WELCOME TO BISTRO 1460

Our commitment is to buy as much locally as we can to promote and focus on a sustainable future. If  we cannot buy locally then our goal is to support Canadian Farmers and bring the best of what is offered to you each and every time you visit. "The Love of Good Food" starts with the ingredients you begin with.

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Let the Food Speak for Itself!!!

Food has taken a lot of twist and turns, from the strange and bizarre to what is it? As a Chef , I feel food should speak for itself, a carrot should taste like a carrot for example. My goal as a Chef is to honor the food we bring into the kitchen treat it with respect and do our very best to present it to you in a way that is memorable and satisfying!! I'm not fancy, but I love flavor and will do my best each time to bring to you a plate that you can tell others about, if we don't hit that mark, please let us know. We can only grow and better ourselves with your feedback good and bad!!. We love good feedback, but sometimes bad help us evaluate what were dong and make adjustments for next time!!!

Sourcing Locally

As We Grow with the Community Our Local Selection Will Expand

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Servers Now Wearing Face Masks

for Added protection

With current restrictions ordered for restaurants our seating is limited (30) and we highly recommend reservations, walk-in dining is welcomed, but we cannot guarantee seating.

For your safety our front of house and culinary team will be

taking extra precautions to ensure your safety.

***please note staff can refuse service to anyone with illness symptoms such as coughing, sneezing etc

  • Water will be provided in a bottle or jug at the table. Or pre-pour water glasses at the bar or server station 

  • We will not be offering any buffets at this time.

  • Servers will leave food and drinks at the front of the table and guests pass them after the server has stepped away. 

  • In the event space is limited at a table, a chair will be removed to allow serving staff to safely deliver, and clear away dishes

  • All items such as salt and pepper shakers, sauce dispensers, candles, and other tabletop items will be delivered on a as needed basis, removed after use and cleaned and sanitized fully. 

  • Avoid touching coffee cups when refilling ask guest to set at side of table for re-fill

  • If customers ask to take unfinished food with them, provide packaging and let the customer put the food into the container.

  • Single-use disposable menus or laminated menus that will be washed between customers 

  • limit the use of cash and limit the handling of credit cards and loyalty cards whenever possible, by allowing customers to scan or tap their cards and handle the card readers themselves. Encourage tap payment over pin pad use 

  • Staff a person to direct & facilitate the flow of people during busy times. 

  • Bar will be turned into service or pass through counters with plexiglass divider between bartender and guests 

  • Continued handwashing will always be required and between each touch of any plates, food etc. 

  • Sanitizer will be available to customers and staff. These bottles will be at the entrance and at various point throughout the establishment

  • Increased cleaning between seatings. Tables, vinyl or laminated menus, and vinyl/leather/metal seats should be wiped when tables turn. Remove all items when turning a table. Discard any waste and removed all unused glassware or cutlery and condiments for cleaning 

  • Cleaning procedures for condiments and other items brought to the table or available for sharing will be cleaned after every use, a designated clean zone will be established for all items that are ready for service. 

  • Clean bathrooms thoroughly and on a more frequent basis. Looking to install additional touch-free soap and paper towel dispensers.

  • Enhance cleaning of all frequent touchpoints including walls, tables, chairs, barstools, coasters, condiments, coat hooks, restrooms, doors including front door, restroom door, staff doors to office, kitchen, and breakroom.