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Loafe Cafe - University

6163 University Blvd, Vancouver BC V6T 1Z1 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.1 / 5 (8)

Opening hours

  • Friday7:30 AM–7 PM
  • Monday7:30 AM–6 PM
  • Saturday9 AM–5 PM
  • Sunday9 AM–5 PM
  • Thursday7:30 AM–6 PM
  • Tuesday7:30 AM–6 PM
  • Wednesday7:30 AM–6 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Loafe Cafe - University has been inspected 28 times by Vancouver Coastal Health since June 26, 2015. The most recent inspection, on December 30, 2025, recorded 2 infractions.

14 of 28 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 13 times across 10 separate inspections, most recently on December 17, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 4 separate inspections, most recently on February 14, 2024. 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.

  • 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 4 times across 3 separate inspections, most recently on December 30, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 February 14, 2024. 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 18 times across 11 separate inspections, most recently on December 17, 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.

28 inspections

  1. Routine Follow-up

    2 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.
    • 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.
  2. Routine

    6 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 properly covered and protected from contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Employees do not demonstrate good personal hygiene which may lead to the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
      • Test strips are not available to monitor sanitizer level.
  3. Routine Follow-up

    0 infractions

  4. Routine

    5 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.
    • 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.
      • Sanitizer levels are not being monitored and recorded.
  5. Routine Follow-up

    0 infractions

  6. Routine

    8 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 in contact with un-sanitized surfaces or utensils.
    • 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.
    • Employee hygiene is maintained.
      • Employee’s hair is not suitably confined.
    • 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.
      • 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.
      • Premises has signs of insect activity.
  7. Routine

    0 infractions

  8. Routine

    0 infractions

  9. Request

    9 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • 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 of 6 patrons per table
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • Background music is no louder than the volume of normal conversation
    • Daily worker health check in place
  10. Routine

    0 infractions

  11. Routine

    0 infractions

  12. Routine Follow-up

    0 infractions

  13. Routine

    0 infractions

  14. Routine Follow-up

    0 infractions

  15. Routine

    2 infractions

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • 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.
  16. Routine Follow-up

    0 infractions

  17. Routine

    5 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee 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.
      • 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.
  18. Routine Follow-up

    0 infractions

  19. Routine

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Food is not protected from customer contamination. (e.g. sneeze guards).
    • 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.
  20. Routine Follow-up

    0 infractions

  21. Routine

    4 infractions

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

    0 infractions

  23. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
      • Hand washing station is obstructed or being used for other purposes.
  24. 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 does not provide sufficient washing and/or sanitizing action to remove contamination.
  25. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • 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.
  26. Routine Follow-up

    0 infractions

  27. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • 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.
  28. Routine

    2 infractions

    • 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Jesper

    Quick service and friendly staff, and the best espresso I've had on campus! Update: came back and tried the midnight in Cairo sandwish for lunch, and can verify that the food is also very tasty! Loafe is highly recommended for food, coffee and sweets!

  • Kelly Hrelja

    Good quality of food for relatively low prices compared to other spots on campus. The rice in the rice bowls was very plain, but otherwise the mushroom ricotta rice bowl was delicious. Also a good variety of indoor and outdoor seating (both sun and shade).

  • Sartaj Singh

    Pretty great spot to grab a coffee or a bite! Great place to study too if you’re a student. Can work out to be a bit pricey for certain items but the quality is great! Service is good too but not as friendly as most places on campus. Pictured is a chocolate croissant and the Havana “sandwich” which is really a pulled pork burger but is not advertised as such (tasted great was just surprised by what I was served compared to the order).

  • Chloe Rachel

    Subpar experience at Loafe for brunch on a Friday. The location is quite popular for students, with many tables filled by students with their laptops/books! We couldn't find an available table, so had to settle for sofas outside the café (inside the alumni centre). I could barely taste the oat milk in my decaf Americano, and the blend was not very strong itself. The hot chocolate was fine. The Mushroom Ricotta Rice Bowl ($13.95) had a nice marinade on the mushrooms, and a decent amount of ricotta (on a bed of rice and arugula). The rice is very plain, and perhaps a little mushy/overcooked. I was disappointed with their Midnight in Havana Rice Bowl ($15), having asked for no arugula, and it coming with the bowl anyways. The place was packed so I didn't feel like asking them to remove it. The pork shoulder was not tender (it was more like dry pulled pork). They were able to use a balsamic dressing instead of their garlic aioli at my request, which was nice of them to accommodate. There are some inconsistencies with their in-store menu and what's online on their Square site, as the Square site says the bowl comes with caramelized onions, but in-store it's pickled onions. On top of the pickled jalapenos, I thought it was too much acidity toppings wise and would have benefited from the caramelized type. Self-service after you receive your order. Would be interested in trying their baked goods (which are unlabelled in their display case), but would skip the bowls.

  • Stephen Mac

    A great spot to visit during Happy Hour, conveniently located near the UBC Bookstore. They have outdoor picnic tables, perfect for enjoying sunny days. While their morning coffee and pastries are tasty, the lunch menu and beer selection are somewhat limited. Additionally, the food options are on the pricier side, with smaller portion sizes.

  • Jesper

    Quick service and friendly staff, and the best espresso I've had on campus! Update: came back and tried the midnight in Cairo sandwish for lunch, and can verify that the food is also very tasty! Loafe is highly recommended for food, coffee and sweets!

  • Kelly Hrelja

    Good quality of food for relatively low prices compared to other spots on campus. The rice in the rice bowls was very plain, but otherwise the mushroom ricotta rice bowl was delicious. …

  • Sartaj Singh

    Pretty great spot to grab a coffee or a bite! Great place to study too if you’re a student. Can work out to be a bit pricey for certain items but the quality is great! Service is good too but not as friendly as most places on campus. …

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