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Flora's Restaurant

75 Bamfield Boardwalk, Bamfield, BC, V0R 1B0 · Food Premises

Official record from Island Health →

Inspection summary

Flora's Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on May 26, 2026. The most recent inspection, on May 26, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 2 times on May 26, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 26, 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

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Line coolers registered 5.4C - with foods reading an internal temperature greater than 4C (chicken: 5.0C; ling cod 5.7C). This is in the danger zone of 4-60C - which is an optimal growth temperature for microbes to multiply and produce toxins.
      • Operator relocated the foods to functional cooler registering at 4C.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Stored deli containers were not properly air dried.
      • Staff placed the containers in line for air drying. * Place a rack underneath to allow adequate air flow to the containers.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Two bottles of surface quat sanitizer registered 0ppm. This is below the required range of 200-400ppm.
      • Staff refreshed the solution to register at 400ppm quats residuals. Comments Routine inspection conducted. Action items: - Acquire a max-reading thermometer to verify the sanitizing temperature of the dishwasher. - Update EHO on the replacement of gaskets for the line cooler. - Print off food safety plan to be available for staff. - Don't use deli containers as scoops for the dry ingredients. * Can fragment and cause physical contamination to dry ingredient over time. Comments: - Overall sanitation of the premises was satisfactory. - Handwashing stations equipped with hot/cold running water, paper towels, and liquid soap. - 2x 2-compartment ware washing sink is equipped with hot/cold running water and 2 sink plugs. Designated area for air drying is available. - High temperature dishwasher registered 75.6C after final rinse. - Glass washer registered 12.5ppm iodine residuals. - Test strips available onsite for quats, iodine. - Staff onsite with valid FOODSAFE certification. - Food safety and sanitation plans are available onsite. - Frying oil is replaced every 2-3 days. - Permit to operate posted in a visible location.

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