120 8100 Ackroyd Rd, Richmond BC
March 5, 2026
Has InfractionsContaminated food is not stored, displayed or offered for sale.
Potentially hazardous food is cooled in a manner that makes it safe to eat.
This restaurant has been inspected 6 times since September 19, 2024, with 2 visits with no infractions and 4 with infractions on record.
Contaminated food is not stored, displayed or offered for sale.
Potentially hazardous food is cooled in a manner that makes it safe to eat.
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.
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Food is handled in a sanitary manner and is not subject to contamination.
Contaminated food is not stored, displayed or offered for sale.
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Potentially hazardous food is cooled 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 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.
Food is handled in a sanitary manner and is not subject to contamination.
Contaminated food is not stored, displayed or offered for sale.
Potentially hazardous food is cooled 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.
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.