Skip to content
Loading map…

Leny's Rolling Lumpia

1708 Peninsula Road, Ucluelet, BC, V0R 3A0 · Food Premises

Official record from Island Health →

Inspection summary

Leny's Rolling Lumpia has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 5, 2026. The most recent inspection, on June 18, 2026, recorded 7 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 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 2 times on June 18, 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 2 times on June 18, 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 June 18, 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 June 18, 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 June 18, 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. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • 6 containers of garlic/chili oil was stored at ambient conditions - posing temperature-abuse risk. Staff stated that the jars were prepared ~2 days ago.
      • Staff discarded the 6 containers of garlic/chili oil as per directive by area EHO. * Note: If you wish to pursue preparation of garlic/chili oil, you must submit the foods for laboratory testing to validate if it can be stored at room temperature. Submit a food safety plan for the garlic/chili oil. Future batches must be stored at or below 4C.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Two opened bottles of hoisin sauce and one bottle of sweet red chili sauce was stored at ambient conditions for more than 6 hours. The manufacturer label advises to refrigerate after opening.
      • Staff discarded the bottles of condiments as per directive by area EHO. * Always refrigerate condiments after opening - if the label advises so.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Stored food containers were not properly air dried. Water was still dripping from the stacked containers.
      • Staff manually air dried each container as per directives from area EHO. * Properly air dry each cleaned-sanitized food equipment prior to storage.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Sanitizer compartment in the 3-compartment sink registered at 50ppm chlorine residuals. This is below the required range of 100-200ppm.
      • Staff refreshed the sanitizer compartment to register at 100-200ppm chlorine residuals.
    • Food Not Protected - General
      • Rice scoop was improperly stored on top of the rice cooker. This is a high touch surface that can pose cross contamination risk.
      • Staff located a designated container to hold the rice scoop.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Overhead shelving beside the cook top used a cardboard box as its foundation. The cardboard box was soaked with oils.
      • Staff discarded the cardboard box. Ensure that all food equipment and surfaces are smooth, non-absorbent, and easy to clean.
    • Food Safety Plan/Sanitation Plan
      • Staff are not regularly maintaining temperature logs. They stated that the logs were recorded but discarded at the end of each day.
      • Start temperature logs effective immediately and record twice daily. All logs must be retained and be presented when requested. Comments Routine inspection conducted. Comments: - Overall sanitation and organization of the facility is satisfactory. - 3-compartment sink equipped with 2 plugs. - Spray chlorine surface sanitizer registered at 200ppm chlorine residuals. Chlorine test strips were available. - Probe and gun thermometer available onsite. - Upright cooler registered: -1.3°C. - Chest freezer registered: 24.3°C. - Hot holding units maintained temperatures above 60°C: rice (74.1°C); chicken adobo (67°C). - No evidence of pest activity during time of inspection. - Staff onsite with valid FOODSAFE certification. Expiration date: May 9, 2031. - Permit to operate posted in a visible location.
  2. Initial

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website