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Is That French

45 Trounce Alley, Vancouver BC V6B 0C4 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday5–11:30 PM
  • Monday5–10:30 PM
  • Saturday5–11:30 PM
  • SundayClosed
  • Thursday5–10:30 PM
  • Tuesday5–10:30 PM
  • Wednesday5–10:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Is That French has been inspected 8 times by Vancouver Coastal Health since January 26, 2023. The most recent inspection, on August 25, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on August 6, 2026. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

  • 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 August 6, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 January 26, 2023. For example: The premises is free of pests.

  • 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 5 times across 3 separate inspections, most recently on August 6, 2026. For example: Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 6, 2026. For example: Food safety plan and records for raw oyster service are kept and are able to provide accurate information upon request during an investigation.

About this data

These results come from Vancouver Coastal Health, 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.

8 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine

    7 infractions

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too low.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
      • Food safety plan is not maintained to reflect the current menu.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
    • The required public health warning by the Medical Health Officer is displayed on a display card at the table or in the menu.
      • No public health warning display card or menu warning is available on the table or displayed in the menu.
    • Food safety plan and records for raw oyster service are kept and are able to provide accurate information upon request during an investigation.
      • Raw oyster food safety plan is insufficient or not in place.
      • The receiving and/or tracking logs for deliveries do not contain sufficient information.
      • Harvest tags record management lacks information to determine date range of the tags by date used/served.
  3. Routine

    0 infractions

  4. Routine Follow-up

    0 infractions

  5. Routine

    3 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Test strips are not available to monitor sanitizer level.
  6. Routine

    0 infractions

  7. Routine Follow-up

    0 infractions

  8. Routine

    2 infractions

    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Procedures in the food safety plan are not being followed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Denise Mai

    I recently visited one of the best French restaurants in Vancouver and it was an incredible experience from start to finish. The food was absolutely delicious high-quality ingredients, beautifully plated, and full of authentic French flavor. Every dish felt thoughtful and well-executed, from appetizers to dessert. As a Vancouver real estate agent, I spend a lot of time exploring different neighborhoods and local businesses, and I always pay attention to places that truly elevate the lifestyle of living in Vancouver. This restaurant definitely stands out. It’s a great spot for date nights, client meetings, or anyone looking for a refined dining experience in the city. The ambiance and service were just as impressive as the food. It has that classic French feel while still being modern, welcoming, and comfortable. One thing to be mindful of is the surrounding area. While the restaurant itself is excellent, we did experience a car break-in nearby, so I would recommend being cautious with parking and avoiding leaving valuables in your vehicle. Overall, I still highly recommend this restaurant if you’re looking for high-quality French cuisine in Vancouver. Definitely worth visiting for the food, atmosphere, and overall experience. Denise Mai Vancouver Real Estate Agent Mai Real Estate Group | eXp Realty Serving Downtown Vancouver, Burnaby, and surrounding areas

  • Ya-Ting Joanna Chang

    Since my last visit to Big Guy Sushi, I haven’t been able to stop thinking about their food. Their Unagi Nigiri, Salmon Nigiri, and Ikura Nigiri are absolute standouts, but the Chopped Scallop Nigiri and fresh made Negitoro Nigiri is hands down the best in town—I highly recommend it! I couldn't resist going back today, and the owners were just as welcoming and friendly as before. Since they’ve recently opened, they are currently offering 10% off plus free miso soup! It’s rare to find such high-quality sushi at these prices in Downtown Vancouver. If you’re a sushi lover, this place is a must-try!

  • Kanako Sakurada

    This place reminds me of ‘A room with a view’ in modern gas-town way (with question mark and large windows). Their foods were fresh and original, and went very well with the wines. Its smaller tapas style plates were very much enjoyable for both drinker and non-drinker. Excellent wine selection with some of my favorites in the list but I wish more variety in natural wine. This wine category is getting very popular and many local wineries both in gulf islands and in Okanagan are producing them. It would be nice compliment to their locally sourced foods. Casual and intimate ambience was great but the chairs were a bit hard and took us for a while to be comfortable.

  • Kendall Tran

    Went into this restaurant not knowing what to expect especially with some of the construction going on outside. I was instantly greeted with the an immaculate vibe. Live music on thursdays before 8, real flame candles, and immaculate service from the whole staff especially nick and chloe. Can't go wrong with the menu choices unless you don't get dessert.(it's a must) Also drink the wine.

  • HEYO JYOH

    Tucked away in an alley, this place was a bit difficult to find, but it was so worth it!!! The front door has a question mark but no name (unless I missed the name somewhere). Walking in, it was a cozy environment with a really nice gentleman who walked us through the menu and the drinks. Superb guy. The food: we took advantage of the oysters on Happy Hour Monday. The oysters were all stellar! But the star of the oyster show was the baked oyster with Uni hollandaise and lobster oil - 10/10. Beyond that, the foie gras was also immaculate and perfectly balanced - 10/10. Not sure if I would order the deviled eggs again. Overall, awesome dining experience!!!

  • Denise Mai

    I recently visited one of the best French restaurants in Vancouver and it was an incredible experience from start to finish. The food was absolutely delicious high-quality ingredients, beautifully plated, and full of authentic French …

  • Ya-Ting Joanna Chang

    Since my last visit to Big Guy Sushi, I haven’t been able to stop thinking about their food. Their Unagi Nigiri, Salmon Nigiri, and Ikura Nigiri are absolute standouts, but the Chopped Scallop Nigiri and fresh made Negitoro Nigiri is hands …

  • Kanako Sakurada

    This place reminds me of ‘A room with a view’ in modern gas-town way (with question mark and large windows). Their foods were fresh and original, and went very well with the wines. Its …

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