Siegel's Bagels - Johnston

1689 Johnston St, Vancouver BC V6H 3R9 · Food Service Establishment 1

32 inspections

1. RoutineJan 19, 2026

   0 infractions

2. Routine Follow-upSep 24, 2025

   0 infractions

3. RoutineSep 17, 2025

   4 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is stored in a manner that promotes cross contamination.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Sanitizing solution is not present or at an improper concentration.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
     • Test strips are not available to monitor sanitizer level.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
4. RoutineJan 20, 2025

   1 infraction

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
5. RoutineAug 29, 2024

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Sanitizing solution concentration is too high.
6. Routine Follow-upFeb 6, 2024

   1 infraction

   • The premises is free of pests.
     • Premises has signs of rodent activity.
7. RoutineJan 22, 2024

   2 infractions

   • 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.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
8. RoutineOct 3, 2023

   1 infraction

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
9. Routine Follow-upFeb 7, 2023

   0 infractions

10. RoutineJan 24, 2023

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
11. RoutineJul 27, 2022

    5 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is in contact with un-sanitized surfaces or utensils.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
12. RoutineJan 24, 2022

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
13. RoutineJan 18, 2021

    2 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
14. Routine Follow-upMar 10, 2020

    0 infractions

15. RoutineJan 20, 2020

    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.
    • 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.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
16. Routine Follow-upNov 14, 2019

    4 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
17. RoutineNov 12, 2019

    8 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.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
      • Sanitation plan is not developed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
18. Routine Follow-upAug 22, 2019

    0 infractions

19. Routine Follow-upAug 14, 2019

    0 infractions

20. RoutineAug 8, 2019

    6 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • 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.
    • 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.
    • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Conditions on premises may lead to harbouring/breeding of pests.
21. RoutineJan 28, 2019

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
22. Routine Follow-upJan 21, 2019

    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 insect activity.
      • Premises has signs of rodent activity.
23. Routine Follow-upNov 5, 2018

    0 infractions

24. RoutineNov 1, 2018

    2 infractions

    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
25. Routine Follow-upJun 13, 2018

    1 infraction

    • Each employee 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.
26. Routine Follow-upMay 8, 2018

    4 infractions

    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at insufficient concentration.
    • Each employee 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
27. RoutineApr 25, 2018

    4 infractions

    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at insufficient concentration.
    • Each employee 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
28. Routine Follow-upSep 13, 2017

    1 infraction

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
29. Routine Follow-upAug 3, 2017

    0 infractions

30. RoutineAug 2, 2017

    7 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • Food is handled in a sanitary manner and is not subject to 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.
    • 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, utensils and/or food contact surfaces are not in a condition 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.
      • Sanitizing solution is not present or at insufficient concentration.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
    • The premises is free of pests.
      • Premises has signs of insect activity.
      • Premises has signs of rodent activity.
31. RoutineJan 16, 2017

    6 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
32. Routine Follow-upFeb 15, 2016

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.