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Lion & Sun Market

927 Seymour St, Vancouver BC V6B 6L6 · Retail Food Store

Official record from Vancouver Coastal →

Inspection summary

Lion & Sun Market has been inspected 16 times by Vancouver Coastal Health since May 13, 2015. The most recent inspection, on October 8, 2026, found no infractions.

5 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 7 times across 7 separate inspections, most recently on July 5, 2024. For example: All food on the premises is obtained from an approved source.

  • 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 7 times across 6 separate inspections, most recently on July 5, 2024. For example: Contaminated food is not stored, displayed or offered for sale.

  • 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 3 times across 2 separate inspections, most recently on May 14, 2019. 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.

  • 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 once on June 5, 2024. For example: Live animals are not permitted on the premises.

  • 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 once on June 23, 2021. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

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.

16 inspections

  1. Routine

    0 infractions

  2. Routine Follow-up

    2 infractions

    • 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.
    • Contaminated food is not stored, displayed or offered for sale.
      • Canned goods are in unsatisfactory condition: leaking, dented, rusted or swollen.
  3. Routine Follow-up

    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.
  4. Routine

    3 infractions

    • 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.
    • Live animals are not permitted on the premises.
      • Live animals are on the premises.
  5. 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.
  6. 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.
  7. Request

    0 infractions

  8. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not properly covered and protected from contamination.
    • 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.
  9. Routine Follow-up

    1 infraction

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is stored or refrigerated in a manner that cross contamination could occur.
      • Food is not properly covered.
  10. Routine Follow-up

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Approval has been granted to the food premises.
    • 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.
    • Food is handled in a sanitary manner and is not contaminated.
      • Food is stored or refrigerated in a manner that cross contamination could occur.
      • Food is not stored in suitable containers.
      • Food is not properly covered.
      • Food is not protected from customer contamination. (e.g. sneeze guards)
      • Food is not stored off of floor.
    • 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.
      • Equipment or materials not required for the operation are stored on the premises.
  11. Routine Follow-up

    0 infractions

  12. Routine

    10 infractions

    • Operation 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.
      • Hot and cold running water are not in quantity and pressure to meet the needs of the premises.
      • Premises is not separate from incompatible areas.
    • 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.
      • The operator cannot provide evidence to support that food is from an approved source.
    • Food is handled in a sanitary manner and is not contaminated.
      • Food is stored or refrigerated in a manner that cross contamination could occur.
      • Food is not stored in suitable containers.
      • Food is not properly covered.
      • Food is not protected from customer contamination. (e.g. sneeze guards)
      • Food is not stored off of floor.
    • 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.
      • Equipment or materials not required for the operation are stored on the premises.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Manual dishwashing procedure is not sufficient to remove contamination.
    • Employee hygiene is maintained.
      • Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations in number and location are not conveniently accessible to all employees.
    • An operator of a food premises 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.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  13. Routine Follow-up

    0 infractions

  14. Routine

    1 infraction

    • All food on the premises is obtained from an approved source.
  15. Routine Follow-up

    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.
  16. Routine

    0 infractions

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