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Tacofino

450 Campbell Street, Tofino, BC, V0R 2Z0 · Food Premises

Official record from Island Health →

Inspection summary

Tacofino has been inspected once by Island Health (Vancouver Island Health Authority), on June 2, 2026. The most recent inspection, on June 2, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions 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 2 times on June 2, 2026. For example: Food Not Protected - General

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on June 2, 2026. For example: Food Safety Plan/Sanitation Plan

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

  1. Routine

    3 infractions

    • Food Not Protected - General
      • A dishwasher safe thermometer is not available.
      • Obtain a dishwasher safe thermometer with max readout. Timeline: ASAP, within 2 weeks
    • Food Not Protected - General
      • Wiping cloths are stored outside sanitizer solution.
      • Ensure wiping cloths are kept in sanitizer solution when not in immediate use. Timeline: Immediate
    • Food Safety Plan/Sanitation Plan
      • The food safety plan does not cover kimchi.
      • Provide a plan for Kimchi. Timeline: ASAP Comments A routine inspection was conducted. Follow up to this inspection will be conducted. Contact me once corrective actions are taken. Action items: * The top of the prep cooler is elevated in temperature. Ensure the temperature is at or below 4°C. * Ensure logs are maintained for the sanitizer concentrations and the dishwasher's sanitizing cycle. Cooling logs must also be maintained to verify cooling processes where large batches are prepped ahead. Temperature logs are maintained. * Ensure doors are kept closed or install a screen that prevents the entry of pests. * Ensure the outside storage is kept locked to prevent public access or tampering. * Do not store knives used for food between equipment as this area is hard to keep clean. A knife block can be installed in this area. * Ensure the ice scoop is stored in a sanitary container and not above the ice machine. * Do not store bowls on top of open containers of food. Comments: - All other coolers were satisfactory temperature. - All freezers were satisfactory temperature. - All hot holding units were satisfactory temperature. - The hand wash station was fully stocked with liquid soap, paper towel, and a waste bin. - Overall sanitation and organization were satisfactory. - Environmental sanitizer was at an acceptable concentration: 200 ppm QUATs. - The high temperature dish washer's sanitizing cycle was satisfactory: 76°C - Sanitizer test strips are available. - A probe thermometer is available. - The food safety and sanitation plans were available. - The premises meets the requirements for food safety trained staff. - No signs of pests were observed during the inspection. Information to be provided: - Provincial guidance on dogs on patios - BCCDC guidance on fermentation - Food lab information

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