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The Salty Woodsman Goods

4691 Dundalk Avenue South, A4, Port Alberni, BC, V9Y 8P2 · Food Premises

Official record from Island Health →

Inspection summary

The Salty Woodsman Goods has been inspected once by Island Health (Vancouver Island Health Authority), on October 13, 2026. The most recent inspection, on October 13, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 13, 2026. For example: Improper Sanitary Facilities

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

    1 infraction

    • Improper Sanitary Facilities
      • Back-end hand sink was not equipped with liquid soap in dispenser.
      • Staff relocated a bottle of liquid soap to the back-end. Ensure all sinks are fully equipped at all times. Comments Routine inspection completed. Action items: 1. Replace chlorine test strips with a vial that's unexpired. 2. Always situate hand soap at the back-end hand sink. 3. Maintain temperature logs twice daily - not just one time a day. 4. Email area EHO confirmation on what cleaner solution is used for the soft-serve machine. Staff onsite couldn't show which cleaner is used. Comments: - Front-end hand sink equipped with hot/cold running water, liquid soap, and paper towels. - 3-compartment sink equipped with hot/cold running water and three sink plugs. - Ample supply of commercial bleach and low temperature sanitizer onsite. They're both chlorine-based. - Surface sanitizer onsite registered 200ppm chlorine residuals. Ensure staff are aware that the bleach must register between 100-200ppm residuals at all times. - Temperature logs are available onsite. Readings were only being maintained once daily. - Permit to operate was posted in a visible location. - All freezer units registered around -18°C: retail freezer (-15.6 to -17.3°C); back-end (-15.1°C); chest freezer (-14.8°C). - All cooler units registered around 4°C: cheese/egg (3.6°C); back-end cooler (3.4°C); creamer (3.9°C). - IR gun thermometer is available for recording temperatures of freezer/cooler units. - Retail food items are sourced from approved suppliers. - Honey dispenser handle is only wiped 1-2 times a day. Ensure the dispensing end is wiped down and sanitized regularly as to minimize pathogen growth/cross-contamination. - Sanitation plan cleaning schedule is posted on the wall.

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