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Giovane Cafe

1038 Canada Pl, Vancouver BC V6C 0B9 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday7 AM–6 PM
  • Monday7 AM–6 PM
  • Saturday9 AM–6 PM
  • Sunday9 AM–6 PM
  • Thursday7 AM–6 PM
  • Tuesday7 AM–6 PM
  • Wednesday7 AM–6 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Giovane Cafe has been inspected 13 times by Vancouver Coastal Health since September 29, 2020. The most recent inspection, on July 10, 2026, recorded 2 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 7 separate inspections, most recently on January 16, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 5 times across 5 separate inspections, most recently on August 9, 2024. 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 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 3 times across 3 separate inspections, most recently on August 9, 2024. For example: Potentially hazardous food is at a refrigerated temperature that keeps 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 2 times across 2 separate inspections, most recently on August 9, 2024. For example: The premises is free 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 once on November 4, 2021. For example: Food is handled in a sanitary manner and is not subject to contamination.

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.

13 inspections

  1. Routine

    2 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.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
  2. Routine

    1 infraction

    • 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.
  3. Routine

    0 infractions

  4. Routine Follow-up

    0 infractions

  5. Routine

    5 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too low.
    • 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.
      • Procedures in the food safety plan are not being followed.
    • 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.
      • Premises has signs of rodent activity.
  6. Routine

    2 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • 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.
  7. Routine

    3 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • 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.
  8. Routine Follow-up

    1 infraction

    • 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.
  9. Routine

    4 infractions

    • 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/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.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
      • Procedures in the food safety plan are not being followed.
      • An accurate thermometer is not provided for temperature monitoring.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  10. Routine Follow-up

    2 infractions

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
      • An accurate thermometer is not provided for temperature monitoring.
  11. Routine

    4 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.
    • 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/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.
      • Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
  12. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  13. Routine

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • T. Darnell

    Giovane Cafe makes my favourite latté in the city! A nice dark roast with Umbria beans. The baristas are always friendly and efficient.

  • Erica Lee

    Too good to go order It is worth to hv two sweet panstries by such low price. The taste is good for macha croissant and blueberries muffin. Will try to dine in for regular price becoz the atmosphere is nice.

  • Emma Marie

    Cozy place to have coffee with friends or just simply doing your journals alone. I just wish they have music to play for me not to be able to hear other tables’ conversation. Staff are friendly. The pastry I got was kinda dry. The coffee was not bad .. Overall experience was good…

  • candy L

    I can’t remember how many times I’ve driven past this café in the city center, always drawn in by its unique design and promising myself to visit someday. Finally, on a rainy day, I had the chance. Walking in, the first thing that caught my eye was the unique seating arrangement on the right—a tall, 360-degree bar-style area that really stands out. On the left, there’s another seating area with special lighting, perfect for photos. Checking the coffee prices, I was pleasantly surprised; it’s rare to find such reasonable prices in this part of town. The pastry selection is limited, but everything looks freshly made. I ordered an espresso to have here and a croissant to go, along with a cup of hot water. Even as more and more customers came in, I noticed that there was only one employee handling everything. Despite this, she managed to serve everyone warmly, taking care of both coffee-making ,cashier and cleaning tables duties.Overall, I enjoyed the cozy space, a well-made coffee, and watching a dedicated employee who clearly takes pride in their work. A delightful experience worth the visit!

  • Queen Haile

    My Fav 💎 place for a meeting. They have friendly staff and quick service. Today was my second day and I really want to highlight how much I love this place😘 They have discussion room which u can't find in a lot place. I ordered latte and it comes with mini biscuit and affordable price. I highly recommend this will always come back.

  • T. Darnell

    Giovane Cafe makes my favourite latté in the city! A nice dark roast with Umbria beans. The baristas are always friendly and efficient.

  • Erica Lee

    Too good to go order It is worth to hv two sweet panstries by such low price. The taste is good for macha croissant and blueberries muffin. Will try to dine in for regular price becoz the atmosphere is nice.

  • Emma Marie

    Cozy place to have coffee with friends or just simply doing your journals alone. I just wish they have music to play for me not to be able to hear other tables’ conversation. Staff are friendly. The pastry I got was kinda dry. The coffee was not bad .. Overall experience was good…

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