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Bay Cafe

240 Dogwood Street, Parksville, BC, V9P 2H5 · Food Premises

Official record from Island Health →

Inspection summary

Bay Cafe has been inspected once by Island Health (Vancouver Island Health Authority), on May 28, 2026. The most recent inspection, on May 28, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 28, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

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.

1 inspection

  1. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Both thermoses for milk and cream had temperature above 4°C.
      • Clean and sanitize the thermos before using again. Comments A routine inspection was conducted today. Handwashing station had adequate supplies. All cooling units were at 4°C or below. Dishwasher's chlorine concentration was at least 50ppm. Sanitizer was available and had adequate concentration (surface cleaner). Lighting was sufficiently bright to detect dirt and spills. Food contact surfaces were smooth, non-absorbent, and easy to clean. Operator will update FoodSafe certificate for the file. Handwashing procedure was followed and practiced often.

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