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La Brasserie

4324 Sunrise Alley, Whistler BC V0N1B4 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.0 / 5 (8)

Opening hours

  • Friday8 AM–9 PM
  • Monday8 AM–9 PM
  • Saturday8 AM–9 PM
  • Sunday8 AM–9 PM
  • Thursday8 AM–9 PM
  • Tuesday8 AM–9 PM
  • Wednesday8 AM–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

La Brasserie has been inspected 27 times by Vancouver Coastal Health since May 1, 2015. The most recent inspection, on February 25, 2026, found no infractions.

9 of 27 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 11 times across 10 separate inspections, most recently on February 19, 2026. 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 10 times across 9 separate inspections, most recently on October 30, 2025. 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 8 times across 7 separate inspections, most recently on February 19, 2026. 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 4 times across 4 separate inspections, most recently on October 13, 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 once on August 2, 2023. 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.

27 inspections

  1. Routine Follow-up

    0 infractions

  2. 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.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
      • Hot holding equipment is not of the type or capacity to meet the needs of the premises.
    • 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.
  3. Routine Follow-up

    0 infractions

  4. Routine

    5 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.
    • 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.
    • The premises is free of pests.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  5. Routine

    0 infractions

  6. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  7. Routine Follow-up

    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.
    • The premises is free of pests.
  8. 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.
      • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  9. Routine Follow-up

    3 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.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • The premises is free of pests.
  10. 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.
    • 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 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  11. 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.
  12. Routine

    1 infraction

    • Live animals are not permitted on the premises.
  13. Routine Follow-up

    0 infractions

  14. 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.
    • 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
  15. Request

    0 infractions

  16. Routine

    0 infractions

  17. Routine

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  18. Routine

    0 infractions

  19. Routine Follow-up

    0 infractions

  20. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  21. 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.
      • Mechanical glass washer does not provide sufficient washing and/or sanitizing action to remove contamination.
    • The premises is free of pests.
      • Premises has signs of insect activity.
      • Premises has signs of rodent activity.
      • Premises is not protected from the entrance of pests.
  22. 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.
      • 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.
  23. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • 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.
  24. Routine

    2 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
  25. Routine Follow-up

    0 infractions

  26. Routine

    3 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
  27. Routine Follow-up

    2 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Hiep Nguyen

    Our last day in Whistler and decided to come here for breakfast since there aren't many places open. I usually get the French toast for breakfast at Tap N Barrel. In comparison, Tap N Barrel price is $5 cheaper and their French toast is fluffy and has more egg. Service and atmosphere is nice and chill. Value for food is a bit high for the value.

  • N W

    Received great service at La Brasserie for brunch twice during our time in Whistler. Really enjoyed that the patio is dog friendly, they even have a sign at the front of the restaurant. I wish there were more lunch options on the menu but we were satisfied with our meals. We loved the fries!

  • Kerry Smith

    Came here for breakfast. The place has lots of menu options and the food was really nice. Staff are really friendly and prices are reasonable. Would recommend the salmon and cream cheese bagel or the BBQ pulled pork eggs Benedict.

  • K Diete

    We we're drawn in by the $9 double caesar's and stayed for the very reasonably priced seafood pasta. Both were delicious and Julian was a superstar, mwah!

  • Roy Cross

    My friend is visiting from the uk and she's vegan. So I said il be vegan for a week. So here we were at this fine place and I had the veggie burger and rolled my eyes. Boy was I surprised, the whole experience was eye opening. It helped that our server was an absolute angel. And the vegan chocolate cake was so rich and creamy i could not believe it was vegan. If I come to whistler again which I surely will, il just head straight here for lunch. Absolutely. Our two jack Russell were made as welcome as us on tbe patio. Thanks for the great experience.

  • Hiep Nguyen

    Our last day in Whistler and decided to come here for breakfast since there aren't many places open. I usually get the French toast for breakfast at Tap N Barrel. In comparison, Tap N Barrel price is $5 cheaper and their French toast is …

  • N W

    Received great service at La Brasserie for brunch twice during our time in Whistler. Really enjoyed that the patio is dog friendly, they even have a sign at the front of the restaurant. I wish there were more lunch options on the menu but we were satisfied with our meals. We loved the fries!

  • Kerry Smith

    Came here for breakfast. The place has lots of menu options and the food was really nice. Staff are really friendly and prices are reasonable. Would recommend the salmon and cream cheese bagel or the BBQ pulled pork eggs Benedict.

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