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Burger Factory

601 Bruce Avenue, 104, Nanaimo, BC, V9R 3Y6 · Food Premises

Official record from Island Health →

Inspection summary

Burger Factory has been inspected once by Island Health (Vancouver Island Health Authority), on June 10, 2026. The most recent inspection, on June 10, 2026, recorded 7 infractions.

In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 once on June 10, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 10, 2026. For example: Critical Food Handler Illness/Hygiene

  • 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 5 times on June 10, 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.

1 inspection

  1. Routine

    7 infractions

    • Critical Food Handler Illness/Hygiene
      • No soap at sinks in back prep area. This is where raw meat is processed.
      • A soap dispenser must be at a hand sink in the back prep area. The soap must be in a pump container.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No sanitizer available in spray bottles or buckets. This is a repeat violation.
      • Sanitizer must be prepared upon opening of the restaurant and before food prep begins.
    • Operations and Maintenance/Other
      • No temperature records kept for daily internal cooking temp of burgers or for hot holding. The maintenance of these records has been requested in previous inspection reports.
      • Begin keeping these records immediately.
    • Operations and Maintenance/Other
      • Cleaning under cooking equipment, prep tables and fridges required.
      • Please clean and routinely clean.
    • Operations and Maintenance/Other
      • Food debris inside of front service prep fridges. This is a repeat violation.
      • Clean inside of fridges and keep clean.
    • Operations and Maintenance/Other
      • Lids of gravy and cheese hot holding units were soiled shortly after restaurant opened. The lids had obviously not been cleaned the night before.
      • Keep all food containers and lids clean.
    • Operations and Maintenance/Other
      • Liquid soap in a large squeeze bottle at cook line hand wash sink.
      • Dispense soap into a pump container for easier and more sanitary use. Comments Please see violation sections.

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