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Qualicum Foods - Bakery

705 Memorial Avenue, Qualicum Beach, BC, V9K 1T3 · Food Premises

Official record from Island Health →

Inspection summary

Qualicum Foods - Bakery has been inspected once by Island Health (Vancouver Island Health Authority), on June 23, 2026. The most recent inspection, on June 23, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions 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 June 23, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 23, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 23, 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.

1 inspection

  1. Routine

    3 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Shredded cheese and crumbs visible on the prep table and shelving underneath. Wiping cloth was left on other prep table without cleaning. Operator left for the day.
      • Ensure all items are clean and sanitary after each shift. Ensure you follow the sanitation plan after each shift.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Entrance to bakery: equipment and other storage on racks. There is very little lighting in this area for inspections, cleaning and safety. Area is used for transporting equipment, food and facility staff.
      • Ensure all areas of the food facility have adequate lighting for cleaning, inspection and safety. If applicable, refer to Occupational Health and Safety for guidance on type of lighting and safe storage on racks.
    • Food Safety Plan/Sanitation Plan
      • Food safety plan is not being followed if tables are left unsanitized at the end of each day. There are no buckets or spray bottles being used in this department in the downstairs bakery. Trays are left stacked in the sanitizing sink at the end of shift. First two sinks have food debris.
      • Ensure to follow your food safety plan and air dry all dishes including trays. Trays should not be stacked to air dry. Ensure each department has a sanitizing bucket and/or spray bottle. Using the sanitizing sink for dipping cloths while it is being used for sanitizing dishes is not best practice. Clean and sanitize all the sinks after end of night shift. Comments Food Handler Hygiene: Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers. Operators had clean clothing for food preparation. Food Safety: Food in cold holding Coolers are below 4C. Food in cold holding Freezers are below -18C. Approved Food Source: food ingredients are from an approved source. Food is stored in covered containers; food storage is organized in coolers to prevent contamination. Maintenance and Sanitation: 3 Compartment Sink is fully supplied with Quat sanitizer. Storage of chemicals is separate and away from food. Condition of equipment and surfaces: food contact surfaces and equipment are in good repair. Pest control: there are no signs of pests at the time of inspection. Administration: Staff is certified in food safety.

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