2477 E Hastings St, Vancouver BC · Hastings-Sunrise
16 avril 2026
Infraction constatéeOperation of premises is in accordance with approved floor plans and specifications.
Rio Friendly Meats se trouve dans le quartier Hastings-Sunrise. Hastings-Sunrise, Vancouver compte 395 restaurants suivis sur Pass or Fail, inspectés par Vancouver Coastal Health (VCH). En date du 3 juin 2026, 262 (66%) d'entre eux n'avaient aucune infraction lors de leur dernière inspection, avec 78 (20%) avec infractions.
Ce restaurant a été inspecté 12 fois depuis le 31 juillet 2024, avec 1 visite sans infraction et 11 visites avec infractions au dossier.
Operation of premises is in accordance with approved floor plans and specifications.
Ce dossier provient de Vancouver Coastal Health (VCH) pour Vancouver. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Aucune infraction » signifie qu'aucune infraction n'a été relevée lors de cette visite. « Infraction constatée » signifie qu'une ou plusieurs infractions ont été constatées; elles sont énumérées ci-dessous. « Fermé » signifie que l'inspecteur a ordonné la fermeture des lieux jusqu'à la correction des problèmes.
Hastings-Sunrise
Food is kept 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.
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
The premises is free of pests.
Operation of premises is in accordance with approved floor plans and specifications.
Food is kept 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.
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
The premises is free of pests.
Operation of premises is in accordance with approved floor plans and specifications.
Food is kept 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.
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.
Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Food is kept 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.
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.
Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
The premises is free of pests.
Food is kept 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.
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.
Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
The premises is free of pests.
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.
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.
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.
Operation of premises is in accordance with approved floor plans and specifications.
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.
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.
The premises is free of pests.
Operation of premises is in accordance with approved floor plans and specifications.
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 free of pests.
Operation of premises is in accordance with approved floor plans and specifications.
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 free of pests.
Operation of premises is in accordance with approved floor plans and specifications.