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Jack Lonsdale's Public House

127 1433 Lonsdale Avenue, North Vancouver BC V7M 2H9 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.0 / 5 (8)

Opening hours

  • Friday12 PM–12 AM
  • Monday12–11 PM
  • Saturday12 PM–12 AM
  • Sunday10 AM–11 PM
  • Thursday12–11 PM
  • Tuesday12–11 PM
  • Wednesday12–11 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jack Lonsdale's Public House has been inspected 39 times by Vancouver Coastal Health since September 8, 2015. The most recent inspection, on May 1, 2026, recorded 1 infraction.

11 of 39 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 22 times across 16 separate inspections, most recently on April 1, 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.

  • 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 11 times across 11 separate inspections, most recently on April 22, 2026. For example: Food is handled in a sanitary manner and is not subject to 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 5 times across 5 separate inspections, most recently on April 22, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 4 times across 4 separate inspections, most recently on October 21, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 once on March 22, 2024. For example: The premises is free of pests.

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.

39 inspections

  1. Routine Follow-up

    1 infraction

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

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

    1 infraction

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

    4 infractions

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

    0 infractions

  6. Routine

    4 infractions

    • Operation and maintenance 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.
      • Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • 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.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  7. Routine Follow-up

    0 infractions

  8. Routine

    3 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • 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.
  9. Routine Follow-up

    0 infractions

  10. Routine

    4 infractions

    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
      • Employees are not washing hands as often as is necessary to prevent contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  11. Routine

    0 infractions

  12. Routine

    0 infractions

  13. Routine Follow-up

    0 infractions

  14. Routine

    2 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  15. 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.
  16. Routine

    0 infractions

  17. Request Follow-up

    2 infractions

    • 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
  18. Request

    18 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
    • Dance floors are closed and blocked. No Karaoke, dancing, or singing on the premises
    • 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
  19. Request Follow-up

    3 infractions

    • Maximum number of patrons that can be accommodated on the premises has been determined
    • 2m separation maintained between patrons of different parties, except when partition in place
    • COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
  20. Routine Follow-up

    0 infractions

  21. Routine

    1 infraction

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

    7 infractions

    • Maximum number of patrons that can be accommodated on the premises has been determined
    • 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
    • Maximum of 6 patrons per table
    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
  23. Routine Follow-up

    0 infractions

  24. 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.
  25. 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.
  26. Routine Follow-up

    0 infractions

  27. 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.
  28. Routine Follow-up

    0 infractions

  29. Routine

    3 infractions

    • 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.
      • 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.
      • Sanitizing solution is not present or at insufficient concentration.
  30. 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.
  31. Routine

    3 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.
      • 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.
    • 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.
  32. Routine Follow-up

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical glass washer 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.
  33. Routine Follow-up

    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.
    • 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.
      • Hand washing stations are not properly supplied and maintained.
  34. Routine Follow-up

    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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical glass washer 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.
  35. 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical glass washer 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.
  36. Routine Follow-up

    2 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
  37. 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.
      • Mechanical glass washer 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.
  38. Routine

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
  39. Routine

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Crystal Baldwin

    Had a private event last week at it was AMAZING. It’s nice to deal with a tightly-run family business that’s been in the heart of Lonsdale for so long. It’s a little gem I had forgotten about, until we needed a spot for an event on Lonsdale. The food is incredible and even tho we slammed the kitchen when the entire place ordered at once, they got all our food out and it was fast, perfect and delicious. We’ve already booked multiple events for the future. Management is super professional, they have solid AV that gave us access to all the TVs for our own content. They’re open-minded and just great to deal with overall. Highly recommend for events or just a meal. FYI my fav on the menu is the classic burger, but the new double-patty smashed and the ginormous potato skins are calling to me!

  • Emily Naccarato

    One of my local watering holes. It’s great. Staff are friendly, burgers and Caesar’s are delicious. You can get 2 for 1 brunch on Sundays and it’s a great place to watch sports games! If it’s a big game, reserve a spot.

  • Amin Sameni

    Disappointing experience overall due to poor service, especially considering it was not a busy night with only about three tables occupied. Wings took around 25 minutes to arrive, by which time we had already finished our drinks. Staff never checked in to see if we needed anything else and didn’t even offer water. The lack of basic service really took away from the experience.

  • Island Kwik Kerb

    Very light on protein portions. When we brought this to the attention of the waitress that their menu said their pasta came with a chicken breast we received three tiny pieces of chicken and were not compensated or taken care of properly. Burger was a little saucy sandwich was okay. Service was just not good or worth coming back too. I think it was mainly management that made the atmosphere and service subpar. The restaurant was dead at lunch hour while every other restaurant on the street was packed full of customers. I can only guess why. You can do better.

  • Ali Massoumi

    A great experience at Jack Lonsdale, especially during the FIFA World Cup 2026. They made me feel like I was part of something bigger than just a casual dining experience. I would also like to recognize Renata, one of the outstanding members of the Jack Lonsdale team. She is professional, efficient, polite, and respectful. Her customer service is exceptional, and she consistently goes above and beyond to ensure guests have a positive experience. I give her a full 10 out of 10 for customer service and professionalism.

  • Crystal Baldwin

    Had a private event last week at it was AMAZING. It’s nice to deal with a tightly-run family business that’s been in the heart of Lonsdale for so long. It’s a little gem I had forgotten about, until we needed a spot for an event on …

  • Emily Naccarato

    One of my local watering holes. It’s great. Staff are friendly, burgers and Caesar’s are delicious. You can get 2 for 1 brunch on Sundays and it’s a great place to watch sports games! If it’s a big game, reserve a spot.

  • Amin Sameni

    Disappointing experience overall due to poor service, especially considering it was not a busy night with only about three tables occupied. Wings took around 25 minutes to arrive, by which time we had already finished our drinks. Staff …

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