Inspection vch:1460a00b-a0b2-40e4-be5e-b2cdf7d181aa

Source: vch_food_inspections | Business: Joey Burrard

820 Burrard St Vancouver - City Centre BC V6Z 1X9

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

Date: 2019-01-07 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 07:31:03.355355+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: 8, Critical: 4, Non-critical: 4

Violations

Code Description Critical Severity Origin ID

The Permit to Operate a food service establishment is valid and is posted in a conspicuous location. (Result: Not in Compliance)

 critical vch:1460a00b-a0b2-40e4-be5e-b2cdf7d181aa:e47750ad98315c66

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

 critical vch:1460a00b-a0b2-40e4-be5e-b2cdf7d181aa: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:1460a00b-a0b2-40e4-be5e-b2cdf7d181aa: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:1460a00b-a0b2-40e4-be5e-b2cdf7d181aa:bdbf301b3a6f9249

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:1460a00b-a0b2-40e4-be5e-b2cdf7d181aa:343124fb0c4d88bb

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

 non-critical vch:1460a00b-a0b2-40e4-be5e-b2cdf7d181aa:6dfa687ff690dfa6

Employee hygiene is maintained. (Result: Not in Compliance)

 non-critical vch:1460a00b-a0b2-40e4-be5e-b2cdf7d181aa:969124841316ab87

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:1460a00b-a0b2-40e4-be5e-b2cdf7d181aa:fca348fd5b2b4ee4