Best Quality Sweets & Restaurant

7260 Main St, Vancouver BC V5X 3J4 · Food Service Establishment 1

25 inspections

1. Routine Follow-upJan 16, 2026

   6 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
   • 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.
   • Operator of a food service establishment 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.
     • Food safety plan is not developed.
   • Operator of a food service establishment has approved 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.
2. RoutineJan 3, 2026

   12 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
     • Inadequate lighting and/or ventilation on the premises.
   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
   • 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.
     • Food is not properly covered and protected from contamination.
   • 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.
     • 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 low.
   • Each employee demonstrates good personal hygiene and 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.
     • Employees do not demonstrate good personal hygiene which may lead to the contamination of food.
   • Operator of a food service establishment 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.
     • Food safety plan is not developed.
   • Operator of a food service establishment has approved 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.
   • 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.
     • Non-food containers are not clearly labelled to identify contents.
3. RoutineDec 3, 2024

   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 concentration is too high.
   • 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 developed.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
4. Routine Follow-upFeb 28, 2024

   0 infractions

5. RoutineFeb 23, 2024

   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.
   • 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.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Test strips are not available to monitor sanitizer level.
6. Routine Follow-upFeb 28, 2023

   0 infractions

7. RoutineFeb 13, 2023

   3 infractions

   • 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 developed.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
     • Test strips are not available to monitor sanitizer level.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
8. RoutineAug 3, 2022

   2 infractions

   • 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.
9. Routine Follow-upSep 27, 2021

   0 infractions

10. RoutineSep 20, 2021

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Food is not properly covered and protected from 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
11. Routine Follow-upNov 5, 2019

    0 infractions

12. RoutineOct 28, 2019

    3 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
13. Routine Follow-upMay 22, 2019

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises is not protected from the entrance of pests.
14. RoutineMay 1, 2019

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored in suitable containers.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises is not protected from the entrance of pests.
15. Routine Follow-upOct 22, 2018

    0 infractions

16. RoutineOct 15, 2018

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not properly covered and protected from contamination.
    • 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.
      • Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
17. Routine Follow-upMay 1, 2018

    0 infractions

18. RoutineApr 24, 2018

    3 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.
      • Food is not stored in suitable containers.
      • Food is not properly covered and protected from contamination.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
19. RoutineNov 1, 2017

    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.
      • Food is not stored in suitable containers.
      • Food is not properly covered and protected from contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
      • Sanitizing solution is not present or at insufficient concentration.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
    • 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.
20. RoutineJul 5, 2017

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored in suitable containers.
      • Food is not properly covered and protected from contamination.
      • Food is not stored off of floor.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • 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.
      • Food safety plan is not developed.
      • Temperature records are not being used to monitor critical limits.
21. Routine Follow-upOct 11, 2016

    0 infractions

22. RoutineOct 7, 2016

    2 infractions

    • 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.
      • Sanitizing solution is not present or at insufficient concentration.
23. RoutineMar 18, 2016

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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 is not protected from the entrance of pests.
24. Routine Follow-upJun 25, 2015

    0 infractions

25. RoutineJun 24, 2015

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • 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.
      • Sanitizing solution is not present or at insufficient concentration.