416 Main St, Vancouver BC
Fermé
10 infractions relevées lors de la dernière inspection.
Source : Vancouver Coastal Health (VCH)
11 juin 2026
FerméFood is handled in a sanitary manner and is not subject to contamination.
Potentially hazardous food is thawed in a manner that makes 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.
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.
The premises is free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Prime Time Chicken se trouve dans le quartier Strathcona. Strathcona, Vancouver compte 524 restaurants suivis sur Pass or Fail, inspectés par Vancouver Coastal Health (VCH). En date du 11 juin 2026, 257 (49%) d'entre eux n'avaient aucune infraction lors de leur dernière inspection, avec 208 (40%) avec infractions, et 1 (0%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 12 février 2025, avec 1 visite sans infraction et 3 visites avec infractions, et 1 fermeture au dossier.
10 infractions
Food is handled in a sanitary manner and is not subject to contamination.
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Ce dossier provient de Vancouver Coastal Health (VCH) pour Vancouver. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Aucune infraction » signifie qu'aucune infraction n'a été relevée lors de cette visite. « Infraction constatée » signifie qu'une ou plusieurs infractions ont été constatées; elles sont énumérées ci-dessous. « Fermé » signifie que l'inspecteur a ordonné la fermeture des lieux jusqu'à la correction des problèmes.
Garlane Pharmacy
Strathcona
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.
The premises is free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
1 infraction
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.
1 infraction
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
5 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 free of pests.
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
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.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.