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Restaurant inspections

Whole Bowl

3530 N Vancouver Ave, Portland
Semiannual inspection: April 5, 2018


  • Chemical Sanitizer, Chlorine (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: DISHWASHER OBSERVED DISPENSING 0PPM FREE CHLORINE DURING FINAL RINSE
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule. Action Taken: LINES PRIMED. DISHWASHER NOW DISPENSING AT 50PPM FREE CHLORINE. DISCUSSED IMPORTANCE OF TESTING DISHWASHER DAILY.
  • Sanitizing Solution Testing Devices (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically: TEST STRIPS PROVIDED ARE EXPIRED
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizer shall be provided. Action Taken: SMALL AMOUNT OF TEST STRIPS PROVIDED BY INSPECTOR. PROVIDE ACCURATE TEST STRIPS.


Discussed food borne illness, illness policy, and hand washing
Hand washing sinks equipped with soap and paper towels
Good hand washing by employee observed
Thermometer onsite
Time as a control being documented for sauces
Coolers observed to be holding 41F or below
Hot holding at 135F or above
Discussed reheating to 165F or above before hot holding
PIC states cooling is done in shallow layers and left uncovered in walk- in