911 W Pender St, Vancouver BC
No Infractions
No violations were found at the most recent inspection.
Source: Vancouver Coastal Health (VCH)
The Butcher & Bullock is in the Downtown neighbourhood. Downtown, Vancouver has 1,612 restaurants tracked on Pass or Fail, inspected by Vancouver Coastal Health (VCH). As of September 2, 2026, 1074 (67%) had no infractions on their most recent inspection, with 455 (28%) showing infractions, and 1 (0%) closed.
This record comes from Vancouver Coastal Health (VCH) for Vancouver. Inspectors note any infractions of applicable health regulations on each visit. The result above is the most recent inspection on file.
No Infractions means none were recorded on that visit. Has Infractions means one or more were found; they are listed below. Closed means the inspector ordered the premises shut until the issues were corrected.
This restaurant has been inspected 14 times since January 19, 2023, with 6 visits with no infractions and 8 with infractions on record.
No violations
5 violations
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.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
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.
No violations
1 violation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
2 violations
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.
2 violations
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.
No violations
6 violations
Food is handled in a sanitary manner and is not subject to contamination.
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Operation and maintenance 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.
No violations
7 violations
Potentially hazardous food is at a refrigerated temperature that keeps 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.
The premises is free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
No violations
5 violations
Potentially hazardous food is at a refrigerated temperature that keeps 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.
No violations
4 violations
Potentially hazardous food is at a refrigerated temperature that keeps 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.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
A food service establishment must have written procedures to ensure the safe and sanitary 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 conditions that lead to harbouring, breeding and entry of pests.
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
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.
The premises is free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.