Naam Restaurant

2724 W 4th Ave, Vancouver BC V6K 1R1 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Naam Restaurant has been inspected 41 times by Vancouver Coastal Health since March 10, 2016. The most recent inspection, on September 21, 2026, found no infractions.

8 of 41 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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 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.

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 26 times across 23 separate inspections, most recently on November 18, 2025. For example: The premises is free of pests.
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 24 times across 19 separate inspections, most recently on November 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.
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 18 times across 15 separate inspections, most recently on November 18, 2025. 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 6 times across 6 separate inspections, most recently on March 20, 2023. For example: Food is handled in a sanitary manner and is not subject to contamination.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 3 times across 3 separate inspections, most recently on November 18, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of 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.

41 inspections

Routine Follow-upSep 21, 2026
0 infractions
RoutineSep 14, 2026
2 infractions
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - Temperature records are not being used to monitor critical limits.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
Routine Follow-upNov 25, 2025
0 infractions
RoutineNov 18, 2025
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.
- 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 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.
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - Temperature records are not being used to monitor critical limits.
  - An accurate thermometer is not provided for temperature monitoring.
- Operator of a food service establishment has approved 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.
Routine Follow-upMay 16, 2025
0 infractions
Routine Follow-upMay 13, 2025
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Routine Follow-upMay 7, 2025
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
RoutineApr 29, 2025
6 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.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - Temperature records are not being used to monitor critical limits.
- Operator of a food service establishment has approved 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.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upOct 24, 2024
0 infractions
RoutineOct 9, 2024
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.
- 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.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Employee hygiene is maintained.
  - Employee’s hair is not suitably confined.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
- Live animals are not allowed on the premises unless permitted under 25(2) of the FPR
  - Live animals are on the premises.
- The premises is free of pests.
  - Premises has signs of insect activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upNov 2, 2023
2 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upOct 13, 2023
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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
Routine Follow-upSep 20, 2023
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.
- 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.
- 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 insect activity.
Routine Follow-upSep 8, 2023
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.
- 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.
- The premises is free of pests.
  - Premises has signs of insect activity.
RoutineSep 5, 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.
- 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.
  - 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.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upMay 25, 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.
  - Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
Routine Follow-upMar 27, 2023
2 infractions
- 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.
RoutineMar 20, 2023
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.
- 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.
- 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.
  - Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action 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.
- 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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upOct 31, 2022
1 infraction
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
Routine Follow-upOct 24, 2022
4 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.
- 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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
RoutineOct 18, 2022
4 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.
- 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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
Routine Follow-upSep 1, 2021
0 infractions
Routine Follow-upAug 30, 2021
2 infractions
- 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.
RoutineAug 24, 2021
3 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.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises is free of pests.
  - Premises has signs of insect activity.
RequestMay 25, 2021
6 infractions
- COVID-19 Safety Plan developed and in use
- 2m separation maintained between patrons of different parties, except when partition in place
- Maximum of 6 patrons per table
- Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
- Physical devices or markers are used to assist patrons in maintaining physical distance
- Daily worker health check in place
Routine Follow-upMay 25, 2021
1 infraction
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
Routine Follow-upFeb 12, 2020
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
RoutineJan 27, 2020
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- 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.
- 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.
  - Premises has signs of rodent activity.
Routine Follow-upSep 19, 2019
1 infraction
- The premises is free of pests.
RoutineAug 7, 2019
8 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- 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.
  - Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
  - Sanitizing solution is not present or at insufficient concentration.
  - Manual dishwashing procedure is not sufficient to remove contamination.
- Each employee 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.
- The premises is free of pests.
  - Premises has signs of insect activity.
  - Premises has signs of rodent activity.
  - Premises is not protected from the entrance of pests.
RoutineNov 28, 2018
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.
- The premises is free of pests.
Routine Follow-upJun 1, 2018
0 infractions
Routine Follow-upMay 11, 2018
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.
  - 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.
  - 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.
RoutineMay 2, 2018
4 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.
- 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 rodent activity.
Routine Follow-upJun 28, 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.
  - The premises is not maintained in a sanitary condition.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upJun 22, 2017
3 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineMay 31, 2017
8 infractions
- 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.
- 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.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
  - 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.
  - Procedures in the sanitation plan are not being followed.
- The premises is free of pests.
  - Premises has signs of a rodent activity.
  - Conditions on premises may lead to harbouring/breeding of pests.
Routine Follow-upNov 24, 2016
0 infractions
RoutineNov 10, 2016
6 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 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.
- 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 a rodent infestation.
  - Conditions on premises may lead to harbouring/breeding of pests.
Routine Follow-upApr 14, 2016
0 infractions
RoutineMar 10, 2016
7 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.
- 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.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
  - Premises has signs of an insect infestation.
  - Conditions on premises may lead to harbouring/breeding of pests.

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Naam Restaurant

Inspection summary

What these findings mean

PestsHigher risk

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Protecting food from contaminationHigher risk

Handwashing and staff hygieneHigher risk

About this data

41 inspections

Nearby inspected facilities