Inspection vch:654cac35-9da2-44ce-be58-ed23255119da

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: 2019-11-21 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 06:30:23.288820+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: 9, Critical: 6, Non-critical: 3

Violations

Code Description Critical Severity Origin ID

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

 critical vch:654cac35-9da2-44ce-be58-ed23255119da:b32239ffdac1714a

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

 critical vch:654cac35-9da2-44ce-be58-ed23255119da:f2e85ce08241f696

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

 critical vch:654cac35-9da2-44ce-be58-ed23255119da: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:654cac35-9da2-44ce-be58-ed23255119da: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:654cac35-9da2-44ce-be58-ed23255119da:8a4a7ec0488031ed

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

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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: Corrected During Inspection)
 critical vch:654cac35-9da2-44ce-be58-ed23255119da:2f9922e007eb2d3a

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:654cac35-9da2-44ce-be58-ed23255119da:fca348fd5b2b4ee4

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:654cac35-9da2-44ce-be58-ed23255119da:4845475950286843

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

 non-critical vch:654cac35-9da2-44ce-be58-ed23255119da:eba33fe7b554c20a