Tina Cake Dessert
2528 Kingsway, Vancouver BC V5R 5H2, Vancouver - North East , V5R5H2
Vancouver Coastal Health
Inspection History
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
7
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · 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.
Non-Critical · Food Handling
Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Non-Critical · Pest Control
6
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
4
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
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.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
6
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Non-Critical · Pest Control
7
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
Operator immediately notifies a health officer of any circumstance that exists in the food premises that may cause a health hazard.
Critical · Other
The premises is free of pests.
Critical · Pest Control
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Non-Critical · Pest Control
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Food is cooked/processed in a manner that makes it safe to eat
Critical · Food Handling
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
Operator immediately notifies a health officer of any circumstance that exists in the food premises that may cause a health hazard.
Critical · Other
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
4
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
Non-Critical · Other
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.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
Violations Found
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
4
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · 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.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
Violations Found
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
3
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
Violation Tickets
No violation tickets on record.
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Data Source: Information is sourced from Vancouver Coastal Health's public inspection database. View original record. Last updated: Aug 24, 2026.
EatClean summarizes public inspection data from health authority sources. EatClean is independent and is not affiliated with any health authority. Inspection results can change, and some issues may have been corrected after inspection. Always review the official report before relying on the information.
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