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LA PROVENCE BAKERY & BISTRO

16350 BOONES FERRY RD
LAKE OSWEGO, OR 97035
(503) 515-9630 x

Restaurant inspection details

To view the specific food sanitation rules cited, visit Food Sanitation Rules - Tools for Operators.

01/30/2017

01/30/2017 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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10/24/2016

10/24/2016 Re-inspection

No violation data was found for the date chosen.

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10/17/2016

10/17/2016 Re-inspection

Violations Point deductions
2-401.11 - Two employees working in the dish pit had screw off style drink containers in the kitchen. 3
3-501.16 - Middle prep cooler holding foods 43-52F. 10
3-603.11 - * added to Petite Mignon and Petite Beef, no statement on the menu saying that beef is cooked to order. 6
4-501.110 - Kitchen dish machine 100F. 6
99 - Re-Check to be conducted in 7 days. 0
99N - 0

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10/12/2016

10/12/2016 Semi-Annual
Score: 76

Violations Point deductions
3-603.11 - Cooked to order Petite Mignon and Petite Beef lack * next to items. 3
3-501.16 - 1.Middle kitchen prep cooler holding foods 39-55F. This included foods on top and bottom of unit. 2.Bakery display case holding foods 50F. 5
6-301.14 - Employee restroom lacked hand wash sign. 0
4-501.114(A) - Bar dish machine dispensing less than 50ppm chlorine after running two cycles. 5
4-501.110 - Kitchen dish machine 114/116F after 2 cycles. 3
2-301.14 - Employee at dish pit is not washing hands between loading dirty dishes and putting away clean dishes. 5
3-501.17 - 1.Roasted red pepper sauce dated 10-2 in cooler. 2.Cooked sausages in cooler dated 10-3. 3
99 - 0

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07/05/2016

07/05/2016 Re-inspection

No violation data was found for the date chosen.

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05/26/2016

05/26/2016 Semi-Annual
Score: 86

Violations Point deductions
5-501.17 - Employee restroom lacks covered receptacle. **Hand sink temperature was marginal, it would fluctuate from warm to cold. Have this repaired to reach a minimum of 100F** 0
4-501.110 - Bar dish machine not reaching 120F in cycle. After 3 cycles temperature reached 102F. 3
99K - 0
3-203.12 - Shellstock tags are not dated when product is used up. 6
3-501.14 - Cooked onions and mushrooms in 5 gallon container with lid at 73F. Product was past required cooling parameters. 5
4-204.112(A)(B)(D) - Small prep cooler in kitchen lacked thermometer. 0

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11/17/2015

11/17/2015 Semi-Annual
Score: 83

Violations Point deductions
3-203.12 - Shellfish tags are not tracked properly. 3
3-603.11 - Consumer advisory needed for pan seared scallops, happy hour sliders, poached eggs, sockeye salad. Provence burger and sliders need disclosure text. 6
3-501.16 - Brie cheese 53F at expo station. Cooked chicken 105-120F in container by onion soup. Squash 118F. 5
6-301.12 - Employee restroom lacked paper towels. Hand soap dispenser was not operating properly. 3
333-170-0040 - Employee clothing was stored on top of food products in dry storage. 0
6-501.16 - Mop head stored in mop bucket. 0
4-204.17 - Soda gun does not have a liquid waste line at bar. 0
3-304.14 - No sanitize bucket setup at bakery. 0

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04/20/2015

04/20/2015 Re-inspection

No violation data was found for the date chosen.

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04/13/2015

04/13/2015 Semi-Annual
Score: 89

Violations Point deductions
3-603.11 - No advisory for burger cooked to order. 3
3-501.18(A) - 2 bags deli meat dated 4-4-15 1 bag deli meat dated 4-6-15 Brie cheese dated 3-23-15 5
6-501.16 - Mop stored in mop bucket with water. 0
6-301.14 - Employee bathroom lacked hand wash sign. 0
5-202.12(A) - Hand sink in the employee bathroom and both hand sinks in the men's and women's restroom ranged from 70-85F. 3
99 - 0
99O - Food handler cards kept current. 0

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10/23/2014

10/23/2014 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - Far left prep table holding foods 45-48F. 5
99O - Food handler cards kept current. 0

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04/03/2014

04/03/2014 Semi-Annual
Score: 100

Violations Point deductions
99O - Food handler cards kept up to date. 0

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09/23/2013

09/23/2013 Re-inspection

Violations Point deductions
99E - WALK IN COOLER WAS NOW HOLDING AT 38 F NOW. GOOD! THE BAR GLASSWASHER WAS NOW PUTTING 50-100 PPM. THE DINNER MENU NOW HAS A DISCLOSURE AND RISK ADVISORY. GOOD! 0

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09/16/2013

09/16/2013 Semi-Annual
Score: 82

Violations Point deductions
3-501.16 - Chicken at 96F in warmer. Walk in cooler 44F 5
4-204.112(A)(B)(D) - No thermometer in refrigerator. 0
5-402.11 - Raw chicken in directly conncected sink. 5
3-501.13 - Chicken thawing in standing water. 0
4-703.11 - Bar warewash machine lacking sanitizer. 5
3-603.11 - Menu serving burgers cooked to order, and aioli's use raw products. 3

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01/28/2013

01/28/2013 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - Chicken breasts were cooked approx 3 hours prior and put into a pan that was left on top of the warmer / out at room temperature. The temperature of the chicken was found at 101-110F. 5
3-501.18(A) - One package of sliced turkey with a date of 1/20 in the walk-in, over 7 days (all other products seen were dated & found less than 7 days old) 5
88H - Only dial face probe thermometers available -- provide new probe thermometer at the cookline to meet this new requirement 0

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10/31/2012

10/31/2012 Re-inspection

Violations Point deductions
99E - Soup was cold from last night with larger cooling wands (purchased) -- found in the walk-in cooler at 41-42F CORRECTION COMPLETED 0

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10/19/2012

10/19/2012 Re-inspection

Violations Point deductions
3-501.14 - French onion soup in tall bucket (approx 5-10 gallons) with lid in the walk-in cooler at 52-55F; soup was made last night as per head chef 10

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09/19/2012

09/19/2012 Semi-Annual
Score: 95

Violations Point deductions
3-501.14 - French onion soup cooked & cooled last night (9/18, labeled) in 5 gallon covered containers stacked in the walk-in, found holding at 58-59F in the 2 full containers & 47-48F in half-full container 5

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Public Services Building

Public Health

Phone number 503-742-5300
Address 2051 Kaen Road
Suite 367
Oregon City, OR 97045
map
Hours M–Th
7 a.m. to 6 p.m.