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The Market

242 Frigate Road, Bamfield, BC, V0R 1B0 · Food Premises

Official record from Island Health →

Inspection summary

The Market has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 4, 2026. The most recent inspection, on June 4, 2026, recorded 8 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and 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.

  • 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 3 times on June 4, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 2 times on June 4, 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 2 times on June 4, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4, 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.

2 inspections

  1. Routine

    8 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Implicated foods in the line cooler (i.e., cheese, bacon, eggs, hamburger patties, mayonnaise, onions, tomatoes, sauces) were in the danger zone of 4-60C for more than 2 hours: battered fish (14.6C internal temperature).
      • Operator discarded all of the toppings, sauces, and stored potentially hazardous foods.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Line cooler power source was turned off. This lead to the cooler failing to maintain temperatures below 4C: 14C. Outside thermometer reading: 12C.
      • Staff adjusted the breaker to turn on the line cooler. It was able to register an ambient temperature of 2.5C.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Tray of frozen drumsticks were being held at ambient conditions. Surface temperature was still below 4C: 1.6C. Staff stated the drumsticks weren't being served today.
      • Staff relocated the tray of drumsticks to the walk-in cooler. Ensure to adhere to approved means of thawing: cooler, under cold running water, or cold water submersion with water replaced every 30 minutes.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • 2-compartment sink had soapy water and sanitizer mixed. Mixing decreases the effective concentration.
      • Staff refilled each compartment with the first compartment respective to soapy water, and second compartment for the sanitizer step. Sanitizer concentration achieved 200ppm chlorine residuals.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bucket surface sanitizer registered 50ppm chlorine residuals. Operator stated that they mix the sanitizer with soapy water. * Mixing decreases the effective concentration for the surface sanitizer - leading to the survival of pathogens on food contact surfaces.
      • Staff discarded the solution and replenished with sanitizer that reached 200ppm chlorine residuals.
    • Food Not Protected - General
      • Container of single-use cups and lids were stored underneath the paper towel dispenser. Runoff from the hands can contaminate this food equipment.
      • Staff relocated the containers away from the paper towel dispenser.
    • Food Not Protected - General
      • Staff are using cardboard boxes as shelving base. This is not a food grade material and can pose cross contamination concerns.
      • Staff discarded the cardboard boxes. Ensure that reusable food equipment are smooth, non-absorbent, and easy to clean.
    • Food Safety Plan/Sanitation Plan
      • Staff did not maintain their temperature logs regularly for the month of June (missing readings from June 1-3). Today is June 4, 2026. Additionally, staff only had records for temperatures recorded once daily.
      • Staff used their IR gun and recorded today's reading. Temperatures must be recorded twice daily to validate the functionality of food equipment. Comments Routine inspection conducted. Action items: - Contact area EHO for renovation review/approval prior to commencing construction. * Staff advised that space is proposed to expand. - Don't store measuring cup handles in dry ingredients. * Store with handles sticking up or in a manner where it's not touching. - Replace chlorine test strips with unexpired supply. Comments: - Hand sink equipped with hot/cold running water, liquid soap, paper towels. - 2-compartment sink equipped with hot/cold running water and 2 sink plugs. - High temperature dishwasher was present - but decommissioned at the time of inspection. * Operator planned renovations. Renovations must be reviewed and approved by area EHO prior to commencement. - Last ventilation hood cleaning: May 11 at 6:30pm. - Ice machine interior maintained in sanitary condition. - Test strips are available for chlorine but they're expired as of: January 1, 2026. * Ensure to replace them with unexpired strips. - Walk-in freezer registered: -26.3°C. - Walk-in cooler registered: 2.1°C. - Beverage cooler registered: 3.5°C. - Gravy hot holding registered: 79°C. - Probe thermometer and kitchen timer available for validating the cook time-internal temperature. - Staff onsite with valid FOODSAFE certification. Expiration date: January 17, 2031. - Permit to operate posted in a visible location.
  2. Routine

    0 infractions

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