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Memphis Blues Barbeque House - Commercial

1342 Commercial Dr, Vancouver BC V5L 3X5 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Memphis Blues Barbeque House - Commercial has been inspected 34 times by Vancouver Coastal Health since July 20, 2015. The most recent inspection, on July 9, 2026, found no infractions.

9 of 34 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 13 times across 12 separate inspections, most recently on June 26, 2025. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

  • 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 11 separate inspections, most recently on July 18, 2025. 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.

  • 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 10 times across 10 separate inspections, most recently on December 5, 2024. For example: The premises is free of pests.

  • 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 6 times across 5 separate inspections, most recently on March 28, 2022. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 7, 2026. For example: Chemicals, cleansers and similar agents are kept separate from food.

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.

34 inspections

  1. Routine

    0 infractions

  2. Routine Follow-up

    0 infractions

  3. Routine

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Non-food containers are not clearly labelled to identify contents.
  4. 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.
      • The premises is not maintained in a sanitary condition.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
  5. Routine

    3 infractions

    • Potentially hazardous food is at a hot holding 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.
      • The premises is not maintained in a sanitary condition.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
  6. Routine Follow-up

    0 infractions

  7. Routine

    3 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  8. Routine Follow-up

    1 infraction

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
  9. Routine

    7 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • 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.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  10. Routine Follow-up

    0 infractions

  11. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  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.
      • The premises is not maintained in a sanitary condition.
  14. 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.
  15. 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.
  16. Routine

    2 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 hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
  17. Request Follow-up

    0 infractions

  18. Request

    10 infractions

    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons that can be accommodated on the premises is appropriate for the space
    • Maximum number of patrons and staff on premises is monitored at all times
    • No events over 50 people on premises
    • 2m separation maintained between patrons of different parties, except when partition in place
    • 2m separation maintained between patrons and staff, except when partition in place
    • Maximum of 6 patrons per table
    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
    • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
  19. Routine Follow-up

    0 infractions

  20. Routine

    3 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 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.
    • 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.
  21. Routine Follow-up

    3 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • 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.
  22. Routine Follow-up

    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.
  23. Routine Follow-up

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  24. 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.
    • The premises is free of pests.
  25. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is at a hot holding 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.
  26. Routine

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
  27. Routine Follow-up

    0 infractions

  28. Routine Follow-up

    1 infraction

    • The premises is free of pests.
      • Premises has signs of insect activity.
      • Premises is not protected from the entrance of pests.
  29. Routine

    5 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.
      • An accurate thermometer is not provided for temperature monitoring.
    • 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.
    • 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 insect activity.
  30. Routine

    0 infractions

  31. Routine

    1 infraction

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

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • 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.
    • 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 an insect infestation.
  33. Routine Follow-up

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
    • The premises is free of pests.
  34. Routine

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
    • 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.
      • Premises has signs of an insect infestation.
      • Premises has signs of a rodent infestation.
      • Premises is not protected from the entrance of pests.

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