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Yayu Cafe & Restaurant

250 Main Street, 11, Ucluelet, BC, V0R 3A0 · Food Premises

Official record from Island Health →

Inspection summary

Yayu Cafe & Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on May 14, 2026. The most recent inspection, on May 14, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 May 14, 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

  1. Routine

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • A bottle of all-purpose cleaner was located in the kitchen prep area. Staff couldn't produce proof that the solution could be used on food-contact surfaces. Cleaners can leave a chemical residue that poses chemical contamination risks.
      • Staff removed the all-purpose cleaner from the kitchen. They stationed a new solution of quats in the back-end. * Ensure that all sanitizers are food-grade and can effectively air dry.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer registered 100-150ppm quats residuals. This should be between 200-400ppm.
      • Operator refreshed the solution to be at 300ppm quats residuals. * Ensure to regularly test and refresh the surface sanitizer. Comments Routine inspection conducted. Action items: - Obtain sink plugs for the 2-compartment sink. * Send photo confirmation to area EHO once acquired. - Ensure scoops stored in insert container have a handle that doesn't make contact with the foods. * This is to avoid cross contamination from the handle. Comments: - Overall sanitation of the facility is satisfactory. - Facility plans on dispensing soft serve. * Machine was not turned on during time of inspection. - Baked goods are dispensed for sale and sold out before the end of the day. - All handwashing stations are equipped with hot/cold running water, liquid soap, and paper towels. - 1-compartment sink equipped with steel wool to clean the basin. - 2-compartment sink equipped with hot/cold running water. No sink plugs are available; however, bus bins are available for submerging food equipment. - Low temperature dishwasher registered 100ppm chlorine residuals. - Test strips available onsite for quats and chlorine. - All cooler units registered at or below 4°C. - All freezer units registered at or below -19.5°C. - Inside thermometers are available. Temperature logs are maintained regularly. - Rice cooker maintaining temperatures at 70.3°C (above 60°C minimum). - No signs of pest activity onsite. - Operator has valid FOODSAFE certification. Expiration date: October 24, 2028.

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