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Pescadores Bistro

5093 Johnston Road, Port Alberni, BC, V9Y 5L6 · Food Premises

Official record from Island Health →

Inspection summary

Pescadores Bistro has been inspected once by Island Health (Vancouver Island Health Authority), on June 15, 2026. The most recent inspection, on June 15, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 June 15, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 June 15, 2026. For example: Food Not Protected - General

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on June 15, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

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 Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Pail of hollandaise sauce was held at ambient conditions - registering an internal temperature of 38C). This is in the danger zone, which can promote the rapid growth of pathogens.
      • Staff reheated the hollandaise to achieve minimum hot holding temperature of 60C. * Devise a consistent means holding potentially hazardous foods. Submit a food safety plan for the handling of hollandaise.
    • Food Not Protected - General
      • 3 tongs were stored on the oven handles. This is an unsanitary means of storage as staff can accidentally brush up against the tongs.
      • Staff relocated the tongs to be stored in food-grade containers. Ensure the sanitary storage of all food equipment.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • 1-compartment sink in the back is covered with cardboard box. This is intended to be an extension of a food prep surface. However, this is not of appropriate material as it's absorbent.
      • Staff discarded the cardboard box. If you wish to use this area as an extension for food preparation, acquire an alternative surface that's smooth, impervious, and easy to clean.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Low temperature dishwasher was replaced roughly 1 year ago. When in use, the dishwasher sprays water. Staff have to use a loose object to plug the gap.
      • Have the installation of the dishwasher repaired back to a condition where it contains the water within the machine (without the addition of the loose object). Comments Routine inspection conducted. Action items: - Acquire unexpired chlorine tests strips. - Ensure back-door is closed at all times. Multiple flies were swarming in the back-end area. Comments: - Hand-sink equipped with hot/cold running water, liquid soap, paper towels. - Low temperature dishwasher registered 50ppm chlorine residuals at plate level. Test strips were available but expired: February 2026; December 2025. - Surface sanitizer is a pre-prepared mix: Array. The concentration registered 200ppm quats residuals. - Ventilation hood was last deep cleaned January 2026. Next cleaning scheduled for July 2026. - Ice machine maintained in sanitary condition with no debris/accumulation along the dispensing line. Ice scoop was stored in a sanitary manner. - All freezer units achieved below -18°C: freezer 2 (-24.2°C); prep freezer 3 (-20.4°C); chest freezer. - All cooler units achieved below 4°C: back-end undercounter (2°C); cooler 4 (2.9°C). - Frying oil is replaced 1x weekly. Deep fryer is estimated to be used for at least 2 hours per day. - Measuring scoops are stored with their handles sticking up. - No signs of pest/rodent activity observed onsite. - Staff onsite with valid FOODSAFE certification. Expiration date: - Permit to operate posted in a visible location.

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