Inspection vch:34d03a32-5e71-4773-9d7e-bf525cbe6825

Source: vch_food_inspections | Business: Cavo Bar + Kitchen

911 Granville St Vancouver - City Centre BC V6Z 1L3

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

Date: 2019-11-15 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 06:36:16.061941+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: 5, Non-critical: 2

Violations

Code Description Critical Severity Origin ID

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

 critical vch:34d03a32-5e71-4773-9d7e-bf525cbe6825:1caf892f9d5f0c8b

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

 critical vch:34d03a32-5e71-4773-9d7e-bf525cbe6825:f2e85ce08241f696

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

 critical vch:34d03a32-5e71-4773-9d7e-bf525cbe6825:3b93e64041a9bbfa

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:34d03a32-5e71-4773-9d7e-bf525cbe6825:bdbf301b3a6f9249

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food. (Result: Not in Compliance)

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Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food. (Result: Not in Compliance)
 critical vch:34d03a32-5e71-4773-9d7e-bf525cbe6825:607134ae5fd76de5

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:34d03a32-5e71-4773-9d7e-bf525cbe6825:fca348fd5b2b4ee4

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:34d03a32-5e71-4773-9d7e-bf525cbe6825:343124fb0c4d88bb