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Viet Street Food Cafe

2522 Kingsway, Vancouver BC V5R 5H2 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Viet Street Food Cafe has been inspected 3 times by Vancouver Coastal Health since January 27, 2026. The most recent inspection, on October 7, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 24 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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 6 times across 3 separate inspections, most recently on October 7, 2026. 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 October 7, 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.

  • 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 7, 2026. For example: Food is handled 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 3 times across 2 separate inspections, most recently on October 7, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 once on August 19, 2026. 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.

3 inspections

  1. Routine

    6 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  2. Routine

    11 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not separate from incompatible areas.
      • Premises is not in adequate repair.
    • 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.
      • Food is in contact with un-sanitized surfaces or utensils.
    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
      • An accurate thermometer is not provided for temperature monitoring.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  3. Routine

    7 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.
    • 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.
    • 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.
    • 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.

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