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Aroma Cove Cafe

657 Harper Road, Quathiaski Cove , BC, V0P 1N0 · Food Premises

Official record from Island Health →

Inspection summary

Aroma Cove Cafe has been inspected 2 times by Island Health (Vancouver Island Health Authority) since September 16, 2026. The most recent inspection, on September 21, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 September 16, 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    1 infraction

    • Operations and Maintenance/Other
      • - Primary preparation cooler identified as concern, temperature 9-11°celsius, if not in defrost and rapidly retaining to 4°celsius.
      • - Verify returning to 4°celsius within 1 hour, if not move food for storage overnight and address repair immediately. Notify Inspector of address by email. Unit at 7°celsius at end of inspection. Comments Routine Inspection - General sanitation in compliance. - hand wash stations in compliance. - Dishwashing sanitizing at 50 - 200 parts per million Chlorine. - Surface sanitizer in compliance at 200 - 400 parts per million QUAT. - Monitoring records maintained. - Higher risk baked items closely monitored with timer and moved to cooler within 2 hours. - Add end of day check to log for preparation cooler.

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