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Potter's Place Mission Society

21 E Hastings St, Vancouver BC V6A 1M9 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.4 / 5 (13)

Opening hours

  • Friday11 a.m.–10 p.m.
  • Monday11 a.m.–10 p.m.
  • SaturdayClosed
  • Sunday11 a.m.–10 p.m.
  • Thursday11 a.m.–10 p.m.
  • Tuesday11 a.m.–10 p.m.
  • Wednesday11 a.m.–10 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Potter's Place Mission Society has been inspected 21 times by Vancouver Coastal Health since April 24, 2015. The most recent inspection, on March 16, 2026, found no infractions.

5 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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

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 13 times across 9 separate inspections, most recently on March 10, 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 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 8 times across 6 separate inspections, most recently on June 16, 2017. For example: Each employee 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 7 separate inspections, most recently on January 17, 2017. For example: The premises is free of pests.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 13, 2016. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

  • 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 17 times across 11 separate inspections, most recently on February 6, 2025. 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.

21 inspections

  1. Routine Follow-up

    0 infractions

  2. 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.
      • Sanitizing solution concentration is too high.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  3. Routine

    2 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • 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.
  4. Routine Follow-up

    0 infractions

  5. Routine

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  6. Routine

    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.
  7. Routine

    3 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • 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/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • 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.
  8. Request

    0 infractions

  9. Routine Follow-up

    0 infractions

  10. Routine

    4 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.
    • 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.
      • Food safety plan is not developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  11. Routine

    2 infractions

    • 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.
      • Food safety plan is not developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  12. Routine

    3 infractions

    • Each employee 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.
      • Food safety plan is not developed.
      • 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.
  13. Routine Follow-up

    0 infractions

  14. Routine

    4 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • 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.
    • The premises is free of pests.
      • Premises is not protected from the entrance of pests.
  15. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored off of floor.
    • 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.
      • Premises has signs of a rodent infestation.
  16. Routine Follow-up

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • The premises is free of pests.
  17. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  18. Routine

    7 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored off of floor.
    • 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.
      • Sanitizing solution is not present or at insufficient concentration.
    • Each employee 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.
      • Food safety plan is not developed.
      • 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.
    • The premises is free of pests.
      • Premises has signs of a rodent infestation.
      • Premises is not protected from the entrance of pests.
      • Conditions on premises may lead to harbouring/breeding of pests.
  19. Routine Follow-up

    4 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of an insect infestation.
  20. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not properly covered and protected from contamination.
      • Food is not stored off of floor.
    • 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.
      • Sanitizing solution is not present or at insufficient concentration.
    • Each employee 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.
  21. Routine

    5 infractions

    • All equipment, utensils and food contact surfaces within the food premises 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 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.
    • The premises is free of pests.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Joseph lieu

    Potters Place Mission is the real deal. The pastor speaks from a place of deep personal experience raw, honest, and full of truth. You can tell he’s lived it, and he preaches straight from the heart. This place is doing incredible work right in the heart of East Hastings, serving and loving the homeless community without judgment. If you’re looking for where Jesus is moving, come here. If you’re looking to support real ministry, fund this place. You’ll see what God is doing just step through the door.

  • Aneta Staniszewski

    Wonderful church service today. Led by Pastor Deborah. And music provided by Father Fredrick.

  • Roberta Keepness

    This is the first church I was supposed to attend back in 2013 but didn't now I'm here.

  • David

    This place is a blessing to Vancouver's DTES, this past Thanksgiving I'm thankful to have been apart of serving 2000 Turkey dinners and sweaters to the residents of the DTES.

  • Ryanst Earnst

    I went to a 11:00 amChurch service today on my way home I saw the open doors and was welcomed in and enjoyed it! Great ministering and songs

  • Ronald Wemp

    Compelling them to come in that The house of God may be Filled

  • yeunsung yun

    This place has numerous stories for homeless and first nation people in hastings street of vancouver. Who shell throw a stone to these goodness? Every day whoever takes miracle . All the time this place open for the hurt people in heart.

  • Eddie K

    I find volunteers are Holy spirit filled & kind & enthusiastic! God is definitely at work here! They truly have a heart for the homeless

  • Joseph lieu

    Potters Place Mission is the real deal. The pastor speaks from a place of deep personal experience raw, honest, and full of truth. You can tell he’s lived it, and he preaches straight from the heart. This place is doing incredible work …

  • Aneta Staniszewski

    Wonderful church service today. Led by Pastor Deborah. And music provided by Father Fredrick.

  • Roberta Keepness

    This is the first church I was supposed to attend back in 2013 but didn't now I'm here.

  • David

    This place is a blessing to Vancouver's DTES, this past Thanksgiving I'm thankful to have been apart of serving 2000 Turkey dinners and sweaters to the residents of the DTES.

  • Ryanst Earnst

    I went to a 11:00 amChurch service today on my way home I saw the open doors and was welcomed in and enjoyed it! Great ministering and songs

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