Inspection vch:bbb854a7-8ae6-4e80-aaeb-acf9fd97faa1

Source: vch_food_inspections | Business: Fairmont Hotel Vancouver - Notch 8

900 W Georgia St Vancouver - City Centre BC V6C 2W6

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

Date: 2018-07-17 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 06:45:20.949470+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

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

 critical vch:bbb854a7-8ae6-4e80-aaeb-acf9fd97faa1:e47750ad98315c66

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

 critical vch:bbb854a7-8ae6-4e80-aaeb-acf9fd97faa1: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:bbb854a7-8ae6-4e80-aaeb-acf9fd97faa1: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:bbb854a7-8ae6-4e80-aaeb-acf9fd97faa1:bdbf301b3a6f9249

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:bbb854a7-8ae6-4e80-aaeb-acf9fd97faa1:fca348fd5b2b4ee4