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Harbour Oyster Bar

1408 Commercial Dr, Vancouver BC V5L 3X9 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Harbour Oyster Bar has been inspected 10 times by Vancouver Coastal Health since July 30, 2024. The most recent inspection, on September 8, 2026, recorded 3 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 4 separate inspections, most recently on July 31, 2025. 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 4 times across 2 separate inspections, most recently on August 8, 2024. 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 September 8, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 3 separate inspections, most recently on February 5, 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.

  • 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 2 times across 2 separate inspections, most recently on August 8, 2024. 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.

10 inspections

  1. Routine

    3 infractions

    • 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.
  2. Routine Follow-up

    0 infractions

  3. Routine

    2 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 concentration is too high.
    • Food safety plan and records for raw oyster service are kept and are able to provide accurate information upon request during an investigation.
      • Harvest tags record management lacks information to determine date range of the tags by date used/served.
  4. Routine Follow-up

    2 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.
    • 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.
  5. Routine

    7 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.
    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • The premises is free of pests.
      • Premises has signs of insect activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
    • Food safety plan and records for raw oyster service are kept and are able to provide accurate information upon request during an investigation.
      • Harvest tags record management lacks information to determine date range of the tags by date used/served.
  6. Routine Follow-up

    0 infractions

  7. Routine Follow-up

    2 infractions

    • 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

    5 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.
    • 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.
  9. Routine Follow-up

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross 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.
    • 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.
    • Raw oysters are stored, displayed and prepared in a manner that keeps it safe to eat.
      • Raw oysters are not stored, displayed or transported at a temperature of 4C or below.
  10. Routine

    7 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross 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.
    • 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.
    • 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 conditions that lead to harbouring, breeding and entry of pests.
    • Raw oysters are stored, displayed and prepared in a manner that keeps it safe to eat.
      • Raw oysters are not stored, displayed or transported at a temperature of 4C or below.

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