Skip to content
Loading map…

Little Umbrella

4372 W 10th Ave, Vancouver BC V6R 2H7 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday7 AM–5:30 PM
  • Monday7 AM–5:30 PM
  • Saturday7:30 AM–5 PM
  • Sunday7:30 AM–4 PM
  • Thursday7 AM–5:30 PM
  • Tuesday7 AM–5:30 PM
  • Wednesday7 AM–5:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Little Umbrella has been inspected 8 times by Vancouver Coastal Health since February 24, 2022. The most recent inspection, on December 20, 2025, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on December 5, 2025. For example: Potentially hazardous food is cooled in a manner that makes 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 3 times across 3 separate inspections, most recently on December 5, 2025. 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.

  • 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 December 5, 2025. 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 2 times across 2 separate inspections, most recently on December 5, 2025. For example: The premises is free of pests.

  • 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 6 times across 3 separate inspections, most recently on December 5, 2025. For example: Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.

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.

8 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine

    9 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.
    • 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.
    • 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 cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
    • 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.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  3. Routine Follow-up

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
  4. Routine

    4 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.
    • 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.
    • 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.
    • 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 Follow-up

    1 infraction

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

    8 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.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
    • 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.
      • 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.
    • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  7. Routine

    0 infractions

  8. Routine

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Linh Phuong Pham

    I tried both breakfast wrap and artichoke wrap, they are very tasty. The matcha and smoothie are quite sweet (even though I asked for half sweet). Free wifi/ outlet, great spot to check out!

  • basura gone

    Been here twice and both times I got the mushroom Danish, a novelty for me. It was mushroomy yummy and the Americano was excellent. Can't wait to come back and try their croissants. Thank you for making the start of my day quite lovely ☕💕

  • Magdalena Klobušická

    I came this time only for a turmeric latte and a chai latte andI wasn't disappointed. 3 tables outside,few small tables inside to make the place cozy.

  • Gurv

    Lovely little gem in Point Grey Village. I wouldn’t describe the staff as friendly, but they provided quick and efficient service. They make a nice Americano and Flat White. Some of the baked goods looked good, but others not so much. Would definitely return for the coffee if in the area.

  • Maria M

    Cute spot with delicious coffee and great merchandise for sale. I love that they have items from Noisette by Olivia, she’s a wonderful baker!! I had a butterscotch bar suggested by the barista and absolutely loved it. They also carry To Live For pastries and the art on the wall is also for sale. Great service, only con is that I don’t think they have AC/fans because it was really hot inside and it wasn’t even a super hot day.

  • Linh Phuong Pham

    I tried both breakfast wrap and artichoke wrap, they are very tasty. The matcha and smoothie are quite sweet (even though I asked for half sweet). Free wifi/ outlet, great spot to check out!

  • basura gone

    Been here twice and both times I got the mushroom Danish, a novelty for me. It was mushroomy yummy and the Americano was excellent. Can't wait to come back and try their croissants. Thank you for making the start of my day quite lovely ☕💕 …

  • Magdalena Klobušická

    I came this time only for a turmeric latte and a chai latte andI wasn't disappointed. 3 tables outside,few small tables inside to make the place cozy.

Own this business? Add a badge to your website