Beach House

150 25th St, West Vancouver BC V7V 4H8 · Food Service Establishment 1

55 inspections

1. RoutineMar 12, 2026

   3 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.
   • Food is cooked/processed in a manner that makes it safe to eat
     • Inadequate acidification of food
   • The premises is free of pests.
     • Premises has signs of rodent activity.
2. RoutineJan 3, 2025

   0 infractions

3. RoutineAug 21, 2024

   1 infraction

   • Food safety plan and records for raw oyster service are kept and are able to provide accurate information upon request during an investigation.
     • The receiving and/or tracking logs for deliveries do not contain sufficient information.
4. Routine Follow-upMay 10, 2024

   0 infractions

5. RoutineMay 7, 2024

   2 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.
   • 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.
6. RoutineOct 10, 2023

   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.
   • 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.
7. RoutineSep 20, 2023

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
8. Routine Follow-upSep 5, 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.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
9. RoutineAug 31, 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.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
10. RoutineMay 26, 2023

    0 infractions

11. Routine Follow-upApr 24, 2023

    0 infractions

12. RoutineApr 18, 2023

    3 infractions

    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • The premises is free of pests.
13. Routine Follow-upApr 18, 2023

    0 infractions

14. Routine Follow-upJan 24, 2023

    0 infractions

15. RoutineJan 23, 2023

    2 infractions

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
16. RoutineOct 18, 2022

    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.
17. Routine Follow-upAug 15, 2022

    1 infraction

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
18. Routine Follow-upJun 10, 2022

    1 infraction

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
19. RoutineJun 9, 2022

    2 infractions

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
20. RoutineMar 23, 2022

    0 infractions

21. Request Follow-upMar 16, 2022

    0 infractions

22. RoutineJan 13, 2022

    0 infractions

23. RoutineNov 4, 2021

    0 infractions

24. Routine Follow-upJul 6, 2021

    0 infractions

25. RoutineJun 14, 2021

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • 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.
26. RequestMay 14, 2021

    16 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
    • Licensed premises only provide liquor service between 9am and 10pm
    • Full meal service is provided at premises open after 11pm
    • Patrons in licensed premises are assigned to a table and shown their seats by a staff member
    • 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
    • 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
    • Daily worker health check in place
27. RequestFeb 25, 2021

    16 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
    • No events over 50 people on premises
    • Licensed premises only provide liquor service between 9am and 10pm
    • Patrons in licensed premises are assigned to a table and shown their seats by a staff member
    • 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
    • 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
28. RoutineFeb 25, 2021

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
29. RoutineJan 28, 2020

    3 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
30. RoutineJan 7, 2020

    0 infractions

31. RoutineJan 6, 2020

    0 infractions

32. Routine Follow-upDec 2, 2019

    0 infractions

33. RoutineNov 26, 2019

    0 infractions

34. RoutineNov 12, 2019

    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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
35. RoutineOct 22, 2018

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
36. Routine Follow-upSep 6, 2018

    0 infractions

37. Routine Follow-upAug 30, 2018

    4 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Employee hygiene is maintained.
    • The premises is free of pests.
38. RoutineAug 29, 2018

    6 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
    • 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.
    • Employee hygiene is maintained.
    • 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.
39. Routine Follow-upMar 6, 2018

    5 infractions

    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • 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.
40. Routine Follow-upFeb 16, 2018

    2 infractions

    • 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.
41. RoutineFeb 15, 2018

    7 infractions

    • 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.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • 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.
42. Routine Follow-upAug 9, 2017

    0 infractions

43. RoutineJul 28, 2017

    5 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
44. Routine Follow-upApr 7, 2017

    0 infractions

45. RoutineApr 5, 2017

    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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
46. Routine Follow-upNov 18, 2016

    0 infractions

47. Routine Follow-upNov 17, 2016

    0 infractions

48. RoutineNov 8, 2016

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
49. Routine Follow-upJun 6, 2016

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
50. RoutineMay 31, 2016

    3 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
51. Routine Follow-upNov 25, 2015

    0 infractions

52. Routine Follow-upNov 20, 2015

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
53. Routine Follow-upNov 20, 2015

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
54. Routine Follow-upOct 28, 2015

    2 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
55. RoutineOct 27, 2015

    3 infractions

    • 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.
    • 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.