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Crow & Gate Pub

2313 Yellow Point Road, Nanaimo, BC, V9X 1W5 · Food Premises

Official record from Island Health →

Inspection summary

Crow & Gate Pub has been inspected once by Island Health (Vancouver Island Health Authority), on July 9, 2026. The most recent inspection, on July 9, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 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 July 9, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on July 9, 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

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishwasher using a cloth towel to dry dishware, using towel to wipe hands and tossed towel onto window ledge between uses.
      • Person responsible for the kitchen at the time of inspection asked dishwasher to cease this practice upon request of heath officer. Dishwash should be allowed to air-dry. Drying with a cloth towel is not sanitary. More racks for drying dishware may be required.
    • Operations and Maintenance/Other
      • Temperature records indicate high fridge temperatures with no corrective action noted.
      • When high fridge temperatures are recorded, the fridge must be checked within a half hour and either a 4C temp recorded or if the temperature is still too high, food must be moved to a working cooler. Comments Soap and paper towels at hand sink. Dishwasher sanitizing at 50 ppm chlorine. Bar glasswasher dispensing iodine. Hot and cold holding temperatures good. Cooling hot liquids in shallow metal pans. Quat sanitizer at 200 ppm. **Large black floor fan is very dusty and may blow accumulated dust on blades and cover into kitchen. Dust accumulations on storage racks. Please clean and keep clean.

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