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Modus Coffee Roasting Co

112 W Broadway, Vancouver BC V5Y 1P1 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Modus Coffee Roasting Co has been inspected 15 times by Vancouver Coastal Health since April 13, 2018. The most recent inspection, on August 8, 2025, recorded 2 infractions.

4 of 15 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, Pests and Food temperature control.

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 6 times across 5 separate inspections, most recently on August 8, 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.

  • 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 6 times across 6 separate inspections, most recently on November 16, 2023. 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 once on October 31, 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 5 times across 3 separate inspections, most recently on October 18, 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 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 4 times across 3 separate inspections, most recently on August 8, 2025. For example: Operation and maintenance of premises is in accordance with approved floor plans and specifications.

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.

15 inspections

  1. Routine

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Equipment or materials not required for the operation are stored 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 concentration is too low.
  2. Routine

    0 infractions

  3. Routine Follow-up

    1 infraction

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

    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.
    • 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.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  5. Routine Follow-up

    1 infraction

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

    5 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.
    • 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.
    • 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.
      • An accurate thermometer is not provided for temperature monitoring.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  7. Routine

    1 infraction

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

    7 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum number of patrons and staff on premises is monitored at all times
    • Maximum of 6 patrons per table
  9. Routine

    0 infractions

  10. Routine Follow-up

    0 infractions

  11. Routine

    1 infraction

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

    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.
  13. 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.
      • Sanitizing solution is not present or at insufficient concentration.
  14. Routine Follow-up

    0 infractions

  15. 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 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.
    • 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.

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