VancouverKensington-Cedar Cottage
4245 Fraser St, Vancouver BC
No Infractions
No violations were found at the most recent inspection.
Source: Vancouver Coastal Health (VCH)
Egg & Co. is in the Kensington-Cedar Cottage neighbourhood. Kensington-Cedar Cottage, Vancouver has 301 restaurants tracked on Pass or Fail, inspected by Vancouver Coastal Health (VCH). As of July 22, 2026, 136 (45%) had no infractions on their most recent inspection, with 149 (50%) showing infractions.
This record comes from Vancouver Coastal Health (VCH) for Vancouver. Inspectors note any infractions of applicable health regulations on each visit. The result above is the most recent inspection on file.
No Infractions means none were recorded on that visit. Has Infractions means one or more were found; they are listed below. Closed means the inspector ordered the premises shut until the issues were corrected.
Sparky Chicken
Kensington-Cedar Cottage
This restaurant has been inspected 13 times since February 10, 2023, with 5 visits with no infractions and 8 with infractions on record.
No violations
7 violations
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.
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.
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Chemicals, cleansers and similar agents are kept separate from food.
No violations
No violations
10 violations
Potentially hazardous food is at a refrigerated 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.
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
No violations
3 violations
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
1 violation
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
1 violation
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
No violations
1 violation
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 violation
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
4 violations
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.
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
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.
Chemicals, cleansers and similar agents are kept separate from food.