5794 Victoria Dr, Vancouver BC · Victoria-Fraserview
31 mars 2026
Food is handled in a sanitary manner and is not subject to contamination.
Potentially hazardous food is thawed in a manner that makes 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.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
East Kitchen se trouve dans le quartier Victoria-Fraserview. Victoria-Fraserview, Vancouver compte 106 restaurants suivis sur Pass or Fail, inspectés par Vancouver Coastal Health (VCH).
Ce dossier provient de Vancouver Coastal Health (VCH), qui inspecte les établissements alimentaires à Vancouver et dans la région environnante. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le rapport ci-dessus correspond à la dernière inspection au dossier.
Ces rapports énumèrent les infractions précises plutôt que des catégories globales de réussite ou d'échec. Chaque infraction indique si elle a été corrigée sur-le-champ ou si un suivi reste nécessaire. Un rapport sans infraction signifie qu'aucune n'a été relevée lors de cette visite.
Wui King Herbal Co.
Victoria-Fraserview
Ce restaurant a été inspecté 7 fois depuis le 11 décembre 2024.
Food is handled in a sanitary manner and is not subject to contamination.
Potentially hazardous food is thawed in a manner that makes 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.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Potentially hazardous food is at a hot holding 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.
Food is handled 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 cooled in a manner that makes it safe to eat.
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Potentially hazardous food is at a hot holding 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.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
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.
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Potentially hazardous food is at a hot holding 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.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.