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Hyde Creek Petro Canada - Take out

1001 Hyde Creek Road, Port McNeill, BC, V0N 2R0 · Food Premises

Official record from Island Health →

Inspection summary

Hyde Creek Petro Canada - Take out has been inspected once by Island Health (Vancouver Island Health Authority), on September 24, 2026. The most recent inspection, on September 24, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 September 24, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

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

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No chlorine sanitizer detected on the plate level from the low temp dishwasher. sanitizer from bottle is not passing through the dispensing line and no regular monitoring of dishwasher sanitizer concentrations. Chlorine sanitizer available on-site. Dish rack coated with scale buildup.
      • Service the low temp dishwasher to ensure the chlorine level reached at least 50ppm from the dishwasher's plate level. Replace or deep clean the soiled dish rack. Use the 3-compartment sink to manually sanitize utensils and equipment with 100 to 200ppm chlorine sanitizer in the meantime. Add dishwasher sanitizer concentration monitoring to daily monitoring log for regular checking. Comments Note: include production date or best before date on the breakfast sandwiches packages for better product traceability. - All coolers were at or below 4C and all freezers were at or below -18C. - Temperature log maintained and recorded at least twice per day. - Hand washing sink fully supplied with hot and cold running water, liquid hand soap and paper towels. - Chlorine sanitizer in bucket measured at 200ppm and satisfactory. - At least 1 staff has valid FoodSafe Level 1 certificate. - Ensure the ventilation hood is being regularly cleaned to remove debris buildup.

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