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Great Grain Food

1035 3700 No. 3 Rd, Richmond BC V6X 3X2 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Great Grain Food has been inspected 15 times by Vancouver Coastal Health since February 2, 2021. The most recent inspection, on July 20, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 10 times across 9 separate inspections, most recently on June 3, 2026. For example: The premises is free of pests.

  • 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 9 times across 4 separate inspections, most recently on August 12, 2025. For example: Potentially hazardous food is cooled in a manner that makes 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 8 times across 6 separate inspections, most recently on June 3, 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.

  • 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 3 times across 3 separate inspections, most recently on June 5, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 18, 2021. For example: Food on the premises is obtained from an approved source.

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.

15 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine Follow-up

    3 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 manner that prevents contamination.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  3. Routine

    4 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 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.
    • 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.
      • An accurate thermometer is not provided for temperature monitoring.
    • 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.
  4. Routine

    3 infractions

    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  5. Routine Follow-up

    0 infractions

  6. Routine

    2 infractions

    • 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.
    • 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.
  7. Routine Follow-up

    0 infractions

  8. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  9. Routine Follow-up

    0 infractions

  10. Routine

    3 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 not maintained in a sanitary condition.
    • 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.
    • The premises is free of pests.
  11. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  12. Routine Follow-up

    3 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  13. Routine

    9 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.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • 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.
    • 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.
      • Sanitizing solution is not present or at an improper concentration.
      • Manual dishwashing procedure is improper to remove contamination.
    • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  14. Routine Follow-up

    1 infraction

    • Food on the premises is obtained from an approved source.
  15. Routine

    11 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Equipment or materials not required for the operation are stored on the premises.
    • Food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
      • Manual dishwashing procedure is improper to remove contamination.
    • 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.
    • 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 maintained to reflect the current menu.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.

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