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Hail Mary's Restaurant

670 E Broadway, Vancouver BC V5T 1X6 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
3.9 / 5 (8)

Opening hours

  • Friday6 PM–2 AM
  • Monday6 PM–1 AM
  • Saturday6 PM–2 AM
  • Sunday6 PM–1 AM
  • Thursday6 PM–1 AM
  • Tuesday6 PM–1 AM
  • Wednesday6 PM–1 AM

Contact details, hours and reviews from Google Maps

Inspection summary

Hail Mary's Restaurant has been inspected 12 times by Vancouver Coastal Health since December 18, 2018. The most recent inspection, on November 14, 2025, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

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 3 times across 2 separate inspections, most recently on December 4, 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.

  • 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 2 times across 2 separate inspections, most recently on November 14, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 once on March 3, 2022. For example: The premises is free of pests.

  • 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 December 18, 2018. For example: Potentially hazardous food is cooled in a manner that makes it safe to eat.

  • 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 once on December 18, 2018. For example: Each employee washes their hands as often as necessary to prevent the contamination of 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.

12 inspections

  1. 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.
  2. Routine

    0 infractions

  3. Routine Follow-up

    0 infractions

  4. Routine

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  5. Routine Follow-up

    0 infractions

  6. Routine

    1 infraction

    • 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.
  7. Routine Follow-up

    0 infractions

  8. Routine

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
  9. Request Follow-up

    8 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
    • 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
  10. Request

    14 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
    • 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
  11. Routine

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • 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.
      • 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.
      • 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.
  12. Routine

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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 cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled 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.
    • Each employee 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Riley Batten

    Updated: So, i havent been here in a while bc of my last experience here** but i wanted to praise the great service of Sam J (thank you again!!) And the bingo was fun. Food was actually pretty good here as well (chips - 4/5, Jamacian patties 3/5) and atmosphere and decor ia very much a unique concept. I was reading your reviews prior to coming this evening and it wasnt encouraging, and i dragged my feet getting there... im glad i gave this place another chance, however, as long as that one bartender works there, im wary about coming back. (**i realize the "dont approach the bar" approach is truly unique to this place and its been, in a word, problematic --- my friend couldnt let the bartender know that she was leaving her purse at the table to have a cigarette outside without causing an incident and getting a lecture about her "attitude" --- This is a very *loaded* and inherantly offensive thing to say to anyone, let alone a patron asking to watch their stuff???!!!! And has caused problems for me at other bars bc of her surly behaviour and bad "attitude" --- not my friends!!!!!! --- its her!!!!!!!) I think she still works here. She sat behind us at Bingo. Awkward... its hard to endorse coming back here with such a problematic bartender who has made problems for me at other establishments --- im generously giving you guys 4s but that behaivior is -10s for me. Oh, and the Exorcism isnt as good as i remembered... it was like a muddled Ceasar 🙄

  • Narcissa H

    Can’t lie, the reviews scared me a bit, but I had a good experience! Visited specifically for the aesthetic, but the drinks were good too! Also had the chicken sandwich, a bit overcooked but still good. My bartender was Lucia (hope I’m spelling that correctly) and I only have good things to say about them! If you want a booth, come earlier and with at least one other person, otherwise they’ll assign you to the bar :)

  • Jan Mueller

    A unique bar in the city. Fantastic decor in a surreal, alt-Christian setting. Some nice craft beers on tap, and they have mezcal. Some people may read the negative reviews and be put off, others may see them as a challenge: “Hmmm . . . I wonder if I can have a good time there without pissing off the bartender?” Just be respectful and follow the rules, or you may be sent to purgatory.

  • Jazz Day

    One of my absolute favorite places in Vancouver! The staff are very welcoming, and the menu has great variety. It easily has one of the most unique and curated atmospheres I've experienced in a bar in Vancouver. A cozy and fun spot!

  • Jeremy Kashkett

    After reading the comments from 7 months ago and seeing the owners say things have changed I am not sure I buy that. I will start by saying the look of the bar is great. I got a beer and some pierogies so not much to say about that. I don’t care to give this review the full story because I don’t want to waste anymore of my time on this bar. What I can say is that the short Asian bartender likely had a bad day, wanted to close early, and was extremely rude to me and my friends who came. Never seen her in my life but she was all attitude right in the door. It was like walking into the old elbow room. I asked her if I offended her in some way and that did not calm her down in any way. In fact she doubled down on her attitude. I don’t recommend going to this establishment.

  • Riley Batten

    Updated: So, i havent been here in a while bc of my last experience here** but i wanted to praise the great service of Sam J (thank you again!!) And the bingo was fun. Food was actually pretty good here as well (chips - 4/5, Jamacian …

  • Narcissa H

    Can’t lie, the reviews scared me a bit, but I had a good experience! Visited specifically for the aesthetic, but the drinks were good too! Also had the chicken sandwich, a bit overcooked but still good. My bartender was Lucia (hope I’m …

  • Jan Mueller

    A unique bar in the city. Fantastic decor in a surreal, alt-Christian setting. Some nice craft beers on tap, and they have mezcal. Some people may read the negative reviews and be put off, others may see them as …

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