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Freebird Table & Bar

7311 Westminster Hwy, Richmond BC V6X 1A3 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.2 / 5 (8)

Opening hours

  • Friday7–11 AM, 3–10 PM
  • Monday7–11 AM, 3–10 PM
  • Saturday7–11 AM, 3–10 PM
  • Sunday7–11 AM, 3–10 PM
  • Thursday7–11 AM, 3–10 PM
  • Tuesday7–11 AM, 3–10 PM
  • Wednesday7–11 AM, 3–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Freebird Table & Bar has been inspected 11 times by Vancouver Coastal Health since June 16, 2020. The most recent inspection, on September 22, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 6 times across 5 separate inspections, most recently on September 18, 2026. For example: The premises is free of pests.

  • 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 4 times across 4 separate inspections, most recently on September 18, 2026. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes 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 4 times across 4 separate inspections, most recently on May 22, 2024. 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 3 times across 3 separate inspections, most recently on May 13, 2025. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 13, 2025. For example: Chemicals, cleansers and similar agents are kept separate from food.

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.

11 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine

    3 infractions

    • 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 improper to remove contamination.
    • 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.
    • The premises is free of pests.
  3. Routine

    4 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.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Non-food containers are not clearly labelled to identify contents.
  4. Routine

    1 infraction

    • 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.
  5. Routine

    2 infractions

    • 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.
  6. Routine Follow-up

    0 infractions

  7. Routine

    4 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.
    • 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 insect activity.
  8. Routine Follow-up

    0 infractions

  9. Routine Follow-up

    3 infractions

    • Operation and maintenance 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.
    • The premises is free of pests.
  10. Routine

    6 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.
      • Food is in contact with un-sanitized surfaces or utensils.
    • 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 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.
  11. Request

    11 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
    • 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

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • F C

    Me and my boyfriend decided to come here for dinner last night for the first time and we absolutely loved it. Our server was amazing, I believe his name was Andrew so shout out to him!!! It’s not often that get a server with such a positive attitude, he was amazing. We got the dirty fries and omg they are my new fav. We also got the salmon with risotto and it was very very good. I got the Tuscan mule and it was amazing. We loved the energy of this place, when we went for dinner it was mostly young servers and they were just such a good vibe to be around, it’s a nice breath of fresh air. We were also shocked how fast the food came out!! They were so on top of everything. This will definitely be our new favourite spot💗💗

  • Erik Kinnear

    We were lucky to book some reasonable hotel rates on super.com for a queen suite at the Excuetive Hotel. It gave us time to enjoy Free Bird. It was a nice surprise, as the food and service was exceptional. The Chicken Sandwich and fries was outstanding, but I was stoked on their happy hours ribs, succulent, slow cooked, fall off the bone goodness. Excellent beer menu. Highly recommend 👌

  • Jennifer Kirkey

    The food was great. Staff was friendly. Nice cocktails. Make sure you order the Fried Green Tomatoes with bacon appetizer.

  • Big Sean Sells

    Stopped in with the wife for a conference and popped in here for a quick bite. Hands down 11/10 service as soon as we arrived. The menu is simple but great selection. Dont look past the dirty fries. They are top notch. And the Nashville Chicken Sandwich. Get 2 to go for later haha.

  • Holly Thomas

    The food is absolutely amazing!!! Fun, comfortable atmosphere. Our server is amazing. Friendly and good vibes. Definitely eat here if you're in the area. Make sure you ask for Lauren to be your server. She is the best!!!

  • F C

    Me and my boyfriend decided to come here for dinner last night for the first time and we absolutely loved it. Our server was amazing, I believe his name was Andrew so shout out to him!!! It’s not often that get a server with such a …

  • Erik Kinnear

    We were lucky to book some reasonable hotel rates on super.com for a queen suite at the Excuetive Hotel. It gave us time to enjoy Free Bird. It was a nice surprise, as the food and service was exceptional. The Chicken Sandwich and fries was …

  • Jennifer Kirkey

    The food was great. Staff was friendly. Nice cocktails. Make sure you order the Fried Green Tomatoes with bacon appetizer.

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