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Dina Kurdish Turkish Cuisine

463 5th Street, A, Courtenay, BC, V9N 1J7 · Food Premises

Official record from Island Health →

Inspection summary

Dina Kurdish Turkish Cuisine has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 20, 2026. The most recent inspection, on July 22, 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 and 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.

  • 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 July 20, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 20, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 4 times across 2 separate inspections, most recently on July 22, 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

    • Improper Construction / Maintenance of Establishment
      • Operator has made improvements to sanitation in general and hard-to-reach areas of the facility. - good. Deep clean ongoing.
      • Continue with our deep clean. Maintain your facility in a sanitary manner. Comments Hot holding unit measured at 67°C. Discussed hot holding temperatures (at or above 60°C / 140°F) or time/temperature holding of potentially hazardous foods (if kept below 60°C/140°F, discard after 2 hours). Dishwasher final rinse reached at least 50 ppm Cl. Ice machine interior has been cleaned and sanitized. Utensils stored in a sanitary manner.
  2. Routine

    5 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Hot holding unit measured and set below 60°C / 140°F. foods measured at 60°C - corrected, operator increased temperature.
      • Potentially hazardous foods left in the danger zone (4-60°C / 40°F-140°F) must be discarded after 2 hours.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishwasher final rinse concentration could not be detected, even after operator troubleshooting.
      • Fix dishwasher. Final sanitizing rinse must reach at least 50 ppm Cl. Operator called out for repair tech. Notify EHO for reinspection. In the interim, hand wash, clean and sanitize. or dishwasher can be use to clean and sanitize in the dedicated compartment at the nearby sink.
    • Improper Construction / Maintenance of Establishment
      • Facility sanitation and organization poor. Build up of debris, grease, and grime in the hard-to-reach and general areas of facility.
      • Complete a deep clean, wash, clean and sanitize facility in full. Maintain in a sanitary condition. EHO to follow up on progress.
    • Improper Construction / Maintenance of Establishment
      • Ice machine unsanitary.
      • Discard ice, wash, clean and sanitize in full before reuse. Bagged ice can be used in the interim.
    • Improper Construction / Maintenance of Establishment
      • Utensils stored in an unsanitary manner-corrected.
      • Store utensils in a sanitary manner in between uses. Comments Hand sinks clear, sanitary, adequately supplied. Food safety protective temperatures (beyond violation) incompliance. Sanitizer (DDBSA) at appropriate concentration.

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