Best Falafel - W 4th

1859 W 4th Ave, Vancouver BC V6J 1M4 · Food Service Establishment 1

13 inspections

1. Routine Follow-upMar 20, 2026

   0 infractions

2. RoutineMar 10, 2026

   1 infraction

   • Chemicals, cleansers and similar agents are kept separate from food.
     • Non-food containers are not clearly labelled to identify contents.
3. Routine Follow-upJul 11, 2025

   0 infractions

4. RoutineJul 3, 2025

   1 infraction

   • Chemicals, cleansers and similar agents are kept separate from food.
5. RoutineNov 15, 2024

   0 infractions

6. Routine Follow-upOct 13, 2023

   0 infractions

7. RoutineOct 11, 2023

   2 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.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
8. RoutineNov 22, 2022

   2 infractions

   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
9. RoutineMay 12, 2022

   1 infraction

   • 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.
10. RoutineJun 15, 2021

    3 infractions

    • 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.
    • 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.
      • Food safety plan is not maintained to reflect the current menu.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
11. RoutineOct 29, 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.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
12. RoutineJun 26, 2019

    7 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooked thoroughly and to appropriate internal temperature.
    • 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.
    • 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/or food contact surfaces are not maintained in a sanitary condition.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Employees are not washing hands as often as is necessary to prevent 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 developed.
      • 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.
      • Sanitation plan is not developed.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises is not protected from the entrance of pests.
13. RoutineJan 31, 2019

    1 infraction

    • 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.