Beefway Meats

2519 Kingsway, Vancouver BC V5R 5H3 · Retail Food Store

11 inspections

1. RoutineOct 29, 2025

   5 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • Food is kept 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.
     • 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 concentration is too high.
   • Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
     • Temperature records are not being used to monitor critical limits.
2. RoutineFeb 28, 2024

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
3. RoutineDec 13, 2022

   2 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Equipment or materials not required for the operation are stored on the premises.
   • Food is handled in a sanitary manner and is not subject to contamination.
4. Routine Follow-upFeb 15, 2022

   0 infractions

5. Routine Follow-upFeb 7, 2022

   1 infraction

   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
6. RoutineJan 31, 2022

   5 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
   • 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.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Manual dishwashing procedure is improper to remove contamination.
   • 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.
7. RoutineMay 9, 2019

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
8. RoutineAug 7, 2018

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Manual dishwashing procedure is not sufficient to remove contamination.
9. RoutineJul 27, 2017

   2 infractions

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Manual dishwashing procedure is not sufficient to remove contamination.
   • 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-upFeb 10, 2016

    3 infractions

    • 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 premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
11. RoutineJan 12, 2016

    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.
    • 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 insufficient concentration.
      • Manual dishwashing procedure is not sufficient to remove contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • 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.