Bearfoot Bistro

4121 Village Green, Whistler BC V0N 1B4 · Food Service Establishment 1

19 inspections

1. RoutineFeb 13, 2025

   2 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is stored in a manner that promotes cross contamination.
   • The premises is free of pests.
2. Routine Follow-upNov 8, 2023

   3 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.
   • The premises is free of pests.
   • Food safety plan and records for raw oyster service are kept and are able to provide accurate information upon request during an investigation.
3. RoutineOct 30, 2023

   6 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.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes 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.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • Food safety plan and records for raw oyster service are kept and are able to provide accurate information upon request during an investigation.
     • The receiving and/or tracking logs for deliveries do not contain sufficient information.
     • Harvest tags record management lacks information to determine date range of the tags by date used/served.
4. Routine Follow-upMar 3, 2022

   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.
5. Routine Follow-upFeb 11, 2022

   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.
   • 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.
6. RoutineFeb 5, 2022

   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.
   • 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 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.
7. Routine Follow-upAug 31, 2021

   0 infractions

8. RoutineAug 20, 2021

   3 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.
   • 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.
   • 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.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
9. RequestMar 10, 2021

   0 infractions

10. RoutineAug 20, 2019

    3 infractions

    • Potentially hazardous food is at a refrigerated 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
11. RoutineJul 30, 2018

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises is free of pests.
12. RoutineDec 6, 2017

    0 infractions

13. RoutineNov 22, 2017

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
14. Routine Follow-upMay 15, 2017

    1 infraction

    • The premises is free of pests.
      • Premises is not protected from the entrance of pests.
15. RoutineMar 21, 2017

    7 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • 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 not maintained in a sanitary condition.
    • 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 is not protected from the entrance of pests.
      • Conditions on premises may lead to harbouring/breeding of pests.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Non-food containers are not properly labeled.
16. RoutineMar 8, 2016

    3 infractions

    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
17. Routine Follow-upNov 23, 2015

    0 infractions

18. Routine Follow-upAug 20, 2015

    0 infractions

19. RoutineAug 19, 2015

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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.
    • 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.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Non-food containers are not properly labeled.