Inspection vch:11789071-440c-4c35-8298-f355934d7257

Source: vch_food_inspections | Business: Happy Lamb Hot Pot

405 5300 No. 3 Rd Richmond BC V6X 2X9

Facility type: Restaurant (raw: Food Service Establishment 1)

Date: 2020-02-10 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 05:36:25.173485+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: 6, Critical: 5, Non-critical: 1

Violations

Code Description Critical Severity Origin ID

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

 critical vch:11789071-440c-4c35-8298-f355934d7257:6dfa687ff690dfa6

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat. (Result: Corrected During Inspection)

 critical vch:11789071-440c-4c35-8298-f355934d7257:cfb271f1ca0268a5

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:11789071-440c-4c35-8298-f355934d7257: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:11789071-440c-4c35-8298-f355934d7257:607134ae5fd76de5

The premises is free of pests. (Result: Not in Compliance)

 critical vch:11789071-440c-4c35-8298-f355934d7257:b32239ffdac1714a

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)
 non-critical vch:11789071-440c-4c35-8298-f355934d7257:fca348fd5b2b4ee4