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Billy's Family Restaurant

301 Vermilion Ave Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.1 / 5 (18)

Opening hours

  • Friday6 a.m.–7 p.m.
  • Monday6 a.m.–7 p.m.
  • Saturday6 a.m.–7 p.m.
  • Sunday6 a.m.–7 p.m.
  • Thursday6 a.m.–7 p.m.
  • Tuesday6 a.m.–7 p.m.
  • Wednesday6 a.m.–7 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Billy's Family Restaurant has been inspected 11 times by Interior Health Authority since October 24, 2013. The most recent inspection, on January 15, 2026, recorded 3 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 7 times across 5 separate inspections, most recently on January 15, 2026. For example: 7 Are foods protected from 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 3 times across 3 separate inspections, most recently on September 8, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on October 10, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on September 25, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 4 separate inspections, most recently on January 15, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

About this data

These results come from Interior Health Authority, 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.

11 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Scoop handles observed submerged in food products. Ensure that bowls and cups are not to be used as scoop for food products. Scoops with handles must be used to limit potential contamination and must be stored up right. [2] Tubes of meat store on the ground. Ensure that all food products must be stored at least 6 inches above the ground.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Build up of food debris and miscellaneous items underneath cooking units. [2] Build up of gunk and grime along the sides of fryers. [3] Build up of gunk on can opener blade. [4] Accumulation of wood shavings above food prep table. [5] Missing faucet in men's washroom.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit valid. Ensure to place permit in a conspicuous area. **CORRECTED DURING INSPECTION
  2. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] scoops with handles submerged in food product. [2] container with no handles, used as scoops, submerged in food product. [3] Ice scoops not stored in a clean container.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers needed for both danby coolers and white fridge adjacent to lowboy coolers.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Build up of food debris and dust observed on top of mechanical dishwasher. Floor below cooking units with build up of food debris and grease.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not available on site. Ensure that the the document is on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan was not available on site. Ensure that the document is on site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, not one staff member had a valid FOODSAFE certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please ensure wiping cloths are stored in a bucket of sanitizer while in use or a fresh one is used each time - ice machine needs cleaning/sanitizing
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please ensure soap and paper towel dispensers are stocked at all times; recommend replacing dispensers with a type that is easier to load.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - paint in walk-in freezer is peeling along corner seems; - please repair/replace - countertops need replacing
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe (or equiv.) certifications of all main food handlers.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please clean surfaces in walk-in cooler (e.g., ceiling, shelving, trays holding drinks)
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - hand sinks (back and front) need dispensed paper towel; dispensers need to be dispensing paper towel - follow-up date Oct 26/18
  5. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - ice cream scoop needs to be handled in a more sanitary manner - walk-in cooler racks and fan unit needs cleaning and sanitizing - walk-in freezer fan unit needs cleaning and sanitizing - please make sure sanitizer is readily available in back food prep area
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - please ensure all containers with direct food contact are made with food-grade material
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - walk-in freezer needs re-painting
  6. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please have a sanitizer in use in the food preparation areas, e.g., a bucket of bleach water (1/2 tsp per litre water) that you store your cloths in while in use and change it every two hours - try not to store containers of food directly on the floor in your walk-ins - store ice cream scoops in freezer to reduce potential pathogen growth
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - please clean and sanitize your walk-in cooler and freezer
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - please have dispensed soap and paper towel at the front service hand sink
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): -Upright fridges beside prep area have elevated temperatures (6-8 °C). They were turned down during the inspection. Staff was directed to monitor closely and remove potentially hazardous foods if units are not holding below 4 °C. - Temperature records are not being maintained. - Observed a large cut of meat thawing at room temperature. This is dangerous because thawing at room temperature allows dangerous bacteria to grow and produce toxins which may not be destroyed by cooking. Cut of meat was moved to the cooler and staff were directed to thaw safely from now on.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is not being implemented.
  8. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): rolls of ground beef to be made into meat balls is sitting on the counter. if orders keep coming in this should be put away instead of being left at room temperature
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Anastasiia Hetiuk

    Good location, big portions, and reasonable prices. The other menu pictures here show old prices - I’ve attached the current menu. Now for the negatives. We had to wait quite a long time for our order, though that may have been because it was very busy at lunchtime. The soup was very tasty, but the portion was surprisingly small, even though I ordered it as a standalone item and not as part of a burger combo. The fish and chips were disappointing. Two pieces of fish were fine, but the third was an old, firm, chewy piece that we couldn’t eat. The batter recipe also didn’t seem right, it was too hard and overly crunchy, not in a good way, and a bit over-fried. It doesn’t seem like this dish is their specialty. The dishes I saw other people eating looked much better though.

  • bothfunks

    We have had a 3 stops at this restaurant, once just to get a tea in our travel mugs which they didn't charge us for and twice when our van broke down on our way to the coast. Our van seems to like to break down in Princeton. Haha! We had breakfast there the first time and it was simple and homey. The service was great and the food was nothing fancy but delicious and fresh. The third time we had lunch with our family who came to rescue us from our van predicament. Again the service was really good. Our server was about 4 feet tall and adorable. I think she was about 10 years old and her big sister was there to help. It made us feel like it took family restaurant to a whole other level. Again the food was really enjoyable and our whole experience all three time was worth 5 stars. This would be our go to place whether we break down or not.

  • Natalia Nosova - Sexton

    We always stop here on the way from Kelowna back to Vancouver. The food is always good, someone is really good cook, feels homemade like in childhood. The service is amazing too, thy treat you like you are a family. We have kids, and checked the kids menu as well. Kids loved it and the portions were pretty big so adults had to help. Loved the apple pie, reminded me a French Tart Tatin. Thank you so much for making our road on the way back special every time!

  • Aakash

    We visited Princeton for the very first time and gave a try at this restaurant. The food and service from Amber was too awesome. Ambience was very elegant and we enjoyed a lot here.

  • Braiden Davis

    Come into town for work quite often. This has became my default spot for breakfast/lunch. Food is always good, prepared fast and great service to boot. For sure worth a stop on your way to Kelowna or on your way home from Vancouver, a little beacon on the way home :)

  • C Burns

    Servers were polite, tables were clean and the atmosphere was pleasant. However, the food was bland. Notably, when ordering a $5 side of bacon, a plate with 3 strips was brought to the table. I can buy a pack of bacon with 12 strips for 4.98 at Walmart. If you need a quick bite, this place will do, but for quality meals look elsewhere.

  • Dawn D.

    We came here for breakfast in early spring. I asked for a very simple breakfast of two hard-boiled eggs and a fruit cup. The hard boiled eggs were done to perfection and the fruit cup was lovely. A real fruit, blackberries, oranges, raspberries, honeydew, bananas, etc. and it was all fresh, no syrup. Didn’t taste like a refrigerator. My husband had a lovely omelet that he loved! Really great menu options for both taste and lots of healthy options.

  • Emily F

    Came here for brunch while we were in Princeton. It did take about 45 minutes to get our food, but it was very tasty and worth the wait for it.

  • Anastasiia Hetiuk

    Good location, big portions, and reasonable prices. The other menu pictures here show old prices - I’ve attached the current menu. Now for the negatives. …

  • bothfunks

    We have had a 3 stops at this restaurant, once just to get a tea in our travel mugs which they didn't charge us for and twice when our van broke down on our way to the coast. Our van seems to like to break down in Princeton. Haha! We had …

  • Natalia Nosova - Sexton

    We always stop here on the way from Kelowna back to Vancouver. The food is always good, someone is really good cook, feels homemade like in childhood. The service is amazing too, thy treat you like you are a family. We have kids, and …

  • Aakash

    We visited Princeton for the very first time and gave a try at this restaurant. The food and service from Amber was too awesome. Ambience was very elegant and we enjoyed a lot here.

  • Braiden Davis

    Come into town for work quite often. This has became my default spot for breakfast/lunch. Food is always good, prepared fast and great service to boot. For sure worth a stop on your way to Kelowna or on your way home from Vancouver, a little beacon on the way home :)

  • C Burns

    Servers were polite, tables were clean and the atmosphere was pleasant. However, the food was bland. Notably, when ordering a $5 side of bacon, a plate with 3 strips was brought to the table. I can buy a pack of bacon with 12 strips for …

  • Dawn D.

    We came here for breakfast in early spring. I asked for a very simple breakfast of two hard-boiled eggs and a fruit cup. The hard boiled eggs were done to perfection and the fruit cup was lovely. A real fruit, blackberries, oranges, …

  • Emily F

    Came here for brunch while we were in Princeton. It did take about 45 minutes to get our food, but it was very tasty and worth the wait for it.

  • Tara Elizabeth

    We had a great breakfast at Billy’s Bistro in Princeton. The fresh eggs were perfectly cooked, the bacon was thick and delicious, the hashbrowns were made from real potatoes, and the sourdough toast was a treat. Fresh coffee rounded …

  • Bekah Muntelwit

    I ordered the Sausage and Eggs, my husband got the muffin Special. Didn’t like the cheese on the muffin. Loved the crispy hash. Ok service, decent food. We were in and out which we wanted so overall happy with the restaurant.

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