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Bodwell High School - Cafeteria

955 Harbourside Drive, North Vancouver BC V7P 3S4 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Bodwell High School - Cafeteria has been inspected 24 times by Vancouver Coastal Health since September 17, 2015. The most recent inspection, on September 14, 2026, recorded 1 infraction.

9 of 24 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

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

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 10 times across 10 separate inspections, most recently on September 14, 2026. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on October 19, 2018. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 16, 2019. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 5 separate inspections, most recently on May 23, 2019. For example: A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on April 20, 2023. For example: 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.

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.

24 inspections

  1. Routine

    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.
  2. Routine

    0 infractions

  3. Routine

    0 infractions

  4. Routine

    0 infractions

  5. Routine Follow-up

    0 infractions

  6. Routine

    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 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.
  7. Routine Follow-up

    1 infraction

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  8. Routine

    2 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  9. Routine Follow-up

    1 infraction

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  10. Routine

    2 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • Food is handled in a sanitary manner and is not subject to contamination.
  11. Routine

    0 infractions

  12. Routine Follow-up

    1 infraction

    • 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.
  13. Routine Follow-up

    1 infraction

    • 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.
  14. Routine Follow-up

    1 infraction

    • 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.
  15. Routine Follow-up

    1 infraction

    • 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.
  16. Routine

    0 infractions

  17. 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.
  18. Routine

    2 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.
  19. Routine

    0 infractions

  20. Routine

    0 infractions

  21. Routine Follow-up

    0 infractions

  22. Routine

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
  23. 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.
  24. Routine

    2 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

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