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Hometown Food

2225 8888 Odlin Cres, Richmond BC V6X 3Z8 · Non-processor

Official record from Vancouver Coastal →

Inspection summary

Hometown Food has been inspected 18 times by Vancouver Coastal Health since March 9, 2016. The most recent inspection, on July 2, 2024, found no infractions.

9 of 18 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: Cleaning and sanitizing and Protecting food from contamination.

The last 2 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 8 times across 6 separate inspections, most recently on January 8, 2019. 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 and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on October 20, 2017. For example: Food is handled in a sanitary manner and is not contaminated.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 across 2 separate inspections, most recently on October 5, 2022. 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.

  • Building, plumbing and upkeepLower risk

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

    Recorded once on January 8, 2019. For example: An operator of a food premises 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.

18 inspections

  1. Routine

    0 infractions

  2. Routine Follow-up

    0 infractions

  3. 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.
      • Temperature records are not being used to monitor critical limits.
  4. Routine Follow-up

    0 infractions

  5. 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.
      • Temperature records are not being used to monitor critical limits.
  6. Routine Follow-up

    0 infractions

  7. Routine

    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 food contact surfaces are not maintained in a sanitary condition.
    • An operator of a food premises 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.
  8. Routine Follow-up

    0 infractions

  9. 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.
  10. Routine

    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.
      • Equipment, utensils and food contact surfaces are not in a condition that ensures safe and sanitary food handling.
  11. Routine Follow-up

    0 infractions

  12. 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 not maintained in a sanitary condition.
      • Equipment, utensils and food contact surfaces are not 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.
      • Equipment, utensils and food contact surfaces are not maintained in a sanitary condition.
  13. Routine Follow-up

    0 infractions

  14. Routine

    1 infraction

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not protected from contamination during transportation, display, storage or preparation.
  15. Routine Follow-up

    0 infractions

  16. Routine

    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.
      • Equipment, utensils and food contact surfaces are not in a condition that ensures safe and sanitary food handling.
  17. Routine Follow-up

    0 infractions

  18. 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 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 food contact surfaces are not maintained in a sanitary condition.

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