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Horseshoe Bay Chinese Restaurant

6612 Royal Ave, West Vancouver BC V7W 2B8 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday12–8 PM
  • MondayClosed
  • Saturday12–8 PM
  • Sunday12–8 PM
  • Thursday12–8 PM
  • TuesdayClosed
  • Wednesday12–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Horseshoe Bay Chinese Restaurant has been inspected 23 times by Vancouver Coastal Health since March 16, 2018. The most recent inspection, on October 2, 2026, recorded 1 infraction.

5 of 23 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 14 times across 12 separate inspections, most recently on September 11, 2025. 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 10 separate inspections, most recently on November 7, 2024. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 9 times across 8 separate inspections, most recently on September 11, 2025. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes 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 5 times across 5 separate inspections, most recently on January 21, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 2, 2026. For example: Food on the premises is obtained from an approved source.

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.

23 inspections

  1. Routine

    1 infraction

    • Food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
  2. Routine

    0 infractions

  3. Routine

    2 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.
    • 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 low.
  4. Routine Follow-up

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  5. 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.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
      • Temperature records are not being used to monitor critical limits.
  6. Routine

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
  7. Routine

    3 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • 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.
      • Temperature records are not being used to monitor critical limits.
  8. Routine Follow-up

    0 infractions

  9. Routine

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not separate from incompatible areas.
    • 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.
    • 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 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.
  10. Routine Follow-up

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is thawed 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.
    • 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.
  11. Routine

    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.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
    • 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 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.
  12. Routine Follow-up

    0 infractions

  13. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to 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.
    • 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.
  14. Routine

    3 infractions

    • 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.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • 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.
  15. Routine Follow-up

    0 infractions

  16. Request

    6 infractions

    • No events over 50 people on premises
    • 2m separation maintained between patrons of different parties, except when partition in place
    • 2m separation maintained between patrons and staff, except when partition in place
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
  17. Routine

    4 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.
      • Food is in contact with un-sanitized surfaces or utensils.
    • 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.
      • Temperature records are not being used to monitor critical limits.
      • An accurate thermometer is not provided for temperature monitoring.
  18. Routine Follow-up

    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.
  19. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is in contact with un-sanitized surfaces or utensils.
    • 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.
    • 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.
  20. Routine Follow-up

    2 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.
  21. Routine

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • 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.
  22. Routine

    2 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
  23. Routine

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Kira W.

    Stopped in while waiting for the ferry and had a fantastic experience. The staff were incredibly friendly, water was brought to the table right away, and the food arrived faster than any Chinese restaurant I’ve been to. The meal was delicious, the service was attentive from start to finish, and they even brought the takeout box and the bill promptly without me having to ask. Everything was efficient, welcoming, and made for the perfect pre-ferry meal. I’ll definitely be back! We ordered #2 & spicy green beans.

  • Mrs Melo

    Quick, hot and fresh meal while I waited for my ferry. Friendly hostess who seemed always on the go. I am so glad it was opened for my afternoon lunch. The chili oil was flavorful and not too hot. If you can't sit in you can have it to go too.

  • Lyndsay Van Achte

    This is my daughter’s favourite Chinese food. We get it every time we take the ferry. The sweet and sour pork is particularly good. There is seating to eat there or take out. The service is very fast and friendly. Worth a check out!

  • Robert Miller

    Came here while waiting for our ferry. Ordered the broccoli with garlic sauce, ginger beef, dry chicken with spicy salt, and a small bowl of rice. Was quiet when we came and the server was helpful and relaxed. The food was great. Every dish met our expectations. The texture of the beef was not as crisp as other places. Loved the broccoli. The chicken was tasty and good for kids, as long as they can handle some spice. We like to come here when we get the chance. Thinking of trying this place? We recommend it. It’s a reliably good experience (taste, service, quality). Hope all goes well.

  • May Zhagro

    We happened upon this restaurant while coming back from Whistler and it was a nice surprise. Cook and service person were all Chinese, so we knew we were getting the authentic food. The interior was very basic with plastic table cloth on tables. The menu was quite extensive and there were lunch options available. The most memorable item we ate was the shrimp fried rice which very much had a wok taste and was the best that we had on our trip. The lemon chicken and the corn soup were just average. Service was quick and food came out piping hot. There is available parking right outside the restaurant.

  • Kira W.

    Stopped in while waiting for the ferry and had a fantastic experience. The staff were incredibly friendly, water was brought to the table right away, and the food arrived faster than any Chinese restaurant I’ve been to. The meal was …

  • Mrs Melo

    Quick, hot and fresh meal while I waited for my ferry. Friendly hostess who seemed always on the go. I am so glad it was opened for my afternoon lunch. The chili oil was flavorful and not too hot. If you can't sit in you can have it to go too.

  • Lyndsay Van Achte

    This is my daughter’s favourite Chinese food. We get it every time we take the ferry. The sweet and sour pork is particularly good. There is seating to eat there or take out. The service is very fast and friendly. Worth a check out!

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