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AFC Sushi @ Quality Foods #1

705 Memorial Avenue, Qualicum Beach, BC, V9K 1T3 · Food Premises

Official record from Island Health →

Inspection summary

AFC Sushi @ Quality Foods #1 has been inspected once by Island Health (Vancouver Island Health Authority), on June 22, 2026. The most recent inspection, on June 22, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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.

  • 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 22, 2026. For example: Food Not Protected - General

  • 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 once on June 22, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 June 22, 2026. For example: Operations and Maintenance/Other

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

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
    • Food Not Protected - General
    • Food Not Protected - General
      • A spatula was stored inside a cooked rice container during cooling, with the handle touching the rice.
      • Remove the spatula from the rice container. The handles of utensils stored inside food containers must not touch the food content. Correct immediately.
    • Operations and Maintenance/Other
      • Permit to Operate was not available to display.
      • Permit to Operate must be visibly displayed. Comments Notes & Comments: - Handwashing station had hot/cold water, soap in dispenser, and paper towel in dispense. - Food contact surfaces were smooth, non-absorbent, and easy to clean. Cleaning and sanitizing were done between tasks. Sushi rolls were handmade without the use of machinery. - Shelves in the shared walk-in cooler were organized. Food boxes were stored at least 15 cm above the floor. Vegetables were stored above raw fish. The temperature measured was 4°C or below. - Line cooler was at 4°C or below. Raw fish was stored separately from cut vegetables. - All containers were covered with lids. - Temperature logs were available for review and updated daily. - Surface thermometer and probe thermometer were available for use. - No ice was used to keep food cold. No egg or egg product used in the finished product. - No hot-holding needed. Thawing is done in a cooling unit. - Dry storage shelves were organized, and food containers/ bags were covered. - Foods were from approved sources. There was no change in the menu or menu items. - Potable water source is from the city. Sewerage is connected to the city pipes and functioning properly. - Quats concentration in the spray bottle was at least 200 ppm. Cleaning rags were changed every two hours or as needed. No cleaning bucket used or observed. - Gloves were changed between tasks, and handwashing was observed before wearing gloves. - The measured pH of the sushi rice was 3.7. pH test strip was available for use. Sushi rice was made in store, measured and recorded for the pH followed by refrigeration until needed. - Take-out containers had best before dates labels. Single-use containers were food-grade. Left overs were reduced for clearing on the same day. - The shared dishwasher had a temperature of 74.3°C at plate. A 3-compartment sink was also available for ware-washing. - Floors, walls, and ceiling were in good repairs. Floors were clean and free of litter. Lighting was sufficiently bright to detect dirt and spills. - Food safety plan and sanitation plan were available onsite. Food safe certificates were non-expiring. - Hair restraints were used. No ill staff present. Uniforms were clean. No jewelry observed on food-handlers. - Cleaning chemicals were stored separately from food items. Garbage can was well contained and not overflow. - No pest issue observed. Pest management agency is contracted by the facility.

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