The Bamfield Wreckage
275 Boardwalk, Bamfield, BC, V0R 1B0 · Food Premises
Inspection summary
The Bamfield Wreckage has been inspected once by Island Health (Vancouver Island Health Authority), on July 24, 2026. The most recent inspection, on July 24, 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 and Cleaning and sanitizing.
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 July 24, 2026. For example:
Food Not Protected - General
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 once on July 24, 2026. For example:
Critical Improper Cleaning, Sanitizing of Equipment and Utensils
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
3 infractions
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- Bleach surface sanitizer registered above 200ppm (bleaching out). This is too strong for food contact surfaces - causing potential chemical contamination.
- Operator diluted the surface sanitizer solutions to be at 200ppm. * Ensure the sanitizers stay within this range to be effective in killing pathogens and air dry.
- Food Not Protected - General
- Bar ice scoop had its handle directly touching the ready to eat ice.
- Staff reoriented the ice scoop to have its handle sticking up.
- Food Not Protected - General
- Deli containers were used as scoops in the dry ingredients buckets. These are not intended for reuse and can fragment causing physical contamination to the foods.
- Staff discarded the deli containers. Take the following actions: 1. Locate alternative scoops that's durable, smooth, non-absorbent, and easy to clean. Comments Routine inspection conducted. Action items: - Mark dilution instructions on the sanitizer bottles to consistently produce a concentration between 100-200ppm chlorine residuals. - Don't store ice scoops in a manner where the handle is touching the ready to eat ice. - Replace the deli container scoops in dry ingredients with a scoop that's durable, food-grade, non-absorbent, and easy to clean. Comments: - Hand sink equipped with hot/cold running water, liquid soap, and paper towel. Ensure there's ample supply of soap in the dispenser to effectively lather. - High temperature dishwasher registered at 74°C after final rinse. - Air drying was observed in the dishwashing area. - Rice cooker registered 78.7°C. - All cooler and freezer units met their required temperatures. Stored foods are date tracked with labels. - Temperature logs are regularly maintained. - Staff onsite with valid FOODSAFE certification. Expiration date: April 29, 2031. - Opening and closing procedures posted on the wall.
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils