Inspection vch:a6aca366-232a-4a47-841c-6eb6a83e54da

Source: vch_food_inspections | Business: The Three Brits Public House

1780 Davie St Vancouver - City Centre BC V6G 1W2

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

Date: 2017-02-07 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 07:03:14.937806+00:00 | Enriched: 2026-04-12 17:14:49.814090+00:00

Inspection type: Routine | Raw: Routine

Inspection outcome: Other | Raw: Corrected During Inspection

Obs: 7, Critical: 2, Non-critical: 5

Violations

Code Description Critical Severity Origin ID

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. (Result: Not in Compliance)

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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. (Result: Not in Compliance)
 critical vch:a6aca366-232a-4a47-841c-6eb6a83e54da:b87decb903f166ba

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

 critical vch:a6aca366-232a-4a47-841c-6eb6a83e54da:cfb271f1ca0268a5

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)
 non-critical vch:a6aca366-232a-4a47-841c-6eb6a83e54da:343124fb0c4d88bb

Food is handled in a sanitary manner and is not subject to contamination. (Result: Corrected During Inspection)

 non-critical vch:a6aca366-232a-4a47-841c-6eb6a83e54da:9a317cfc32c6ed95

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

 non-critical vch:a6aca366-232a-4a47-841c-6eb6a83e54da: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:a6aca366-232a-4a47-841c-6eb6a83e54da:fca348fd5b2b4ee4

Potentially hazardous food is thawed in a manner that makes it safe to eat. (Result: Corrected During Inspection)

 non-critical vch:a6aca366-232a-4a47-841c-6eb6a83e54da:0a73b56fa599a70a