998 Granville St, Vancouver BC
Has Infractions
1 violation was found at the most recent inspection.
Source: Vancouver Coastal Health (VCH)
March 13, 2025
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.
Moulin Rouge 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.
Shamrock Storehouse - Kitchen
Downtown
This restaurant has been inspected 8 times since February 15, 2023, with 1 visit with no infractions and 7 with infractions on record.
1 violation
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.
10 violations
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.
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.
The premises is free of pests.
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.
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.
Chemicals, cleansers and similar agents are kept separate from food.
2 violations
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.
10 violations
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.
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
No violations
7 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.
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
2 violations
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
9 violations
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.
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.
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.
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.
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Chemicals, cleansers and similar agents are kept separate from food.
The Permit to Operate a food service establishment is valid and is 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.
Chemicals, cleansers and similar agents are kept separate from food.
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
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.
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.
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.