Frequently Asked Questions
What time will my Meals be delivered?
Meals are delivered between 11:30 am to 1:00 pm Monday, Wednesday and Friday.
What About Meals For The Weekend?
We offer frozen meals for the weekend. Frozen meals are delivered along with the fresh meals.
Where Are Meals Made & Packaged?
Meals are made and packaged at Sooke Community Hall and delivered by volunteers directly to your door.
Do I Need To Return The Meal Containers?
No. All meal containers are recyclable!
What Happens If I Can’t Be Home At The Delivery Time?
Call us at as soon as you know that you will be unable to receive the meal. We will stop the delivery if it isn’t too late. If you still wish to receive the meal but will not be home to receive it, we can still send the meal, please provide a cooler or insulated box for us to leave it in.
Can I Change My Delivery Days?
Absolutely! Days of delivery can be changed as long as we have 24 hours notice.
How Do I Pay For The Meals?
We accept cash, cheques, or e-transfer.
Fresh Daily Entrée (soup and dessert included): $6.00
Frozen Entrée (soup and dessert)
What kind of lunch should I expect?
Meals on Wheels recipients can expect a hot, nutritious lunch-time meal. Meals are balanced and include protein, a variety of starches, vegetables, soup, and dessert. An example would be vegetable soup, chicken supreme with whipped sweet potatoes, and green beans, a roll, and a fudge brownie for dessert.
Who determines the menu?
Menus are planned in advanced by the Team Leaders. The main entree always has a meat protein (a variety of meats, including chicken, pork, and beef) and two side dishes, such as mash potatoes and a vegetable.
Who prepares the food?
Meals are prepared and delivered by volunteers. Meal preparation takes place at the Sook Community Hall. Volunteer drivers use their own vehicles to deliver the meals in containers that keep the meal hot during transport. Cooks are required to have taken the FoodSafe training program that ensures that they are knowledgeable about food handling sanitation and worker safety, including food-borne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing.