Skip to content
Loading map…

Stong's Market - Processor

4221 Dunbar St, Vancouver BC V6S 2G1 · Processor

Official record from Vancouver Coastal →

Inspection summary

Stong's Market - Processor has been inspected 30 times by Vancouver Coastal Health since December 13, 2016. The most recent inspection, on May 27, 2026, recorded 7 infractions.

6 of 30 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 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 25 times across 18 separate inspections, most recently on May 27, 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 13 times across 12 separate inspections, most recently on May 27, 2026. 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 8 times across 7 separate inspections, most recently on April 23, 2025. For example: Food is kept in a sanitary manner and is not subject to contamination.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Chemicals, cleansers and similar agents are kept separate from food.

  • 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 2 times across 2 separate inspections, most recently on August 11, 2022. 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.

30 inspections

  1. Routine

    7 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair.
    • 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.
    • Operator of a food premises 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 premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Non-food containers are not clearly labelled to identify contents.
  2. 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.
  3. Routine

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • Food is kept in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross 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.
      • 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.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  4. Routine

    4 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.
      • 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.
      • Sanitizing solution is not present or at an improper concentration.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  5. 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.
  6. 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.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • 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.
    • 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, 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.
      • Sanitizing solution is not present or at an improper concentration.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  7. Routine Follow-up

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  8. Routine

    3 infractions

    • Operation 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.
      • Sanitizing solution is not present or at an improper concentration.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  9. Routine Follow-up

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  10. Routine

    7 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • 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.
      • Sanitizing solution is not present or at an improper concentration.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • A food service establishment must have 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.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Chemicals, cleansers and similar agents are not stored separately from food.
  11. Routine Follow-up

    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.
      • Premises has signs of rodent activity.
  12. Routine Follow-up

    3 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 not maintained in a sanitary condition.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  13. 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.
      • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  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

    3 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/or food contact surfaces are not maintained/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.
      • Hand washing station is obstructed or being used for other purposes.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
  16. Routine

    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.
      • The premises is not maintained in a sanitary condition.
  17. Routine Follow-up

    0 infractions

  18. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  19. Routine Follow-up

    0 infractions

  20. 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  21. Routine Follow-up

    0 infractions

  22. 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.
  23. Routine

    3 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
  24. Routine Follow-up

    0 infractions

  25. 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
  26. Routine Follow-up

    0 infractions

  27. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • 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.
      • Equipment, utensils and food contact surfaces are not in a condition that ensures safe and sanitary food handling.
  28. Routine Follow-up

    0 infractions

  29. Routine Follow-up

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  30. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not stored off of floor.
    • 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.
      • Hand washing station is obstructed or being used for other purposes.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.

Nearby inspected facilities

Own this business? Add a badge to your website