Pan Pacific - Butcher Shop
999 Canada Pl, Vancouver BC V6C 3B5 · Non-processor
Inspection summary
Pan Pacific - Butcher Shop has been inspected 13 times by Vancouver Coastal Health since October 29, 2015. The most recent inspection, on January 17, 2026, found no infractions.
9 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded 3 times across 3 separate inspections, most recently on August 19, 2019. 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.
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on March 15, 2016. For example:
A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
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.
13 inspections
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine Follow-up
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.
- 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.
- Routine
0 infractions
- Routine Follow-up
0 infractions
- 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.
- Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- Sanitizing solution is not present or at insufficient concentration.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine
1 infraction
- A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
- Routine
0 infractions
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