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Twenty-seven Richmond restaurants were closed in 2021 due to Vancouver Coastal Health infractions.

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Staying on track for health inspections

By Angel St. George

Published 2:20 PDT, Wed April 27, 2022

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At a time when sanitation is on the minds of many, it’s important to know local restaurants are also held to strict protocols.

Vancouver Coastal Health (VCH) conducts more that 16,000 inspections of restaurants, food facilities, and stores annually. VCH regulates health standards for licensed restaurants in Richmond to address conditions that could result in contaminated food before anyone gets sick.

“In cases where complaints are confirmed or deficiencies are identified, Vancouver Coastal Health’s environmental health officers will work with the establishment to correct any issues in a timely manner,” says VCH public affairs specialist Jeremy Deutsch. “Progressive compliance starts with education but can include warnings, written orders, violation tickets, compliance meetings, and even closure of the facility.”

In 2021, there were 27 Richmond food establishments closed due to violations of VCH health regulations. Reasons for closures included operating without a permit, unsanitary conditions, pest infestations, improper food storage temperatures, and foodborne illness outbreaks.

A foodborne illness outbreak is when two or more people get the same illness from the same contaminated food or drink. People can get sick hours or even several days after eating contaminated food.

Foody World, a popular large chain grocer in Richmond, was shut down for a Listeria contamination in October 2016. Six people were hospitalized and one person died. Listeriosis can cause more serious illness such as meningitis or blood infections in pregnant women, newborns, older adults, and seniors.

Despite some closures, over 1,000 restaurants in Richmond have successfully maintained health and safety regulations.

For a restaurant to have its food service permit approved, the premise must be of sound construction—made from durable, easily cleaned, and non-toxic materials—and designed to ensure the safe handling of food. The building must have ventilation equipment to prevent the accumulation of smoke, grease, water vapour, and objectionable odours.

The next requirement is that the premise must be free of pests and conditions that lead to the harbouring of pests. Pests may carry pathogenic organisms that can contaminate food and food contact surfaces. After inspecting for signs of pest presence, operators must eliminate pest access points, verify cleaning procedures, clean and sanitize contaminated surfaces, and destroy nests and breeding places.

Prevention of food spoilage also protects patrons from foodborne illness. Freezing prevents microbial growth in foods, but it doesn’t destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and produce toxins.

Frozen foods must be maintained at a temperature of zero degrees Celsius or lower, although Listeria can grow at temperatures as low as -4 degrees Celsius.

The way food is cooled plays a role in the growth of hazardous bacteria. Food being left to cool at room temperature has been consistently identified as one of the leading factors contributing to foodborne illness. Food should not be left out for more than two hours before being served or refrigerated.

Establishments must also hold a FOODSAFE certificate or its equivalent. At least one certified employee must be present during operating hours to ensure that employees are following FOODSAFE handling practices. Procedures need to be displayed in written form that identify all the critical guidelines that need to be followed.

“Inspections are conducted regularly and when complaints are received,” says Deutsch. “Each visit generates an inspection report that is provided to the operator to either confirm their facility is compliant with regulations or lists deficiencies that need to be addressed.”