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Amron's Gourmet Meats

170 8180 No. 2 Rd, Richmond BC V7C 5J8 · Processor

Official record from Vancouver Coastal →

Inspection summary

Amron's Gourmet Meats has been inspected 18 times by Vancouver Coastal Health since May 25, 2015. The most recent inspection, on May 15, 2026, found no infractions.

11 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.

The last 6 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on October 29, 2019. For example: 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.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on October 29, 2019. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 29, 2019. For example: All food on the premises is obtained from an approved source.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on October 29, 2019. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 8, 2018. For example: The premises is free of pests.

About this data

These results come from Vancouver Coastal Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

18 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine

    0 infractions

  4. Routine

    0 infractions

  5. Routine

    0 infractions

  6. Routine Follow-up

    0 infractions

  7. Routine

    6 infractions

    • All food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Employees do not demonstrate good personal hygiene which may lead to the contamination of food.
    • 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.
      • Food safety plan is not maintained to reflect the current menu.
  8. Routine Follow-up

    0 infractions

  9. Routine

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • All food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not stored off of floor.
    • 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.
      • The premises is not maintained in a sanitary condition.
      • Equipment, utensils and food contact surfaces are not used in a manner that ensures safe and sanitary food handling.
      • Single service utensils or containers are being used more than once.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not developed.
      • Temperature records are not being used to monitor critical limits.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  10. Routine Follow-up

    3 infractions

    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not developed.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Conditions on premises may lead to harbouring/breeding of pests.
  11. Routine

    0 infractions

  12. Routine Follow-up

    0 infractions

  13. Routine Follow-up

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and food contact surfaces are not maintained in a sanitary condition.
      • Sanitizing solution is not present or at insufficient concentration.
  14. Routine

    1 infraction

    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
  15. Routine Follow-up

    0 infractions

  16. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is stored or refrigerated in a manner that cross contamination could occur.
      • Food is not stored in suitable containers.
    • 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.
  17. Routine Follow-up

    0 infractions

  18. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not stored off of floor.
    • 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.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.

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