Skip to content
Loading map…

Salt Rose

1421 Pacific Rim Highway, Tofino, BC, V0R 2Z0 · Food Premises

Official record from Island Health →

Inspection summary

Salt Rose has been inspected 3 times by Island Health (Vancouver Island Health Authority) since May 28, 2026. The most recent inspection, on August 27, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 2 times across 2 separate inspections, most recently on August 27, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

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

  • 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 6, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on August 27, 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 across 2 separate inspections, most recently 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.

3 inspections

  1. Follow-Up

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Potentially hazardous foods were left at room temperature.
      • Ensure all potentially hazardous foods are kept under temperature control. Foods were placed on ice. Time as a public health control may also be used in time to discard foods is recorded. CORRECTED ON SITE
    • Food Not Protected - General
      • The ice scoop is not stored in a sanitary manner.
      • The ice scoop was moved to a clean container. CORRECTED ON SITE
    • Improper Sanitary Facilities
      • The front area hand sink does not have paper towel.
      • Place paper towel in a dispenser at the front area hand sink. Paper towel was placed in the area, but no dispenser is available. Ensure a dispenser is installed.
    • Food Safety Plan/Sanitation Plan
      • Logs are not maintained as per the food safety plan. If logs were being kept, they could not be located.
      • Maintain logs for temperatures, cooling, the dishwasher's sanitizer concentration, sanitizer concentrations, shellfish receiving, and any log as per the approved plans. Timeline: Immediate Comments A follow up inspection was conducted. Corrected Violations: 108 - The dishwasher now has 50-100 ppm chlorine sanitizer. Action items: * Ensure if doors are kept open screens are installed to prevent the entry of pests. * When ice is used for potentially hazardous food storage, it must be at the same level as the food. * Ensure foods are stored with a protective covering or lid.
  2. Routine

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Potentially hazardous foods were left at room temperature.
      • Ensure all potentially hazardous foods are kept under temperature control as rapidly as possible. CORRECT ON SITE
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The chlorine dishwasher did not have any measurable sanitizer concentration.
      • Take the following actions: 1. Do not use the dishwasher for sanitizing until it has been repaired to have 50-100 ppm chlorine. 2. Once the repair has been completed, contact our office. Timeline: ASAP, within a week
    • Improper Sanitary Facilities
      • The front area hand sink does not have paper towel.
      • Place paper towel in a dispenser at the front area hand sink. Timeline: Immediate
    • Food Safety Plan/Sanitation Plan
      • Logs are not maintained as per the food safety plan.
      • Maintain logs for temperatures, cooling, the dishwasher's sanitizer concentration, sanitizer concentrations, shellfish receiving, and any log as per the approved plans. Timeline: Immedaite Comments A routine inspection was conducted. Follow up to this inspection is required. The date is to be determined. Contact our office once the dishwasher has been repaired. Action items: * Ensure all wiping cloths are stored in sanitizer solution. This includes the coffee machine wiping cloths. * Ensure all outdoor areas are protected from public access and public tampering. * Update the food safety plan to include cured yolks and their storage. Provide this update to our office. * Ensure all foods are stored with lids or protective coverings. * Ensure all staff food and drink are stored in a designated area. * Ensure the ice scoop is stored in a sanitary container. * If doors are propped open, ensure a door screen is installed. * Ensure all potentially hazardous foods stored in ice have ice at the same level as the foods. Comments: - All cooler and freezer temperatures were satisfactory. - The approved food safety and sanitation plans were available. - Test strips are available. - A probe thermometer is available. - Overall sanitation and organization was satisfactory. Date labelling was completed. - Food safety trained staff were onsite. Resources: - The BCCDC's cured egg yolk fact sheet: https://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Food/Egg%20yolk%20parmesan%20fact%20sheet%20BCCDC.pdf
  3. Initial

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website