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Long Table Distillery - Processor

1451 Hornby St, Vancouver BC V6Z 1W8 · Processor

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 - Processor has been inspected 11 times by Vancouver Coastal Health since January 22, 2016. The most recent inspection, on February 14, 2025, found no infractions.

2 of 11 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: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 4 times across 4 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.

  • 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, supplies 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.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 6 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.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 6 separate inspections, most recently on January 24, 2025. For example: Operation of premises is in accordance with approved floor plans and specifications.

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

    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.
    • 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

    5 infractions

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

    1 infraction

    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  5. Routine Follow-up

    2 infractions

    • Operation 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 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

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Approval has been granted to the food premises.
    • 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.
    • 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.
  8. 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.
      • Sanitizing solution is not present or at an improper concentration.
    • 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.
      • Sanitizer levels are not being monitored and recorded.
      • Sanitation plan is not developed.
  9. Routine Follow-up

    0 infractions

  10. Routine

    1 infraction

    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  11. Routine

    1 infraction

    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.

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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