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Fraserview Hall

8240 Fraser St, Vancouver BC V5X 3X6 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday11 AM–6 PM
  • Monday11 AM–6 PM
  • Saturday11 AM–6 PM
  • Sunday11 AM–6 PM
  • Thursday11 AM–6 PM
  • Tuesday11 AM–6 PM
  • Wednesday11 AM–6 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Fraserview Hall has been inspected 28 times by Vancouver Coastal Health since March 9, 2016. The most recent inspection, on July 30, 2026, recorded 2 infractions.

6 of 28 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 23 times across 16 separate inspections, most recently on July 30, 2026. 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 16 times across 15 separate inspections, most recently on July 14, 2026. For example: Live animals are not allowed on the premises unless permitted under 25(2) of the FPR

  • 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 August 22, 2023. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 3 times across 3 separate inspections, most recently on January 21, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 July 9, 2019. For example: Potentially hazardous food is thawed in a manner that makes 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.

28 inspections

  1. Routine Follow-up

    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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • 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.
  2. Routine

    6 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair.
      • Inadequate lighting and/or ventilation on the premises.
    • 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.
    • 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.
    • Live animals are not allowed on the premises unless permitted under 25(2) of the FPR
      • Live animals are on the premises.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  3. Routine Follow-up

    3 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Construction or alteration have occurred without approval.
    • 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 is free of pests.
      • Premises has signs of rodent activity.
  4. Routine

    3 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/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.
      • Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  5. Routine Follow-up

    0 infractions

  6. Routine

    3 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.
      • 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.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  7. Routine Follow-up

    0 infractions

  8. Routine

    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.
      • Equipment, utensils and/or food contact surfaces are not maintained/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.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
      • Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  9. Routine Follow-up

    2 infractions

    • 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.
  10. Routine Follow-up

    3 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.
      • Temperature records are not being used to monitor critical limits.
    • 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.
  11. Routine

    6 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.
    • 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.
      • Food is not properly covered and protected from 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.
      • 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.
    • 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.
    • 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.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  12. Routine Follow-up

    0 infractions

  13. Routine

    2 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.
      • Food is not properly covered and protected from contamination.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  14. Routine Follow-up

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  15. Routine Follow-up

    0 infractions

  16. Routine

    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 holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • 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.
    • 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.
    • 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.
    • 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.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  17. Routine

    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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
  18. Request

    14 infractions

    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons that can be accommodated on the premises is appropriate for the space
    • Maximum number of patrons and staff on premises is monitored at all times
    • No events over 50 people on premises
    • 2m separation maintained between patrons of different parties, except when partition in place
    • 2m separation maintained between patrons and staff, except when partition in place
    • Maximum of 6 patrons per table
    • 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
    • Self-service areas equipped with appropriate signage
    • Self-serve station surfaces and utensils are frequently cleaned and sanitized
    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
    • 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
  19. Routine Follow-up

    0 infractions

  20. Routine

    5 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.
    • 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.
    • 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.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove 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.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  21. Routine Follow-up

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
  22. Routine

    6 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.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored in suitable containers.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • 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.
    • 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.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of insect activity.
  23. Routine Follow-up

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical glass washer does not provide sufficient washing and/or sanitizing action to remove contamination.
  24. Routine

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Construction or alteration have occurred without approval.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
      • Sanitizing solution is not present or at insufficient concentration.
    • 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.
      • Temperature records are not being used to monitor critical limits.
  25. Routine Follow-up

    0 infractions

  26. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not properly covered and protected from 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.
      • The premises is not maintained in a sanitary condition.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove 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 not properly supplied and maintained.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  27. Routine

    2 infractions

    • Contaminated food is not stored, displayed or offered for sale.
    • The premises is free of pests.
  28. Routine

    3 infractions

    • 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Sky jewel

    Most gorgeous and stunning hall in Vancouver! I love coming here, the food and decor is always beyond exceptional. The hall itself is beautiful, and the patio is spacious and the perfect place for taking photos. The staff are incredibly accommodating and put so much work into making every event smooth and memorable 💗

  • Karima Kara

    Nice & big banquet hall, beautiful decor, cozy atmosphere on New Year's Eve, very clean & well maintained. We had an awesome time, the food was authentic India & very tasty. Such a large Buffet dinner selection. They had veg, non veg, salads, different condiments, a large variety of Appetizers. My favorite was the kababs. Desserts were mouth watering. I couldn't decide which to have first. 🫢. Finally I had the kheer, rice pudding in English. Omg I was in heaven. So silky, so velvety, so tasty. That was by far the best kheer I have had to date. I also had the chocolate cake with mocca icing, loved that one as well. Though I wish they had Gulam jamun, as I had this craving since I entered that evening😂 Funny right, thinking of the food before the party even started🤣. I had kept a full day fast so I could just let loose & enjoy. Where I live Indian Food is nowhere in site. So you can see how happy Fraserview Halls menu had made me. Coming back to the food, very quick were staff to keep providing nice & hot food to every guest. Hats off very well trained staff. Overall we had the time of our lives. This was an fantastic party. Looking forward to 2026 New Year's. Overall opinion, very well managed business. Great staff, good management, out of this world entertainment, superb belly dancers, but the best of the best were the male Bhangra team. They brought me back to my team years in Richmond, with our Boys Bhangra team. I would love to see more Bhangra acts in the future. Thank you Fraserview Banquet Hall for an awesome time🎉🎊.

  • Vince R

    I don't do a lot of reviews. I only like doing reviews where I'm going to give a 5 star review and this is one of them. I like sharing good experiences. We we had my daughters 18th birthday there. I would like to mention that the staff. From the owner management to the operations staff was very nice, friendly and accomodating. I think that the staffs attitude is a reflection of the owner and his leadership. Everybody just had a good attitude. Antony who is the operations manager there was super helpful and accommodating. He was my main point of contact and everything just went smooth. Harpreet was also super helpful and helped us with decor and the event room setup. We picked food from the Western menu and it was fresh, hot and good. I also thought the way they do business was great. Their pricing was super fair and they never tried to grind me or nickel and dime me on anything. In fact they threw in some extras that I never expected. So ya, overall a great experience. I would highly recommend them.

  • A M

    The OG's of South Vancouver banquet Hall. I've been coming here since I was a kid so 30 plus years. It's a family-owned business. Five stars well recommended. If anyone is wanting to do any engagement wedding. Definitely don't think twice you can book here

  • Mike Bola

    Not enough parking. Too much garbage and bins located outside around the building which is not visually appealing. Bathrooms have stuff on the walls in the stalls. In the larger hall, the outside deck lounge has electrical plugs hanging from the wall. The caterers walking around collecting dishes from the table reach over you to pick up dirty dishes instead of walking around to the other side. No one wants to have stuff fall in your plate while you are eating.

  • Sky jewel

    Most gorgeous and stunning hall in Vancouver! I love coming here, the food and decor is always beyond exceptional. The hall itself is beautiful, and the patio is spacious and the perfect place for taking photos. The staff are incredibly accommodating and put so much work into making every event smooth and memorable 💗 …

  • Karima Kara

    Nice & big banquet hall, beautiful decor, cozy atmosphere on New Year's Eve, very clean & well maintained. We had an awesome time, the food was authentic India & very tasty. Such a large Buffet dinner selection. They had veg, non veg, …

  • Vince R

    I don't do a lot of reviews. I only like doing reviews where I'm going to give a 5 star review and this is one of them. I like sharing good experiences. …

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