Pokerrito Processing

Inspection summary

Pokerrito Processing has been inspected 9 times by Vancouver Coastal Health since September 20, 2021. The most recent inspection, on August 28, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on July 9, 2024. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

  Recorded 3 times across 3 separate inspections, most recently on July 12, 2024. For example: The premises is free of pests.

• 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 3 times across 3 separate inspections, most recently on July 9, 2024. For example: Food is handled in a sanitary manner and is not subject to contamination.

• 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 3 times across 2 separate inspections, most recently on August 2, 2022. For example: Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.

• 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 once on August 28, 2026. 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.

• View the official Vancouver Coastal Health disclosure site
• See all inspected facilities in Vancouver Coastal
• How to read an inspection report