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Willingdon Creek Village - Servery - 2nd Floor House 3 & 4

4980 Kiwanis Ave, Powell River BC V8A 5H5 · Food Service Establishment 2

Official record from Vancouver Coastal →

Inspection summary

Willingdon Creek Village - Servery - 2nd Floor House 3 & 4 has been inspected 24 times by Vancouver Coastal Health since July 8, 2015. The most recent inspection, on October 7, 2026, recorded 1 infraction.

14 of 24 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on October 7, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 3 times across 3 separate inspections, most recently on March 26, 2025. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • 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 3 times across 2 separate inspections, most recently on March 9, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 across 2 separate inspections, most recently on February 10, 2026. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 3 times across 2 separate inspections, most recently on March 8, 2023. For example: Protocol/system is in place to deliver meal service to affected units/floors.

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.

24 inspections

  1. Routine Follow-up

    1 infraction

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

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
  3. Routine

    2 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.
    • Food is handled in a sanitary manner and is not subject to contamination.
  4. Routine

    0 infractions

  5. 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 concentration is too low.
  6. Routine

    0 infractions

  7. Routine

    0 infractions

  8. Routine

    2 infractions

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  9. Routine

    10 infractions

    • 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.
  10. Routine

    0 infractions

  11. Routine

    0 infractions

  12. Routine

    0 infractions

  13. Request

    0 infractions

  14. Routine

    0 infractions

  15. Routine Follow-up

    0 infractions

  16. Routine Follow-up

    1 infraction

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

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  18. Routine Follow-up

    0 infractions

  19. Routine

    2 infractions

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  20. Routine

    0 infractions

  21. Routine

    0 infractions

  22. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Hot holding equipment is not of the type or capacity to meet the needs of the premises
    • 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.
  23. Routine

    0 infractions

  24. Routine

    0 infractions

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