PNE - Playland - I Scream U Scream
2901 E Hastings St, Vancouver BC V5K 5J1 · Food Service Establishment 1
Inspection summary
PNE - Playland - I Scream U Scream has been inspected 9 times by Vancouver Coastal Health since July 30, 2019. The most recent inspection, on May 13, 2026, found no infractions.
6 of 9 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 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 2 times across 2 separate inspections, most recently on July 20, 2023. For example:
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 5 times across 3 separate inspections, most recently on July 21, 2023. For example:
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.
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.
9 inspections
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine Follow-up
1 infraction
- 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 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-up
3 infractions
- 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.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
3 infractions
- 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.
- Sanitation plan is not developed.
- 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
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