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Sumac Place - House 1 Kitchen

841 Kiwanis Way, Gibsons BC V0N 1V9 · Food Service Establishment 2

Official record from Vancouver Coastal →

Inspection summary

Sumac Place - House 1 Kitchen has been inspected 16 times by Vancouver Coastal Health since May 14, 2015. The most recent inspection, on July 3, 2026, found no infractions.

9 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The last 5 inspections in a row found no infractions. 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 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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. 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

    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 6 times across 6 separate inspections, most recently on April 12, 2024. For example: Dishwashing practices adhere to the Food Premises Regulation, including monitoring sheets.

  • 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 2 times across 2 separate inspections, most recently 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 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 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 4 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.

16 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine

    0 infractions

  4. Routine

    0 infractions

  5. Routine

    0 infractions

  6. 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).
  7. Routine

    0 infractions

  8. Routine Follow-up

    0 infractions

  9. Routine

    4 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
      • Premises does not have a valid Permit to Operate.
    • 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.
  10. Routine

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  11. Routine

    1 infraction

    • 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.
  12. Routine Follow-up

    0 infractions

  13. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
      • Sanitizing solution is not present or at insufficient concentration.
  14. Routine

    1 infraction

    • 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 insufficient concentration.
  15. Routine

    1 infraction

    • 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 insufficient concentration.
  16. Routine

    0 infractions

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