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PUNA Empanadas

1943 Peninsula Road, Ucluelet, BC, V0R 3A0 · Food Premises

Official record from Island Health →

Inspection summary

PUNA Empanadas has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 18, 2026. The most recent inspection, on August 18, 2026, recorded 5 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 August 18, 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 August 18, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 18, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 2 times on August 18, 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.

2 inspections

  1. Routine

    5 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Empanadas hot holding unit was below 60C: 56.6C internal temperature for the apple empanada. This could create optimal growth conditions for pathogens to multiply and survive.
      • Staff increased the temperature setting to be at 60C. The measured temperatures achieved greater than 60C. Don't leave the setting at 50C.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer was greater than 400ppm quats. This can present chemical contamination risks.
      • Staff diluted the concentrated solution to register at 300ppm quats residuals. Ensure that surface sanitizer is always between 200-400ppm quats or according to manufacturer's instructions.
    • Improper Sanitary Facilities
      • Hand sink was obstructed by the vegetable dicer. This obstruction can deter staff from regularly washing their hands.
      • Staff removed the veggie dicer as to free up the hand basin.
    • Improper Sanitary Facilities
      • Hand sink had no disposable paper towels available for hand drying. Staff had fabric rags available; however, this is not appropriate as it leaves lint residue.
      • Acquire paper towels and stock in the dispenser. Ensure there's ample supply onsite as to prevent running out.
    • Food Safety Plan/Sanitation Plan
      • Permit to operate was not posted in a visible location on the truck.
      • Locate the permit to operate or contact the health protection office to have another copy sent. Once received, post in a visible location for the public to see. Comments Routine inspection completed. Action items: - Acquire a probe thermometer to validate the internal temperatures of heated foods. Operator still hasn't done this since initial inspection. - Replace the lighting in the trailer. Ensure it achieves a minimum of 540 lux for food preparation areas. Deadline: 1 month. Comments: - Hand sink equipped with hot/cold running water, liquid soap, and paper towels. - 3-compartment sink equipped with two plugs and hot/cold running water. - Quats test strips available. Expiration date: November 15, 2026. - Staff onsite with valid FOODSAFE certification. Expiration date: June 7, 2031. - Undercounter cooler unit registered: 3.3°C. - All freezer units registered below -18°C: -20.7°C; -26.7°C. - IR gun available for validating the surface temperatures.
  2. Initial

    0 infractions

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