Sabra Glatt Kosher Restaurant & Bakery

3844 Oak St, Vancouver BC V6H 2M5 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Sabra Glatt Kosher Restaurant & Bakery has been inspected 36 times by Vancouver Coastal Health since September 18, 2015. The most recent inspection, on March 5, 2026, recorded 5 infractions.

8 of 36 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 24 times across 20 separate inspections, most recently on March 5, 2026. 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.
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 21 times across 16 separate inspections, most recently on March 5, 2026. 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 13 times across 13 separate inspections, most recently on March 5, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 7 times across 7 separate inspections, most recently on June 11, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
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 5 times across 4 separate inspections, most recently on January 30, 2026. For example: Food is handled in a sanitary manner and is not subject to contamination.

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.

36 inspections

Routine Follow-upMar 5, 2026
5 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- 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.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
  - Test strips are not available to monitor sanitizer level.
- The premises is free of pests.
  - Premises has signs of rodent activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upFeb 12, 2026
2 infractions
- The premises is free of pests.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
RoutineJan 30, 2026
6 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- 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.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
  - Test strips are not available to monitor sanitizer level.
- The premises is free of pests.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upJul 7, 2025
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Contaminated food is not stored, displayed or offered for sale.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- 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.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upJun 20, 2025
5 infractions
- Operation and maintenance 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.
- 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.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
RoutineJun 11, 2025
11 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is in contact with corrosive or toxic materials.
  - Food is not properly covered and protected from contamination.
- Contaminated food is not stored, displayed or offered for sale.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- 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.
  - Hand washing station is obstructed or being used for other purposes.
- Operator of a food service establishment 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 service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
  - Test strips are not available to monitor sanitizer level.
- The premises is free of pests.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
RoutineDec 10, 2024
1 infraction
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
RoutineDec 2, 2024
6 infractions
- Operation and maintenance 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.
  - Frozen potentially hazardous food is not stored, displayed or transported at a temperature of – 18°C or below.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C 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.
- 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.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upJul 26, 2024
0 infractions
Routine Follow-upJun 11, 2024
0 infractions
RoutineMay 24, 2024
7 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is in contact with corrosive or toxic materials.
- 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.
- 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 conditions that lead to harbouring, breeding and entry of pests.
RoutineOct 10, 2023
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is thawed in a manner that makes 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.
- 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.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
Routine Follow-upMay 9, 2023
0 infractions
Routine Follow-upMay 2, 2023
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- 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.
- 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.
  - Food safety plan is not maintained to reflect the current menu.
  - An accurate thermometer is not provided for temperature monitoring.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upApr 20, 2023
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- 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.
- 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.
  - Food safety plan is not developed.
  - An accurate thermometer is not provided for temperature monitoring.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upMar 31, 2023
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- 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.
- 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.
  - An accurate thermometer is not provided for temperature monitoring.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineMar 28, 2023
7 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- 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.
- 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.
  - An accurate thermometer is not provided for temperature monitoring.
- 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.
Routine Follow-upNov 14, 2022
3 infractions
- 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.
  - Sanitation plan is not developed.
RoutineOct 12, 2022
5 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- 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.
- 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.
Routine Follow-upJul 19, 2022
3 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- 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.
  - Test strips are not available to monitor sanitizer level.
Routine Follow-upJun 28, 2022
5 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- 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.
- 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.
  - Test strips are not available to monitor sanitizer level.
- The premises is free of pests.
  - Premises has signs of rodent activity.
RoutineJun 23, 2022
7 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- 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.
- 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.
  - Test strips are not available to monitor sanitizer level.
- The premises is free of pests.
  - Premises has signs of rodent activity.
RoutineNov 1, 2021
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.
RequestFeb 25, 2021
9 infractions
- COVID-19 Safety Plan developed and in use
- COVID-19 Safety Plan contains the maximum number of patron count
- Maximum number of patrons that can be accommodated on the premises has been determined
- Maximum number of patrons allows for 2m separation between patrons of different parties at all times
- Maximum number of patrons and staff on premises is monitored at all times
- Maximum of 6 patrons per table
- No events over 50 people on premises
- Where partitions are in use, they are positioned such that droplet transmission is blocked
- Physical devices or markers are used to assist patrons in maintaining physical distance
RoutineFeb 25, 2021
0 infractions
RoutineDec 4, 2019
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
RoutineMay 28, 2019
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
RoutineNov 27, 2018
0 infractions
Routine Follow-upJun 11, 2018
0 infractions
RoutineMay 9, 2018
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.
RoutineMay 29, 2017
4 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- 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.
Routine Follow-upDec 5, 2016
0 infractions
Routine Follow-upDec 1, 2016
0 infractions
RoutineNov 30, 2016
4 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- 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.
RoutineMar 21, 2016
3 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C 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 or materials not required for the operation are stored on the premises.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
RoutineSep 18, 2015
3 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- 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 a rodent infestation.
  - Premises is not protected from the entrance of pests.

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Sabra Glatt Kosher Restaurant & Bakery

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

PestsHigher risk

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

Protecting food from contaminationHigher risk

About this data

36 inspections

Nearby inspected facilities