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Black Bird Schnitzel Haus

3298 Island Highway West, Qualicum Beach, BC, V9K 2C6 · Food Premises

Official record from Island Health →

Inspection summary

Black Bird Schnitzel Haus has been inspected once by Island Health (Vancouver Island Health Authority), on July 16, 2026. The most recent inspection, on July 16, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection 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.

  • 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 once on July 16, 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.

1 inspection

  1. Routine

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Some food debris, fallen equipment and grease under main cook line, equipment, under prep tables and dishwasher.
      • Ensure to do a deep clean at least once a month. Comments Food Handler Hygiene: Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers. Operators had clean clothing for food preparation. Food Safety: Food in cold holding Coolers are below 4C. Food in cold holding Freezers are below -18C. Hot holding items are above 60C. Ensure hot holding items are heated on the stove to 74C before placing on warming unit. Approved Food Source: food ingredients are from an approved source. Food is stored in covered containers; food storage is organized in coolers to prevent contamination. Maintenance and Sanitation: Dishwasher has 50-100ppm Chlorine Sanitizer bottles have 100ppm Chlorine. Test strips are available on site. Storage of chemicals is separate and away from food. Pest control: there are no signs of pests at the time of inspection. Administration: Permit is publicly posted. Staff is certified in food safety.

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