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Comfort Inn & Suites - Restaurant

1351 Shoppers Row, Campbell River, BC, V9W 2C9 · Food Premises

Official record from Island Health →

Inspection summary

Comfort Inn & Suites - Restaurant has been inspected 4 times by Island Health (Vancouver Island Health Authority) since July 14, 2026. The most recent inspection, on July 22, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on July 16, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 July 15, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

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.

4 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishwasher was unable to dispense chlorine. Measured residual was 0ppm.
      • Ensure to repair the dishwasher as soon as possible. Meanwhile, switch to using single use disposable cutlery and plates. For the pots and pans that are reusable must washed in dishwasher and then manually sanitized by filling up the sink with bleach solution such that chlorine content is 100-200 ppm. Comments Violation 105 corrected, fridges in the premises were fixed and were functioning and were maintained at 4C. Continue ongoing monitoring for the temperature in these units.
  3. Follow-Up

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • - Two door fridge unable to maintain below 4°celsius. No foods being stored inside. Ensure to fix the fridge and meanwhile keep storing foods in back up fridge. Mini fridge not in use.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • - Dishwasher still not dispensing chlorine. All utensils are being washed in dishwasher and being manually sanitized int he sink filled with chlorine at 100 parts per million.
      • Comments
  4. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • - The fridge (mini) outside in service area was tested to be at 10°celsius. Product was at 8°celsius.
      • - potentially hazardous foods were discarded. ensure to fix replace the unit. Do not store any potentially hazardous foods until the unit is able to maintain below 4°celsius.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • - The two door fridge in the kitchen was tested to be above 4°celsius-7.9°celsius-8.5°celsius, and product was at 8°celsius.
      • - Product - potentially hazardous foods were moved to a backup fridge that was maintained below 4°celsius. Ensure to fix or replace the two door fridge and do not use it to store the potentially hazardous foods (dairy, eggs...etcetera). until it is able to stay below 4°celsius.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • - Dishwasher did not register any chlorine at plate level.
      • - Ensure to repair the dishwasher before corrective actin date and ensure it is able to dispense chlorine at 50 parts per million. Meanwhile either switch to paper disposable utensils or wash in dishwasher and manually sanitize by filling up sink with bleach at 100 parts pr million Comments General Comments: - Hand washing sink was stocked with soap and hot water and paper towel. - Freezer was maintained below -18°celsius. - Temperature loges were adequately maintained. - Premises was maintained in sanitary condition. - QUAT solution was tested to be at 200 parts per million.

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