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Hello Goodbye Bar

1B 1120 Hamilton St, Vancouver BC V6B 2S2 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
3.3 / 5 (8)

Opening hours

  • Friday10 PM–3 AM
  • MondayClosed
  • Saturday10 PM–3 AM
  • SundayClosed
  • Thursday11 PM–3 AM
  • TuesdayClosed
  • WednesdayClosed

Contact details, hours and reviews from Google Maps

Inspection summary

Hello Goodbye Bar has been inspected 12 times by Vancouver Coastal Health since August 14, 2016. The most recent inspection, on April 25, 2024, recorded 1 infraction.

3 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 3 separate inspections, most recently on December 15, 2022. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • 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 May 31, 2019. 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 once on August 14, 2016. For example: Each employee washes their hands as often as necessary to prevent the contamination of food.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 8 times across 6 separate inspections, most recently on April 25, 2024. For example: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on October 20, 2023. For example: Operation and maintenance of premises is in accordance with approved floor plans and specifications.

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

    • 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.
  2. Routine Follow-up

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Construction or alteration have occurred without approval.
  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.
    • 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.
      • Test strips are not available to monitor sanitizer level.
  4. Request

    3 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
  5. Routine

    1 infraction

    • The premises is free of pests.
  6. 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.
    • The premises is free of pests.
      • Premises has signs of insect activity.
      • Conditions on premises may lead to harbouring/breeding of pests.
  7. Routine Follow-up

    0 infractions

  8. 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.
      • 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.
  9. 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.
      • Temperature records are not being used to monitor critical limits.
  10. Routine Follow-up

    0 infractions

  11. Routine Follow-up

    0 infractions

  12. Routine

    4 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.
      • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
      • Hand washing station is obstructed or being used for other purposes.
    • 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Yulia Roberts

    What I experienced here was exceptionally disappointing—easily one of the worst nightlife experiences I’ve had in years. I’ve worked in the industry for over a decade, so I understand long lines, capacity limits, and tough calls at the door, this was not that. I waited over 50 minutes while group after group of often 6–12+ people (all men) walked up after me and were immediately let in. To be clear, this wasn’t even a long line...I joined with just one small group ahead of me. Yet I was completely ignored the entire time. It didn’t take long to figure out why: cash was being slipped to the door staff in $50s and $100s like it was part of the entry process. At that point, it’s not a line, it’s a pay-to-play system with zero transparency. If that’s how you operate, at least have SOME integrity & be upfront about it instead of letting people waste their night thinking there’s any fairness involved. Judging by the number of reviews describing the exact same experience—and the business’s dismissive responses—it’s pretty clear this isn’t a one-off , it’s their model. So take this as a heads-up: if you’re just looking for a fun, straightforward night out, don’t waste your time here. Even once inside, it doesn’t improve. The space felt overcrowded and overwhelmingly dominated by those same large groups, creating an unbalanced, uncomfortable atmosphere. And as a woman ....extremely unwelcoming. I left after 5 minutes it was a complete flop. To make matters worse, I witnessed door staff being outright rude and unprofessional to multiple people in line. The slightly less short one especially was aggressive, dismissive, and at times borderline threatening. Even more concerning, I see the business claims their door team is “some of the best in the city”—if that’s their standard, that’s genuinely concerning. I wasn't surprised when I walked by later on my way home saw the police out front. I don’t mind waiting when things are run properly, but this felt disrespectful from start to finish. I don't see myself everrrrr returning and I'll be vocal about recommending against this should it ever be brought up as an option LOL.

  • Kenji C

    As a customer, I had a very positive experience at Hello Goodbye. From the moment we arrived, everything was well-organized and ran smoothly, which made it easy to settle in and enjoy the night without any hassle. Brock was professional, attentive, and easy to communicate with. He made sure our table was taken care of and checked in when needed, without being overbearing. Service was efficient, and everything was handled in a timely manner. Overall, the atmosphere at Hello Goodbye was great, and the service contributed to a seamless and enjoyable night. I would recommend it to anyone looking for a well-run club with a solid experience from start to finish.

  • Otis Ashby

    Waste of Time. We finished up at Hapa around 11:30 on Saturday and decided to check out Hello Goodbye. As we walked by, we could hear the music echoing around inside, which usually means the place is pretty empty. Five people came out while we were standing there, and the bouncers reminded them they were open until 3. That gave us the impression that walking in would be straightforward. I asked the bouncer if there was a cover and he said no, so we figured we would head in. Instead, he told us to wait behind the rope. There was no line. No one ahead of us. Just an empty entrance to an already empty‑sounding club. After less than a minute, someone else walked up, said a quick word to the bouncer, and was immediately let inside while we were still standing there. At that point, we left and went to The Parlour, which was a much better use of our time. If your club is so empty that I can hear the echo of your music from the sidewalk, don’t waste my time by pretending there’s a line. Just let people in. Some of us don't have time for that BS.

  • Tisa

    this place is pathetic. never been to something so bad in my life. my friends and i were on guest list and came before it expired, but they refused our entry anyway and let only certain people in. they kept coming up with excuses to why they did it. judging by the other reviews i’m assuming it’s their trait. i genuinely would not recommend.

  • Hazel Waters

    I got assaulted by a man right in front of three bouncers who did absolutely nothing. One of the bouncers actually hugged this guy before he fled in an uber. When I went up to them to show them my bruises and bleeding hand, they said if I checked their security cameras it would only show me grabbing his shirt, after he punched me (lol). Of course I was not going to just let someone hit me. Multiple witnesses asked if I wanted to call the police and I declined because I could tell it was pointless. Absolutely disgusting behaviour from these men and I would caution all women from even going near this bar.

  • Yulia Roberts

    What I experienced here was exceptionally disappointing—easily one of the worst nightlife experiences I’ve had in years. I’ve worked in the industry for over a decade, so I understand long lines, capacity limits, and tough calls at the …

  • Kenji C

    As a customer, I had a very positive experience at Hello Goodbye. From the moment we arrived, everything was well-organized and ran smoothly, which made it easy to settle in and enjoy the night without any hassle. …

  • Otis Ashby

    Waste of Time. We finished up at Hapa around 11:30 on Saturday and decided to check out Hello Goodbye. As we walked by, we could hear the music echoing around inside, which usually means the place is pretty empty. …

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