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Bamfield Volunteer Fire Department

392 Pachena Road, Bamfield, BC, V0R 1B0 · Food Premises

Official record from Island Health →

Inspection summary

Bamfield Volunteer Fire Department has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 24, 2026. The most recent inspection, on July 27, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 July 24, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 2 times across 2 separate inspections, most recently on July 27, 2026. For example: Improper Construction / Maintenance of Establishment

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 24, 2026. For example: Poor Hygiene and Activities of Food Handlers

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

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • High temperature dishwasher is broken during the time of inspection. This is important in ensuring food equipment is properly washed and sanitized prior to reuse.
      • Staff placed an order for a new dishwasher. Update the area EHO once the replacement dishwasher has been installed. Acquire a dishwasher safe thermometer to have means of regularly monitoring the sanitizing rinse temperature. Comments Follow-up inspection conducted. Action items: - Maintain temperature logs to monitor the functionality of cooler and freezer units. In the event where it fails, staff would be able to detect when it was last functional to salvage potentially hazardous foods. Acquire a gun thermometer to take readings. Temperature log template was emailed. Comments: - Staff was able to locate the second sink plug for the 2-compartment sink. They stationed hand soap in dispenser and paper towels beside the sink via photo confirmation.
  2. Routine

    3 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • 2-compartment sink was not equipped with two sink plugs. In its absence, the 2-sink method for ware washing can't be conducted.
      • Obtain two sink plugs for the 2-compartment sink. Capture an image of the two sink plugs and email to area EHO for verification.
    • Poor Hygiene and Activities of Food Handlers
      • Hand sink in the kitchen area had no liquid soap and paper towels in dispensers. In its absence, food handlers may not conduct hand washing regularly.
      • Replenish the soap dispenser and situate a paper towel roll next to the sink.
    • Improper Construction / Maintenance of Establishment
      • High temperature dishwasher is broken during the time of inspection. This is important in ensuring food equipment is properly washed and sanitized prior to reuse.
      • Staff placed an order for a new dishwasher. Update the area EHO once the replacement dishwasher has been installed. Acquire a dishwasher safe thermometer to have means of regularly monitoring the sanitizing rinse temperature. Comments Routine inspection conducted. Action items: - Ensure all foods are covered and stored in pest-proof containers (i.e., sugar in overhead cabinet above kettles). - Maintain temperature logs to monitor the functionality of cooler and freezer units. In the event where it fails, staff would be able to detect when it was last functional to salvage potentially hazardous foods. Acquire a gun thermometer to take readings. - Don't rent out the facility until there's appropriate means for dishwashing (i.e., 2-sink method, functional dishwasher). Comments: - Overall sanitation and organization of the premises was satisfactory. - Facility was not in use during time of inspection. Kitchen is a rental kitchen and utilized for monthly business meetings. - Hand sink in washroom equipped with hot/cold running water, liquid soap, and paper towels. - Ample supply of bleach onsite to prepare surface sanitizer. Wiping rags were available below the 2-compartment sink. - Drying rack available on the left of the 2-compartment sink. - All food equipment maintained in sanitary condition with no visible food residues leftover. - Chest freezer registered at: -18.9°C. Refrigerator registered at: 4°C. - Permit to operate posted in a visible location. - Generic food safety plan posted on the bulletin board. - No evidence of pest activity was observed during the inspection.

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