Sonora Resort and Conference Centre
Sonora Island East, Sonora Island, BC, V7J 2K7 · Food Premises
Inspection summary
Sonora Resort and Conference Centre has been inspected once by Island Health (Vancouver Island Health Authority), on July 21, 2026. The most recent inspection, on July 21, 2026, recorded 11 infractions.
In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
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.
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 3 times on July 21, 2026. For example:
Critical Improper Cleaning, Sanitizing of Equipment and Utensils
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 3 times on July 21, 2026. For example:
Food Not Protected - General
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 once on July 21, 2026. For example:
Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on July 21, 2026. For example:
Food Safety Plan/Sanitation Plan
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 July 21, 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.
1 inspection
- Routine
11 infractions
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
- - Potentially hazardous ingredients stored in pan with ice below at Tapas Bar required to be maintained 4°celsius under mechanical refrigeration. (Corrected During site visit).
- - Ensure staff adequately trained to adjust practices moving forward. If needed add additional refrigeration to Tapas Bare area.
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- - Meat slicer last used the day before not adequately cleaned and sanitized.
- - Thoroughly take apart, clean and sanitize after each production run or in 2 hours or less when in repeated / continuous use. - Address immediately.
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- - Secondary dishwasher in main kitchen not sanitizing at 82°celsius and monitoring thermometer was broken.
- - Directed onsite to discontinue use and do all dishwasher through the primary dishwasher in the kitchen. repair dishwasher and temperature display in the next 60 days and provide updates to inspector.
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- - Lemon Tree cleaner - disinfectant is not a "rinse free" food safe product.
- - Directed onsite to discontinue use and worked with staff to mix bleach spray bottles daily with 100 - 200 parts per million Chlorine. Provide update to inspector on long term plan, including details, test strips and plans to set up all food handling areas daily. Update inspector in 30 days. Ensure maintained at Tapas Bar and Chocolate Room
- Food Not Protected - General
- - Do not re-use oyster shells as part of food services.
- - Address immediately
- Food Not Protected - General
- - Maintain cooked and dehydrated skins prepared in advance under mechanical refrigeration.
- - Address immediately.
- Food Not Protected - General
- - Ensure to pf preparation coolers at Tapas Bar and small preparation cooler at cooking in main kitchen are kept closed between use and rapidly returning to 4°celsius or less.
- - Update Inspector on verification they are rapidly returning to 4°celsius or adjustment made.
- Improper Sanitary Facilities
- - Upgrade / repair hand wash stations at staff bathroom, Tapas Bar and Chocolate Preparation Room to have liquid soap from a pump and mounted paper towel dispenser.
- - Address immediately.
- Improper Construction / Maintenance of Establishment
- - Install rodent resistant door on far side of dry good storage area separating it from facilities not related to food services.
- Address with in 6 months.
- Food Safety Plan/Sanitation Plan
- - Require updated Food Safety Plan that address all current menu items. repeat issue on inspection.
- - Provide copy of Plans to our office for review by May 1 2027. - It needs to include dedicate plans for Sous Vide, Smoking, Raw Oysters, Dehydrating, Caring and Pickling that address HACCP Safety Practices. - Provincial references on Sous Vide and Oyster Safety provided.
- Food Safety Plan/Sanitation Plan
- - Update daily written monitoring log to include all cooler, freezer, hot-holding temperatures, test of glass-washer and dishwasher's sanitizing cycles, and daily audit of surface sanitizer concentration. - Please provide our office a copy of next 30 days of monitoring logs.
- Comments Routine Inspection Notes: - Under the Food Premises Regulation construction or alteration of food premises requires approval of plans and specifications by a Health Officer. ? This report includes inspection of the main production kitchen, dining space, Tapas Bar, cold storage at the Longhouse and dry good storage space, which includes, standing refrigeration and room dedicated to chocolate tempering / production. Actions Required: - Limit food handling at Tapas Bar to pizza assembly, cooking and smoking. Primary food production / handling should be from the main kitchen. - All equipment cleaning in main kitchen. - Limit room off dry storage space to chocolate making. - Move ice-cream production to main kitchen.
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)