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Driftwood Restaurant Port Alberni/The Golden Dragon

5023 Johnston Road, Port Alberni, BC, V9Y 5L6 · Food Premises

Official record from Island Health →

Inspection summary

Driftwood Restaurant Port Alberni/The Golden Dragon has been inspected 4 times by Island Health (Vancouver Island Health Authority) since July 15, 2026. The most recent inspection, on August 14, 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 20 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 7 times across 2 separate inspections, most recently on July 17, 2026. For example: Food Not Protected - General

  • 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 22, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 22, 2026. For example: Inadequate Insect / Rodent Control

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

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on July 15, 2026. For example: Poor Hygiene and Activities of Food Handlers

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

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Wiping rags were still not fully submerged in the bleach surface sanitizer. This is a repeat infraction. Rags that are stored outside of the solution provide an optimal breeding ground for bacteria which can pose cross contamination risks.
      • Staff corrected the bucket to have the rags fully submerged.
    • Inadequate Insect / Rodent Control
      • The back-end door has improved as additional weather stripping was implemented. However, the upper left side of the door still has light shining through.
      • Repair the backdoor to a condition where there's zero gaps showing on all perimeters. Send a photo to area EHO once the repairs have been completed. Comments Follow-up inspection conducted. Action items: - Implement a sanitation schedule for the ice machine as to prevent build-up/debris accumulation. - Store wiping rags in sanitizing solution, fully submerged. - Send photo of backdoor to area EHO once repairs completed. Comments: - The ice machine was emptied then deep cleaned. No residue or accumulation was present along the dispensing line. - Hand washing signage was posted at all hand sinks. All sinks were unobstructed.
  3. Follow-Up

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Wiping rags were not fully submerged in the bleach surface sanitizer.
      • Staff corrected the bucket to have the rag fully submerged.
    • Food Not Protected - General
      • Double stacking was observed in the white sliced onion insert. The top container can cross contaminate the below foods.
      • Staff removed the top bowl.
    • Food Not Protected - General
      • The ice machine still had black build-up along its dispensing line. This presents cross contamination risk for the ready to eat ice.
      • Staff turned off the ice machine. Ensure that the interior is cleaned-rinsed-sanitized for the follow-up inspection. Take the following actions: 1. Remove the ice. 2. Deep clean the interior with detergent and sanitizer. 3. Keep the ice machine empty until follow-up inspection. Deadline: July 22, 2026. 4. Adjust the sanitation schedule to increase the clean-sanitize frequency. Submit written plans to area EHO.
    • Inadequate Insect / Rodent Control
      • The back-end door has improved as additional weather stripping was implemented. However, the upper left side of the door still has light shining through.
      • Repair the backdoor to a condition where there's zero gaps showing on all perimeters. Comments Follow-up inspection conducted. Action items: - Ensure all rags are fully submerged in bleach sanitizer solution. - Post hand washing signage at all hand sinks. There's only one at the first kitchen hand sink - Recommendation: purchase designated floor mats for the frying area to prevent slips. Staff took a photo of the recommended item. - Remove the shattered microwave from the food premises. Comments: - Hot holding units registered above 60°C. - 1-compartment sink was labelled "not use" to prevent staff from using the non-functional sink. Contact area EHO once the implicated sink has been repaired. - Designated staff storage area was labelled for the kitchen prep area. Ensure that belongings stay out of primary work stations to prevent mix-up.
  4. Routine

    14 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • A large container of beef slices were stored at ambient conditions for less than two hours (20 minutes). The internal temperature of the beef was at 16C. Staff were only deep frying chicken balls at the time of inspection.
      • Staff relocated the container of beef to the walk-in cooler. Store potentially hazardous foods in the cooler when not in use.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Multiple cuts of beef were thawing under cold running water with the top components exposed. Exposure to ambient conditions can lead to temperature abuse.
      • Staff removed the exposed beef cuts and relocated them to the cooler. Ensure that future thawing is fully submerged underneath the water.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Designated bucket for bleach sanitizer had no detectable chlorine concentration. Staff stated that they ran out of bleach yesterday.
      • Staff purchased a bottle of bleach as per directive by area EHO. They prepared two buckets for the front and back-end with the concentration measuring at 200ppm chlorine residuals. Ensure that there's an ample supply of bleach in the future. Take the following actions: 1. Submerge the rags in the sanitizer solution at all times. 2. Re-sanitize all food contact surfaces.
    • Food Not Protected - General
      • A cleaver was stored in between counter space. This is improper storage of food equipment as the in-between space is not cleaned regularly.
      • Operator relocated the knives to proper equipment storage.
    • Food Not Protected - General
      • Cardboard boxes were still used in the kitchen (i.e., floor mats). Cardboard can absorb food debris and impede sanitation of the facility.
      • Staff discarded the cardboard floor mat. If staff wishes to find an alternative, choose a material that's smooth, impervious, and non-absorbent.
    • Food Not Protected - General
      • Three instances of double stacking observed in the insert coolers. Bottom of the bowls can cause contamination to foods in the insert containers.
      • Operator relocated the bowls as to not have direct contact with foods below.
    • Food Not Protected - General
      • Takeout containers were stored as scoops in the dry ingredients. This can break causing chemical contamination to foods.
      • Staff removed the single-use disposable containers. Ensure that the other scoops have handles and is not touching the dry ingredient. This is to minimize contact with a high touch surface.
    • Food Not Protected - General
      • The ice machine had black build-up along its dispensing line. This presents cross contamination risk for the ready to eat ice.
      • Staff turned off the ice machine. Ensure that the interior is cleaned-rinsed-sanitized for the follow-up inspection. Take the following actions: 1. Remove the ice. 2. Deep clean the interior with detergent and sanitizer. 3. Keep the ice machine empty until follow-up inspection. Deadline: July 17, 2026. 4. Adjust the sanitation schedule to increase the clean-sanitize frequency. Submit the plans to area EHO.
    • Poor Hygiene and Activities of Food Handlers
      • Multiple staff drinks and belongings (i.e., phone and medicine) were stored in the primary counterspace in the prep area.
      • Staff relocated all drinks to an overhead shelving area. Take the following actions: 1. Clearly label the designated staff storage area. 2. Ensure that all belongings are stored in a designated staff area to prevent mix-up between foods intended for staff versus customers.
    • Poor Hygiene and Activities of Food Handlers
      • Staff admitted and observed not washing their hand in between changing gloves.
      • Staff washed their hands as per directive by area EHO. Ensure that hand washing is always conducted with glove use. Post up clear signage at each hand sink to remind staff to wash their hands. Deadline: July 17, 2026.
    • Improper Sanitary Facilities
      • The hand sink in the food prep area was obstructed by crates and cooking oil.
      • Staff removed the crates to create ease of access for staff members. Ensure that the sink remains unobstructed at all times.
    • Improper Sanitary Facilities
      • The following observations were noted: 1. All hand sinks had no paper towels stationed in an accessible area (kitchen, meat processing room, staff washroom, bar/front-end area). 2. They only have toilet paper available for hand drying. 3. The paper towel dispenser in the kitchen prep area ran out of battery.
      • Staff took the following actions: 1. Located a paper towel roll and placed in the staff washroom. 2. Removed the paper towel roll in the non-functional towel dispenser. Follow-up is required to ensure: 1. The remaining two hand sinks are equipped with a paper towel roll. Deadline: July 17, 2026.
    • Inadequate Insect / Rodent Control
      • Back-end door has light shining underneath. This may permit the entry of rodents.
      • Implement a plan to seal the gap underneath the door to prevent entry of pests. Repair the backdoor to a condition where there's zero gaps showing.
    • Improper Construction / Maintenance of Establishment
      • The 1-compartment sink the meat processing room was leaking at the pipe - discharging a puddle onto the floors.
      • Staff turned off the 1-compartment sink faucet. Take the following actions: 1. Cease use of the 1-compartment sink. 2. Repair the sink back to a condition where it's not leaking when turned on. 3. Contact area EHO to follow-up when the repairs have been completed. Deadline: July 31, 2026. Comments Routine inspection conducted Follow-up is still required to assess the hot holding units for the buffet. Action items: - Don't store canned foods open in their original containers. Transfer to a durable food-grade container, if not used up in the moment, to prevent chemical contamination/leaching. - Clean up the fallen flour debris in the dry ingredient storage. - Locate the test strips and keep them in an accessible location for regular testing of the sanitizer. Comments: - High temperature dishwasher registered 75.7°C after final rinse. - Hand sinks were equipped with liquid soap and hot/cold running water. * No paper towels were located onsite initially. - 2-compartment sink equipped with hot/cold running water and sink plugs. - Temperature logs record 12 readings a day via digital monitoring. - All cooler units registered below 4°C. All freezer units registered around -18°C. - Hot holding units maintained temperatures above 60°C. - Deep fried chicken balls registered an internal temperature of 77.2°C. - Permit to operate posted in a visible location.

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