow-upMay 27, 2016

    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.
      • An accurate thermometer is not provided for temperature monitoring.
    • 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.
17. Routine Follow-upMay 3, 2016

    1 infraction

    • 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.
18. RoutineApr 27, 2016

    4 infractions

    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled 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 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.
    • The premises is free of pests.