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Freddies Bistro

8800 Rising View Way Vernon BC V1H 1Z9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Freddies Bistro has been inspected 7 times by Interior Health Authority since April 19, 2016. The most recent inspection, on August 12, 2026, found no infractions.

4 of 7 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: Cleaning and sanitizing and Food temperature control.

The last 3 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.

  • 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 2 times across 2 separate inspections, most recently on August 13, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 13, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 19, 2016. For example: 17 - 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 August 23, 2022. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Larger volumes of pre-prepared/packaged food items from the Edge Restaurant and Bar are compromising the stand-up cooler product temperature if menu items not at 4° C when delivered for the lunch hour. Noted some newly delivered product temperatures at 5-7° C. *Ensure the prepackaged items are already 4° C or colder prior to transporting from the main kitchen to the concession. *Install a larger capacity refrigerator to accommodate more product storage. Note Reminder
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure fresh Quat sanitizer mixed daily to the correct strength. Monitor with sanitizer test strips. Strength adjusted to 200 ppm. Residential NSF 184 Dishwasher is functional and correctly set on the Sanitation Cycle.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain the correct Quat test strips (i.e. Hydrion QT) for the sanitizer at the dispenser in the water treatment building. Monitor daily your spray bottles (or pail of sanitizers if used) for a strength of 200 ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): *Quat sanitizing dispenser for mixing correct spray bottle strength is not operational. Repair/replace to ensure no air lock and not leaking. *Monitor the correct strength of 200 ppm with quaternary ammonium test strips. Residential NSF 184 Dishwasher is functional and correctly set on the Sanitation Cycle. Good.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Submitted to IHA prior to inspection and reviewed - hot dogs currently only being served for food. Modify food safety plan to include sandwiches from an approved source. Please notify Interior Health prior to adding menu additions - additions require approval.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Submitted to IHA prior to inspection and reviewed. Include information on written Sanitation Plan to have information on dishwasher - no interruptions during a cycle on dishwasher and selecting sanitize option each time. Additionally, include information on Sanitation Plan regarding how often the potable water tank will be cleaned and sanitized as well as specifics for doing so. As the sanitizer is Quaternary Ammonia, this will need to be updated on Sanitation Plan as bleach is indicated for the sanitizer.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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