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Chester's Fried Chicken

1050 Terminal Avenue, Nanaimo, BC, V9S 4K4 · Food Premises

Official record from Island Health →

Inspection summary

Chester's Fried Chicken has been inspected 3 times by Island Health (Vancouver Island Health Authority) since June 5, 2026. The most recent inspection, on June 8, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions 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 3 times across 3 separate inspections, most recently on June 8, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on June 8, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 3 times across 3 separate inspections, most recently on June 8, 2026. For example: Improper Sanitary Facilities

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.

3 inspections

  1. Follow-Up

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • O1: Stainless steel standing cooler unable to maintain proper temperature for cold holding of potentially hazardous foods. Temperature measured at 5°C for the lowest point, temperature fluctuates rapidly.
      • C1: Monitor temperature of cooler, do not use until it is been confirmed to be capable of maintaining temperature at 4°C or below. Contact Environmental Health Officer for inspection of unit prior to return to service.
    • Improper Sanitary Facilities
      • O1: Handwashing basin partially blocked, water is not draining well. The entire basin fills up after handwashing for approximately 10 seconds.
      • C1: Clear blockage to ensure food handlers are able to wash hands at all times during operation.
    • Food Safety Plan/Sanitation Plan
      • O1: Temperature log for critical limits was not readily available for review.
      • C1: Critical limits (hot/cold holding temperatures, sanitizer) must be monitored and recorded on dated log sheets. Preferred time to monitor is in the morning, then in the evening. Comments
  2. Follow-Up

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • O1: Stainless steel standing cooler unable to maintain proper temperature for cold holding of potentially hazardous foods.
      • C1: Monitor temperature of cooler, do not use until it is been confirmed to be capable of maintaining temperature at 4°C or below.
    • Improper Sanitary Facilities
      • O1: Handwashing basin partially blocked, water is not draining well. The entire basin fills up after handwashing for approximately 10 seconds.
      • C1: Clear blockage to ensure food handlers are able to wash hands at all times during operation.
    • Food Safety Plan/Sanitation Plan
      • O1: Temperature log for critical limits was not readily available for review.
      • C1: Critical limits (hot/cold holding temperatures, sanitizer) must be monitored and recorded on dated log sheets. Preferred time to monitor is in the morning, then in the evening. Comments
  3. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • O1: Stainless steel standing cooler was "OFF" at the time of inspection. Temperature abused foods were discarded, or moved to a working cooler. Cooler was turned "ON".
      • C1: Ensure staff are fully trained to work in a kitchen. Follow-up in 2 hours to ensure cooler is functional.
    • Improper Sanitary Facilities
      • O1: Handwashing basin partially blocked, water is not draining well. The entire basin fills up after handwashing for approximately 10 seconds.
      • C1: Clear blockage to ensure food handlers are able to wash hands at all times during operation.
    • Food Safety Plan/Sanitation Plan
      • O1: Temperature log for critical limits was not readily available for review.
      • C1: Critical limits (hot/cold holding temperatures, sanitizer) must be monitored and recorded on dated log sheets. Preferred time to monitor is in the morning, then in the evening. Comments

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