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Local Public Eatery - Gastown

3 Alexander St, Vancouver BC V6A 1B2 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday11 AM–2 AM
  • Monday11 AM–12 AM
  • Saturday10 AM–2 AM
  • Sunday10 AM–12 AM
  • Thursday11 AM–12 AM
  • Tuesday11 AM–12 AM
  • Wednesday11 AM–12 AM

Contact details, hours and reviews from Google Maps

Inspection summary

Local Public Eatery - Gastown has been inspected 28 times by Vancouver Coastal Health since November 28, 2017. The most recent inspection, on June 11, 2026, found no infractions.

11 of 28 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 13 separate inspections, most recently on June 3, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 4 times across 4 separate inspections, most recently on January 11, 2024. 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 2 times across 2 separate inspections, most recently on June 3, 2026. 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 2 times across 2 separate inspections, most recently on December 7, 2021. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of 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 10 times across 7 separate inspections, most recently on July 11, 2023. For example: A food service establishment must have written procedures to ensure the safe and sanitary 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.

28 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine

    2 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.
  3. Routine

    0 infractions

  4. Routine Follow-up

    0 infractions

  5. Routine Follow-up

    1 infraction

    • 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.
  6. Routine

    1 infraction

    • 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.
  7. Routine

    0 infractions

  8. Routine Follow-up

    0 infractions

  9. 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.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  10. 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.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  11. Routine Follow-up

    0 infractions

  12. Routine Follow-up

    1 infraction

    • 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.
  13. 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
  14. 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.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
  15. Routine Follow-up

    0 infractions

  16. 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.
    • 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.
  17. 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.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  18. Request

    1 infraction

    • 2m separation maintained between patrons of different parties, except when partition in place
  19. Request

    3 infractions

    • COVID-19 Safety Plan developed and in use
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Background music is no louder than the volume of normal conversation
  20. Request Follow-up

    0 infractions

  21. Request

    0 infractions

  22. Routine Follow-up

    0 infractions

  23. 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.
    • 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.
  24. Routine Follow-up

    1 infraction

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

    4 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.
      • Equipment, utensils and/or food contact surfaces are not 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.
    • 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.
  26. Routine Follow-up

    2 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  27. Routine

    6 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
    • 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.
    • 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.
    • 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.
    • 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.
  28. Routine

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • YJ K

    Sitting on the outdoor patio at LOCAL Public Eatery Gastown on a sunny day was peaceful and happy. We were welcomed by the host with a warm smile, and we even got to watch two cute dogs relaxing with their owners at a nearby table. ​We ordered three dishes, and every single one of them was delicious—served at the right temperature, with fantastic textures and spot-on seasoning. To start, the LOCAL Fried Chicken with hot honey and sliced pickles was finger-licking good. It was just the right amount of spicy and sweet, with a wonderfully crispy exterior. Next came the Pinche Pork Tacos. To our surprise, these were the best tacos we have tasted so far in Vancouver- even better than traditional Mexican restaurants. The warmed-up soft shells were fully loaded with soft, slow-cooked pork, crunchy shredded cabbage, tangy feta, and fresh cilantro. We are already planning to try the fish tacos on our next visit. ​Finally, the Fully Loaded Crispy Potatoes turned out to be something quite different from what we expected when we read the menu. They featured thin-layered, stacked potatoes paired with savory bacon and spicy jalapeño, all bound together by a parmesan horseradish aioli sauce. The potato stacks were warm, moist in the center, and crispy on the outside all at the same time, offering an incredible mix of flavours and textures that we truly enjoyed. ​ We will definitely want to come back on another sunny day before summer is over to soak in the good life.

  • Sherri Sokach

    My initial impression was something to be desired. I asked If there were any gluten friendly options and a response from the short haired hostess was just “yes”. Instead of showing me what they were, as most do when I ask this question, I had to the engage the conversation further. It seemed like a lot of work for her to talk to me. She got pulled the way to do something, and another hostess just came over. She was super helpful, even though it was only her first day. She gave her recommendations as to the things that she liked at the restaurant. I wasn’t very hungry, so I continued to walk but eventually went back because of the second hostesses interaction. When I went back, the first hostess was fan-girling over a guy, a fellow actor I later learned, and talked to him for quite a while before seating him and his 2 friends. She continued to talk to him/them, got them water and didn’t return to the hostess stand, even though there were a few of us in line. Thankfully, a server came over and sat me. The server was ok, nothing over the top, but was fine. Halfway through my meal, the manager (Kyla) came over and asked me to move tables as I was sitting at a table that was needed for a large party. It wasn’t an imposition, so I moved tables. She offered me a drink for my troubles. I asked her to suggest a drink and she suggested a few to choose from. As I’m not a huge drinker I had her choose for me…well she couldn’t choose either so she gave me two, on the house! Once the drinks were delivered, she came over to ask me which I preferred, which then lead to a lengthy conversation about a lot of interesting topics! Kyla, the manager is AMAZING! Her east coast personality and perspective shone through and changed my opinion of the restaurant. Thank you Kyla, and the new hostess, who allows this solo traveller to enjoy a nice meal, have great conversation, and a reason to recommend LPE to other travellers!

  • Rohan Roy

    Had a wonderful time with Ava as our server and the manager graciously welcomed and seated us. Thouroughly enjoyed and relished the recommendations. The Pilsner Urquell was the best beer and really refreshing. The Asahi Dry was light and good. Michelob Ultra was a light and easy lager. The Shrimp Dumplings was a revelation of flavours and so delicious. The hot wings with blue cheese was tasty and lip smacking. The Sriracha Seared Chicken was great too and had a lot of flavours. A great evening. Thank you team Local

  • Kathryn

    We were passing the area and visited after seeing how popular the outside seating area was in the sunny weather. The staff were really friendly and chatty (I think our server was called Charlotte and she gave us some suggestions while visiting Vancouver). The cocktail tasted amazing and the food was lovely.

  • Zed Mbd

    Everything was fantastic! The food was delicious, and the service was outstanding. We made a reservation because it was during the World Cup and the restaurant was extremely busy, but despite the crowd, the staff remained attentive, friendly, and efficient. It's impressive how well they handled such a busy atmosphere while still providing excellent service. We had a wonderful experience and would definitely come back!

  • YJ K

    Sitting on the outdoor patio at LOCAL Public Eatery Gastown on a sunny day was peaceful and happy. We were welcomed by the host with a warm smile, and we even got to watch two cute dogs relaxing with their owners at a nearby table. …

  • Sherri Sokach

    My initial impression was something to be desired. I asked If there were any gluten friendly options and a response from the short haired hostess was just “yes”. Instead of showing me what they were, as most do when I ask this question, I …

  • Rohan Roy

    Had a wonderful time with Ava as our server and the manager graciously welcomed and seated us. Thouroughly enjoyed and relished the recommendations. The Pilsner Urquell was the best beer and really refreshing. The Asahi Dry was light and …

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