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Jasmine Mediterranean Foods & Halal Meats

4323 Main St, Vancouver BC V5V 3R1 · Retail Food Store

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.1 / 5 (8)

Opening hours

  • Friday9 AM–8 PM
  • Monday9 AM–8 PM
  • Saturday9 AM–8 PM
  • Sunday9 AM–6 PM
  • Thursday9 AM–8 PM
  • Tuesday9 AM–8 PM
  • Wednesday9 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jasmine Mediterranean Foods & Halal Meats has been inspected 26 times by Vancouver Coastal Health since December 21, 2015. The most recent inspection, on October 20, 2025, recorded 1 infraction.

7 of 26 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 17 times across 14 separate inspections, most recently on February 10, 2025. 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 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 9 times across 9 separate inspections, most recently on February 10, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 7 times across 7 separate inspections, most recently on October 20, 2025. 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 5 times across 5 separate inspections, most recently on June 27, 2023. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 13 times across 8 separate inspections, most recently on February 10, 2025. 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.

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.

26 inspections

  1. Routine

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  2. Routine Follow-up

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • 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.
      • Sanitation plan is not developed.
  3. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • 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.
      • Temperature records are not being used to monitor critical limits.
      • Food safety plan is not developed.
  4. Routine Follow-up

    0 infractions

  5. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is in contact with corrosive or toxic materials.
      • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • 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 developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
      • Test strips are not available to monitor sanitizer level.
  6. Routine Follow-up

    5 infractions

    • Food is handled in a sanitary manner and is not subject to 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.
    • 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 developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of pests.
  7. Routine

    6 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • 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.
    • 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 developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
    • The premises is free of pests.
  8. Routine Follow-up

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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 developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  9. Routine

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is thawed in a manner that makes 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.
    • 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.
  10. Routine Follow-up

    0 infractions

  11. Routine

    3 infractions

    • 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.
    • 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.
  12. Routine Follow-up

    0 infractions

  13. 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.
  14. Request

    0 infractions

  15. Routine Follow-up

    0 infractions

  16. Routine Follow-up

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  17. Routine

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  18. Routine

    0 infractions

  19. Routine

    0 infractions

  20. Routine Follow-up

    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.
  21. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
      • Equipment, utensils and food contact surfaces are not maintained in a sanitary condition.
    • The premises is free of pests.
      • Premises has signs of a rodent infestation.
  22. Routine Follow-up

    2 infractions

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

    3 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not stored in suitable containers.
      • Food is not protected from customer contamination. (e.g. sneeze guards)
    • 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.
    • The premises is free of pests.
  24. 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.
    • 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.
  25. Routine Follow-up

    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.
    • 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.
    • The premises is free of pests.
  26. 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.
      • Equipment, utensils and food contact surfaces are not in a condition 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.
    • 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.
    • The premises is free of pests.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Bob Hutch

    I honestly love this store. Prices for fresh meats are below grocery store prices. So many interesting foods and also nuts and items that you'll never find in big box supermarkets. Prices are very fair. I made sure to get some business cards for future reference. I give them a 10 star ⭐ The staff are extremely helpful. Love it

  • Ria A

    There are some decent products sold here, but one staff member was quite unkind. I was waiting to pay, and as soon as I greeted him he interrupted me to let someone else (who wasn’t even waiting in line) go in front with no apology or explanation. He remained cold and unfriendly for the entire interaction. It would be nice if you could treat all customers with equal respect, particularly if you want them to continue to support your business

  • No MSG No Garlic Foodie

    I've been coming here for many years. The first time was when I was looking for Mahmood Tea which they didn't have. But when I saw their extensive selection of nuts and dried fruits, this place became an important supplier of sliced almonds and different kinds of raisins, coconut chips, etc. They kept improving and adding to their stock. My vegan friend tells me that the Jasmine brand of dried black beans is reasonable. They have a lot of Jasmine branded goods: rice, beans, and even honey and tahini. I like their packaging. Their Acacia Honey tastes really good, better than most wild flower honey I've tasted. They have a ton of baked goods as well which I cannot eat now that I am avoiding gluten. They also have a meat department which I don't visit because I am less of a meat eater these days.

  • Octavian Grecu

    This is a really cool store. Love the food options, reasonable prices and the friendly staff. I always shop here when I'm in the area!

  • Octavio Rodriguez

    Well stocked grocery store on Main St. that carries a large selection of spices, olives, as well as other staples as labneh, tahini, preserved fruits, and a long etc. that includes baked goods and prepared, ready-to-eat options. Their pistachio baklava, so good!

  • Bob Hutch

    I honestly love this store. Prices for fresh meats are below grocery store prices. So many interesting foods and also nuts and items that you'll never find in big box supermarkets. Prices are very fair. I made sure to get some business …

  • Ria A

    There are some decent products sold here, but one staff member was quite unkind. I was waiting to pay, and as soon as I greeted him he interrupted me to let someone else (who wasn’t even waiting in line) go in front with no apology or …

  • No MSG No Garlic Foodie

    I've been coming here for many years. The first time was when I was looking for Mahmood Tea which they didn't have. But when I saw their extensive selection of nuts and dried fruits, this place became an important supplier of sliced almonds …

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