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Heiltsuk Hospital

88 Waglisla Street, Bella Bella BC V0T 1Z0 · Food Service Establishment 2

Official record from Vancouver Coastal →

Inspection summary

Heiltsuk Hospital has been inspected 13 times by Vancouver Coastal Health since July 12, 2015. The most recent inspection, on July 23, 2026, recorded 2 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 8 separate inspections, most recently on July 23, 2026. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 8 times across 2 separate inspections, most recently on June 28, 2024. For example: Hand-washing signs are prominently placed, including all staff areas.

  • 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 July 23, 2026. For example: Food on the premises is obtained from an approved source.

  • 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 2 times across 2 separate inspections, most recently on June 28, 2024. For example: Common use medical equipment is cleaned or disinfected in between clients (e.g. wheelchairs, BP cuffs, lifting belts, lifts, thermometers, stethoscopes, slings, etc.)

  • 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 July 12, 2015. For example: Each employee washes their hands as often as necessary to prevent the contamination of food.

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.

13 inspections

  1. Routine

    2 infractions

    • Food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  2. Routine Follow-up

    0 infractions

  3. Routine

    2 infractions

    • 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.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
  4. Request

    34 infractions

    • Outbreak notification signs are posted at the facility entrance and/or affected units/floors.
    • Hand-washing signs are prominently placed, including all staff areas.
    • Where possible, cohort washrooms. Designate washrooms for the public, care & dietary staff.
    • Designated hand-washing and/or alcohol hand sanitizer available for visitors.
    • Restrictions imposed on new admissions and/or transfers from the facility.
    • Affected units/floors have implemented contact precautions.
    • Notification of all facility departments and independent contractors.
    • Staff has been notified of the outbreak and have been directed to implement the appropriate precautions (work duties and personal protection).
    • Staff have been are reminded to report any incidents of GI Illness in selves or clients.
    • Facility is following exclusion requirements for affected staff.
    • Where possible, staff returning to work after illness are assigned to an affected units/floors.
    • Facility has a policy on the use of PPE. Gowns & gloves etc. are readily available to staff (and visitors).
    • Non-essential staff, volunteers, therapists restricted from the facility and/or affected units/floors.
    • Staffing levels are adequate to respond to GI incidents.
    • Minimizing contact between clients on affected units/floors with unaffected areas.
    • Hospitals and/or other medical facilities receiving or providing treatment to affected & unaffected clients are being notified.
    • Group activities are cancelled e.g. social events, outings, picnics etc.
    • Cohort staff to affected areas where possible/appropriate.
    • Facility has documented procedures for vomitus & fecal incidents, including disinfectant contact times.
    • Care & Housekeeping staff are aware of and are practicing the protocols.
    • Adequate disinfection supplies on the affected units/floors & housekeeping carts (i.e. spill kit).
    • Increased frequency of disinfection of common hand contact surfaces (e.g. handrails, taps, door handles, toilet flushers, bedrails, counters, stair rails etc.)
    • Common use medical equipment is cleaned or disinfected in between clients (e.g. wheelchairs, BP cuffs, lifting belts, lifts, thermometers, stethoscopes, slings, etc.)
    • Appropriate concentration of disinfectant used for vomiting & fecal incidents.
    • Appropriate concentration of disinfectant used for environmental surfaces.
    • No communal foods shared in client and staff areas in the both the affected and non-affected areas of the facility (e.g. candies, chocolates, pastries etc.)
    • No self-service items or water in the common dining or cafeteria areas. Remove menus, napkin holders, condiments, tea, coffee, etc. Use single serve items or have staff dispense.
    • Children’s & staff mealtime tables, chairs are being cleaned and disinfected before and after each use.
    • Dietary staff have a designated washroom & hand-washing facilities separate from other staff.
    • Washrooms are fully-stocked with handwash supplies.
    • Protocol/system is in place to deliver meal service to affected units/floors.
    • Protocol for handling dishware, cutlery etc. from the affected units/floors, including the food carts, is in place.
    • Dishwashing practices adhere to the Food Premises Regulation, including monitoring sheets.
    • Enhanced cleaning & disinfection of resident/patient & staff, tables, chairs and food service stations in the dining areas.
  5. Routine

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Sanitation plan is not developed.
  6. Routine

    3 infractions

    • 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.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
      • An accurate thermometer is not provided for temperature monitoring.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  7. Routine

    2 infractions

    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  8. Routine Follow-up

    0 infractions

  9. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  10. Routine

    0 infractions

  11. Routine

    0 infractions

  12. Routine

    1 infraction

    • Food on the premises is obtained from an approved source.
      • The operator cannot provide evidence to support that food is from an approved source.
  13. Routine

    2 infractions

    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.

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