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Tasty Wok

#110 7180 Kerr St, Vancouver BC V5S 1Z1 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Tasty Wok has been inspected 25 times by Vancouver Coastal Health since June 14, 2018. The most recent inspection, on July 22, 2026, found no infractions.

11 of 25 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 15 times across 11 separate inspections, most recently on July 8, 2026. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

  • 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 14 times across 12 separate inspections, most recently on July 8, 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.

  • 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 5 times across 5 separate inspections, most recently on August 8, 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 4 times across 4 separate inspections, most recently on August 8, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 8 times across 5 separate inspections, most recently on July 8, 2026. For example: Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.

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.

25 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine

    4 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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 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.
  3. Routine Follow-up

    3 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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 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.
  4. Routine

    4 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.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • 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.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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.
  5. Routine Follow-up

    0 infractions

  6. Routine

    9 infractions

    • 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.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Employees are not washing hands as often as is necessary to prevent contamination of food.
    • 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.
      • Sanitizer levels are not being monitored and recorded.
      • Test strips are not available to monitor sanitizer level.
  7. Routine

    3 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.
      • 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.
  8. Routine Follow-up

    0 infractions

  9. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
  10. Routine Follow-up

    0 infractions

  11. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross 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.
      • 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.
      • 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.
      • Employees do not demonstrate good personal hygiene which may lead to the contamination of food.
  12. Routine Follow-up

    0 infractions

  13. Routine Follow-up

    0 infractions

  14. Routine

    2 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.
      • The premises is not maintained in a sanitary condition.
  15. Routine Follow-up

    0 infractions

  16. 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.
    • 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.
      • Hand washing stations are not properly supplied and maintained.
  17. Routine Follow-up

    0 infractions

  18. Routine

    3 infractions

    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
    • 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.
    • 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.
  19. Routine

    2 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.
    • 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.
  20. Routine Follow-up

    0 infractions

  21. Routine

    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.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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.
  22. Routine Follow-up

    0 infractions

  23. Routine

    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.
    • Potentially hazardous food is at a hot holding 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.
      • 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.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
      • Manual dishwashing procedure is not sufficient to remove contamination.
  24. Routine Follow-up

    0 infractions

  25. Routine

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • 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.
    • 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.

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