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La Belle Patate

1215 Davie St, Vancouver BC V6E 1N4 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.6 / 5 (8)

Opening hours

  • Friday11 AM–11:30 PM
  • MondayClosed
  • Saturday12–11:30 PM
  • Sunday1–7 PM
  • Thursday11 AM–11 PM
  • Tuesday11 AM–11 PM
  • Wednesday11 AM–11 PM

Contact details, hours and reviews from Google Maps

Inspection summary

La Belle Patate has been inspected 19 times by Vancouver Coastal Health since October 15, 2015. The most recent inspection, on January 27, 2026, recorded 1 infraction.

5 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 10 times across 8 separate inspections, most recently on August 23, 2023. For example: 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.

  • 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 5 times across 4 separate inspections, most recently on October 12, 2022. For example: Potentially hazardous food is thawed in a manner that makes it safe to eat.

  • 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 2 times across 2 separate inspections, most recently on October 15, 2024. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 once on January 27, 2026. For example: The premises is free of conditions that lead to harbouring, breeding and entry of pests.

  • 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 once on October 15, 2024. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

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.

19 inspections

  1. Routine

    1 infraction

    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  2. Routine Follow-up

    0 infractions

  3. Routine

    3 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross 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.
      • Hand washing stations are not properly supplied and maintained.
  4. Routine

    4 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
    • 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.
      • Sanitizing solution is not present or at an improper concentration.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
  5. Routine Follow-up

    1 infraction

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

    2 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • 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.
  7. Routine

    0 infractions

  8. Routine

    2 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Manual dishwashing procedure is improper to remove contamination.
  9. Routine

    1 infraction

    • 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.
      • Temperature records are not being used to monitor critical limits.
  10. Routine Follow-up

    1 infraction

    • 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.
  11. Routine

    3 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • 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.
    • 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.
  12. Routine

    3 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.
      • The premises is not maintained in a sanitary condition.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • 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.
  13. Routine

    0 infractions

  14. Routine

    0 infractions

  15. Routine

    0 infractions

  16. 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.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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 not maintained in a sanitary condition.
    • 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.
      • Food safety plan is not developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  17. 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.
    • 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 not maintained in a sanitary condition.
  18. Routine Follow-up

    1 infraction

    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  19. Routine

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • 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.
      • Food safety plan is not developed.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Kay

    First time trying Belle Patate and will definitely be back! Proper Montreal-style poutine with squeaky curds, good gravy and generous portions. Super quick service, really reasonable prices and a great location. Best part was it hit the spot without leaving me feeling super heavy after. 👌

  • Spencer Phillips

    5 Stars for a wonderful customer service from the gal working the register. She said daddy owns this place. Good job dad. I have been looking for decent poutine and its here. Now as im eating im watching a guy eat 2 hot dogs lol. He said he has come here many times for poutine n dawgs. My poutine had lots or gravy. I wanted hotter gravy n more cheese so the cheese stretches when forked up. But it was still very good. Will come again.

  • Chris Helgren

    Come here for the poutine.. I am usually not a fan because most places serve up fries that will turn soggy after 5 minutes. La Belle Patate does it properly by double frying, creating a crust that holds up. Very tasty gravy too. I cannot say I like steamies though, give me a toasted bun and grilled wiener any day. I respect those that do go for these however, and grated cabbage and onions are a nice touch. Great for people watching if you get a counter seat at the front window.

  • Jason Spisak

    We are two visitors from Las Vegas in town for a cruise. Seen this place in many YouTube videos as the place for Poutine. It was very delicious!! If you were open on Monday we would come back before the cruise, but glad we at least got to taste it today! Have nothing to compare it to, but to us this is now the standard!

  • Fi

    Sought this place out after hearing it did great authentic poutine. Didn't disappoint. I had the classic poutine and steamie dog, both were great. Went about 3pm on a weekday and was fairly quiet so got a seat no problem. The lady that served me was friendly. Wish I'd had time to go back and try some other options. Quite small and pretty casual, sports memorobilia on the walls and ice hockey on the tv but was nice to sit in.

  • Kay

    First time trying Belle Patate and will definitely be back! Proper Montreal-style poutine with squeaky curds, good gravy and generous portions. Super quick service, really reasonable prices and a great location. Best part was it hit the spot without leaving me feeling super heavy after. 👌 …

  • Spencer Phillips

    5 Stars for a wonderful customer service from the gal working the register. She said daddy owns this place. Good job dad. I have been looking for decent poutine and its here. Now as im eating im watching a guy eat 2 hot dogs lol. He said he …

  • Chris Helgren

    Come here for the poutine.. I am usually not a fan because most places serve up fries that will turn soggy after 5 minutes. La Belle Patate does it properly by double frying, creating a crust that holds up. Very tasty gravy too. I cannot …

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