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Kanadell Japanese Bakery

3596 E Hastings St, Vancouver BC V5K 2B1 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday10 AM–7 PM
  • MondayClosed
  • Saturday10 AM–7 PM
  • Sunday10 AM–4 PM
  • Thursday10 AM–7 PM
  • TuesdayClosed
  • Wednesday11 AM–7 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Kanadell Japanese Bakery has been inspected 20 times by Vancouver Coastal Health since January 2, 2021. The most recent inspection, on September 19, 2025, found no infractions.

6 of 20 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

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.

  • 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 10 times across 9 separate inspections, most recently on July 12, 2024. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 6 times across 6 separate inspections, most recently on July 10, 2024. For example: The premises is free of pests.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 12, 2025. 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

    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 across 2 separate inspections, most recently on July 2, 2021. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 13 times across 9 separate inspections, most recently on July 10, 2024. For example: 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.

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.

20 inspections

  1. Routine

    0 infractions

  2. Routine

    1 infraction

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  3. Routine Follow-up

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
  4. Routine

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  5. Routine Follow-up

    3 infractions

    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
    • 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.
      • Food safety plan is not developed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  6. Routine

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
  7. Routine Follow-up

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  8. Routine Follow-up

    2 infractions

    • 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 pests.
  9. Routine Follow-up

    1 infraction

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
  10. Routine

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  11. Routine Follow-up

    0 infractions

  12. Routine Follow-up

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
      • Hot holding equipment is not of the type or capacity to meet the needs of the premises.
    • 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.
      • Procedures in the food safety plan are not being followed.
      • Food safety plan is not developed.
  13. Routine Follow-up

    0 infractions

  14. Routine

    3 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
      • Potentially hazardous food is not reheated rapidly to 74°C.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
  15. Routine

    0 infractions

  16. Routine Follow-up

    0 infractions

  17. Routine Follow-up

    0 infractions

  18. Routine Follow-up

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  19. Routine

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
  20. Request

    14 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum number of patrons and staff on premises is monitored at all times
    • Maximum of 6 patrons per table
    • Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
    • Where partitions are in use, they are positioned such that droplet transmission is blocked
    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach
    • Background music is no louder than the volume of normal conversation
    • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Gemini W

    Great bakery with a huge variety of breads and pastries. As someone who loves bread, I was so happy to see so many options to choose from. Everything looked fresh and delicious, and the staff were also very friendly and welcoming. I also really like that they offer day old bread at a discounted price. It’s a great idea that helps reduce food waste while giving customers a more affordable option. I’ll definitely be back to try more!

  • Emma Marie

    I heard so many good things about this place in social media. After 7/eleven release their Egg Sando. So many people saying that this place offers the best Egg Sando in Vancouver. The hype is right. Came here on a Saturday morning at 10:10am and they already have a line up. Egg sando sells so fast. Also tried their Matcha and it’s pretty good. Stayed a little bit but it kinda cold inside the cafe. I had to buy a little extra like Matcha Cookie (it’s really good!), Chocolate Chip Melon pan, and Onigiri (omg! This one is phenomenal!), I also got the Ebi Sando and it was good as well. I will definitely coming back !! Staff are amazingly friendly and nice. A MUST TRY!🤘🏼

  • Liza Hafner

    Nice cafe with good coffee and tasty pastries. There's a good variety of snacks, so everyone can find something they like. Everything was fresh and the place was very clean. The atmosphere was pleasant and the service was good. I enjoyed my visit and I'd recommend this cafe.

  • YMW

    Both the maple cream loaf and vegan soft loaf were great, family devoured it :) Surprised at how closely the black sesame Nanaimo bar resembled the taste of a classic Nanaimo bar, yet wasn’t too sweet, highly worth trying! Curry pan had great flavour

  • F M

    My newest obsession Japanese egg Sando ! Weekdays they have the bun Saturdays they have in the milk bread, I’ve gone right at the minute of opening and within one hour of opening and almost sold out. Curry pan buns are incredible I have tried both beef and vegetable, Yuzu green onion bun is great and love the little Nutella bear buns and mochi as well . The onigiri were fresh and still warm when I went and just perfect better than any 7-11 junk any day ! Love the option for Day Old bins so no waste as well at 50% discount or more

  • Gemini W

    Great bakery with a huge variety of breads and pastries. As someone who loves bread, I was so happy to see so many options to choose from. Everything looked fresh and delicious, and the staff were also very friendly and welcoming. …

  • Emma Marie

    I heard so many good things about this place in social media. After 7/eleven release their Egg Sando. So many people saying that this place offers the best Egg Sando in Vancouver. The hype is right. Came here on a Saturday morning at …

  • Liza Hafner

    Nice cafe with good coffee and tasty pastries. There's a good variety of snacks, so everyone can find something they like. Everything was fresh and the place was very clean. The atmosphere was pleasant and the service was good. I enjoyed my visit and I'd recommend this cafe.

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