8319 Oak St, Vancouver BC
Infraction constatée
1 infraction relevée lors de la dernière inspection.
Source : Vancouver Coastal Health (VCH)
29 juin 2026
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
KD Pizza Factory se trouve dans le quartier Marpole. Marpole, Vancouver compte 208 restaurants suivis sur Pass or Fail, inspectés par Vancouver Coastal Health (VCH). En date du 21 juillet 2026, 130 (63%) d'entre eux n'avaient aucune infraction lors de leur dernière inspection, avec 66 (32%) avec infractions.
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.
Chevron #43076 - On The Run
Marpole
Ce restaurant a été inspecté 10 fois depuis le 5 avril 2023, avec 1 visite sans infraction et 9 visites avec infractions au dossier.
1 infraction
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
2 infractions
Potentially hazardous food is at a refrigerated temperature that keeps 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.
Aucune infraction
1 infraction
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
2 infractions
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.
3 infractions
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.
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.
2 infractions
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
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.
2 infractions
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
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.
4 infractions
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
3 infractions
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.
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.
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.