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Granville Island Public Market

1689 Johnston St, Vancouver BC V6H 3S2 · Non-processor

Official record from Vancouver Coastal →

Inspection summary

Granville Island Public Market has been inspected 44 times by Vancouver Coastal Health since May 20, 2015. The most recent inspection, on January 26, 2026, recorded 1 infraction.

33 of 44 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 8 times across 8 separate inspections, most recently on January 8, 2024. For example: The premises is free of pests.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on January 30, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on September 25, 2018. 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.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 6 separate inspections, most recently on January 26, 2026. For example: Operation of premises is in accordance with approved floor plans and specifications.

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.

44 inspections

  1. Routine

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
  2. Routine Follow-up

    0 infractions

  3. Routine Follow-up

    0 infractions

  4. Routine

    0 infractions

  5. Routine Follow-up

    0 infractions

  6. Routine Follow-up

    0 infractions

  7. Routine Follow-up

    0 infractions

  8. Routine

    0 infractions

  9. Routine Follow-up

    0 infractions

  10. Routine Follow-up

    0 infractions

  11. Routine Follow-up

    0 infractions

  12. Routine

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  13. Routine

    0 infractions

  14. Routine Follow-up

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
  15. Routine Follow-up

    0 infractions

  16. Routine Follow-up

    0 infractions

  17. Routine

    1 infraction

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

    1 infraction

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

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
  20. Routine Follow-up

    0 infractions

  21. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  22. Routine

    0 infractions

  23. Routine

    0 infractions

  24. Routine

    0 infractions

  25. Routine

    0 infractions

  26. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  27. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  28. Routine

    0 infractions

  29. Routine

    0 infractions

  30. Routine

    0 infractions

  31. Routine

    0 infractions

  32. Routine Follow-up

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  33. Routine

    2 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 not maintained in a sanitary condition.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises is not protected from the entrance of pests.
  34. Routine Follow-up

    0 infractions

  35. Routine

    0 infractions

  36. Routine

    0 infractions

  37. Routine

    0 infractions

  38. Routine

    0 infractions

  39. Routine

    0 infractions

  40. Routine Follow-up

    0 infractions

  41. Routine

    0 infractions

  42. Routine

    0 infractions

  43. Routine

    0 infractions

  44. Routine

    0 infractions

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