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Fong's Market And Gifts Shop

455 Marine Dr, Gibsons BC V0N 1V0 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Fong's Market And Gifts Shop has been inspected 18 times by Vancouver Coastal Health since April 28, 2015. The most recent inspection, on June 18, 2026, found no infractions.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 4 separate inspections, most recently on November 14, 2025. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 4 separate inspections, most recently on August 31, 2018. For example: Contaminated food is not stored, displayed or offered for sale.

  • 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 4 times across 4 separate inspections, most recently on November 14, 2025. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 17, 2026. For example: Food on the premises is obtained from an approved source.

  • 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 3 times across 2 separate inspections, most recently on November 14, 2025. For example: The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.

About this data

These results come from Vancouver Coastal Health, 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.

18 inspections

  1. Routine

    0 infractions

  2. Routine

    1 infraction

    • Food on the premises is obtained from an approved source.
  3. Routine Follow-up

    0 infractions

  4. Routine

    3 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
      • Manual dishwashing procedure is improper to remove contamination.
  5. Routine

    0 infractions

  6. Routine

    0 infractions

  7. Routine Follow-up

    0 infractions

  8. Routine

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  9. Routine

    6 infractions

    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons that can be accommodated on the premises is appropriate for the space
    • Maximum number of patrons and staff on premises is monitored at all times
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
  10. Routine

    1 infraction

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
  11. Routine

    1 infraction

    • Contaminated food is not stored, displayed or offered for sale.
      • Food is unfit for human consumption.
  12. Routine

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  13. Routine

    2 infractions

    • Contaminated food is not stored, displayed or offered for sale.
      • Food is unfit for human consumption.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  14. Routine Follow-up

    1 infraction

    • Food on the premises is obtained from an approved source.
  15. Routine Follow-up

    0 infractions

  16. Routine

    4 infractions

    • Contaminated food is not stored, displayed or offered for sale.
      • Food is unfit for human consumption.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Frozen food is not stored, displayed or transported at a temperature of – 18°C or below.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment or materials not required for the operation are stored on the premises.
  17. Routine Follow-up

    0 infractions

  18. Routine

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored off of floor.
    • Contaminated food is not stored, displayed or offered for sale.
      • Food is unfit for human consumption.

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