110 8080 Leslie Rd., Richmond BC
16 mars 2026
Infraction constatéeFood is handled in a sanitary manner and is not subject to contamination.
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Ce restaurant a été inspecté 7 fois depuis le 16 septembre 2024, avec 2 visites sans infraction et 5 visites avec infractions au dossier.
Food is handled in a sanitary manner and is not subject to contamination.
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Ce dossier provient de Vancouver Coastal Health (VCH) pour Richmond. 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.
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.
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
The premises is free of pests.
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.
The premises is free of pests.
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.
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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.