Ba Le Deli & Bakery - E Broadway

691 E Broadway, Vancouver BC V5T 1X7 · Food Service Establishment 1

24 inspections

1. Routine Follow-upJun 24, 2026

   1 infraction

   • The premises is free of pests.
2. RoutineJun 10, 2026

   4 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is not protected from contamination during transportation, display, storage or preparation.
   • 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.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing station is obstructed or being used for other purposes.
     • Employees are not washing hands as often as is necessary to prevent contamination of food.
     • Hand washing stations are not properly supplied and maintained.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
3. Routine Follow-upSep 4, 2025

   2 infractions

   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
4. Routine Follow-upAug 13, 2025

   2 infractions

   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
5. RoutineAug 5, 2025

   4 infractions

   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
   • Chemicals, cleansers and similar agents are kept separate from food.
6. Routine Follow-upJan 15, 2025

   0 infractions

7. RoutineJan 6, 2025

   4 infractions

   • Potentially hazardous food is cooled in a manner that makes it safe to eat.
     • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
   • 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 service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
8. Routine Follow-upJun 10, 2024

   0 infractions

9. RoutineMay 28, 2024

   4 infractions

   • 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.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing station is obstructed or being used for other purposes.
   • 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.
10. Routine Follow-upOct 10, 2023

    0 infractions

11. Routine Follow-upJul 13, 2023

    1 infraction

    • The premises is free of pests.
12. RoutineJun 26, 2023

    2 infractions

    • 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 free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
13. Routine Follow-upFeb 14, 2023

    0 infractions

14. RoutineJan 24, 2023

    4 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • 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.
      • Temperature records are not being used to monitor critical limits.
15. Routine Follow-upMay 19, 2022

    0 infractions

16. RoutineMay 10, 2022

    6 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • 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.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of insect activity.
17. Routine Follow-upAug 17, 2021

    6 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
    • The premises is free of pests.
18. RoutineAug 5, 2021

    7 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
      • Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
19. RequestFeb 2, 2021

    7 infractions

    • COVID-19 Safety Plan developed and in use
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum number of patrons and staff on premises is monitored at all times
    • Where partitions are in use, they are positioned such that droplet transmission is blocked
    • Physical devices or markers are used to assist patrons in maintaining physical distance
20. Routine Follow-upAug 19, 2019

    0 infractions

21. RoutineAug 14, 2019

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
22. Routine Follow-upOct 31, 2018

    0 infractions

23. RoutineOct 29, 2018

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Each employee washes their hands as often as necessary to prevent 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.
24. RoutineApr 17, 2018

    0 infractions