#LL304 6133 University Blvd, Vancouver BC
Has Infractions
3 violations were found at the most recent inspection.
Source: Vancouver Coastal Health (VCH)
February 6, 2026
The premises is free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
This record comes from Vancouver Coastal Health (VCH) for Vancouver. Inspectors note any infractions of applicable health regulations on each visit. The result above is the most recent inspection on file.
No Infractions means none were recorded on that visit. Has Infractions means one or more were found; they are listed below. Closed means the inspector ordered the premises shut until the issues were corrected.
AMS - Servery 2 (Bar Level 2)
This restaurant has been inspected 13 times since March 26, 2024, with 4 visits with no infractions and 9 with infractions on record.
3 violations
The premises is free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
No violations
5 violations
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 free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
2 violations
The premises is free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
No violations
3 violations
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 free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
1 violation
The premises is free of pests.
3 violations
Food is handled in a sanitary manner and is not subject to contamination.
The premises is free of pests.
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
No violations
2 violations
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
6 violations
Food is handled in a sanitary manner and is not subject to contamination.
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 free of pests.
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.
No violations
7 violations
Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Potentially hazardous food is at a hot holding temperature that keeps 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.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
The premises is free of pests.
The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
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.