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Qualicum Manor

124 Fourth Avenue East, Qualicum Beach, BC, V9K 1N6 · Food Premises

Official record from Island Health →

Inspection summary

Qualicum Manor has been inspected once by Island Health (Vancouver Island Health Authority), on August 18, 2026. The most recent inspection, on August 18, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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 safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 18, 2026. For example: Critical Food Handler Illness/Hygiene

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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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

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

    2 infractions

    • Critical Food Handler Illness/Hygiene
      • Paper towel dispenser at handwashing station is empty. No more paper towel available in the kitchen to staff knowledge. Stack of paper napkins were being used to dry hands, however touching the pile of napkins allows the rest of the napkins to become wet.
      • Obtain paper towel for handwashing station dispenser so proper hand hygiene can be practiced by all kitchen staff. Ensure there is always a backup supply of paper towel in the kitchen and all staff are aware of its location. Correct immediately.
    • Food Safety Plan/Sanitation Plan
      • Dishwasher sanitizing logs incorrectly filled out - the wash temperature is recorded twice. In the final rinse/sanitize column temperatures recorded around 160F, and the template the operator is using states it should be at 77C, this is incorrect. The wash temperature should always be at least 71C (160F), and the final rinse/sanitize temperature should always be at least 82C (180F). Dishwasher is reading as sanitizing at >82C (180F) final rinse.
      • Ensure logs are filled out correctly and completed daily. New template left with staff. Comments Routine inspection of facility. - Temperatures within protective ranges. Logs available for coolers/freezers. Ensure these get completed every day. - Food storage practices adequate. Labelled, dated, stored off the floor. - Sanitizer available - Accelerated hydrogen peroxide - measured between 250-500ppm. Test strips available. Ensure sanitizer concentration is measured daily and recorded. - Dishwasher sanitizing at correct temperature, thermometer measured at 75C at the plate. Final rinse reading >82C. - Serveries kept in sanitary condition, temperature logs completed, sanitizer available. - No signs of pests at time of inspection. - Overall facility maintained in sanitary condition.

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