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Hy's Steakhouse

14 4308 Main St, Whistler BC V8E 1A9 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday4–10 PM
  • Monday4–9:30 PM
  • Saturday4–10 PM
  • Sunday4–9:30 PM
  • Thursday4–9:30 PM
  • TuesdayClosed
  • Wednesday4–9:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Hy's Steakhouse has been inspected 15 times by Vancouver Coastal Health since January 19, 2016. The most recent inspection, on April 7, 2025, recorded 1 infraction.

3 of 15 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, Food temperature control 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.

  • 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 6 times across 4 separate inspections, most recently on March 20, 2025. 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.

  • 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 5 times across 5 separate inspections, most recently on March 20, 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 3 times across 3 separate inspections, most recently on August 23, 2018. For example: Each employee washes their hands as often as necessary to prevent the contamination of food.

  • 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 21 times across 7 separate inspections, most recently on April 7, 2025. For example: Operation and maintenance of premises is in accordance with approved floor plans and specifications.

  • 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 6 times across 5 separate inspections, most recently on October 14, 2021. For example: 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.

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.

15 inspections

  1. Routine Follow-up

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  2. Routine

    4 infractions

    • Operation and maintenance 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.
    • 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.
  3. Routine Follow-up

    0 infractions

  4. Routine

    2 infractions

    • Operation and maintenance 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.
  5. Routine Follow-up

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  6. Routine

    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.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • 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. Request Follow-up

    1 infraction

    • Where partitions are in use, they are positioned such that droplet transmission is blocked
  8. Request Follow-up

    17 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum number of patrons and staff on premises is monitored at all times
    • Maximum of 6 patrons per table
    • No events over 50 people on premises
    • Licensed premises only provide liquor service between 9am and 10pm
    • Patrons in licensed premises are assigned to a table and shown their seats by a staff member
    • Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
    • Where partitions are in use, they are positioned such that droplet transmission is blocked
    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • Background music is no louder than the volume of normal conversation
    • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
    • Full meal service is provided at premises open after 11pm
  9. Request

    16 infractions

    • COVID-19 Safety Plan developed and in use
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum number of patrons and staff on premises is monitored at all times
    • Maximum of 6 patrons per table
    • No events over 50 people on premises
    • Licensed premises only provide liquor service between 9am and 10pm
    • Patrons in licensed premises are assigned to a table and shown their seats by a staff member
    • Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
    • Where partitions are in use, they are positioned such that droplet transmission is blocked
    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • Background music is no louder than the volume of normal conversation
    • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
    • Full meal service is provided at premises open after 11pm
  10. Routine

    0 infractions

  11. Routine Follow-up

    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.
  12. Routine

    5 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
      • Potentially hazardous food is not reheated rapidly to 74°C.
    • 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.
    • 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.
    • 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.
  13. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • 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.
      • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
  14. Routine Follow-up

    0 infractions

  15. 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.
      • Equipment, utensils and/or food contact surfaces are not 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.
      • 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • AJX 119

    Had an amazing experience / dine in at HY's Steak house. Service was top notch from the time we walked in through our whole dinner. Waiter had an awesome personality, if your looking for a place with awesome deals / 3,4 course meals i definitely recommend. HY's is on the more high side luxury dine in if your traveling through whilster and want an awesome experience. Definitely recommend.

  • Nina Horncastle

    Enjoyed a delicious dinner with my husband! Crab cake was excellent, beef Wellington baked to perfection, and bananas foster was a fun & fiery show table-side, not to mention totally delicious! Our servers were friendly and we had a great time.

  • Chen Yu-Fen

    The 3 stars are solely for the female manager’s professional handling of the situation. One and done. Honestly, the worst experience of our trip so far. ​I really want to thank the manager on duty for stepping in and swapping out our server. I’m not sure if she had a bias against non-drinkers or if it was something else, but it felt incredibly off. Huge thanks for the anniversary dessert at the end, too—that was a nice touch to try and save the night. ​The Food: The Canadiana mocktail and the cheese toast were easily the highlights of the meal. My husband enjoyed his steak, and while the fries were a bit on the salty side, I actually loved them. ​However, if you don't eat beef, skip the slow-roasted chicken. The portion is huge, but the breast was so dry (maybe overcooked?) that it was almost impossible to swallow. The chicken drumstick was just okay. My husband also mentioned the beef tartare was surprisingly bland—zero flavor. The Service: I hate to complain, but the original server was a disaster. She never introduced herself and rattled off the specials like she was reading from a script just to get it over with. ​The most frustrating part? I tried to catch her eye to order, and she straight-up ignored me to go to another table. When she did the table service, there was zero explanation of the dish, no check for allergies, and she just kept pouring sauce without asking—super weird. To top it off, she kept looking at other tables while serving us. It felt so dismissive and unprofessional for a place like Hy's. ​The only thing she got right was recommending that mocktail. Honestly, I’ve never experienced service this poor at a high-end spot... Again, kudos to the manager for the quick damage control. She made sure the rest of our night went smoothly, but man, that first half was rough!!

  • Ersun “EZ” Celik

    We had an amazing anniversary dinner at HY’s Steakhouse! The food was absolutely delicious, and the service was genuinely top notch. The live soft lounge music added such a warm and elegant touch to the evening. Thank you very much to Austin for taking great care of us and making our night memorable. Highly recommended!

  • Komal

    My husband and I chose Hy's Whistler for my birthday dinner because Hy's has always been one of our favourite places for special occasions. We had travelled from Vancouver Island and were really looking forward to celebrating there. I want to start by saying that our server was excellent. He was attentive, friendly, and handled everything professionally. This review is not a reflection of him—it is solely about the food and the lack of follow-up afterward. We ordered the 20 oz bone-in rib steak to share. The first steak was so heavily salted that it was inedible. We enjoy well-seasoned food, but this was overwhelmingly salty. Our server immediately apologized and had the kitchen prepare a new one. Unfortunately, the replacement wasn't much better. We had ordered it medium rare, but it arrived very rare. After already sending one steak back, we didn't feel comfortable asking for another remake, so we simply ate what we could and left the rest behind. This is the first time we've ever not finished a steak at Hy's. What made the experience even more surprising was that this was also the quietest we've ever seen the restaurant. We've dined at this location several times over the years whenever we visit Whistler, and it's usually much busier. Because the restaurant wasn't particularly busy that evening, we were genuinely surprised by the quality of the steaks. The replacement didn't seem to reflect the level of care and execution we've always associated with Hy's. The most disappointing part was that this was my birthday dinner. I had debated between Hy's and another restaurant in Whistler but ultimately chose Hy's because I've always trusted the quality of the food. We regularly dine at both Hy's and Gotham in Vancouver—Gotham is actually our favourite steakhouse—and we've always made it a point to visit Hy's whenever we're in Whistler. That's why this experience was so disappointing. Spending nearly $300 on what was meant to be a special celebration has honestly made us reconsider returning, which is something I never thought I'd say. I also sent Hy's a private email after our visit because I wanted to share my feedback directly rather than post a public review. Unfortunately, I never received a response or even an acknowledgement, which is why I'm leaving this review. Mistakes happen, and I understand that. What disappointed me most wasn't just the meal—it was feeling like my feedback wasn't important enough to acknowledge. I sincerely hope this was an isolated experience, because we've always spoken highly of Hy's and would love to see the quality and hospitality we've come to expect reflected consistently.

  • AJX 119

    Had an amazing experience / dine in at HY's Steak house. Service was top notch from the time we walked in through our whole dinner. Waiter had an awesome personality, if your looking for a place with awesome deals / 3,4 course meals i …

  • Nina Horncastle

    Enjoyed a delicious dinner with my husband! Crab cake was excellent, beef Wellington baked to perfection, and bananas foster was a fun & fiery show table-side, not to mention totally delicious! Our servers were friendly and we had a great time.

  • Chen Yu-Fen

    The 3 stars are solely for the female manager’s professional handling of the situation. …

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