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Gary's Bistro

115 Second Avenue, A, Qualicum Beach, BC, V9K 2R8 · Food Premises

Official record from Island Health →

Inspection summary

Gary's Bistro has been inspected once by Island Health (Vancouver Island Health Authority), on May 14, 2026. The most recent inspection, on May 14, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 May 14, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 May 14, 2026. For example: Inadequate Insect / Rodent Control

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 14, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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 once on May 14, 2026. For example: Improper Construction / Maintenance of Establishment

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

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bleach sanitizer in bucket was tested to be below 10ppm.
      • Adjusted to 200ppm chlorine. Operator should have test strips to test and maintain.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Hole on dishwasher side that is peeling and has potential water leak. Fluid leak or chemical leak under dishwashing area. Leakage is damaging wall on the other side and water damage is visible on both sides.
      • Investigate with a qualified contractor or plumber to fix the issue. Clean up the leakage and monitor after repairs have been made.
    • Inadequate Insect / Rodent Control
      • Live maggots and other pests were observed along the wall of the Women's bathroom near the heater. This is also where there is visible water damage (dishwasher drain is on the other side of the wall). There is also a sewage smell noted in the wall. Pictures taken, sample taken.
      • Clean up the pests with bleach sanitizer solution. Wear a mask or other appropriate personal protective equipment. Fix any leaks or repair the water damage or other issue inside the wall. Monitor the area for more pests.
    • Improper Construction / Maintenance of Establishment
      • Significant build up of grease, food debris, food equipment and containers behind the grill and main cook line. Conditions may attract pests.
      • Pull out all equipment and clean under and behind the equipment. Remove all food debris and fallen items. Ensure there is a cleaning plan in place to clean these areas regularly (e.g. once per month). Comments Food Handler Hygiene: Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers. Operators had clean clothing for food preparation. Staff and Public washrooms are fully supplied for hand hygiene. Food Safety: Food in cold holding Coolers are below 4C. Food in cold holding Freezers are below -18C. Hot holding items are above 60C. Approved Food Source: food ingredients are from an approved source. Oysters are received raw and breaded, intended to be cooked. No raw seafood is served. Food is stored in covered containers; food storage is organized in coolers to prevent contamination. Coolers are very well organized, great job. Maintenance and Sanitation: Dishwasher chlorine sanitizing level is 100ppm chlorine. Storage of chemicals is separate and away from food. Condition of equipment and surfaces: food contact surfaces and equipment are in good repair and clean condition. Administration: Staff is certified in food safety. Inspection was generated to follow up with complaint dated 14-May-2026. Operator has followed up with the health office and has a plan in place to address the issues, thank you. Follow up inspection planned within 2 weeks.

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