Inspection vch:7e46bf39-f8fd-45a9-ab9a-a529f77b7404

Source: vch_food_inspections | Business: Hong Liu Dim Sum

1160 8260 Westminster Hwy Richmond BC V6X 1A7

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

Date: 2017-11-02 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 03:36:35.693962+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: 5, Critical: 2, Non-critical: 3

Violations

Code Description Critical Severity Origin ID

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination. (Result: Corrected During Inspection)

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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: Corrected During Inspection)
 critical vch:7e46bf39-f8fd-45a9-ab9a-a529f77b7404:8a4a7ec0488031ed

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

 critical vch:7e46bf39-f8fd-45a9-ab9a-a529f77b7404:b32239ffdac1714a

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

 non-critical vch:7e46bf39-f8fd-45a9-ab9a-a529f77b7404:6dfa687ff690dfa6

Each employee washes their hands as often as necessary to prevent the contamination of food. (Result: Corrected During Inspection)

 non-critical vch:7e46bf39-f8fd-45a9-ab9a-a529f77b7404:6e962a7f33f76a24

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:7e46bf39-f8fd-45a9-ab9a-a529f77b7404:fca348fd5b2b4ee4