A CAFE is set to replace a vacant retail unit in Helensburgh town centre after plans were given the go-ahead.
Penny Kennedy applied to Argyll and Bute Council for permission for the proposed facility at 89 West Clyde Street.
One objection was received by the authority from the public during the planning process, and it has now been confirmed that the application has been approved.
A council officer said in a handling report: “The property’s existing use is class 1A of the Town and Country Planning (Use Classes) (Scotland) Order 1997 and was most recently a retail shop, however, the premises are currently vacant. This application seeks a change of use to convert the property into a café, which is class 3.
“Following a detailed assessment the proposed development is located within an identified settlement area with close access to public transport networks, and is compatible with the provisions of National Planning Framework policy 1 in terms of addressing the climate crisis, in principle.
“The site is located within an established mixed-use area and will not impact upon the character and amenity of the area.
“It is not considered that the proposal would undermine the health and wellbeing of this community given the proposed café use and it is also noted that this application would bring a vacant unit back into active use which is beneficial to the wider community.”
The report added: “The proposed change of use from a retail shop to a cafe is considered not to create any additional considerations relating to the amenity of neighbouring land uses.
“Whilst it is appreciated that the volume of customers to the café will be greater than that of the previous use, there should be a reasonable expectation of noise during working hours from commercial units below residential dwellings within the town centre.
“It is noted that environmental health were consulted on the application and have noted that they have no objection subject to conditions relating to; the restriction of deliveries during quiet times, additional information regarding potential cooking odours/food and health and mitigation of noise during construction.”
