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Gary's Kitchen

308 Neill Street, Tofino, BC, V0R 2Z0 · Food Premises

Official record from Island Health →

Inspection summary

Gary's Kitchen has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 13, 2026. The most recent inspection, on September 25, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 August 13, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 August 13, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on August 13, 2026. For example: Food Not Protected - General

  • 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 August 13, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • 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 13, 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

    0 infractions

  2. Routine

    5 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • A cooler was found to be 11 C.
      • All potentially hazardous foods were removed from the cooler. Do not keep potentially hazardous foods in this cooler until it maintains 4C. Contact our office once the repair has been completed. Timeline: ASAP
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The chlorine dishwasher had 0 ppm sanitizer.
      • Do not use the dishwasher for sanitizing purposes until it is repaired to have 50-100 ppm chlorine. Contact our office once this repair is complete. Timeline: ASAP, within a week
    • Food Not Protected - General
      • Chlorine test strips have expired.
      • Obtain new test strips. Timeline: within a week
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The knife block and area around it requires cleaning.
      • Clean the knife block. Only store clean knives Timeline: within a day, ASAP
    • Food Safety Plan/Sanitation Plan
      • A food safety and sanitation plan were not completed.
      • Complete the food safety and sanitation plan. Provide a copy of these plans to our office. Timeline: within 3 months Maintain logs for temperatures, cooling, dishwasher sanitizer, and surface sanitizer. Timeline: immediately Comments A routine inspection was conducted. Follow up to this inspection is required. Contact our office once the dishwasher and cooler have been repaired. Keep our office apprised of all actions taken to remediate violations. Action items: * Ensure all cardboard is removed from any shelving. Refresh cardboard under oil bin daily or catch with tray and wash as needed. * Ensure if the exterior door is left propped open for heat that a screen door is installed. * Ensure all foods are stored with a lid or protective covering. * Ensure all foods that are stored at room temperature are marked for time when they must be discarded. This may be done on the container or on a log sheet and must be reflected in the food safety plan. Comments: - Food safety trained staff are onsite. - All hand wash stations are fully stocked with liquid soap and paper towel. - Hot holding units were above 60°C. - Probe thermometers were available. - No signs of pests were observed during the inspection.

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