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Branch On Bowen

400 Bowen Island Trunk Rd, Bowen Island BC V0N 1G0 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Branch On Bowen has been inspected 19 times by Vancouver Coastal Health since May 24, 2019. The most recent inspection, on May 20, 2026, found no infractions.

7 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 6 separate inspections, most recently on April 23, 2024. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

  • 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 May 3, 2023. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on May 18, 2021. For example: The premises is free of pests.

  • 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 July 18, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 6 times across 5 separate inspections, most recently on January 18, 2022. For example: Operation and maintenance of premises is in accordance with approved floor plans and specifications.

About this data

These results come from Vancouver Coastal Health, 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.

19 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine

    0 infractions

  4. Routine Follow-up

    0 infractions

  5. Routine

    1 infraction

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
  6. Routine Follow-up

    2 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
      • Potentially hazardous food is not reheated rapidly to 74°C.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
      • Hand washing stations are not properly supplied and maintained.
  7. Routine

    2 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
      • Potentially hazardous food is not reheated rapidly to 74°C.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
  8. Routine Follow-up

    0 infractions

  9. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • 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.
  10. Routine Follow-up

    1 infraction

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
  11. Routine

    3 infractions

    • Operation and maintenance 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.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
  12. Routine Follow-up

    0 infractions

  13. Routine

    1 infraction

    • The premises is free of pests.
      • Premises has signs of rodent activity.
  14. Request Follow-up

    2 infractions

    • Maximum number of patrons and staff on premises is monitored at all times
    • Physical devices or markers are used to assist patrons in maintaining physical distance
  15. Routine Follow-up

    1 infraction

    • The premises is free of pests.
  16. Request

    5 infractions

    • Maximum number of patrons and staff on premises is monitored at all times
    • No events over 50 people on premises
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • COVID-19 Safety Plan developed and in use
  17. Routine

    3 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  18. Routine Follow-up

    0 infractions

  19. Routine

    5 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.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
      • Potentially hazardous food is not reheated rapidly to 74°C.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at insufficient concentration.

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