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French Press Cafe

692 Primrose Street, Qualicum Beach, BC, V9K 2K1 · Food Premises

Official record from Island Health →

Inspection summary

French Press Cafe has been inspected once by Island Health (Vancouver Island Health Authority), on August 19, 2026. The most recent inspection, on August 19, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 once on August 19, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on August 19, 2026. For example: Food Not Protected - General

  • 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 once on August 19, 2026. For example: Inadequate Insect / Rodent Control

  • 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 August 19, 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.

1 inspection

  1. Routine

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Plastic wrap and single use containers stored under the counter, under dirty dishes. Food debris found on plastic wrap.
      • Manager corrected the issue on site, thank you. Long term solutions for organization may be needed in this area. In general, dirty items must be stored below or away from clean items and food contact surfaces.
    • Food Not Protected - General
      • Sugar jars at customer self service counter should be covered and protected from contamination.
      • Use a covered or self closing jar.
    • Inadequate Insect / Rodent Control
      • Back door kept open during food prep and service. Some minor fruit fly activity in laundry/storage closet.
      • Ensure there is a self closing screen at the back door. Install more flying insect controls such as fly strips and fly lights in problematic areas (ensure they are not directly located above food prep areas or clean equipment).
    • Improper Construction / Maintenance of Establishment
      • Clean dishes on rolling rack is stored directly under open ceiling space at the back that contains electrical equipment. Area does not have a ceiling, walls or surfaces that is covered, smooth and cleanable.
      • Ensure all floor, wall, ceilings are covered, sealed and made of smooth, durable, water-resistant and cleanable material. Raw wood or plywood is not an acceptable surface material in a food service establishment (it can be painted, stained and sealed). Comments Food Handler Hygiene: Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers. Operators had clean clothing for food preparation. Staff and Public washrooms appear clean and are fully supplied for hand hygiene. Staff were observed to hand wash during food preparation, great job. Food Safety: Food in cold holding Coolers are below 4C. Food in cold holding Freezers are below -18C. Hot holding items are above 60C. Approved Food Source: food ingredients are from an approved source. Food is stored in covered containers; excellent job in keeping items organized and covered in cold storage and dry storage. Ensure that all salad items in line cooler and cream cheese topped baked goods are used up, cooked or served out within 2hrs. Maintenance and Sanitation: Dishwasher final rinse temperature is >71C at the plate surface (77.1C max rinse temperature). Sanitizer bottles have greater than 200ppm Quats (300ppm Quats measured). Storage of chemicals is separate and away from food. Condition of equipment and surfaces: food contact surfaces and equipment are in good repair and clean condition. Administration: Facility is well maintained and organized. Staff is certified in food safety. Please confirm total number of seats. Indoor count shows greater than 50 seats (not including patio seating). Please confirm ownership information.

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