Skip to content
Loading map…

Farm to Table

1476 Marine Drive, West Vancouver BC V7T 1B5 · Retail Food Store

Official record from Vancouver Coastal →

Inspection summary

Farm to Table has been inspected 35 times by Vancouver Coastal Health since December 3, 2015. The most recent inspection, on November 21, 2023, found no infractions.

11 of 35 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

The last 3 inspections in a row found no infractions. 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.

  • 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 26 times across 14 separate inspections, most recently on June 23, 2021. For example: Contaminated food is not stored, displayed or offered for sale.

  • 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 16 times across 13 separate inspections, most recently on March 21, 2022. For example: 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 15 times across 15 separate inspections, most recently on January 19, 2023. For example: The premises is free of pests.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 2, 2018. For example: All food on the premises is obtained from an approved source.

  • 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 November 21, 2016. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

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.

35 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine Follow-up

    0 infractions

  4. Routine

    1 infraction

    • The premises is free of pests.
  5. Routine

    0 infractions

  6. Routine Follow-up

    0 infractions

  7. Routine

    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.
  8. Routine Follow-up

    3 infractions

    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
  9. Routine

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  10. Routine Follow-up

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • The premises is free of pests.
  11. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • The premises is free of pests.
  12. Routine Follow-up

    1 infraction

    • Food is handled in a sanitary manner and is not contaminated.
  13. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
  14. Routine Follow-up

    5 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
  15. Routine Follow-up

    4 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
  16. Routine Follow-up

    0 infractions

  17. Routine Follow-up

    4 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
  18. Routine Follow-up

    4 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
  19. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
  20. Routine

    0 infractions

  21. Routine Follow-up

    0 infractions

  22. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  23. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  24. Routine

    2 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.
  25. Routine Follow-up

    0 infractions

  26. Routine Follow-up

    1 infraction

    • All food on the premises is obtained from an approved source.
  27. Routine

    2 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.
  28. Routine

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  29. Routine Follow-up

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
  30. Routine

    9 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Approval has been granted to the food premises.
    • All food on the premises is obtained from an approved source.
    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
  31. Routine Follow-up

    0 infractions

  32. Routine Follow-up

    2 infractions

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
  33. Routine

    8 infractions

    • Approval has been granted to the food premises.
    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
  34. Routine

    0 infractions

  35. Routine

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not contaminated.
    • 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.
    • Employee hygiene is maintained.

Nearby inspected facilities

Own this business? Add a badge to your website