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Gibby's Cafe and Catering

3278 Sherman Road, Duncan, BC, V9L 4B4 · Food Premises

Official record from Island Health →

Inspection summary

Gibby's Cafe and Catering has been inspected once by Island Health (Vancouver Island Health Authority), on May 1, 2026. The most recent inspection, on May 1, 2026, recorded 3 infractions.

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

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 May 1, 2026. For example: Critical Inadequate Hot Holding Temperature 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 May 1, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 1, 2026. For example: Operations and Maintenance/Other

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 Hot Holding Temperature of Potentially Hazardous Food(s)
      • Hot-held soup holding at 40°C, for less than 2 hours.
      • Soup reheated and moved to hot-holding unit. Corrected at time of inspection. Ensure soup is reheated to 74°C before moving to hot-holding units.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature dishwasher does not reach 50ppm minimum chlorine. Repeat violation.
      • Ensure 100ppm chlorine filled sink is used as sanitizing step.
    • Operations and Maintenance/Other
      • Observed wiping clothes not stored properly.
      • Ensure wiping cloths are stored in 200ppm chlorine solution. Corrected at time of inspection. Comments Routine inspection conducted. Hand washing sink is supplied with hot water, hand soap and hot water. Cooler temperatures 4°C or less, freezer temperatures -18°C and temperature logs are kept on site. No signs of pest activity at time of inspection. Quats sanitizer in use and solution more than 400ppm, ensure solution does not exceed 400pm and use test strips to verify.

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