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Danial Market

1500 Barclay St, Vancouver BC V6G 1J7 · Retail Food Store

Official record from Vancouver Coastal →

Inspection summary

Danial Market has been inspected 13 times by Vancouver Coastal Health since August 18, 2015. The most recent inspection, on October 22, 2025, recorded 2 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 5 times across 5 separate inspections, most recently on November 5, 2019. For example: The premises is free of pests.

  • 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 October 22, 2025. For example: Food is kept in a sanitary manner and is not subject to contamination.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on May 19, 2020. For example: All food on the premises is obtained from an approved source.

  • 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 4 times across 4 separate inspections, most recently on February 9, 2016. For example: Potentially hazardous food is at a refrigerated 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 2 times on May 19, 2020. 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.

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.

13 inspections

  1. Routine

    2 infractions

    • Food is kept in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Operator of a food premises 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.
  2. Routine

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Approval has been granted to the food premises.
      • Premises does not have approval to operate.
    • 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.
      • Temperature records are not being used to monitor critical limits.
      • Food safety plan is not developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Procedures in the sanitation plan are not being followed.
      • Test strips are not available to monitor sanitizer level.
  3. Routine

    6 infractions

    • Operation 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.
    • All food on the premises is obtained from an approved source.
    • 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.
    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Chemicals, cleansers and similar agents are not stored separately from food.
  4. Routine Follow-up

    0 infractions

  5. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  6. Routine

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  7. Routine Follow-up

    0 infractions

  8. Routine

    1 infraction

    • All food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
  9. Routine

    2 infractions

    • Approval has been granted to the food premises.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  10. Routine Follow-up

    4 infractions

    • Approval has been granted to the food premises.
    • All food on the premises is obtained from an approved source.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • The premises is free of pests.
  11. Routine

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Hot and cold running water are not in quantity and pressure to meet the needs of the premises.
    • Approval has been granted to the food premises.
      • Premises does not have approval to operate.
    • All food on the premises is obtained from an approved source.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • An accurate thermometer is not provided.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
  12. Routine Follow-up

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  13. Routine

    2 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • The premises is free of pests.

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