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Savary Island Pie Company

230 Main Street, Tofino, BC, V0R 2Z0 · Food Premises

2 inspections

  1. Routine

    1 infraction

    • Food Not Protected - General
      • Wiping cloth storage has improved, but one wiping cloth was left out under the coffee machine. The sanitizer solution for the coffee machine was also slightly below the required minimum of 200 ppm for QUATs.
      • Place all wiping cloths used for cleaning into sanitizer solution. Ensure to use a larger container for the coffee machine wiping cloth or change this solution more frequently. Ensure the entire cloth is fully immersed in sanitizer. Timeline: Immediately Comments A routine inspection was conducted. Compliance has greatly improved since last routine inspection. Corrected violations from the February 26, 2026 inspection report: 105: All potentially hazardous foods were properly stored. 108: The chlorine dishwasher had 50-100 ppm sanitizer. 110: Test strips are available. 110: No foods were stored without a sneeze guard or other protection. 113: Front service hand sink had soap (dispenser was broken, but other dispenser was available). Action items: * Ensure washroom that is converted to storage is clearly converted/indicated as storage only or do not keep food equipment in this room. * Staff do not have login for food safety and sanitation plan. Send a copy of these plans to me by email and keep them accessible. * Do not overfill inserts. Remove overfilled foods. Overfilled inserts are not maintaining temperature correctly. * Bags are used to cover dough. Ensure these bags are food grade and provide information to me by email or keep onsite for review upon next inspection. * Doors were propped open due to heat. Ensure screens are added to these doors to prevent the entry of pests. * Ensure staff personal items/foods/drinks are kept in designated area, such as by the hand sink, where no foods are being prepared.
  2. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Baked goods with custard or cream cheese were kept at room temperature. An ice pack was supposed to be used to keep them cold. However, this practice was demonstrated and did not hold proper temperature.
      • CORRECTED ON SITE - All potentially hazardous foods were moved to a functional cooler.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The front service fridge was approximately 17C. There were no potentially hazardous foods in this fridge. However, kombucha was in this fridge.
      • Take the following actions: - Remove the kombucha and contact the manufacturer to determine if fermentation may have occurred to create unsafe byproducts. - Do not use this fridge for kombucha storage or potentially hazardous food storage until it maintains 4C. Timeline: Immediate
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The chlorine dishwasher had no measurable sanitizer concentration. The staff stated they were diluting the chlorine product.
      • CORRECTED ON SITE - The undiluted chlorine product was replaced and the dishwasher had 100 ppm chlorine sanitizer. Do not dilute chemicals for the dishewasher unless directed by the manufacturer.
    • Food Not Protected - General
      • Baked goods were stored on the counter without a sneeze guard or other protection.
      • Move all foods into the glass display case or install a sneeze guard. Timeline: immediate for moving the foods and one month for installation of a sneeze guard
    • Food Not Protected - General
      • Chlorine and QUATs test strips were not available.
      • Obtain test strips. Timeline: Within a week
    • Food Not Protected - General
      • Wiping cloths were kept outside sanitizer solution. Only spray sanitizer is available.
      • CORRECTED ON SITE - A solution of QUATs sanitizer was mixed to proper concentration (200 ppm). All wiping cloths were placed in the solution. This includes the coffee machine wiping cloths.
    • Improper Sanitary Facilities
      • There was no soap at the front service hand sink. Staff were using the back area hand sink.
      • CORRECTED ON SITE - The soap was replaced. Comments A routine inspection was conducted. Action items: * Inserts were overfilled and shallow and deep inserts were used. The shallow inserts were not maintaining temperature properly and the overfilled inserts prevented the prep cooler from closing. Take the following actions: do not overfill inserts, do not use shallow inserts unless they maintain at or below 4°C, and ensure the prep cooler lid is kept closed when not in immediate use. * Some potentially hazardous foods had been left out after use. Ensure potentially hazardous foods are immediately placed in the cooler after use. * Sugar/chocolate based sauces were stored at room temperature. These sauces are made in house and must be stored in the cooler when not in immediate use. * Logs are maintained for temperature in an app, but staff could not show any previous logs in the app. Ensure that history of logs are available upon inspection. Maintain logs are for sanitizer concentrations when manually mixed and the dishwasher's sanitizer concentration. * Minor cleaning is required on the ice machine interior. Comments: - Food safety trained staff are onsite. - The food safety plan and sanitation plan are available. - No signs of pests were observed during the inspection. - Staff state jams were made offsite. This is not required to be in the food safety plan unless done onsite. A follow up inspection is required. The date of the follow is to be determined.