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Gathering Place - Cafeteria

609 Helmcken St, Vancouver BC V6B 5R1 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday9 AM–8 PM
  • Monday9 AM–8 PM
  • Saturday9 AM–8 PM
  • Sunday9 AM–8 PM
  • Thursday9 AM–8 PM
  • Tuesday9 AM–8 PM
  • Wednesday9 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Gathering Place - Cafeteria has been inspected 27 times by Vancouver Coastal Health since November 26, 2015. The most recent inspection, on August 12, 2026, found no infractions.

17 of 27 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 6 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.

  • 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 3 times across 3 separate inspections, most recently on August 2, 2023. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

  • 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 3 times across 3 separate inspections, most recently on December 15, 2022. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 3, 2022. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 11 times across 7 separate inspections, most recently on December 15, 2022. For example: The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 4, 2019. For example: Operation and maintenance of premises is in accordance with approved floor plans and specifications.

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.

27 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine

    0 infractions

  4. Routine

    0 infractions

  5. Routine

    0 infractions

  6. Routine Follow-up

    0 infractions

  7. Routine

    1 infraction

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
  8. Routine Follow-up

    0 infractions

  9. Routine

    4 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  10. Routine

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  11. Routine Follow-up

    0 infractions

  12. Routine

    2 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
  13. Request

    0 infractions

  14. Routine Follow-up

    0 infractions

  15. Routine

    1 infraction

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

    0 infractions

  17. Routine

    3 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
      • An accurate thermometer is not provided for temperature monitoring.
    • 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.
    • 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.
  18. Routine Follow-up

    0 infractions

  19. Routine Follow-up

    2 infractions

    • 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.
    • 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.
  20. Routine

    3 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  21. Routine

    0 infractions

  22. Routine

    0 infractions

  23. Routine

    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.
  24. Routine

    0 infractions

  25. Routine

    0 infractions

  26. Routine

    0 infractions

  27. Routine

    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.
      • Procedures in the food safety plan are not being followed.
      • Temperature records are not being used to monitor critical limits.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Farid

    Nice community center with good departments, activities and programs. Some include Library, Gym, recreation room, TV room, laundry, washrooms, ESC...... Some programs at the center are pottery , karate, book reading , etc. there is also free barber, and free laundry here. The kitchen delivers breakfast, lunch, and dinner. The only negative point I can see here is some members of the security team. (Some not all). Mr. Milad is a very good security guard.

  • Natalie Ming

    They should put more hours in first place they used usually 9-12:30 but now they changed they give away from other people and he had food bank I said I return back and he refused give me my bag back not theirs. Lucky emergency only food and drinks I finally got it thanks staff give me thanks for them .

  • Stiles Stokes

    Always a great time here. Would be 5 stars except for the fact that one of the staff is a bully, and on top of that is a bit of a creep as he followed my girlfriend around the building as she told me, even so much as to ask her how much longer she would be in the washroom. That's over doing it bud, now you're getting weird. Anyways it's a lot to unpack but the food is great and all the staff are helpful except this one guy, I bo has long grey hair and wears glasses.

  • Chuks Josh

    Among other things such as services to the community and access to live world cup matches, you can also get quality, taste tested and highly affordable meals here. I recommend.

  • Philly Ssenyonjo

    Good place healthy food. Customer Service could be a little bit more better but overall really helpful to the community.

  • Farid

    Nice community center with good departments, activities and programs. Some include Library, Gym, recreation room, TV room, laundry, washrooms, ESC...... Some programs at the center are pottery , karate, book reading , etc. there is also …

  • Natalie Ming

    They should put more hours in first place they used usually 9-12:30 but now they changed they give away from other people and he had food bank I said I return back and he refused give me my bag back not theirs. Lucky emergency only food and drinks I finally got it thanks staff give me thanks for them .

  • Stiles Stokes

    Always a great time here. Would be 5 stars except for the fact that one of the staff is a bully, and on top of that is a bit of a creep as he followed my girlfriend around the building as she told me, even so much as to ask her how much …

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