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Sumac Place - Food Dispensary

841 Kiwanis Way, Gibsons BC V0N 1V9 · Non-processor

Official record from Vancouver Coastal →

Inspection summary

Sumac Place - Food Dispensary has been inspected 12 times by Vancouver Coastal Health since May 14, 2015. The most recent inspection, on July 3, 2026, recorded 1 infraction.

9 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 7 times on April 12, 2024. For example: Hand-washing signs are prominently placed, including all staff areas.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on July 3, 2026. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on April 12, 2024. For example: Common use medical equipment is cleaned or disinfected in between clients (e.g. wheelchairs, BP cuffs, lifting belts, lifts, thermometers, stethoscopes, slings, etc.)

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times on April 12, 2024. For example: Outbreak notification signs are posted at the facility entrance and/or affected units/floors.

  • 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 3 times across 2 separate inspections, most recently on April 12, 2024. For example: Staff have been are reminded to report any incidents of GI Illness in selves or clients.

About this data

These results come from Vancouver Coastal Health, 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.

12 inspections

  1. Routine

    1 infraction

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
  2. Routine

    0 infractions

  3. Routine

    0 infractions

  4. Routine

    38 infractions

    • Outbreak notification signs are posted at the facility entrance and/or affected units/floors.
    • Hand-washing signs are prominently placed, including all staff areas.
    • Where possible, cohort washrooms. Designate washrooms for the public, care & dietary staff.
    • Designated hand-washing and/or alcohol hand sanitizer available for visitors.
    • Restrictions imposed on new admissions and/or transfers from the facility.
    • Affected units/floors have implemented contact precautions.
    • Facility has the BCCDC ‘Managing Outbreaks of Gastroenteritis’ and/or GI O/B policy.
    • Notification of all facility departments and independent contractors.
    • Staff has been notified of the outbreak and have been directed to implement the appropriate precautions (work duties and personal protection).
    • Staff have been are reminded to report any incidents of GI Illness in selves or clients.
    • Facility is following exclusion requirements for affected staff.
    • Where possible, staff returning to work after illness are assigned to an affected units/floors.
    • Facility has a policy on the use of PPE. Gowns & gloves etc. are readily available to staff (and visitors).
    • Non-essential staff, volunteers, therapists restricted from the facility and/or affected units/floors.
    • Staffing levels are adequate to respond to GI incidents.
    • Minimizing contact between clients on affected units/floors with unaffected areas.
    • Hospitals and/or other medical facilities receiving or providing treatment to affected & unaffected clients are being notified.
    • Group activities are cancelled e.g. social events, outings, picnics etc.
    • Cohort staff to affected areas where possible/appropriate.
    • Facility has documented procedures for vomitus & fecal incidents, including disinfectant contact times.
    • Care & Housekeeping staff are aware of and are practicing the protocols.
    • Adequate disinfection supplies on the affected units/floors & housekeeping carts (i.e. spill kit).
    • Increased frequency of disinfection of common hand contact surfaces (e.g. handrails, taps, door handles, toilet flushers, bedrails, counters, stair rails etc.)
    • Common use medical equipment is cleaned or disinfected in between clients (e.g. wheelchairs, BP cuffs, lifting belts, lifts, thermometers, stethoscopes, slings, etc.)
    • Appropriate concentration of disinfectant used for vomiting & fecal incidents.
    • Appropriate concentration of disinfectant used for environmental surfaces.
    • No communal foods shared in client and staff areas in the both the affected and non-affected areas of the facility (e.g. candies, chocolates, pastries etc.)
    • No self-service items or water in the common dining or cafeteria areas. Remove menus, napkin holders, condiments, tea, coffee, etc. Use single serve items or have staff dispense.
    • Children’s & staff mealtime tables, chairs are being cleaned and disinfected before and after each use.
    • Dietary staff have a designated washroom & hand-washing facilities separate from other staff.
    • Washrooms are fully-stocked with handwash supplies.
    • Protocol/system is in place to deliver meal service to affected units/floors.
    • Protocol for handling dishware, cutlery etc. from the affected units/floors, including the food carts, is in place.
    • Dishwashing practices adhere to the Food Premises Regulation, including monitoring sheets.
    • Enhanced cleaning & disinfection of resident/patient & staff, tables, chairs and food service stations in the dining areas.
    • Protocol in place for clients requiring assistance with feeding.
    • Enhanced laundry protocols.
    • Details regarding dirty/clean handling and processing (e.g. colour coding for heavily soiled laundry).
  5. Routine

    0 infractions

  6. Routine Follow-up

    0 infractions

  7. Routine

    3 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  8. Routine

    0 infractions

  9. Routine

    0 infractions

  10. Routine

    0 infractions

  11. Routine

    0 infractions

  12. Routine

    0 infractions

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