Vancouver International Airport

A gateway to Canada

The product of a $600,000 investment by the City of Vancouver, The Vancouver Municipal Airport welcomed its first passengers in 1931. In its first year approximately 536 travellers passed through the new airport. Today it welcomes 15.7 million passengers a year.

By 1989, the airport was commonly known as ‘YVR’ - a name that soon became synonymous with its formal moniker, Vancouver International Airport. The Airport Authority recently announced a $1.4 billion 10-year investment programme to help ensure the airport can comfortably accommodate the 21 million passengers it expects in the future.

SSP operates airside at the domestic terminal. Among the brands from which passengers can choose, is Camden Food Co. which in 2010 was named Best New Food & Beverage Concept’ by US magazine Airport Revenue News.

Vera's Burger Shack began life as a beach concession in 1977. With an emphasis on quality and quantity, the multiple-award-winning burgers it serves are still hand-patted, and still crafted using the freshest ground beef.

Co-developed by SSP America and long-time airport operator Damon Wong for the Vancouver market, Rice Tales offers fresh, healthy and modern Asian foods. The menu includes hot and cold rice, noodle, seafood and meat dishes, prepared freshly and served in biodegradable packaging designed to take on-board.

Monk's Grill is the newest restaurant to appear at Vancouver International Airport's recently expanded Pier C. Created by the team behind the award winning Monk McQueen's founded in 1986, the restaurant boasts a spectacular island bar which gives travellers expansive views of the airfield, the concourse and YVR’s extensive native art collection.