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Beijing Grand Restaurant

3274 3rd Avenue, Port Alberni, BC, V9Y 4E1 · Food Premises

Official record from Island Health →

Inspection summary

Beijing Grand Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 17, 2026. The most recent inspection, on June 25, 2026, recorded 9 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 21 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and 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.

  • 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 5 times across 2 separate inspections, most recently on June 25, 2026. For example: Critical Food Not Protected From Contamination - Micro

  • 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 3 times across 2 separate inspections, most recently on June 25, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 across 2 separate inspections, most recently on June 25, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 25, 2026. For example: Inadequate Insect / Rodent Control

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on June 25, 2026. For example: Improper Construction / Maintenance of Establishment

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

    9 infractions

    • Critical Food Not Protected From Contamination - Micro
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The dishwasher is broken.
      • Repair the dishwasher. Note: The operator has contacted a repair tech and they are seeking the part. Once the dishwasher has been repaired, contact our office. Should the floorplan need to change to accommodate other forms of dishwashing, ensure to submit a floorplan proposal to our office. Timeline: ASAP
    • Food Not Protected - General
      • The premises requires a deep clean and organization.
      • Ensure the following: - clean all areas including hard to reach areas where debris is present (such as fryer or cooking greases), - remove any materials that are unnecessary to the operation of the food premises. - organize all areas including the basement to ensure foods and food equipment are separate from incompatible materials. Note: Overall sanitation has improved. Timeline: July 17, 2026
    • Improper Sanitary Facilities
      • The premises does not have a designated hand wash station. The dual use compartment sink has been repeatedly blocked with items deterring proper hand washing.
      • Install a designated hand washing station. Timeline: September 17, 2026
    • Inadequate Insect / Rodent Control
      • There are rodent droppings in the basement.
      • Take the following actions: - clean all rodent droppings (please wear proper PPE) - eliminate the infestation Timeline: Within a week
    • Improper Construction / Maintenance of Establishment
      • The premises requires repair and maintenance.
      • Repair the following: - burnt out lights in the kitchen leading to dim lighting, and, - all areas where food are stored to be smooth, easily cleanable, durable, non-porous on all ceiling, walls, and floors. Timeline: September 17, 2026
    • Food Handler Training
      • Staff's food safe has expired.
      • Obtain a valid certificate in food safety training.
    • Food Safety Plan/Sanitation Plan
      • A food safety and sanitation plan has not been completed.
      • Complete a food safety and sanitation plan. Ensure to include logs are temperatures, sanitizers, and the dishwasher's sanitizing cycle. Cooling or other logs must also be kept as necessary. Timeline: September 17, 2026 Comments A follow-up inspection was conducted. A further follow up inspection is to be conducted. The specific date is to be determined approximately Sept 17, 2026. Corrected violations: 102 - Raw meats were not stored over ready to eat foods. 102 - Food handlers were not observed not washing their hands between tasks. 105 - Potentially hazardous foods were not stored at room temperature. 119 - The cat has been removed. Action items: * Ensure foods are not stored on the floor including any sauces or rice bags. * Do not use absorbent materials like newspaper or cardboard to cover food equipment or surfaces. Most has been removed, but some remains. Instead ensure surfaces are cleaned at least every 4 hours of use or when needed. * Do not store staff belongings or food in the food preparation or storage areas. Ensure staff food is kept in a designated area separate and below from food in the premises. * Ensure all foods are stored with a protective covering or lid.
  2. Routine

    12 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Raw meats were stored over ready to eat foods.
      • Do not store any raw meats over ready to eat foods. Raw meats were moved - CORRECTED ON SITE
    • Critical Food Not Protected From Contamination - Micro
      • Staff handled raw meats and did not wash their hands between tasks.
      • Handwashing must be done after handling raw meats prior to changing tasks. The staff member was informed and washed their hands. CORRECTED ON SITE
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Garlic in oil is stored at room temperature.
      • Do not store garlic in oil at room temperature. Staff discarded the garlic in oil. - CORRECTED ON SITE
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Many cooked or prepped potentially hazardous foods were at room temperature.
      • Potentially hazardous foods must not be stored at room temperature unless in active use/preparation or when using time as a public health control. Ensure the following: - rapidly cool foods from 60 to 20 within 2 hours and from 20 to 4 within 4 hours - any potentially hazardous foods taken out for service must be immediately placed into the cooler after use All foods were moved to the cooler. CORRECTED ON SITE
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The dishwasher is broken.
      • Repair the dishwasher. Timeline: Within a week
    • Food Not Protected - General
      • The premises requires a deep clean and organization.
      • Ensure the following: - clean all areas including hard to reach areas where debris is present, - remove any materials that are unnecessary to the operation of the food premises. - organize all areas including the basement to ensure foods and food equipment are separate from incompatible materials. Timeline: within a week
    • Improper Sanitary Facilities
      • The premises does not have a designated hand wash station. The dual use compartment sink has been repeatedly blocked with items deterring proper hand washing.
      • Install a designated hand washing station. Timeline: 3 months
    • Inadequate Insect / Rodent Control
      • There are rodent droppings in the basement.
      • Take the following actions: - clean all rodent droppings (please wear proper PPE) - eliminate the infestation Timeline: Within a week
    • Improper Construction / Maintenance of Establishment
      • The premises requires repair and maintenance.
      • Repair the following: - burnt out lights in the kitchen leading to dim lighting - all areas where food are stored to be smooth, easily cleanable, durable, non-porous on all ceiling, walls, and floors Timeline: within 3 months
    • Food Handler Training
      • Staff's food safe has expired.
      • Obtain a valid certificate in food safety training. Timeline: Within 1 month
    • Food Safety Plan/Sanitation Plan
      • A food safety and sanitation plan has not been completed.
      • Complete a food safety and sanitation plan. Ensure to include logs are temperatures, sanitizers, and the dishwasher's sanitizing cycle. Cooling or other logs must also be kept as necessary. Timeline: within a month
    • Operations and Maintenance/Other
      • A cat is in the basement.
      • The cat must be removed from the premises. Timeline: Immediately Comments A routine inspection was conducted. A follow up inspection will be conducted on June 24, 2026 as the hazard rating is high due to the type and number of violations. Action items: * Ensure foods are not stored on the floor. * Do not use absorbent materials like newspaper or cardboard to cover food equipment or surfaces. Instead ensure surfaces are cleaned at least every 4 hours of use or when needed. * Do not store staff belongings or food in the food preparation or storage areas. Ensure staff food is kept in a designated area separate and below from food in the premises. * Ensure all foods are stored with a protective covering or lid. Comments: - A probe thermometer is available. - Chlorine bleach is available for sanitizing at 100 ppm. - Test strips are available. - All cooler and freezer temperatures are satisfactory.

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