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Long Table Distillery

1451 Hornby St, Vancouver BC V6Z 1W8 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.8 / 5 (8)

Opening hours

  • Friday3–9 PM
  • MondayClosed
  • Saturday3–9 PM
  • Sunday2–7 PM
  • Thursday3–9 PM
  • TuesdayClosed
  • WednesdayClosed

Contact details, hours and reviews from Google Maps

Inspection summary

Long Table Distillery has been inspected 8 times by Vancouver Coastal Health since March 2, 2022. The most recent inspection, on February 14, 2025, recorded 1 infraction.

1 of 8 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: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on February 7, 2025. For example: The premises is free of pests.

  • 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 3 times across 3 separate inspections, most recently on February 7, 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.

  • 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 July 7, 2023. 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 5 separate inspections, most recently on February 7, 2025. For example: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on February 14, 2025. For example: A Certified food safety training course has been taken by the operator and food handlers of the food service 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.

8 inspections

  1. Routine Follow-up

    1 infraction

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  2. Routine Follow-up

    4 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  3. Routine

    6 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.
    • 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.
      • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  4. Routine Follow-up

    0 infractions

  5. Routine Follow-up

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  6. Routine Follow-up

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  7. Routine

    7 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
    • 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 an improper concentration.
    • 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.
    • 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.
      • Test strips are not available to monitor sanitizer level.
  8. Routine

    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.
      • Food safety plan is not developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • SeungJae Steven Park

    We attended a cocktail-making class and had an amazing experience. Aaron welcomed everyone with complimentary chips and clearly explained how the class would run, which made the whole session feel organized and relaxed from the start. We made three different cocktails, and he walked us through the techniques, ingredients, and even the origins of each drink. The class was engaging, informative, and entertaining throughout. For the final cocktail, he offered several options and let participants choose what they wanted to learn, which made it feel interactive and personalized. You could genuinely feel his passion for mixology. Highly recommend!

  • Hanna

    At first we weren't sure if we would love the cocktail making class because we aren't huge drinkers and the room was quite cold, but WOW the quality of the cocktails and the energy of the host Arron was phenomenal. He made everyone feel welcome and laugh! Definitely book this... But bring a sweater for the first half. ⭐⭐⭐⭐⭐

  • Faagun Kang

    Aaron was so good and so knowledgable! I can't remember having this much fun as an adult! I highly recommend the cocktail class, it's the best.

  • Colin Janowicz

    Definitely take a stop in here after walking along the seawall. Great cocktails, and I loved just sharing a space with the staff, Aaron and Julyan. They're great, and it brought me back to the kind of time you'd have drinking in a friendly and welcoming space like the drinking alleys of Shibuya and Shinjuku. Definitely going to try to bring my friends here.

  • Patricia Owen

    Took one of their cocktail making classes and it was awesome! Aaron was great; funny, engaging, and makes a great cocktail. There were options in case someone didn't like one of the cocktails and snacks provided. Would definitely do again

  • SeungJae Steven Park

    We attended a cocktail-making class and had an amazing experience. Aaron welcomed everyone with complimentary chips and clearly explained how the class would run, which made the whole session feel organized and relaxed from the start. …

  • Hanna

    At first we weren't sure if we would love the cocktail making class because we aren't huge drinkers and the room was quite cold, but WOW the quality of the cocktails and the energy of the host Arron was phenomenal. He made everyone feel welcome and laugh! Definitely book this... But bring a sweater for the first half. ⭐⭐⭐⭐⭐

  • Faagun Kang

    Aaron was so good and so knowledgable! I can't remember having this much fun as an adult! I highly recommend the cocktail class, it's the best.

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