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Ayre Manor Lodge

6764 Ayre Road, Sooke, BC, V9Z 1K1 · Food Premises

Official record from Island Health →

Inspection summary

Ayre Manor Lodge has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 12, 2026. The most recent inspection, on August 28, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 once on August 12, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 August 12, 2026. For example: Inadequate Insect / Rodent Control

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 12, 2026. For example: Improper Construction / Maintenance of Establishment

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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    3 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The concentration of hydrogen peroxide surface sanitizer from labelled bottles was measured at 0 ppm at the time of inspection. A new sanitizer was prepared from the chemical storage room at 500 ppm.
      • Ensure that surface sanitizer is available at the correct concentration. Obtain chemical test strips to confirm the concentration of the sanitizer routinely.
    • Inadequate Insect / Rodent Control
      • Rodent droppings were observed in hard-to-reach areas underneath dry storage racks and milk crates in the dry storage room.
      • Remove all noted rodent dropping. Continue to monitor for pest activity through daily cleaning. Seal any potential pest entry points and eliminate potential harbourage areas.
    • Improper Construction / Maintenance of Establishment
      • The kitchen sanitizer dispenser was dispensing hydrogen peroxide sanitizer at 250 ppm. Hydrogen peroxide test strips were not available on-site.
      • Repair the sanitizer pump in the kitchen and ensure that surface sanitizer is available at the correct concentration. Obtain chemical test strips to confirm the concentration of the sanitizer at least once daily. Comments A routine inspection was conducted alongside the Director of Food and Support Services. The facility serves meals daily and snacks to approximately 30 assisted living and 34 complex care residents. Foods prepared in the main kitchen are brought and served to complex care residents have in a separate servery. Overall, the premises is clean and well-maintained. The permit to operate is posted in a conspicuous location. At least one food handlers holds a valid FOODSAFE Level 1 or equivalent certificate. Hand washing stations are equipped with hot and cold running water, liquid hand soap, and single use paper towels. Food storage and labelling practices are good. Refrigeration temperatures were maintained at or below 4°C. The final rinse temperature of the high-temperature dishwasher in the main kitchen exceeded 71°C at the plate. Temperature logs and sanitizer are maintained and were available for audit. Professional pest control services are contracted every other week.

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