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Inglewood Care Centre

725 Inglewood Ave, West Vancouver BC V7T 1X5 · Food Service Establishment 2

Official record from Vancouver Coastal →

Inspection summary

Inglewood Care Centre has been inspected 22 times by Vancouver Coastal Health since February 5, 2020. The most recent inspection, on September 8, 2026, found no infractions.

10 of 22 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

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.

  • 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 12 times across 10 separate inspections, most recently on March 26, 2026. 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.

  • 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 9 times across 2 separate inspections, most recently on May 29, 2023. For example: Dietary staff have a designated washroom & hand-washing facilities separate from other staff.

  • 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 3 times across 3 separate inspections, most recently on March 26, 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 2 times across 2 separate inspections, most recently on October 14, 2020. For example: Common use medical equipment is cleaned or disinfected in between clients (e.g. wheelchairs, BP cuffs, lifting belts, lifts, thermometers, stethoscopes, slings, etc.)

  • 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 12 times across 2 separate inspections, most recently on May 29, 2023. For example: Protocol/system is in place to deliver meal service to affected units/floors.

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.

22 inspections

  1. Routine

    0 infractions

  2. 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  3. Routine

    0 infractions

  4. Routine Follow-up

    0 infractions

  5. Routine

    1 infraction

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

    0 infractions

  7. 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.
  8. Request

    0 infractions

  9. Routine

    0 infractions

  10. Routine

    10 infractions

    • No communal foods shared in client and staff areas in the both the affected and non-affected areas of the facility (e.g. candies, chocolates, pastries etc.)
    • No self-service items or water in the common dining or cafeteria areas. Remove menus, napkin holders, condiments, tea, coffee, etc. Use single serve items or have staff dispense.
    • Children’s & staff mealtime tables, chairs are being cleaned and disinfected before and after each use.
    • Dietary staff have a designated washroom & hand-washing facilities separate from other staff.
    • Washrooms are fully-stocked with handwash supplies.
    • Protocol/system is in place to deliver meal service to affected units/floors.
    • Protocol for handling dishware, cutlery etc. from the affected units/floors, including the food carts, is in place.
    • Dishwashing practices adhere to the Food Premises Regulation, including monitoring sheets.
    • Enhanced cleaning & disinfection of resident/patient & staff, tables, chairs and food service stations in the dining areas.
    • Protocol in place for clients requiring assistance with feeding.
  11. 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.
  12. Request

    0 infractions

  13. Routine

    0 infractions

  14. 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
  15. 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.
  16. Routine Follow-up

    0 infractions

  17. 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.
  18. Request Follow-up

    37 infractions

    • Outbreak notification signs are posted at the facility entrance and/or affected units/floors.
    • Hand-washing signs are prominently placed, including all staff areas.
    • Where possible, cohort washrooms. Designate washrooms for the public, care & dietary staff.
    • Designated hand-washing and/or alcohol hand sanitizer available for visitors.
    • Restrictions imposed on new admissions and/or transfers from the facility.
    • Affected units/floors have implemented contact precautions.
    • Facility has the BCCDC ‘Managing Outbreaks of Gastroenteritis’ and/or GI O/B policy.
    • Notification of all facility departments and independent contractors.
    • Staff has been notified of the outbreak and have been directed to implement the appropriate precautions (work duties and personal protection).
    • Staff have been are reminded to report any incidents of GI Illness in selves or clients.
    • Facility is following exclusion requirements for affected staff.
    • Where possible, staff returning to work after illness are assigned to an affected units/floors.
    • Facility has a policy on the use of PPE. Gowns & gloves etc. are readily available to staff (and visitors).
    • Non-essential staff, volunteers, therapists restricted from the facility and/or affected units/floors.
    • Staffing levels are adequate to respond to GI incidents.
    • Minimizing contact between clients on affected units/floors with unaffected areas.
    • Hospitals and/or other medical facilities receiving or providing treatment to affected & unaffected clients are being notified.
    • Group activities are cancelled e.g. social events, outings, picnics etc.
    • Cohort staff to affected areas where possible/appropriate.
    • Facility has documented procedures for vomitus & fecal incidents, including disinfectant contact times.
    • Care & Housekeeping staff are aware of and are practicing the protocols.
    • Adequate disinfection supplies on the affected units/floors & housekeeping carts (i.e. spill kit).
    • Increased frequency of disinfection of common hand contact surfaces (e.g. handrails, taps, door handles, toilet flushers, bedrails, counters, stair rails etc.)
    • Common use medical equipment is cleaned or disinfected in between clients (e.g. wheelchairs, BP cuffs, lifting belts, lifts, thermometers, stethoscopes, slings, etc.)
    • Appropriate concentration of disinfectant used for vomiting & fecal incidents.
    • Appropriate concentration of disinfectant used for environmental surfaces.
    • No communal foods shared in client and staff areas in the both the affected and non-affected areas of the facility (e.g. candies, chocolates, pastries etc.)
    • No self-service items or water in the common dining or cafeteria areas. Remove menus, napkin holders, condiments, tea, coffee, etc. Use single serve items or have staff dispense.
    • Dietary staff have a designated washroom & hand-washing facilities separate from other staff.
    • Washrooms are fully-stocked with handwash supplies.
    • Protocol/system is in place to deliver meal service to affected units/floors.
    • Protocol for handling dishware, cutlery etc. from the affected units/floors, including the food carts, is in place.
    • Dishwashing practices adhere to the Food Premises Regulation, including monitoring sheets.
    • Enhanced cleaning & disinfection of resident/patient & staff, tables, chairs and food service stations in the dining areas.
    • Protocol in place for clients requiring assistance with feeding.
    • Enhanced laundry protocols.
    • Details regarding dirty/clean handling and processing (e.g. colour coding for heavily soiled laundry).
  19. Request

    1 infraction

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

    0 infractions

  21. Routine Follow-up

    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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  22. Routine

    3 infractions

    • 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.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.

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