Inspection vch:435bc3e8-853d-44af-a012-27ce15b61cb5

Source: vch_food_inspections | Business: Minato Sushi

102 1001 W Broadway Vancouver - City Centre BC V6H 4B1

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

Date: 2023-02-28 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 07:42:12.082069+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: 4, Non-critical: 1

Violations

Code Description Critical Severity Origin ID

Potentially hazardous food is thawed in a manner that makes it safe to eat. (Result: Not in Compliance)

 critical vch:435bc3e8-853d-44af-a012-27ce15b61cb5:1474729b7c128776

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

 critical vch:435bc3e8-853d-44af-a012-27ce15b61cb5:a0a21a65e1a8a6ee

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:435bc3e8-853d-44af-a012-27ce15b61cb5:b87decb903f166ba

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:435bc3e8-853d-44af-a012-27ce15b61cb5:8a4a7ec0488031ed

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:435bc3e8-853d-44af-a012-27ce15b61cb5:fca348fd5b2b4ee4