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Shaughnessy Restaurant

5251 Oak St, Vancouver BC V6M 4H1 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Shaughnessy Restaurant has been inspected 23 times by Vancouver Coastal Health since May 5, 2016. The most recent inspection, on July 10, 2025, recorded 3 infractions.

7 of 23 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: Food temperature control, Pests and Protecting food from contamination.

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.

  • 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 6 separate inspections, most recently on July 3, 2025. For example: Potentially hazardous food is cooled in a manner that makes 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 July 10, 2025. For example: The premises is free of conditions that lead to harbouring, breeding and entry 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 6 times across 4 separate inspections, most recently on July 3, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 6 times across 4 separate inspections, most recently on July 3, 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 5 times across 5 separate inspections, most recently on July 3, 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.

23 inspections

  1. Routine Follow-up

    3 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Operator of a food service establishment has approved 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 conditions that lead to harbouring, breeding and entry of pests.
  2. Routine

    12 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.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Food is not properly covered and protected from contamination.
    • Contaminated food is not stored, displayed or offered for sale.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  3. Routine Follow-up

    0 infractions

  4. Routine

    6 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is cooked/processed in a manner that makes it safe to eat.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • 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 conditions that lead to harbouring, breeding and entry of pests.
  5. Routine

    6 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is cooked/processed in a manner that makes it safe to eat.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • 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.
      • Hand washing station is obstructed or being used for other purposes.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  6. Routine

    2 infractions

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
      • Test strips are not available to monitor sanitizer level.
  7. Routine

    4 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • 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.
      • 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.
  8. Routine Follow-up

    0 infractions

  9. Routine Follow-up

    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.
      • Temperature records are not being used to monitor critical limits.
      • 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.
      • Test strips are not available to monitor sanitizer level.
  10. 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.
      • 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.
  11. Routine

    0 infractions

  12. Request

    15 infractions

    • COVID-19 Safety Plan developed and in use
    • 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
  13. Routine

    0 infractions

  14. Request

    12 infractions

    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons that can be accommodated on the premises is appropriate for the space
    • Maximum number of patrons and staff on premises is monitored at all times
    • No events over 50 people on premises
    • 2m separation maintained between patrons of different parties, except when partition in place
    • 2m separation maintained between patrons and staff, except when partition in place
    • Maximum of 6 patrons per table
    • Where partitions are in use, they are a minimum height of 1.2m from tabletop or counter
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
    • 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
  15. Routine

    1 infraction

    • 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.
      • An accurate thermometer is not provided for temperature monitoring.
  16. Routine

    1 infraction

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

    2 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.
    • 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.
  18. Routine

    0 infractions

  19. Routine Follow-up

    0 infractions

  20. Routine

    4 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • 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.
      • 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.
    • The premises is free of pests.
  21. Routine Follow-up

    0 infractions

  22. Routine

    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.
      • 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.
    • The premises is free of pests.
      • Premises has signs of a rodent infestation.
      • Premises is not protected from the entrance of pests.
  23. Routine

    5 infractions

    • 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.
    • Each employee 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.
    • The premises is free of pests.

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