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T & T Supermarket #04 - Fish & Meat Department

100 2800 E 1st Ave, Vancouver BC V5M 4N8 · Processor

Official record from Vancouver Coastal →

Inspection summary

T & T Supermarket #04 - Fish & Meat Department has been inspected 19 times by Vancouver Coastal Health since September 3, 2015. The most recent inspection, on July 2, 2025, found no infractions.

12 of 19 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, Protecting food from contamination 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 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 6 times across 4 separate inspections, most recently on April 1, 2021. 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.

  • 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 4 times across 4 separate inspections, most recently on April 1, 2021. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 3 times across 2 separate inspections, most recently on April 1, 2021. For example: Potentially hazardous food is thawed in a manner that makes it safe to eat.

  • 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 once on September 8, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 once on August 23, 2017. For example: The premises is free of pests.

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.

19 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine

    2 infractions

    • 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.
  4. Routine

    0 infractions

  5. Routine

    0 infractions

  6. Routine

    5 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.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • 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.
      • 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.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
      • Sanitizing solution is not present or at an improper concentration.
  7. Routine

    0 infractions

  8. Routine

    1 infraction

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

    0 infractions

  10. 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 not maintained in a sanitary condition.
      • Equipment, utensils and food contact surfaces are not in a condition that ensures safe and sanitary food handling.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
  11. Routine Follow-up

    0 infractions

  12. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • 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.
  13. Routine Follow-up

    0 infractions

  14. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • The premises is free of pests.
      • Premises has signs of a rodent activity.
  15. Routine

    0 infractions

  16. Routine Follow-up

    0 infractions

  17. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • 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.
  18. Routine Follow-up

    0 infractions

  19. Routine

    0 infractions

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