Skip to content
Loading map…

HandleBar Cafe and Apres

106 4557 Blackcomb Way, Whistler BC V8E 0Y2 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday11:30 AM–10 PM
  • Monday11:30 AM–10 PM
  • Saturday11:30 AM–10 PM
  • Sunday11:30 AM–10 PM
  • Thursday11:30 AM–10 PM
  • Tuesday11:30 AM–10 PM
  • Wednesday11:30 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

HandleBar Cafe and Apres has been inspected 15 times by Vancouver Coastal Health since February 10, 2017. The most recent inspection, on November 25, 2025, recorded 1 infraction.

5 of 15 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, 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 6 times across 5 separate inspections, most recently on November 25, 2025. 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 2 times across 2 separate inspections, most recently on October 7, 2024. For example: The premises is free of pests.

  • 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 2 times across 2 separate inspections, most recently on January 8, 2020. 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 once on September 28, 2020. For example: Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach

  • 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 January 8, 2020. For example: Potentially hazardous food is cooled 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.

15 inspections

  1. 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.
      • The premises is not maintained in a sanitary condition.
  2. Routine Follow-up

    0 infractions

  3. Routine Follow-up

    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.
  4. Routine

    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.
      • Food safety plan is not maintained to reflect the current menu.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  5. Routine Follow-up

    0 infractions

  6. Routine

    1 infraction

    • 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.
  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.
    • 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.
  9. Routine

    0 infractions

  10. Request

    12 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • 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
    • 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)
    • 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
    • Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach
  11. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is cooled in a manner that makes 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.
  12. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
      • Premises is not protected from the entrance of pests.
  13. Routine

    1 infraction

    • 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.
  14. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  15. Routine

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Sophie Likestocook

    This was hands down the best pizza we’ve ever had (and we eat a lot of pizza). We loved it so much, we ended up getting a pizza every single day of our trip, and somehow it never got old. The crust is absolutely mouthwatering: perfectly crispy on the outside while still light and airy inside. No flops jalops...they’ve clearly nailed the recipe. The marinara and cheese are top quality, and don’t skip the honey drizzle, it takes everything to another level. The Whiteout pizza is an absolute standout, easily a must-order. They do get busy, but it’s completely worth the wait. It’s easy to pass the time walking around and taking in the beautiful Whistler surroundings. On top of that, the staff are incredibly friendly, easygoing, and clearly passionate about what they do, which makes the whole experience even better. This place is a must for top quality pizza and good vibes!!

  • Koko Nicole

    Best spot for affordable pizza by the slice. The flavours are incredible, and every slice tastes fresh and high quality. It’s the perfect place to grab something quick without sacrificing taste. Great value, seriously delicious, and definitely worth stopping by if you are in Whis!

  • Daniel Lohmann

    Super FANTASTIC pizza in Whistler! fresh from the oven, taste and flavors where amazing. We had a vegetarian pizza. The crust was perfectly crispy and the toppings tasted incredibly fresh. The atmosphere was so cool, with good music and the staff was so welcoming, making it a great place to hang out after a day exploring Whistler. Service was top notch as well: friendly and we had a great chat that made the experience even more memorable. Definitely worth a visit. 10/10

  • Isabel Rodrigueza

    The pizza was average, but multiple staff were incredibly rude towards us for no apparent reason. We witnessed them speaking with other tables, coming by to check on them, engaging, etc. in comparison to our table where the waitress dropped the pizza off without a single word, and never checked in or even acknowledge us when we left. Upon ordering, the staff who took our order was a bit snarky about us ordering only a few slices to share and no drinks. The restaurant wasn’t busy. Really not sure what was going on, but would not come back here.

  • Joe Welch

    Best pizza in town hands down. Seriously amazing pizza and I’m from Chicago so my standards are high. The staff is awesome. Super friendly and I even got some trail recommendations. I ate here four times in a week because it was that good. Thanks Jonny, Tommy, and the rest of the crew. You guys are awesome!

  • Sophie Likestocook

    This was hands down the best pizza we’ve ever had (and we eat a lot of pizza). We loved it so much, we ended up getting a pizza every single day of our trip, and somehow it never got old. …

  • Koko Nicole

    Best spot for affordable pizza by the slice. The flavours are incredible, and every slice tastes fresh and high quality. It’s the perfect place to grab something quick without sacrificing taste. Great value, seriously delicious, and definitely worth stopping by if you are in Whis!

  • Daniel Lohmann

    Super FANTASTIC pizza in Whistler! fresh from the oven, taste and flavors where amazing. We had a vegetarian pizza. The crust was perfectly crispy and the toppings tasted incredibly fresh. The …

Own this business? Add a badge to your website