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The Market At Big White Bistro

5375 Big White Rd Kelowna BC V1X 4K5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Market At Big White Bistro has been inspected 9 times by Interior Health Authority since December 10, 2012. The most recent inspection, on January 29, 2025, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on January 29, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 30, 2023. 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 2 times on February 8, 2018. For example: 3 - Are proper cooling procedures followed?

  • 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 15, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 4 times across 3 separate inspections, most recently on January 15, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - food debris and garbage present in divot and crack between flooring and deli fridge. please ensure this area is cleaned as often as possible to prevent garbage and grime accumulation to reduce pest harborage conditions
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bottom of a metal bucket used to store ice scoop observed to be rusted. The bucket was removed and replaced at the time of the inspection.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips were not available for the sanitizer for food contact surfaces or the bleach solution used for the cutting boards Corrective Actions: • Purchase sanitizer test strips for the new disinfectant that is being purchased for food contact surfaces. Check sanitizer concentration when solution is made in bottle and at least daily afterwards • Purchase chlorine test strips that can measure 0-200ppm. Check concentration each time solution is made to ensure it is at 200ppm
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Back door that leads to the garage and garbage area had a large space under the door Corrective Actions: • Install door sweep to eliminate gap between floor and door
      • F2.2B The premises must be protected against entry of pests.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3A: Food Safety Plan could not be found onsite Corrective Action: • Ensure an up to date Food Safety Plan is available onsite
  6. Monitoring

    5 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Batch of soup was put into a large plastic tub then into the fridge overnight. **Batches of soups must be cooled properly. Beef soup was portioned and put directly into the freezer to cool quickly at the time of inspection. A new written procedure for cooling foods is required.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4A: Large fluctuations in temperature observed in the walk-in cooler. Refrigerator was serviced. Small amount of leftover soups that were labelled Feb 4th, was measured to be 7.5°C and was discarded at the time of the inspection. F1.4D: Pesto is thawed from frozen in hot/warm water then put into the sandwich prep cooler. **This procedure must change. Pesto is a potentially hazardous food - plan ahead and thaw in the fridge overnight.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer. New sanitizer was filled at the time of inspection and measured to show 200ppm Quat residual. Sandwich prep counter top/cutting board must be sanitized before starting prep for the day and every 2 hours after that.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Box of mushrooms were put directly on top of the sandwich prep counter top/cutting board. Shipment boxes are dirty and must not be put directly on cutting boards used for preparation.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A new written procedure for reheating and cooling foods is required.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • Are signs posted to remind staff to wash hands?
    • Do processes match the written food safety plan
      • Observation(s): Cooling wands are intended to be frozen when used, staff indicated that contents is only pre chilled in cooler.
      • 'Cool-Chill-Reheat' processes must match the food safety plan.

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