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Starbucks Coffee #04327

2505 Granville St, Vancouver BC V6H 3G7 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Starbucks Coffee #04327 has been inspected 20 times by Vancouver Coastal Health since February 29, 2016. The most recent inspection, on May 12, 2026, found no infractions.

8 of 20 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The last 2 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.

  • 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 5 times across 5 separate inspections, most recently on January 9, 2024. 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 4 times across 3 separate inspections, most recently on February 16, 2022. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • 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 November 21, 2025. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 6 separate inspections, most recently on March 21, 2025. For example: Operation and maintenance of premises is in accordance with approved floor plans and specifications.

  • 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 7 times across 6 separate inspections, most recently on March 21, 2025. For example: A food service establishment must have written procedures to ensure the safe and sanitary 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.

20 inspections

  1. Routine

    0 infractions

  2. Routine Follow-up

    0 infractions

  3. Routine

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  4. Routine Follow-up

    2 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 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.
  5. Routine

    2 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 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.
  6. Routine Follow-up

    0 infractions

  7. Routine

    2 infractions

    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
  8. Routine

    2 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • The premises is free of pests.
  9. Routine Follow-up

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
  10. Routine Follow-up

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
  11. 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.
  12. Routine Follow-up

    0 infractions

  13. Routine

    5 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.
    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Premises does not have a valid Permit to Operate.
    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  14. Request

    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
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum number of patrons and staff on premises is monitored at all times
    • Where partitions are in use, they are positioned such that droplet transmission is blocked
    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
    • Physical devices or markers are used to assist patrons in maintaining physical distance
  15. Routine

    0 infractions

  16. Routine

    0 infractions

  17. Routine Follow-up

    0 infractions

  18. 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 is not present or at insufficient concentration.
  19. Routine

    1 infraction

    • 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.
  20. Routine

    0 infractions

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