Inspection vch:e3aba592-ba68-4b44-bfb1-9eefa12d287a

Source: vch_food_inspections | Business: Kadoya Japanese Restaurant

1063 Davie St Vancouver - City Centre BC V6E 1M5

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

Date: 2019-03-15 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 06:30:23.301278+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: 10, Critical: 5, Non-critical: 5

Violations

Code Description Critical Severity Origin ID

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

 critical vch:e3aba592-ba68-4b44-bfb1-9eefa12d287a:b32239ffdac1714a

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

 critical vch:e3aba592-ba68-4b44-bfb1-9eefa12d287a:cfb271f1ca0268a5

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:e3aba592-ba68-4b44-bfb1-9eefa12d287a:b87decb903f166ba

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:e3aba592-ba68-4b44-bfb1-9eefa12d287a:bdbf301b3a6f9249

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

 critical vch:e3aba592-ba68-4b44-bfb1-9eefa12d287a:8c53b804c0cf0184

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:e3aba592-ba68-4b44-bfb1-9eefa12d287a:fca348fd5b2b4ee4

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

 non-critical vch:e3aba592-ba68-4b44-bfb1-9eefa12d287a:9a317cfc32c6ed95

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

 non-critical vch:e3aba592-ba68-4b44-bfb1-9eefa12d287a:f2e85ce08241f696

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

 non-critical vch:e3aba592-ba68-4b44-bfb1-9eefa12d287a:1caf892f9d5f0c8b

A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment. (Result: Corrected During Inspection)

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A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment. (Result: Corrected During Inspection)
 non-critical vch:e3aba592-ba68-4b44-bfb1-9eefa12d287a:4845475950286843