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Persia Foods - Marine Drive

1469 Marine Dr, West Vancouver BC V7T 1B8 · Retail Food Store

Official record from Vancouver Coastal →

Inspection summary

Persia Foods - Marine Drive has been inspected 63 times by Vancouver Coastal Health since September 22, 2015. The most recent inspection, on May 22, 2026, recorded 2 infractions.

27 of 63 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 29 times across 21 separate inspections, most recently on May 22, 2026. For example: Food is kept 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 20 times across 20 separate inspections, most recently on May 3, 2024. 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 17 times across 16 separate inspections, most recently on May 1, 2024. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 6 times across 6 separate inspections, most recently on May 1, 2024. For example: All food on the premises is obtained from an approved source.

  • 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 2 times across 2 separate inspections, most recently on May 3, 2024. 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.

63 inspections

  1. Routine

    2 infractions

    • Food is kept in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • An accurate thermometer is not provided.
  2. Routine Follow-up

    2 infractions

    • 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.
    • The premises is free of pests.
  3. Routine

    5 infractions

    • All food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
    • Contaminated food is not stored, displayed or offered for sale.
      • Canned goods are in unsatisfactory condition: leaking, dented, rusted or swollen.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  4. Routine Follow-up

    0 infractions

  5. Routine

    2 infractions

    • All food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
    • The premises is free of pests.
  6. Routine Follow-up

    0 infractions

  7. Routine

    4 infractions

    • Contaminated food is not stored, displayed or offered for sale.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
  8. Routine

    0 infractions

  9. Routine Follow-up

    0 infractions

  10. Routine

    1 infraction

    • Contaminated food is not stored, displayed or offered for sale.
  11. Routine Follow-up

    0 infractions

  12. 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.
  13. Routine

    0 infractions

  14. Routine

    0 infractions

  15. Routine Follow-up

    3 infractions

    • All food on the premises is obtained from an approved source.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Contaminated food is not stored, displayed or offered for sale.
  16. Request

    0 infractions

  17. Routine Follow-up

    0 infractions

  18. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  19. Request Follow-up

    0 infractions

  20. Routine Follow-up

    0 infractions

  21. Routine Follow-up

    0 infractions

  22. Routine Follow-up

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Contaminated food is not stored, displayed or offered for sale.
    • The premises is free of pests.
  23. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
    • The premises is free of pests.
  24. Routine

    1 infraction

    • The premises is free of pests.
  25. Routine Follow-up

    0 infractions

  26. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
  27. Routine Follow-up

    0 infractions

  28. Routine

    2 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.
  29. Routine

    2 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.
  30. Routine Follow-up

    0 infractions

  31. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  32. Routine Follow-up

    3 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • 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.
  33. Routine Follow-up

    0 infractions

  34. Routine

    1 infraction

    • The premises is free of pests.
  35. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • 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.
  36. Routine

    0 infractions

  37. Routine Follow-up

    0 infractions

  38. Routine Follow-up

    0 infractions

  39. Routine Follow-up

    1 infraction

    • Food is handled in a sanitary manner and is not contaminated.
  40. Routine Follow-up

    1 infraction

    • Food is handled in a sanitary manner and is not contaminated.
  41. Routine Follow-up

    3 infractions

    • All food on the premises is obtained from an approved source.
    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
  42. Routine

    3 infractions

    • All food on the premises is obtained from an approved source.
    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
  43. Routine Follow-up

    0 infractions

  44. Routine Follow-up

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • 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.
  45. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • 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.
  46. Routine

    0 infractions

  47. Routine Follow-up

    0 infractions

  48. Routine Follow-up

    2 infractions

    • Contaminated food is not stored, displayed or offered for sale.
    • The premises is free of pests.
  49. Routine

    4 infractions

    • All food on the premises is obtained from an approved source.
    • Food is handled in a sanitary manner and is not contaminated.
    • Contaminated food is not stored, displayed or offered for sale.
    • The premises is free of pests.
  50. 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.
  51. 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.
  52. Routine

    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 free of pests.
  53. Routine Follow-up

    0 infractions

  54. Routine

    0 infractions

  55. Routine Follow-up

    0 infractions

  56. Routine

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
  57. Routine

    0 infractions

  58. Routine Follow-up

    1 infraction

    • Chemicals, cleansers and similar agents are kept separate from food.
  59. Routine Follow-up

    0 infractions

  60. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  61. 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 free of pests.
  62. Routine

    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 free of pests.
  63. Routine

    1 infraction

    • The premises is free of pests.

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