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Baby Salsa Mexican Restaurant

540 Fifth Street, Nanaimo, BC, V9R 1P1 · Food Premises

Official record from Island Health →

Inspection summary

Baby Salsa Mexican Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on August 11, 2026. The most recent inspection, on August 11, 2026, recorded 1 infraction.

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

  • 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 August 11, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

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

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Standup, glass door fridge in back prep area at 50F. Temperature records for previous week show most days with elevated temperatures recorded and no corrective action noted.
      • All food moved from fridge to walk-in cooler during inspection. Ensure the fridge is working properly. This cooler may not be able to cool down warm foods. Cooling should be done in the walk-in cooler which has a greater cooling capacity. Aberrant fridge temperatures must not be recorded without corrective action being noted and taken. Comments Soap and paper towels at hand wash sinks. Dishwasher reaching 80C on rinse cycle. Bleach sanitizer at 200 ppm. Spray bottles labeled with contents. Hot holding temperatures good. Rice being cooled in shallow metal containers. Temperature records being maintained. Premises sanitation satisfactory. ***Please remind all food handlers, including front service staff, to wash their hands at a sink in the kitchen after exiting the washroom. Washing hands in the washroom only is not good hand hygiene practice as the tap handles and door handles may be contaminated. *Bagged onions must not be stored on the floor even for a short period of time. see violation section.

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