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Longhorn Saloon And Grill

102 4280 Mountain Square, Whistler BC V0N 1B4 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday7 AM–1 AM
  • Monday7 AM–1 AM
  • Saturday7 AM–1 AM
  • Sunday7 AM–1 AM
  • Thursday7 AM–1 AM
  • Tuesday7 AM–1 AM
  • Wednesday7 AM–1 AM

Contact details, hours and reviews from Google Maps

Inspection summary

Longhorn Saloon And Grill has been inspected 29 times by Vancouver Coastal Health since September 17, 2015. The most recent inspection, on April 22, 2026, recorded 4 infractions.

7 of 29 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 16 times across 13 separate inspections, most recently on April 22, 2026. 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.

  • 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 10 times across 8 separate inspections, most recently on April 22, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 6 times across 6 separate inspections, most recently on April 22, 2026. For example: The premises is free of conditions that lead to harbouring, breeding and entry of pests.

  • 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 5 times across 5 separate inspections, most recently on December 12, 2022. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • Building, plumbing and upkeepLower risk

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

    Recorded 31 times across 14 separate inspections, most recently on December 12, 2022. For example: Operation and maintenance 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.

29 inspections

  1. Routine

    4 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.
    • 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 maintained/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.
      • Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  2. 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 free of conditions that lead to harbouring, breeding and entry of pests.
  3. Routine Follow-up

    1 infraction

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

    4 infractions

    • Potentially hazardous food is cooled in a manner that makes 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.
    • 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 conditions that lead to harbouring, breeding and entry of pests.
  5. Routine Follow-up

    0 infractions

  6. Routine

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • 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.
  7. Routine Follow-up

    0 infractions

  8. 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.
  9. Routine Follow-up

    1 infraction

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

    8 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.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
    • 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 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 maintained/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 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.
      • 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.
      • Temperature records are not being used to monitor critical limits.
  11. Request Follow-up

    16 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
    • No events over 50 people on premises
    • 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
    • Background music is no louder than the volume of normal conversation
    • 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
  12. Request

    12 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
    • 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
  13. Request Follow-up

    10 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 and staff on premises is monitored at all times
    • No events over 50 people on premises
    • 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)
    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
    • 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
  14. Request

    1 infraction

    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
  15. Request Follow-up

    3 infractions

    • 2m distance between backs of seats at different tables is maintained at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum of 6 patrons per table
  16. Routine Follow-up

    0 infractions

  17. Routine Follow-up

    3 infractions

    • Operation and maintenance 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  18. Routine

    4 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.
    • 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 demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  19. Routine Follow-up

    1 infraction

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

    0 infractions

  21. Routine

    0 infractions

  22. Routine Follow-up

    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.
      • The premises is not maintained in a sanitary condition.
  23. Routine Follow-up

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Conditions on premises may lead to harbouring/breeding of pests.
  24. Routine

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
    • 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 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.
    • 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.
      • Conditions on premises may lead to harbouring/breeding of pests.
  25. Routine

    6 infractions

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

    3 infractions

    • Operation 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.
    • 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.
  27. Routine Follow-up

    0 infractions

  28. Routine Follow-up

    0 infractions

  29. 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Martin Lopez

    Excellent service from Siobhan! She makes the Whistler experience unbeatable ​I have visited The Longhorn Saloon two days in a row during my Whistler vacation, and I have to highlight Siobhan's exceptional work. ​From the very first moment, she welcomed us with a huge smile and an amazing attitude. She is incredibly attentive, professional, and pays attention to every little detail without even being asked; she is always making sure we have everything we need at our table. Her great energy and excellent disposition truly make a difference. ​It is a pleasure to come across people who do their job with such dedication and professionalism. If you visit the venue, make sure to ask for her. Thank you so much, Siobhan, for making our time here so enjoyable!

  • Helia

    We were a group of 14, so I understand that serving a larger table can be challenging. 🫠 Unfortunately, the service was really disappointing. Two meals came out very late, after almost everyone else had already finished eating. When we asked about the last missing order, the server suggested that maybe someone at our table had already eaten it, which felt very rude. 😕 The whole experience was frustrating because some people didn’t get to enjoy lunch with the rest of the group. On top of that, we were still charged for the extra burger and had to discuss the issue before it was finally removed from the bill. For around $30, it felt unnecessary to make us prove the problem, especially when the food had been served so late. 😶 The food was mixed. 🍔The burgers were really good, and 🐷 the pork rib was great, but the 🐔 chicken wings were hard to eat. 🎵 The atmosphere was nice, but the service really affected the overall experience for us.

  • Jack Tully

    Ruby was easily the best waitress I’ve had in Whistler, and I’ve been here over a month. She couldn’t have done more for our table. She checked in regularly without ever being intrusive, made sure we always had what we needed, and kept our drinks topped up throughout the meal. Her food recommendations were excellent too, the steak sandwich was a personal favourite. I was genuinely surprised to learn she isn’t a manager, as her professionalism, knowledge, and attention to detail were outstanding. A huge thank you to Ruby for making our visit so enjoyable. If you ask me, they should rename the place “Ruby’s”

  • Terrie F

    Had a fantastic time at Longhorn Saloon! The atmosphere was lively, and it was the perfect place to watch the Canada vs. Morocco match. Even though Canada didn't get the result we were hoping for, we still had a great experience. A special shoutout to our server, Caitlyn, she was absolutely amazing! Friendly, attentive, and always made sure we had everything we needed with a smile. Her excellent service made our visit even more enjoyable. If you're looking for a great place to watch sports, enjoy good food and drinks, and receive outstanding service, I highly recommend Longhorn Saloon. We'll definitely be back!

  • Hamish Thompson

    Great spot. Lovely Aussie waitress. Good rodeo coverage while we were there. Live music as well

  • Martin Lopez

    Excellent service from Siobhan! She makes the Whistler experience unbeatable ​I have visited The Longhorn Saloon two days in a row during my Whistler vacation, and I have to highlight Siobhan's exceptional work. …

  • Helia

    We were a group of 14, so I understand that serving a larger table can be challenging. 🫠 Unfortunately, the service was really disappointing. Two meals came out very …

  • Jack Tully

    Ruby was easily the best waitress I’ve had in Whistler, and I’ve been here over a month. She couldn’t have done more for our table. She checked in regularly without ever being intrusive, made sure we always had what we needed, and kept our …

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