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Persia Foods - Meat Processing

2011 Lonsdale Ave, North Vancouver BC V7M 2K4 · Processor

Official record from Vancouver Coastal →

Inspection summary

Persia Foods - Meat Processing has been inspected 33 times by Vancouver Coastal Health since July 25, 2018. The most recent inspection, on July 27, 2026, recorded 2 infractions.

9 of 33 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 14 times across 12 separate inspections, most recently on July 20, 2026. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 11 times across 11 separate inspections, most recently on July 13, 2026. For example: Food is kept in a sanitary manner and is not subject to contamination.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 9 times across 9 separate inspections, most recently on July 13, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on July 13, 2026. For example: The premises is free of pests.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 4 times across 4 separate inspections, most recently on July 27, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

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.

33 inspections

  1. Routine Follow-up

    2 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  2. Routine Follow-up

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  3. Routine

    8 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is kept in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • 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.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food premises 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 premises 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.
  4. Routine Follow-up

    0 infractions

  5. Routine

    4 infractions

    • 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.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  6. Routine Follow-up

    1 infraction

    • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  7. Routine

    4 infractions

    • 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.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food premises 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 premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  8. Routine Follow-up

    0 infractions

  9. Routine Follow-up

    1 infraction

    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  10. Routine

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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.
    • 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.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  11. Routine Follow-up

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  12. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  13. Routine

    7 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
    • Each employee demonstrates good personal hygiene and 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  14. Routine

    0 infractions

  15. Routine Follow-up

    0 infractions

  16. Routine Follow-up

    0 infractions

  17. Routine

    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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  18. Routine Follow-up

    0 infractions

  19. 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.
  20. Routine

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
  21. Routine Follow-up

    0 infractions

  22. Routine

    1 infraction

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  23. Routine Follow-up

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
  24. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  25. Routine Follow-up

    0 infractions

  26. Routine Follow-up

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
  27. Routine Follow-up

    1 infraction

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

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is stored or refrigerated in a manner that cross contamination could occur.
    • 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.
  29. Routine

    0 infractions

  30. Routine Follow-up

    3 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.
    • Employee hygiene is maintained.
      • Employee’s hair is not suitably confined.
    • 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.
  31. Routine

    4 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 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 food contact surfaces are not in a condition that ensures safe and sanitary food handling.
    • Employee hygiene is maintained.
      • Employee’s hair is not suitably confined.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  32. 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.
  33. Routine

    6 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.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at a temperature of 4 degrees Celsius 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 food contact surfaces are not in a condition 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 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.
      • Hand washing station is obstructed or being used for other purposes.
    • An operator of a food premises 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.

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