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Harbourside Children's Centre

102 38 Fell Avenue, North Vancouver BC V7P 3S2 · Food Service Establishment 2

Official record from Vancouver Coastal →

Inspection summary

Harbourside Children's Centre has been inspected 25 times by Vancouver Coastal Health since August 19, 2015. The most recent inspection, on September 14, 2026, found no infractions.

17 of 25 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The last 4 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 8 times across 2 separate inspections, most recently on November 20, 2018. For example: Hand-washing signs are prominently placed, including all staff areas.

  • 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 6 times across 4 separate inspections, most recently on November 20, 2018. For example: Dishwashing practices adhere to CCFL requirements.

  • 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 2 times across 2 separate inspections, most recently on July 11, 2025. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 2 times across 2 separate inspections, most recently on July 9, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 9 times across 4 separate inspections, most recently on July 9, 2025. For example: Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.

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.

25 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine Follow-up

    0 infractions

  4. Routine Follow-up

    0 infractions

  5. Routine Follow-up

    1 infraction

    • 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.
  6. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross 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.
    • 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.
  7. Routine Follow-up

    0 infractions

  8. Routine

    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.
      • Sanitizer levels are not being monitored and recorded.
  9. Routine

    0 infractions

  10. Routine

    28 infractions

    • Outbreak notification signs are posted at the facility entrance and/or notice board.
    • Hand-washing signs are prominently placed, including all staff areas.
    • Staff, children and parents/caregivers are being encouraged to wash hands upon arrival and leaving the facility.
    • Where practicable, have designated washrooms for the children, staff & foodhandlers.
    • Children ill with vomiting & diarrhea excluded for a minimum of 48 hours after cessation of symptoms.
    • Facility has a GI O/B policy based on Sneezes & Diseases and/or BCCDC ‘Managing Outbreaks of Gastroenteritis’.
    • All programs in the facility have been notified.
    • Where appropriate, mixed age group activities are cancelled e.g. social events, outings, picnics etc.
    • Staff has been notified of the outbreak and have been directed to implement the appropriate precautions (work duties and personal protection).
    • Staff have been reminded to report any incidents of GI Illness in selves & children.
    • Facility is following exclusion requirements for affected staff.
    • Staff for the duration of the outbreak only are ‘cohorted’ to diapering/care or food preparation/care
    • Facility has documented procedures for vomitus & fecal incidents, including disinfectant contact times.
    • Adequate disinfection supplies i.e. spill kit.
    • Increased frequency of disinfection of common hand contact surfaces (e.g. handrails, taps, door handles, toilet flushers, crib-rails, playpen rails, counters, stair rails, etc.)
    • Facility is following diapering & potty cleaning/disinfecting procedures.
    • Daily cleaning, disinfection and rinsing of mouthed toys.
    • Daily laundering of soft toys.
    • Daily cleaning, disinfection and rinsing of toys.
    • Mops are being cleaned & disinfected after each use.
    • Cleaning cloths are being laundered daily.
    • Appropriate concentration of disinfectant used for vomiting & fecal incidents.
    • Appropriate concentration of disinfectant used for environmental surfaces.
    • No self-serve communal food items are in activity or staff areas (e.g. veggies, fruit, cookies, etc.)
    • Dishwashing practices adhere to CCFL requirements.
    • Children’s & staff mealtime tables, chairs are being cleaned and disinfected before and after each use.
    • Kitchen food contact surfaces are being cleaned and disinfected before and after each use.
    • Clean mattress covers, linens, pillow slips, hand towels etc. are being provided for each child on a daily basis.
  11. Routine

    27 infractions

    • Outbreak notification signs are posted at the facility entrance and/or notice board.
    • Hand-washing signs are prominently placed, including all staff areas.
    • Staff, children and parents/caregivers are being encouraged to wash hands upon arrival and leaving the facility.
    • Where practicable, have designated washrooms for the children, staff & foodhandlers.
    • Children ill with vomiting & diarrhea excluded for a minimum of 48 hours after cessation of symptoms.
    • All programs in the facility have been notified.
    • Where appropriate, mixed age group activities are cancelled e.g. social events, outings, picnics etc.
    • Staff has been notified of the outbreak and have been directed to implement the appropriate precautions (work duties and personal protection).
    • Staff have been reminded to report any incidents of GI Illness in selves & children.
    • Facility is following exclusion requirements for affected staff.
    • Staff for the duration of the outbreak only are ‘cohorted’ to diapering/care or food preparation/care
    • Facility has documented procedures for vomitus & fecal incidents, including disinfectant contact times.
    • Adequate disinfection supplies i.e. spill kit.
    • Increased frequency of disinfection of common hand contact surfaces (e.g. handrails, taps, door handles, toilet flushers, crib-rails, playpen rails, counters, stair rails, etc.)
    • Facility is following diapering & potty cleaning/disinfecting procedures.
    • Daily cleaning, disinfection and rinsing of mouthed toys.
    • Daily laundering of soft toys.
    • Daily cleaning, disinfection and rinsing of toys.
    • Mops are being cleaned & disinfected after each use.
    • Cleaning cloths are being laundered daily.
    • Appropriate concentration of disinfectant used for vomiting & fecal incidents.
    • Appropriate concentration of disinfectant used for environmental surfaces.
    • No self-serve communal food items are in activity or staff areas (e.g. veggies, fruit, cookies, etc.)
    • Dishwashing practices adhere to CCFL requirements.
    • Children’s & staff mealtime tables, chairs are being cleaned and disinfected before and after each use.
    • Kitchen food contact surfaces are being cleaned and disinfected before and after each use.
    • Clean mattress covers, linens, pillow slips, hand towels etc. are being provided for each child on a daily basis.
  12. Routine Follow-up

    0 infractions

  13. Routine Follow-up

    0 infractions

  14. Routine

    0 infractions

  15. Routine Follow-up

    0 infractions

  16. Routine

    0 infractions

  17. Routine Follow-up

    0 infractions

  18. Routine

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
  19. Routine Follow-up

    0 infractions

  20. 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.
  21. Routine

    0 infractions

  22. Routine

    0 infractions

  23. Routine Follow-up

    0 infractions

  24. 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.
  25. Routine

    0 infractions

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