Moose Vancouver Bar & Grill

724 Nelson St, Vancouver BC V6Z 2A8 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Moose Vancouver Bar & Grill has been inspected 37 times by Vancouver Coastal Health since October 26, 2015. The most recent inspection, on May 4, 2026, found no infractions.

12 of 37 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

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 27 times across 19 separate inspections, most recently on April 28, 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.
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 20 times across 19 separate inspections, most recently on April 28, 2026. For example: The premises is free of conditions that lead to harbouring, breeding and entry of pests.
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 8 times across 7 separate inspections, most recently on December 13, 2023. For example: Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
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 6 times across 5 separate inspections, most recently on January 21, 2020. 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 3 times across 3 separate inspections, most recently on January 8, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

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.

37 inspections

Routine Follow-upMay 4, 2026
0 infractions
RoutineApr 28, 2026
4 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- 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 conditions that lead to harbouring, breeding and entry of pests.
- Chemicals, cleansers and similar agents are kept separate from food.
Routine Follow-upJul 3, 2025
0 infractions
RoutineJun 24, 2025
5 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Inadequate lighting and/or ventilation on the premises.
- 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.
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - An accurate thermometer is not provided for temperature monitoring.
- The premises is free of pests.
  - Premises has signs of rodent activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upJan 15, 2025
0 infractions
RoutineJan 8, 2025
2 infractions
- 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.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upJan 18, 2024
0 infractions
RoutineDec 13, 2023
4 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.
- Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
  - Potentially hazardous food is not reheated rapidly to 74°C.
- 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.
Routine Follow-upMar 30, 2023
0 infractions
RoutineMar 21, 2023
4 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.
- 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.
- 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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upSep 22, 2022
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.
- The premises is free of pests.
RoutineSep 14, 2022
4 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.
- 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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upApr 21, 2022
0 infractions
RoutineApr 6, 2022
6 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- 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.
  - Mechanical dishwasher/glasswasher 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.
  - Sanitation plan is not developed.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upAug 12, 2021
0 infractions
RoutineAug 4, 2021
6 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.
- 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.
  - 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.
- 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.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upJan 27, 2020
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.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
  - Premises has signs of rodent activity.
RoutineJan 21, 2020
8 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.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross 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.
  - 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 dishwasher/glasswasher 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.
- 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.
- Chemicals, cleansers and similar agents are kept separate from food.
  - Chemicals, cleansers and similar agents are not stored separately from food.
Routine Follow-upJun 4, 2019
0 infractions
RoutineMay 31, 2019
9 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
- 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.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is not stored off of floor.
- 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.
- 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.
- Employee hygiene is maintained.
  - Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
- 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 maintained to reflect the current menu.
- The premises is free of pests.
  - Premises is not protected from the entrance of pests.
Routine Follow-upJan 22, 2019
0 infractions
Routine Follow-upJan 7, 2019
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 in a condition that ensures safe and sanitary food handling.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises is not protected from the entrance of pests.
Routine Follow-upDec 13, 2018
2 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
- The premises is free of pests.
  - Premises is not protected from the entrance of pests.
RoutineDec 4, 2018
5 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- 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 in a condition 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 glass washer does not provide sufficient washing and/or sanitizing action to remove contamination.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- The premises is free of pests.
Routine Follow-upFeb 16, 2018
2 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.
RoutineJan 23, 2018
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.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
Routine Follow-upOct 23, 2017
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.
Routine Follow-upSep 15, 2017
1 infraction
- The premises is free of pests.
RoutineSep 7, 2017
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.
  - The premises is not maintained in a sanitary condition.
- 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.
  - Procedures in the food safety plan are not being followed.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Conditions on premises may lead to harbouring/breeding of pests.
Routine Follow-upJul 20, 2017
0 infractions
RoutineJul 12, 2017
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.
  - The premises is not maintained in a sanitary condition.
- 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.
- The premises is free of pests.
  - Premises has signs of insect activity.
  - Conditions on premises may lead to harbouring/breeding of pests.
Routine Follow-upNov 3, 2016
0 infractions
RoutineOct 28, 2016
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.
  - 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 dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  - Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
  - Sanitizing solution is not present or at insufficient 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.
RoutineJun 20, 2016
3 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Hot and cold running water are not supplied in quantity and pressure to meet the needs of the premises.
- 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.
  - Procedures in the sanitation plan are not being followed.
  - Sanitizer levels are not being monitored and recorded.
RoutineJan 26, 2016
4 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
Routine Follow-upOct 27, 2015
0 infractions
RoutineOct 26, 2015
9 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
  - Potentially hazardous food is not cooked thoroughly and to appropriate internal temperature.
  - Potentially hazardous food is not reheated rapidly to 74°C.
- 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.
  - An accurate thermometer is not provided for temperature monitoring.
- 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.
  - Equipment, utensils and/or food contact surfaces are not in a condition 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.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
  - Sanitizing solution is not present or at insufficient concentration.
- Each employee 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.
  - 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.
  - Procedures in the sanitation plan are not being followed.

Nearby inspected facilities

Lucha Libre Taqueria
722 Nelson St, Vancouver BC V6Z 1A8
12 inspections
Sushi Jin
750 Nelson St, Vancouver BC V6Z 1A8
10 inspections
Vansun Studio
1007 Granville St, Vancouver BC V6Z 1M1
2 inspections
Sami Tattoo Van
1007 Granville St, Vancouver BC V6Z 1M1
1 inspection
Donair Drive
770 Nelson St, Vancouver BC V6Z 1A8
5 inspections
Venom Convenience 3.0
1015 Granville St, Vancouver BC V6Z 1A8
8 inspections
Dime On Granville
1017 Granville St, Vancouver BC V6Z 1A8
7 inspections
Van Fade Barber Shop
715 Nelson St, Vancouver BC V6Z 2A8
1 inspection

Own this business? Add a badge to your website

Moose Vancouver Bar & Grill

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

PestsHigher risk

Food temperature controlHigher risk

Protecting food from contaminationHigher risk

Handwashing and staff hygieneHigher risk

About this data

37 inspections

Nearby inspected facilities