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Eagle View Bistro

1 Strathcona Parkway, Courtenay, BC, V9J 1L0 · Food Premises

Official record from Island Health →

Inspection summary

Eagle View Bistro has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 12, 2026. The most recent inspection, on July 9, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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 3 times on July 9, 2026. For example: Food Not Protected - General

  • 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 June 12, 2026. For example: Improper Construction / Maintenance of Establishment

About this data

These results come from Island Health (Vancouver Island 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. Follow-Up

    3 infractions

    • Food Not Protected - General
      • Interior: Foods on display not protected from contamination - corrected.
      • Ensure foods are protected from contamination.
    • Food Not Protected - General
      • Interior: Potentially hazardous food (cheese) stored at ambient temperature for unknown amount of time. Measured at 24°C ambient - corrected and discarded.
      • Discard potentially hazardous foods that have been time/temperature abused (stored in the Danger Zone 4-60°C for more than 2 hours.)
    • Food Not Protected - General
      • Interior: Utensils stored in a unsanitary manner in-between use - corrected
      • Store utensils in a sanitary manner in-between use. Comments Hand sink clear, sanitary, adequately supplied. Food safety protective temperatures in compliance. Interior "deli" sandwich cooler in midst of repair. No foods stored in unit at the time of inspection. Ensure unit measures at 4°C or below and functions as per its intended purpose prior to use. Dishwasher final rinse reached at least 50 ppm Cl. Sanitizer (DDBSA) measured at correct concentrations. Facility sanitation improved since last inspection. Reminder: watch you hard-to-reach areas of the outdoor kitchen.
  2. Routine

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Build up of debris, grease, and grim in hard to reach areas of facility.
      • Wash, clean, and sanitize in full prior to opening. Comments Summer seasonal change in operations. Equipment form Marmots/Cantina taken and rearranged to covered "Outdoor kitchen." Location move to side of building. Operations tied to eagle View Bistro. Operator in final stages of having "Outdoor Kitchen" set up completed. (Flooring to be done-ensure that it is smooth, non-absorbent, easy to clean) Discussed with operator to ensure that they are in compliance with applicable fire requirement. Hand sink clear, sanitary, adequately supplied. Note a hand sink is plumbed in and available at the Outdoor Kitchen. A 1 compartment sink ( utility, other non-handwashing activities) will be required for next year's summer season in addition to the hand sink. Food safety protective temperature in compliance. Dishwasher final rise reached at least 50 ppm Cl. Note: review your records and review the plumbing in the Eagle dish pit. Ensure the grease trap is maintained appropriately. Sanitizer (sink & surface) measure at appropriate concentration . Wash, clean, and sanitize facility in full prior to opening. Maintain in sanitary condition. Ensure equipment works as per their intended function(s).

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