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Metropolitan Hotel - Basement Banquet Kitchen

645 Howe St, Vancouver BC V6C 2Y9 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Metropolitan Hotel - Basement Banquet Kitchen has been inspected 15 times by Vancouver Coastal Health since June 13, 2019. The most recent inspection, on September 24, 2025, found no infractions.

4 of 15 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, Pests and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 7 times across 5 separate inspections, most recently on August 29, 2023. 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on February 25, 2025. For example: The premises is free of pests.

  • 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 January 25, 2023. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 5 times across 5 separate inspections, most recently on January 25, 2023. 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 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 3 times across 3 separate inspections, most recently on February 25, 2025. 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.

15 inspections

  1. Routine

    0 infractions

  2. Routine Follow-up

    0 infractions

  3. Routine

    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.
  4. Routine Follow-up

    0 infractions

  5. Routine

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  6. Routine Follow-up

    0 infractions

  7. 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
  8. 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
  9. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is in contact with un-sanitized surfaces or utensils.
    • 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.
    • 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.
      • Procedures in the sanitation plan are not being followed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  10. Routine Follow-up

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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.
  11. Routine

    2 infractions

    • 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.
  12. Routine Follow-up

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  13. Routine

    1 infraction

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
  14. 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.
    • 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.
  15. Routine

    3 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • 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.

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