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Dolci Thai Bistro

8710 Main St Osoyoos BC V0H 1V3 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.8 / 5 (8)

Opening hours

  • Friday11 AM–4 PM, 5–9 PM
  • Monday11 AM–4 PM, 5–9 PM
  • Saturday11 AM–4 PM, 5–9 PM
  • Sunday11 AM–4 PM, 5–9 PM
  • Thursday11 AM–4 PM, 5–9 PM
  • Tuesday11 AM–4 PM, 5–9 PM
  • Wednesday11 AM–4 PM, 5–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Dolci Thai Bistro has been inspected 6 times by Interior Health Authority since March 5, 2019. The most recent inspection, on September 24, 2025, found no infractions.

4 of 6 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The last 2 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.

  • 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 2 times across 2 separate inspections, most recently on September 25, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 6, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on October 6, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times on October 6, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 6, 2021. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Bar area very cluttered with unrelated items to the facility. -Ensure to remove all items not related to the facility.
  4. Monitoring

    0 infractions

  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot Holding Soup Stalk with chicken and meat lentil mixture were sitting on the stove at the time of inspection. Temperature was under hot holding requirements. Due to the unknown length of time of these food items sitting at room temperature, operator was discard. - Ensure all potentially hazardous foods are hot held 60C or above during all times of operation. Cold Holding- In compliance All cold holding units that hold potentially hazardous foods maintain required temperature parameters of 4C or below.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers missing in all the cold holding units that hold potentially hazardous foods. All cold holding units that hold potentially hazardous food must have thermometers for frequent temperature monitoring. - Ensure to place thermometers in each cold holding unit that holds potentially hazardous foods and monitor temperature on a regular basis.
      • 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): At the time of inspection the bar & kitchen area was very cluttered. Boxes and unrelated food items found piled throughout these areas on the floor and counters. - Ensure to remove all boxes and unrelated food items throughout the establishment. This will provide better flow for food preparation and service.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One sink of the three compartment sink is used for handwashing when dishwashing is not being conducted. At the time of inspection the three compartment sink (Handwashing sink) was obstructed with dishware and utensils. - Ensure the handwashing sink is unobstructed during all times of operation. -Ensure the handwashing sink is provided with liquid soap and paper towel.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): At the time of inspection a Food Safety Plan could not be found on site. A Food Safety Plan Template will be emailed with this Inspection Report. - Ensure to review and prepare a Food Safety Plan for high risk foods.
      • 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): At the time of inspection a Sanitation Plan could not be found on site. A Sanitation Plan Template will be emailed with this Inspection Report. - Ensure to review and prepare a Sanitation Plan, follow and conduct the cleaning procedure on a regular basis.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Mimi

    Owners are really friendly and nice! We came in for takeout pad thai and their service was speedy and delicious. They were able to create a vegetarian pad thai for me and my partner with ease. Their back outdoor patio is a sight to see, beautiful setting and design, highly recommended for group dinner.

  • Ameya

    Dolci Thai Bistro in Osoyoos was excellent. The food was fresh, flavorful, and beautifully presented, and the service from Leena, the owner, was warm and welcoming. A wonderful dining experience overall.

  • ramona

    Another great meal at Dolci Thai in Osoyoos. I had the Red Curry Chicken & the hubby had the Pad Thai Chicken. We've been here several times, another fave is the crispy wonton appy & the short rib appy. We sat on the back patio. Peaceful, running water fountain, greenery. A real Thai Oasis in Osoyoos.

  • Sana Rhodes

    The service was remarkably poor. Despite the manager being overly chatty, they failed to pay any attention to our actual order or needs. The lack of coordination was evident when our main curries arrived at the table, but the rice-which is essential—was completely forgotten. We had to remind the manager multiple times about the rice; by the time it finally arrived, nearly two hours had passed, and our curries were cold. Beyond the service issues, the food quality was subpar. The dishes had an unpleasant odor and a monotonous flavor profile, suggesting that every dish is likely prepared using the same generic, underwhelming base. Given the high price point, we expected a much higher standard of culinary execution and professional service. Our group of 11 left feeling frustrated and unsatisfied. There are far better dining options in the area; I strongly suggest you look elsewhere and avoid wasting your time and money at this establishment."

  • blueberry

    The food and service here are terrible. We only ordered two dishes, yet we waited for an hour to get them. The tom yum soup was extremely salty, and there was very little meat in the dish. Overall the taste was just mediocre. I would not recommend this restaurant at all.

  • Mimi

    Owners are really friendly and nice! We came in for takeout pad thai and their service was speedy and delicious. They were able to create a vegetarian pad thai for me and my partner with ease. Their back outdoor patio is a sight to see, beautiful setting and design, highly recommended for group dinner.

  • Ameya

    Dolci Thai Bistro in Osoyoos was excellent. The food was fresh, flavorful, and beautifully presented, and the service from Leena, the owner, was warm and welcoming. A wonderful dining experience overall.

  • ramona

    Another great meal at Dolci Thai in Osoyoos. I had the Red Curry Chicken & the hubby had the Pad Thai Chicken. We've been here several times, another fave is the crispy wonton appy & the short rib appy. We sat on the back patio. Peaceful, running water fountain, greenery. A real Thai Oasis in Osoyoos.

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