Inspection vch:0e30a053-ab49-417b-936b-1c56dca389de

Source: vch_food_inspections | Business: Vancouver Northern Food INC.

4 3571 Viking Way Richmond BC V6V 1W1

Facility type: Food Processor (raw: Processor)

Date: 2019-05-07 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 03:34:04.399428+00:00 | Enriched: 2026-04-12 17:14:49.814090+00:00

Inspection type: Routine | Raw: Routine

Inspection outcome: Other | Raw: Not in Compliance

Obs: 8, Critical: 7, Non-critical: 1

Violations

Code Description Critical Severity Origin ID

A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment. (Result: Not in Compliance)

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A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment. (Result: Not in Compliance)
 critical vch:0e30a053-ab49-417b-936b-1c56dca389de:343124fb0c4d88bb

Food is handled in a sanitary manner and is not subject to contamination. (Result: Not in Compliance)

 critical vch:0e30a053-ab49-417b-936b-1c56dca389de:6dfa687ff690dfa6

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat. (Result: Not in Compliance)

 critical vch:0e30a053-ab49-417b-936b-1c56dca389de:a0a21a65e1a8a6ee

All food on the premises is obtained from an approved source. (Result: Not in Compliance)

 critical vch:0e30a053-ab49-417b-936b-1c56dca389de:c414af9ac4278d57

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination. (Result: Not in Compliance)

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All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination. (Result: Not in Compliance)
 critical vch:0e30a053-ab49-417b-936b-1c56dca389de:bdbf301b3a6f9249

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food. (Result: Not in Compliance)

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Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food. (Result: Not in Compliance)
 critical vch:0e30a053-ab49-417b-936b-1c56dca389de:607134ae5fd76de5

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. (Result: Not in Compliance)

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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. (Result: Not in Compliance)
 critical vch:0e30a053-ab49-417b-936b-1c56dca389de:fca348fd5b2b4ee4

Operation of premises is in accordance with approved floor plans and specifications. (Result: Not in Compliance)

 non-critical vch:0e30a053-ab49-417b-936b-1c56dca389de:8c53b804c0cf0184