Savary Island Pie Company
230 Main Street, Tofino, BC, V0R 2Z0 · Food Premises
Inspection summary
Savary Island Pie Company has been inspected once by Island Health (Vancouver Island Health Authority), on July 16, 2026. The most recent inspection, on July 16, 2026, recorded 1 infraction.
In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination.
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.
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 July 16, 2026. For example:
Food Not Protected - General
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
- 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.
- Food Not Protected - General
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