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BoShays Bistro

1150 5th Avenue, Valemount, V0E 2Z0 · Restaurant

Official record from Northern Health →

Inspection summary

BoShays Bistro has been inspected 2 times by Northern Health Authority since August 23, 2024. The most recent inspection, on April 10, 2025, recorded 2 infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 once on April 10, 2025. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 10, 2025. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

About this data

These results come from Northern 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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Two hot holding unit temperature was measured at 57°C and 48°C. Soups were previously heated up on a stove and had been held inside units for approximately 2 hours. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent microbial growth that may increase risk of illness.
      • Corrective Action: Operator agreed to discard soup in 2 hours. All hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Equipment that were visibly dirty and not in used were stored inside premises. This include meat slicer and vegetable cutter. Dirty equipment may attract and harbour pest.
      • Corrective Action: Operator to remove equipment from premises.
  2. Initial Inspection

    0 infractions

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