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Poblanos Mexican Eatery

220 Campbell Street, Tofino, BC, V0R 2Z0 · Food Premises

Official record from Island Health →

Inspection summary

Poblanos Mexican Eatery has been inspected once by Island Health (Vancouver Island Health Authority), on August 27, 2026. The most recent inspection, on August 27, 2026, recorded 5 infractions.

In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times on August 27, 2026. For example: Food Not Protected - General

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 27, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 August 27, 2026. For example: Improper Sanitary Facilities

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

    5 infractions

    • Food Not Protected - General
      • Cleaning is required on the edges of the premises on the floors.
      • Clean this area. Timeline: within a week
    • Food Not Protected - General
      • QUATs test strips are not available.
      • Obtain QUATs test strips. Timeline: within a week
    • Food Not Protected - General
      • The probe thermometer had run out of batteries.
      • Ensure this is repaired. Timeline: one week
    • Improper Sanitary Facilities
      • Soap and paper towel are not in the dispenser. Soap was in a very large bottle that may deter handwashing.
      • Place soap and paper towel into dispensers. Timeline: Immediate
    • Improper Construction / Maintenance of Establishment
      • The following areas require repair: - the leaking cooler - the missing baseboards allowing debris to gather along the edges of the premises - the front service window where rain is entering - the shed's door - the shed must be equipped with lighting - the shed must be equipped with a lock and be locked at all times when staff are not present If the shed was not included on the submitted floorplan, it must be updated to include this.
      • Repair these areas. Timeline: within a year Comments A routine inspection was conducted. A focused inspection was also conducted regarding the provision of sanitary single serve cups. Focused inspection comments: - Single serve cups were available. I discussed the need to use sanitary equipment with staff. Ensure all staff are educated in this manner. Action items: * Ensure logs are maintained and records are maintained. * Ensure food safety and sanitation plans are kept onsite. * Ensure food safe certificates are kept available. Provide me a copy of staff food safe by email. Comments: - All coolers were satisfactory temperature. - All freezers were satisfactory temperature. - All hot holding units were satisfactory temperature. - No signs of pests were observed during the inspection.

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