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Punjab Food Centre

6635 Main St, Vancouver BC V5X 3H3 · Retail Food Store

Official record from Vancouver Coastal →

Inspection summary

Punjab Food Centre has been inspected 16 times by Vancouver Coastal Health since September 8, 2015. The most recent inspection, on August 6, 2025, recorded 1 infraction.

4 of 16 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 8 times across 5 separate inspections, most recently on July 22, 2025. 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 7 times across 7 separate inspections, most recently on July 22, 2025. 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 6 times across 6 separate inspections, most recently on July 22, 2025. 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 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 3 times across 3 separate inspections, most recently on July 16, 2018. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 22, 2025. For example: Chemicals, cleansers and similar agents are kept separate from 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.

16 inspections

  1. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
  2. Routine

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • Food is kept in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Contaminated food is not stored, displayed or offered for sale.
      • Food is unfit for human consumption.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Chemicals, cleansers and similar agents are not stored separately from food.
  3. Routine Follow-up

    0 infractions

  4. Routine

    2 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.
    • 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.
  5. Routine

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from customer contamination. (e.g. sneeze guards).
  6. Routine Follow-up

    0 infractions

  7. Routine

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  8. Routine Follow-up

    0 infractions

  9. Routine Follow-up

    0 infractions

  10. Routine Follow-up

    1 infraction

    • The premises is free of pests.
      • Premises has signs of a rodent activity.
      • Premises is not protected from the entrance of pests.
  11. 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.
      • Equipment, utensils and food contact surfaces are not in a condition that ensures safe and sanitary food handling.
    • The premises is free of pests.
      • Premises has signs of a rodent activity.
      • Premises is not protected from the entrance of pests.
  12. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not properly covered.
    • 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.
      • The premises is not maintained in a sanitary condition.
    • Each employee 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.
      • Premises has signs of a rodent activity.
  13. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not properly covered.
      • Food is not stored off of floor.
    • Contaminated food is not stored, displayed or offered for sale.
      • Canned goods are in unsatisfactory condition: leaking, dented, rusted or swollen.
    • 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.
  14. 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.
  15. 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.
      • 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.
  16. Routine

    2 infractions

    • 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 is free of pests.

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