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Crofton Foods Deli

8132 York Avenue, Crofton, BC, V0R 1R0 · Food Premises

Official record from Island Health →

Inspection summary

Crofton Foods Deli has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 11, 2026. The most recent inspection, on August 21, 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: Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on August 21, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 11, 2026. For example: Inadequate Insect / Rodent Control

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 11, 2026. For example: Food Safety Plan/Sanitation Plan

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

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Cooler not functioning. Cooler is currently not in use and no foods were inside.
      • Ensure to inform Environmental Health Office when repairs have been completed. Do not store anything inside cooler until repaired. Comments Follow-up inspection conducted. Temperature logs are maintained, few days were skipped, ensure to continuously maintain logs on a regular basis. No new rodent droppings observed downstairs. Clutter has been removed. Ensure that the door remains closed whenever not in use. No other concerns observed at time of inspection.
  2. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The under counter fridge in the kitchen entrance was checked to be above 4°C.
      • All foods were moved in to a different functioning unit. Ensure to fix this unit and this unit needs to be able to maintain temperatures below 4°C. Do not store any potentially hazardous foods (meats, proteins, cooked ready to eat foods, cut vegetables, etc.) inside this unit. Corrected at time of inspection.
    • Inadequate Insect / Rodent Control
      • Rodent droppings were observed in the basement area.
      • Ensure to clean the droppings. Organize and declutter the area by removing items and boxes off the floor.
    • Food Safety Plan/Sanitation Plan
      • Temperature logs are not maintained.
      • Ensure to continuously log the temperature recordings for all the units regularly. Comments Routine inspection conducted. Hand sinks are supplied with hot water, soap and paper towel. 3-Compartment sink is available for manual ware washing. Bleach sanitizer solution measured 200ppm. Walk-in cooler and other fridges maintained below 4°C. Freezers were maintained below -18°C. Hot-held foods were stored above 60°C.

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