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French Creek Bistro Restaurant and Grill

894 Island Highway West, Parksville, BC, V9P 2E6 · Food Premises

Official record from Island Health →

Inspection summary

French Creek Bistro Restaurant and Grill has been inspected once by Island Health (Vancouver Island Health Authority), on May 25, 2026. The most recent inspection, on May 25, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 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 May 25, 2026. For example: Critical Food/Water Adulterated or Received From Unapproved Sources

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.

1 inspection

  1. Routine

    3 infractions

    • Critical Food/Water Adulterated or Received From Unapproved Sources
      • Food was stored directly on the floor.
      • All foods must be stored above the floor, preferably 15 cm above the ground.
    • Critical Food/Water Adulterated or Received From Unapproved Sources
      • There was no separation of meat and vegetables in cooling and freezing units.
      • Store raw meat separate from the vegetables in both freezer and cooler.
    • Critical Food/Water Adulterated or Received From Unapproved Sources
      • Refrigeration temperature was more than 4°C.
      • Lower the refrigeration temperature to 4°C or below, or move the dairy to another cooling unit. Comments Handwashing station was adequately stocked, dishwasher temperature was at 79.1°C at plate.

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