Fairmont Hotel Vancouver - Food Storage Area
900 W Georgia St, Vancouver BC V6C 2W6 · Non-processor
Inspection summary
Fairmont Hotel Vancouver - Food Storage Area has been inspected 16 times by Vancouver Coastal Health since July 17, 2015. The most recent inspection, on June 10, 2026, found no infractions.
9 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.
The last 5 inspections in a row found no infractions. 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.
Protecting food from contaminationHigher risk
This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.
Recorded 5 times across 5 separate inspections, most recently on March 12, 2019. For example:
Food is handled in a sanitary manner and is not contaminated.
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 4 times across 4 separate inspections, most recently on October 16, 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.
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
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
- Routine
1 infraction
- 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 maintained/used in a manner that ensures safe and sanitary food handling.
- 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.
- Routine
2 infractions
- Food is handled in a sanitary manner and is not contaminated.
- 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.
- Routine Follow-up
0 infractions
- Routine
1 infraction
- Food is handled in a sanitary manner and is not contaminated.
- Food is not stored in suitable containers.
- Food is not stored off of floor.
- Food is handled in a sanitary manner and is not contaminated.
- Routine Follow-up
1 infraction
- 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.
- Routine
0 infractions
- Routine
1 infraction
- Food is handled in a sanitary manner and is not contaminated.
- Food is not stored in suitable containers.
- Food is not stored off of floor.
- Food is handled in a sanitary manner and is not contaminated.
- Routine
0 infractions
- Routine
0 infractions
- Routine
1 infraction
- Food is handled in a sanitary manner and is not contaminated.
- Routine
2 infractions
- Food is handled in a sanitary manner and is not contaminated.
- 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.
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