12351 Third Ave, Richmond BC
Has Infractions
3 violations were found at the most recent inspection.
Source: Vancouver Coastal Health (VCH)
July 29, 2026
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
Chemicals, cleansers and similar agents are kept separate from food.
This record comes from Vancouver Coastal Health (VCH) for Richmond. Inspectors note any infractions of applicable health regulations on each visit. The result above is the most recent inspection on file.
No Infractions means none were recorded on that visit. Has Infractions means one or more were found; they are listed below. Closed means the inspector ordered the premises shut until the issues were corrected.
Kisamos Greek Taverna
This restaurant has been inspected 7 times since March 13, 2023, with 1 visit with no infractions and 6 with infractions on record.
3 violations
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
Chemicals, cleansers and similar agents are kept separate from food.
1 violation
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
No violations
1 violation
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
2 violations
Food is handled in a sanitary manner and is not subject to contamination.
The premises is free of pests.
4 violations
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.
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
The premises is free of pests.
2 violations
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.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.