Shunfeng Seafood Restaurant

1425 4380 No. 3 Rd, Richmond BC V6X 3V7 · Food Service Establishment 1

11 inspections

1. RoutineSep 10, 2024

   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.
     • Food is not properly covered and protected from contamination.
2. Routine Follow-upApr 11, 2024

   0 infractions

3. RoutineMar 20, 2024

   2 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 protected from contamination during transportation, display, storage or preparation.
   • 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.
     • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
4. Routine Follow-upJun 14, 2023

   0 infractions

5. RoutineMay 30, 2023

   5 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.
     • 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.
     • Sanitizing solution is not present or at an improper concentration.
     • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
     • Mechanical dishwasher/glasswasher 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.
     • An accurate thermometer is not provided for temperature monitoring.
6. Request Follow-upAug 5, 2020

   2 infractions

   • COVID-19 Safety Plan developed and in use
   • COVID-19 Safety Plan contains the maximum number of patron count
7. RequestJul 21, 2020

   11 infractions

   • Maximum number of patrons that can be accommodated on the premises has been determined
   • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
   • Maximum number of patrons and staff on premises is monitored at all times
   • 2m distance between backs of seats at different tables is maintained at all times
   • No events over 50 people on premises
   • 2m separation maintained between patrons of different parties, except when partition in place
   • Maximum of 6 patrons per table
   • Physical devices or markers are used to assist patrons in maintaining physical distance
   • COVID-19 Safety Plan developed and in use
   • COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
   • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
8. Routine Follow-upAug 27, 2019

   0 infractions

9. RoutineAug 13, 2019

   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.
     • 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.
     • 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.
     • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
   • Employee hygiene is maintained.
     • Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
   • 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.
     • Conditions on premises may lead to harbouring/breeding of pests.
10. Routine Follow-upNov 6, 2018

    0 infractions

11. RoutineOct 30, 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.
      • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
      • 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.
    • The premises is free of pests.
      • Conditions on premises may lead to harbouring/breeding of pests.