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Sandbar Cafe

6087 Island Highway West, Qualicum Bay, BC, V9K 2K2 · Food Premises

Official record from Island Health →

Inspection summary

Sandbar Cafe has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 5, 2026. The most recent inspection, on August 21, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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.

  • 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 June 5, 2026. For example: Improper Construction / Maintenance of Establishment

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. Follow-Up

    0 infractions

  2. Routine

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Underneath fryer and grill has food debris and grease accumulation. Grill backsplash and walls just under vents have grease.
      • Ensure to clean underneath and on walls at next vent cleaning. Comments Handwash stations adequately supplied. Bleach sanitizer bucket 200ppm chlorine. Dishwasher 79.4°C final rinse cycle. No signs of pests at the time of inspection. Coolers are less than 4­°C. Freezers less than -18°C. Thawing done in sink. Cooling in shallow trays and operator is monitoring. Oysters arrive raw and are battered, frozen, and cooled. No raw shellfish. Washrooms are sanitary and supplied for hand hygiene.

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