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Black Rabbit

321 Selby Street, 2, Nanaimo, BC, V9R 2R4 · Food Premises

Official record from Island Health →

Inspection summary

Black Rabbit has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 27, 2026. The most recent inspection, on August 28, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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 27, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 once on August 27, 2026. For example: Food Not Protected - General

  • 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 once on August 27, 2026. For example: Inadequate Insect / Rodent Control

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 28, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 August 27, 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

    1 infraction

    • Food Safety Plan/Sanitation Plan
      • Cleaning still required on vent covers.
      • Operator has scheduled cleaning in this hard reach area in the next 3 days. Comments Operator has completed Food Safe equivalent (expires Aug 28/2026). Operator has ordered new fridges and they are expected to arrive next week. In the intern , operator has changed procedures to ensure potentially hazardous foods stay below 4°C, on the prep line. Food safety plans have been forwarded to health officer and will be reviewed in the near future. Operator has reviewed hydration procedures with staff. Hole under the dishwasher has been repaired.
  2. Routine

    5 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Potentially hazardous foods, potentially hazardous foods not kept below 4°C (ie: hummus/pest at room temperature 1- 1.5 hours prior to service.
      • Operator to ensure potentially hazardous foods are kept below 4°C at all times.
    • Food Not Protected - General
      • Glassware used by preparation staff in food preparation area.
      • Ensure staff utilize hard plastic/metal cups for drinking in food preparation space.
    • Inadequate Insect / Rodent Control
      • Holes noted in wall by dishwasher.
      • Operator to block holes immediately to prevent pest entrances.
    • Improper Construction / Maintenance of Establishment
      • Drywall requires repair.
      • Operator to put funds toward drywall repair in the next year.
    • Food Safety Plan/Sanitation Plan
      • Cleaning and sanitizing required.
      • Clean and sanitize under dish pit corner and vent cover in ceiling and ice machine. Comments QUATs sanitizer is at 200 ppm (good). Fridges keep food below 4°C/40°F. Dishwasher sanitizes at 50 ppm chlorine. Foods are dated covered and stored correctly. Liquid soap, hot water and paper towels are provided at designated hand sinks. Mayo & drinks are made with pasteurized egg yolks and egg whites. FoodSafe person onsite during inspection. Temperatures are monitored and recorded daily. Note: Forward updated Food Safety Plans for menu changes.

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