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Kim's Mart - Processing

519 E Broadway, Vancouver BC V5T 1X4 · Processor

Official record from Vancouver Coastal →

Inspection summary

Kim's Mart - Processing has been inspected 44 times by Vancouver Coastal Health since October 30, 2015. The most recent inspection, on September 24, 2026, recorded 2 infractions.

11 of 44 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 23 times across 17 separate inspections, most recently on August 25, 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.

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 16 times across 16 separate inspections, most recently on August 18, 2026. For example: The premises is free of pests.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 16 times across 16 separate inspections, most recently on March 11, 2025. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 11 times across 11 separate inspections, most recently on August 18, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 11 times across 11 separate inspections, most recently on July 5, 2023. For example: Contaminated food is not stored, displayed or offered for sale.

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.

44 inspections

  1. Routine Follow-up

    2 infractions

    • Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  2. Routine Follow-up

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too low.
    • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  3. Routine

    6 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.
      • Sanitizing solution concentration is too high.
    • 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.
    • Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of pests.
      • Premises has signs of insect activity.
  4. Routine

    0 infractions

  5. 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.
  6. Routine Follow-up

    0 infractions

  7. Routine

    4 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  8. Routine

    2 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  9. Routine

    0 infractions

  10. Routine Follow-up

    0 infractions

  11. Routine Follow-up

    1 infraction

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  12. Routine

    6 infractions

    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • 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.
      • Employees are not washing hands as often as is necessary to prevent contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
  13. Routine Follow-up

    0 infractions

  14. Routine

    5 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.
      • 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 stations are not properly supplied and maintained.
    • 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.
      • Premises has signs of rodent activity.
  15. Routine Follow-up

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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 is free of pests.
      • Premises has signs of rodent activity.
  16. Routine Follow-up

    0 infractions

  17. Routine

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
      • Equipment or materials not required for the operation are stored on the premises.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not properly covered and protected from 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.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  18. Routine Follow-up

    0 infractions

  19. Routine

    8 infractions

    • Operation 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 is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
      • Sanitizing solution is not present or at an improper concentration.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  20. 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.
  21. Routine Follow-up

    4 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
    • Chemicals, cleansers and similar agents are kept separate from food.
  22. Routine

    9 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • 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.
      • 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.
    • 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.
      • Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
      • Employees are not washing hands as often as is necessary to prevent contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
    • Chemicals, cleansers and similar agents are kept separate from food.
  23. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  24. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  25. Routine Follow-up

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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.
    • 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.
  26. Routine

    8 infractions

    • Operation 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.
    • 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.
      • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
      • An accurate thermometer is not provided.
    • 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.
      • Premises has signs of rodent activity.
  27. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
  28. Routine Follow-up

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
  29. Routine

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Contaminated food is not stored, displayed or offered for sale.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • 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.
  30. Routine Follow-up

    0 infractions

  31. Routine

    6 infractions

    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
    • 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.
      • Premises has signs of insect activity.
  32. Routine

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • 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.
  33. Routine Follow-up

    0 infractions

  34. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  35. Routine

    3 infractions

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • 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.
  36. Routine Follow-up

    0 infractions

  37. Routine Follow-up

    1 infraction

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not stored off of floor.
  38. Routine Follow-up

    0 infractions

  39. Routine

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • 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 off of floor.
    • 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 not cooled from 60 to 21 Celsius within two hours and from 21 to 4 Celsius within four hours.
    • 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 in a condition that ensures safe and sanitary food handling.
    • The premises is free of pests.
      • Premises has signs of an insect activity.
      • Conditions on premises may lead to harbouring/breeding of pests.
  40. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  41. Routine

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • 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.
  42. Routine Follow-up

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
  43. Routine

    3 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.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • 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.
  44. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not stored off of floor.

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