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Hanoi Old Quarter Restaurant

3105 W Broadway, Vancouver BC V6K 2H2 · 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–9 PM
  • Monday11:30 AM–9 PM
  • Saturday11:30 AM–9 PM
  • Sunday11:30 AM–9 PM
  • Thursday11:30 AM–9 PM
  • Tuesday11:30 AM–9 PM
  • Wednesday11:30 AM–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Hanoi Old Quarter Restaurant has been inspected 9 times by Vancouver Coastal Health since January 13, 2025. The most recent inspection, on June 23, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 11 times across 7 separate inspections, most recently on June 23, 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 8 times across 6 separate inspections, most recently on May 19, 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.

  • 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 5 times across 5 separate inspections, most recently on May 12, 2026. 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 8, 2025. 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 January 13, 2025. For example: Potentially hazardous food is at a refrigerated temperature that keeps 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.

9 inspections

  1. Routine Follow-up

    1 infraction

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

    3 infractions

    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  3. Routine

    7 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.
    • 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.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
    • 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.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  4. Routine Follow-up

    0 infractions

  5. Routine Follow-up

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  6. Routine Follow-up

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
    • 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.
      • Premises has signs of rodent activity.
  7. Routine

    8 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 stored in a manner that promotes cross contamination.
    • 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.
    • 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.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
    • 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.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  8. Routine Follow-up

    0 infractions

  9. Routine

    9 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Food is not properly covered and protected from contamination.
    • 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 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.
      • Mechanical dishwasher 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.
    • A food service establishment must have 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.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Giovanni Garcia

    First time at Hanoi Old Quarter and we had a great experience. The papaya and mango salads were fresh, flavorful, and perfectly spiced. The lemongrass chicken was tender, very tasty, and the portion was large enough for two. The taro with coconut milk for dessert was a nice, comforting finish. Warm ambiance, excellent service, and phenomenal food. Will definitely return.

  • Wei

    The jelly fish salad is very yummy and fresh. It also has papaya mixed with the fish. Portion is good for 2 people to share. The crabmeat spring roll is a must-try. It has real crabmeat and pork. Highly recommended. We also share the grilled pork vermicelli noodle. The sitting area is clean, comfortable and spacious. The inside decorations are impressive.

  • Jennifer

    This place has a lot of classic northern dishes, such as chả cá lã vọng, bún đậu mắm tôm, bánh giò, etc. I was originally here to try the bún thang, but unfortunately they don’t serve that anymore, nor do they serve egg coffee anymore! The restaurant itself was very spacious and filled with Vietnamese lanterns. The shape of the restaurant itself looks like the “Shark Jaw” building that was previously in Hanoi. Service was good. I got the nem cua bể (fresh spring rolls stuffed with crab meat, minced pork & fresh herbs) appetizer for $25 and coconut shake for $8. The nem cua bể was a bit pricy in my opinion, but they did put a lot of crab meat inside; the entire top layer of the filling was pure crab. I just think they could have put more pork in the mix with vermicelli, because I felt it was just crab with vermicelli at the bottom. The shell was really good, better than what I’ve had in other restaurants. And coconut shake is basically just coconut milk that’s diluted. Tried one of their signature dishes, chả cá lã vọng for $30. Overall, it was good, but I did expect it to be better. I think the turmeric / seasoning could be stronger and the fermented shrimp sauce was a bit weak (maybe this was done so that it would suit foreign tastes more). I personally enjoy the one I’ve tried at B’s Kitchen in Vaughan, Ontario more.

  • Nana

    First time to try Hanoi Old Quarter with my bf and we enjoyed it so much! We ordered Vietnamese beef carpaccio, chicken satay pho, crab meat & shrimp rolls, and Vietnamese iced coffee. Carpaccio was flavorful with lots of garlic and cilantro. Satay pho was creamy and sweet. Crabmeat rolls were nicely crispy and very filling! The interior decoration was very cute and aesthetic, and the whole vibe was just amazing. Servers were very welcoming and friendly. Highly recommend:)

  • Linh Tran

    Absolutely loved this place! The interior is gorgeous and brings me back to Vietnam. The details are incredible, from the rattan furniture to the cute condiment bowls. I ordered something that rarely available at Vietnamese restaurants outside of Vietnam - the turmeric fish with vermicelli. You must try if you haven’t!

  • Giovanni Garcia

    First time at Hanoi Old Quarter and we had a great experience. The papaya and mango salads were fresh, flavorful, and perfectly spiced. The …

  • Wei

    The jelly fish salad is very yummy and fresh. It also has papaya mixed with the fish. Portion is good for 2 people to share. The crabmeat spring roll is a must-try. It has real crabmeat and pork. Highly …

  • Jennifer

    This place has a lot of classic northern dishes, such as chả cá lã vọng, bún đậu mắm tôm, bánh giò, etc. I was originally here to try the bún thang, but unfortunately they don’t serve that anymore, nor do they serve egg coffee anymore! …

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