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Hong Hong Cake Shop

2449 E Hastings St, Vancouver BC V5K 1Y8 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday10 AM–5:30 PM
  • Monday10 AM–5:30 PM
  • Saturday10 AM–5:30 PM
  • Sunday10 AM–5:30 PM
  • Thursday10 AM–5:30 PM
  • Tuesday10 AM–5:30 PM
  • Wednesday10 AM–5:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Hong Hong Cake Shop has been inspected 38 times by Vancouver Coastal Health since July 16, 2015. The most recent inspection, on August 6, 2026, found no infractions.

10 of 38 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 23 times across 16 separate inspections, most recently on July 22, 2026. 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 10 times across 10 separate inspections, most recently on July 22, 2026. 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 10 times across 10 separate inspections, most recently on July 31, 2024. For example: Potentially hazardous food is at a refrigerated temperature that keeps 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 10 times across 9 separate inspections, most recently on September 23, 2021. 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 2 times across 2 separate inspections, most recently on January 29, 2025. For example: Each employee demonstrates good personal hygiene and 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.

38 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine

    3 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.
      • Sanitizing solution is not present or at an improper concentration.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  3. Routine Follow-up

    0 infractions

  4. Routine

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Inadequate lighting and/or ventilation on the premises.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  5. Routine Follow-up

    0 infractions

  6. 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.
      • 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.
      • Sanitizing solution is not present or at an improper concentration.
    • 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.
    • 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.
  7. Routine Follow-up

    1 infraction

    • 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.
  8. Routine

    6 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.
    • 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.
      • Sanitizing solution is not present or at an improper concentration.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • 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.
    • 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.
  9. Routine

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
  10. 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.
  11. Routine

    0 infractions

  12. Routine Follow-up

    0 infractions

  13. Routine

    2 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps 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.
  14. Routine Follow-up

    1 infraction

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

    3 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • The premises is free of pests.
  16. Routine

    4 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  17. Request

    4 infractions

    • COVID-19 Safety Plan developed and in use
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • Maximum number of patrons and staff on premises is monitored at all times
    • Physical devices or markers are used to assist patrons in maintaining physical distance
  18. Routine Follow-up

    3 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 not protected from contamination during transportation, display, storage or preparation.
    • 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.
  19. Routine

    5 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.
    • 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.
    • 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.
      • Food is not properly covered and protected from contamination.
    • 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.
    • 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.
      • Procedures in the food safety plan are not being followed.
  20. Routine Follow-up

    0 infractions

  21. Routine

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
    • 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.
      • Procedures in the food safety plan are not being followed.
      • Temperature records are not being used to monitor critical limits.
  22. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
  23. Routine Follow-up

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  24. Routine

    7 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 not stored off of floor.
    • 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 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  25. Routine Follow-up

    0 infractions

  26. Routine

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
  27. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  28. Routine Follow-up

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  29. Routine

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • 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.
    • 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.
    • The premises is free of pests.
  30. Routine Follow-up

    0 infractions

  31. Routine Follow-up

    0 infractions

  32. Routine

    4 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • An accurate thermometer is not provided for temperature monitoring.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
  33. Routine Follow-up

    0 infractions

  34. Routine

    5 infractions

    • 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 in a condition that ensures safe and sanitary food handling.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of a rodent infestation.
  35. 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.
      • Temperature records are not being used to monitor critical limits.
  36. Routine

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • An accurate thermometer is not provided for temperature monitoring.
    • 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.
    • 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.
  37. Routine Follow-up

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is at a refrigerated temperature that keeps 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  38. Routine

    7 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored in suitable containers.
      • Food is not properly covered and protected from contamination.
      • Food is not stored off of floor.
    • 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.
      • 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.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
      • Manual dishwashing procedure is not sufficient 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.
    • Trans fat requirements are met.
      • Trans fat documentation for food is not kept onsite or provided upon request.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Joey Lam

    I am not joking but this is my favourite bakery in Vancouver. And I don’t even live close by. Sure we have lots of fancy bakeries in Vancouver but no places like Hong Hong can do the nostalgic Hong Kong-style bread so well. The shop itself is nostalgic enough. Pineapple bun (with photo) and hot dog bun are what I normally get. Their wife cake is exceptionally good as well. These are not too sweet. I think their most popular item is Portuguese bun which comes with a bag of six for three dollars. Lots of families will come get this for lunch or dinner in the neighborhood. I always get this too. Perfect for sandwiches at home. They have jelly donut that comes with a bag of three for $2.6 - everything here is a great deal. Cash only but it is worth the hassle of going to the ATM for them. There is a RBC nearby. One thing to pay attention to is they might not open as the Google map hour says, which is 9:30 am to 7 pm. Maybe safe to go at 10 am and before 6:30 pm as I had the experience of going too early and too late. Specifically, popular items like Portuguese bun might be out if you go too late.

  • L

    It seems like the ownership may have changed. The place had some good reviews so I decided to give it a try. Unfortunately there wasn’t much variety available on a Saturday morning. I picked up a few different types of buns, but they were mostly mediocre and some were bad enough that I had to throw them out. The only upside was the reasonable pricing, and the service was good.

  • Annie Park

    The cheapest I’ve ever seen for any Chinese bakeries in Vancouver by far, everything was around $1.50 and the buns are plush and delicious. I was there just after noon and they were almost sold out of most things (got the last red bean bun); get there early.

  • Stephanie

    Was curious about this long time bakery on Hastings so I decided to make a stop here for some goods. Was surprised to find that their prices are very cheap and they have a wide variety of goods ranging from Asian specifically Hong Kong baked goods as well as pies and and cookies. We ordered the egg tart ($0.80), pineapple coconut bun ($1.25), coconut bun ($1.25), jelly donut ($0.80), curry bun ($1.25), hot dog bun ($1.25), BBQ pork bun ($1.25), and butterfly ($1.60). As you see from the prices, the baked goods are very reasonably priced especially for today's prices. As for the taste, it can be a hit or miss. I would recommend the pineapple coconut bun because it tasted just like how they made it in the olden days. Really sweet coconuty insides and crispy not too sweet top. The bun is nice and fluffy. Not too much substance but worth for the price. I would also recommend the hotdog bun. Very generous with a whole hot dog and it's perfect for a snack or as breakfast. Would go perfect with a milk tea on the side. This place is definitely worth checking out as the prices are so cheap. I wouldn't go out of my to buy their goods but if I was in the neighbourhood I would definitely pick up a sausage bun and a coconut bun.

  • Kristian Bryant

    The bakery has been around since my adolescence, probably longer. One of my favourite stops when in the hood 💙 Still cash only, but so worth it. I was finally able to bring my children; I knew that once they set foot in the bakery, the fragrant scent of baked goods, they would enjoy it as much as I did. They sure did, they tried the donuts and cookies. One can never go wrong with their coconut cream buns or pineapple buns. I also like to grab a bag of cinnamon rolls or raisin butter tarts for the fam.

  • Joey Lam

    I am not joking but this is my favourite bakery in Vancouver. And I don’t even live close by. …

  • L

    It seems like the ownership may have changed. The place had some good reviews so I decided to give it a try. Unfortunately there wasn’t much variety available on a Saturday morning. I picked up a few different types of buns, but they were …

  • Annie Park

    The cheapest I’ve ever seen for any Chinese bakeries in Vancouver by far, everything was around $1.50 and the buns are plush and delicious. I was there just after noon and they were almost sold out of most things (got the last red bean bun); get there early.

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