My Home Cuisine - UBC

B9-5728 University Blvd, Vancouver BC V6T 1K6 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

My Home Cuisine - UBC has been inspected 60 times by Vancouver Coastal Health since September 14, 2015. The most recent inspection, on October 8, 2026, recorded 7 infractions.

10 of 60 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 56 times across 39 separate inspections, most recently on October 8, 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.
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 34 times across 26 separate inspections, most recently on October 8, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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 32 times across 29 separate inspections, most recently on October 8, 2026. 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 29 times across 26 separate inspections, most recently on October 8, 2026. For example: The premises is free of pests.
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 7 times across 7 separate inspections, most recently on October 8, 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.

60 inspections

RoutineOct 8, 2026
7 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair.
  - 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.
  - 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.
  - 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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
- Chemicals, cleansers and similar agents are kept separate from food.
  - Non-food containers are not clearly labelled to identify contents.
Routine Follow-upApr 17, 2026
0 infractions
Routine Follow-upApr 11, 2026
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.
  - 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.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
RoutineMar 25, 2026
6 infractions
- Operation and maintenance 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.
- 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.
  - 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.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upOct 4, 2025
0 infractions
RoutineSep 10, 2025
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.
- 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.
- 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 is not present or at an improper concentration.
- Chemicals, cleansers and similar agents are kept separate from food.
  - Non-food containers are not clearly labelled to identify contents.
Routine Follow-upMar 14, 2025
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.
  - 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 insect activity.
- Chemicals, cleansers and similar agents are kept separate from food.
  - Non-food containers are not clearly labelled to identify contents.
RoutineMar 4, 2025
12 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.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- 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.
- 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.
  - Hot holding equipment is not of the type or capacity to meet the needs of the premises.
- 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 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.
  - An accurate thermometer is not provided for temperature monitoring.
- 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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
- Chemicals, cleansers and similar agents are kept separate from food.
  - Non-food containers are not clearly labelled to identify contents.
Routine Follow-upJul 10, 2024
2 infractions
- 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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
RoutineJun 26, 2024
8 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.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- 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.
  - Equipment, utensils and/or food contact surfaces are not maintained/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.
- 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.
  - Test strips are not available to monitor sanitizer level.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upSep 21, 2023
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 an improper concentration.
RoutineSep 11, 2023
8 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is in contact with un-sanitized surfaces or utensils.
- 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.
- 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.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- 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 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.
  - An accurate thermometer is not provided for temperature monitoring.
- The premises is free of pests.
  - Premises has signs of rodent activity.
- Chemicals, cleansers and similar agents are kept separate from food.
  - Chemicals, cleansers and similar agents are not stored separately from food.
RoutineFeb 27, 2023
6 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.
- 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.
- 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/or food contact surfaces are not maintained in a manner that prevents 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.
- 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.
Routine Follow-upSep 28, 2022
3 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- 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.
Routine Follow-upSep 23, 2022
6 infractions
- 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 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.
  - Potentially hazardous food is not cooled 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.
  - Equipment, utensils and/or food contact surfaces are not maintained/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.
  - An accurate thermometer is not provided for temperature monitoring.
- 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.
Routine Follow-upSep 14, 2022
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.
  - 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.
- 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.
RoutineSep 13, 2022
5 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 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 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.
RoutineFeb 24, 2022
0 infractions
Routine Follow-upFeb 18, 2022
5 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.
- 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.
  - Manual dishwashing procedure is improper to remove contamination.
- 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.
RoutineFeb 9, 2022
7 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.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is in contact with un-sanitized surfaces or utensils.
- 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.
  - Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents 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 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.
Routine Follow-upDec 2, 2021
1 infraction
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
RoutineNov 25, 2021
6 infractions
- Potentially hazardous food is cooled 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.
  - 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.
  - 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 station is obstructed or being used for other purposes.
- 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 insect activity.
Routine Follow-upJun 25, 2021
1 infraction
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
RoutineJun 21, 2021
3 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 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.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RequestJun 21, 2021
4 infractions
- COVID-19 Safety Plan developed and in use
- Maximum number of patrons and staff on premises is monitored at all times
- Where partitions are in use, they are positioned such that droplet transmission is blocked
- Daily worker health check in place
Routine Follow-upFeb 26, 2021
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.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineFeb 9, 2021
9 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.
  - 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 stored in a manner that promotes cross contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- 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.
  - 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.
  - 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 station is obstructed or being used for other purposes.
  - Employees are not washing hands as often as is necessary to prevent contamination of food.
  - Employees do not demonstrate good personal hygiene which may lead to the contamination of food.
- 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.
  - Sanitation plan is not developed.
- The premises is free of pests.
RequestFeb 9, 2021
3 infractions
- COVID-19 Safety Plan developed and in use
- 2m separation maintained between patrons of different parties, except when partition in place
- Where partitions are in use, they are positioned such that droplet transmission is blocked
RoutineMar 11, 2020
7 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.
  - 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 stored in a manner that promotes cross contamination.
  - Food is in contact with un-sanitized surfaces or utensils.
- 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.
  - 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.
  - Manual dishwashing procedure is improper to remove contamination.
- 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 insect activity.
Routine Follow-upJan 21, 2020
5 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.
- 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.
  - Food is in contact with un-sanitized surfaces or utensils.
- 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.
  - 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.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upJan 20, 2020
6 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.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
  - Food is in contact with un-sanitized surfaces or utensils.
- 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.
  - 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.
  - Manual dishwashing procedure is improper to remove contamination.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upJan 6, 2020
6 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.
  - 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.
  - Food is in contact with un-sanitized surfaces or utensils.
- 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.
  - Hot holding equipment is not of the type or capacity to meet the needs of the premises.
- 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.
  - Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
  - Manual dishwashing procedure is improper to remove contamination.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upDec 6, 2019
8 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.
  - Inadequate lighting and/or ventilation on the premises.
  - 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 stored in a manner that promotes cross contamination.
  - Food is not properly covered and protected from contamination.
- 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.
- 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.
  - Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Hot holding equipment is not of the type or capacity to meet the needs of the premises.
- 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.
  - Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
- The premises is free of pests.
  - Premises has signs of insect activity.
RoutineNov 5, 2019
6 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.
  - Inadequate lighting and/or ventilation on the premises.
  - 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.
  - Food is in contact with un-sanitized surfaces or utensils.
- 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.
- 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.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upSep 11, 2019
5 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - There is inadequate lighting and/or ventilation 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.
  - Food is not properly covered and protected from contamination.
  - Food is not stored off of floor.
- 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.
  - Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
- The premises is free of pests.
  - Premises has signs of insect activity.
RoutineJul 23, 2019
8 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - There is inadequate lighting and/or ventilation 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 at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
  - An accurate thermometer is not provided for temperature monitoring.
- 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 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.
  - Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
- 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.
  - Chemicals, cleansers and similar agents are not stored separately from food.
Routine Follow-upMay 29, 2019
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.
Routine Follow-upMay 7, 2019
3 infractions
- 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.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - An accurate thermometer is not provided for temperature monitoring.
- 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.
Routine Follow-upApr 15, 2019
4 infractions
- 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.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - An accurate thermometer is not provided for temperature monitoring.
- 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 or materials not required for the operation are stored on the premises.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
Routine Follow-upMar 29, 2019
0 infractions
RoutineMar 20, 2019
4 infractions
- 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.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not stored off of floor.
- 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 or materials not required for the operation are stored on the premises.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
Routine Follow-upJan 8, 2019
2 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not stored off of floor.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Routine Follow-upAug 27, 2018
0 infractions
RoutineAug 14, 2018
5 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.
- 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.
- 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 not sufficient to remove 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.
Routine Follow-upMay 23, 2018
0 infractions
Routine Follow-upMay 17, 2018
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.
  - The premises is not maintained in a sanitary condition.
  - Equipment or materials not required for the operation are stored on the premises.
- 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 is not protected from the entrance of pests.
RoutineApr 18, 2018
5 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.
- 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.
  - The premises is not maintained in a sanitary condition.
  - Equipment or materials not required for the operation are stored on the premises.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
  - Employees are not washing hands as often as is necessary to prevent contamination of food.
- 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.
Routine Follow-upOct 23, 2017
0 infractions
RoutineOct 16, 2017
2 infractions
- 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.
  - Equipment or materials not required for the operation are stored on the premises.
Routine Follow-upJun 26, 2017
0 infractions
RoutineJun 14, 2017
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.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
  - Employees are not washing hands as often as is necessary to prevent contamination of food.
  - Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
Routine Follow-upMar 7, 2017
0 infractions
RoutineFeb 27, 2017
4 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.
- 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.
- Chemicals, cleansers and similar agents are kept separate from food.
  - Non-food containers are not properly labeled.
Routine Follow-upSep 16, 2016
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 thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
RoutineSep 8, 2016
5 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
  - Food is not stored off of floor.
- 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.
- Each employee 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.
Routine Follow-upMar 8, 2016
0 infractions
Routine Follow-upMar 7, 2016
2 infractions
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- 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.
RoutineMar 2, 2016
5 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - 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.
  - 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.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
  - Sanitizing solution is not present or at insufficient concentration.
- Each employee 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.
Routine Follow-upSep 30, 2015
1 infraction
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
RoutineSep 14, 2015
3 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- 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.

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My Home Cuisine - UBC

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Protecting food from contaminationHigher risk

PestsHigher risk

Chemicals and toxic substancesHigher risk

About this data

60 inspections

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