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Dorays Kitchen

5800 Turner Road , 101, Nanaimo, BC, V9T 6J4 · Food Premises

Official record from Island Health →

Inspection summary

Dorays Kitchen has been inspected once by Island Health (Vancouver Island Health Authority), on May 14, 2026. The most recent inspection, on May 14, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 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 2 times on May 14, 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.

1 inspection

  1. Routine

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Cooked chicken and pork out of refrigeration for an unnecessary length of time. A large amount of raw chicken at room temperature; more than the food handler could process in a reasonable amount of time as she was also serving customers. Several dozen shell eggs at room temperature.
      • Do not take refrigerated food items from the fridge until they can be processed quickly. Keep product refrigerated as much as possible.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Cooked rice and vegetables in a bowl sitting on top of hot-holding inserts. The internal temperature of the rice was 53C. All hot-held food must be at a minimum of 60C.
      • Do not put hot food on top of inserts. To maintain 60C, the food must be in an insert in the steamtable. Comments Cooked food items are being put in the walk-in cooler in shallow bins without lids - good! ***However, food handlers must not take refrigerated food out of the fridge unless the can use it in a short period of time. ***Hot foods must be kept at 60C. Please see violation section.

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