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Cafe Ami - VGH

899 W 12th Ave, Vancouver BC V5Z 1M9 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Cafe Ami - VGH has been inspected 12 times by Vancouver Coastal Health since November 23, 2015. The most recent inspection, on April 9, 2026, recorded 2 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on April 9, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 once on December 19, 2023. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 10 times across 2 separate inspections, most recently on March 2, 2020. For example: Informed Dining Mark (logo) and directional statement advising guests that nutrition information is available are displayed on the menu or around or close to menu board (e.g., dangler) or on display case.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on June 3, 2024. For example: Operation and maintenance of premises is in accordance with approved floor plans and specifications.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on April 9, 2026. For example: Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.

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.

12 inspections

  1. Routine

    2 infractions

    • 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.
    • 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.
      • Procedures in the sanitation plan are not being followed.
  2. Routine

    0 infractions

  3. Routine

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  4. Routine

    3 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.
    • 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.
    • 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.
  5. Routine

    0 infractions

  6. Routine

    0 infractions

  7. Routine

    8 infractions

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

    0 infractions

  9. Routine

    5 infractions

    • Informed Dining Mark (logo) and directional statement advising guests that nutrition information is available are displayed on the menu or around or close to menu board (e.g., dangler) or on display case.
    • Food service staff is aware of program and able to indicate where nutrition information is available.
    • Nutrition information is available before or at the point of ordering (e.g. guests easily see it and access it before they order).
    • Informed Dining Mark (logo) is displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet, or poster.
    • BC Mark (logo) is displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet, or poster.
  10. Routine

    1 infraction

    • 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.
  11. Routine

    6 infractions

    • Informed Dining Mark (logo) is displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
    • Directional Statement advising guests that nutritional information is available is displayed on menu or (around or close to) menu board (e.g. dangler, cash register).
    • Restaurant staff is aware of program and able to provide nutrition information upon request.
    • Nutrition information is available before or at the point of ordering.
    • Informed Dining Mark (logo) is displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet, or poster.
    • Healthy Families BC Mark (logo) is displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet, or poster.
  12. Routine

    0 infractions

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