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La Cerveceria Astilleros

226 Esplanade E, North Vancouver BC V7L 1A3 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday12–11 PM
  • Monday12–9 PM
  • Saturday12–11 PM
  • Sunday12–9 PM
  • Thursday12–10:30 PM
  • Tuesday12–9 PM
  • Wednesday12–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

La Cerveceria Astilleros has been inspected 11 times by Vancouver Coastal Health since January 13, 2021. The most recent inspection, on September 24, 2026, found no infractions.

4 of 11 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 August 25, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 2 times across 2 separate inspections, most recently on March 26, 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.

  • 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 2 times across 2 separate inspections, most recently on December 19, 2023. For example: Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 25, 2026. For example: Chemicals, cleansers and similar agents are kept separate from food.

  • 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 8 times across 6 separate inspections, most recently on September 4, 2026. For example: Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.

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.

11 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine Follow-up

    1 infraction

    • 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.
  3. Routine

    3 infractions

    • 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.
    • 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.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Chemicals, cleansers and similar agents are not stored separately from food.
  4. Routine

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Manual dishwashing procedure is improper to remove contamination.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  5. Routine

    3 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Manual dishwashing procedure is improper 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Test strips are not available to monitor sanitizer level.
  6. Routine

    0 infractions

  7. Routine Follow-up

    0 infractions

  8. Routine

    1 infraction

    • 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.
  9. Routine Follow-up

    0 infractions

  10. Routine

    3 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Employees are not washing hands as often as is necessary to prevent 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.
      • Food safety plan is not maintained to reflect the current menu.
  11. Request

    14 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
    • 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
    • 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

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • FAMILY VAN ROON

    Came to check out this brewery and absolutely loved everything from this spot. We tried 8 different beers, and every single one was great- fresh, and unique flavours like pina colada, cherry cola, and even pico de gallo! We also tried tacos and burritos and they were so good! The Tacos tasted like authentic street tacos from Mexico- highly recommended trying them! The guacamole 100/10!!! I also Loved the white and blue Talavera-style ( Mexican style tiles) throughout the space- such a beautiful touch. We’ll definitely be back!!

  • Nasim Yousefi

    Had a great time at Cerveceria Astilleros. The vibe is honestly what makes this place stand out 🩵good energy, cold and tasty beer, and the Mexican music really sets the mood. We tried the hazy IPA and it was definitely our favorite 🤩 super smooth and refreshing. We also ordered a small cascadia as a snack, which unfortunately didn’t live up to the rest of the experience. It was quite small and a bit underwhelming in quality. That said, the atmosphere and drinks more than made up for it. It’s the kind of place you go to relax, enjoy good beer, and soak in the vibe. Would definitely come back for the drinks and music.

  • Dale Cameron

    Enjoyed the beer flight, the choices, the staff and the decor. Overall, a great find and an ideal place to have a social visit. The hibiscus water was wonderful for our non-beer drinker. Loved to paddles, and easy labeling system, although balancing the glasses was a little nerve-wracking.

  • Philipp Storl

    I visited this lovely spot for the first time in November 2024. By 2025, I knew I had to return, so I made it three times between October 11 and 18. I absolutely adore everything about it: the beer, especially the salted lime lager, the food, the atmosphere, the staff and the tasting room itself. I even brought two packages (four cans each) of salted lime lager back to Germany, but sadly, it’s already gone 😁 I definitely need to come back to North Vancouver!

  • Gavin Turnbull

    Great beer and food. 2:30pm on Good Friday. They had a solid happy hour where their Fresca orange Pilsner was only $5.50! Hope to visit again soon! Hasta Luego

  • FAMILY VAN ROON

    Came to check out this brewery and absolutely loved everything from this spot. We tried 8 different beers, and every single one was great- fresh, and unique …

  • Nasim Yousefi

    Had a great time at Cerveceria Astilleros. The vibe is honestly what makes this place stand out 🩵good energy, cold and tasty beer, and the Mexican music really sets the mood. …

  • Dale Cameron

    Enjoyed the beer flight, the choices, the staff and the decor. Overall, a great find and an ideal place to have a social visit. The hibiscus water was wonderful for our non-beer drinker. Loved to paddles, and easy labeling system, although balancing the glasses was a little nerve-wracking.

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