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Super Spice House 2021

6169 Fraser St, Vancouver BC V5W 2Z9 · Retail Food Store

Official record from Vancouver Coastal →

Inspection summary

Super Spice House 2021 has been inspected 10 times by Vancouver Coastal Health since November 3, 2021. The most recent inspection, on October 8, 2025, recorded 2 infractions.

4 of 10 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: 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 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 5 times across 4 separate inspections, most recently on July 25, 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.

  • 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 4 times across 3 separate inspections, most recently on July 25, 2025. For example: The premises is free of pests.

  • 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 3 times across 3 separate inspections, most recently on October 8, 2025. For example: Food is kept in a sanitary manner and is not subject to 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 July 16, 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 6 times across 6 separate inspections, most recently on October 8, 2025. For example: Operation of premises is in accordance with approved floor plans and specifications.

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.

10 inspections

  1. 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.
      • 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 not protected from contamination during transportation, display, storage or preparation.
  2. Routine Follow-up

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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.
    • 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 insect activity.
  3. 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.
      • 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 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.
      • Manual dishwashing procedure is improper to remove contamination.
    • The premises is free of pests.
      • Premises has signs of insect activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  4. Routine Follow-up

    0 infractions

  5. Routine

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
  6. Routine Follow-up

    0 infractions

  7. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  8. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
  9. Request

    0 infractions

  10. Routine

    0 infractions

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