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Fairway Market - Asian Kitchen

4750 Rutherford Road, 103, Nanaimo, BC, V9T 4K6 · Food Premises

Official record from Island Health →

Inspection summary

Fairway Market - Asian Kitchen has been inspected once by Island Health (Vancouver Island Health Authority), on May 19, 2026. The most recent inspection, on May 19, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 May 19, 2026. For example: Critical Other (Specify)

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

    1 infraction

    • Critical Other (Specify)
      • Food handler manipulating raw meat in a water bath then handling raw prawns without washing hands and changing gloves. This is a cross contamination risk. Bloody water was able to get inside gloves. Taps would then be contaminated when the food handler washed hands, re-contaminating washed hands when turning off taps. Taps should be sanitized if contaminated. Another food handler used gloved hands contaminated by the same bloody water to touch other items in the kitchen.
      • A greater awareness of cross contamination is required in the kitchen. Comments **Bowls of cooked pork on top of other bowls cooling at room temperature. Do not cover cooling food as this slows the cooling process and may result in growth of bacteria and foodborne illness. Do not use the back of a gloved hand to test temperature of a cooling food item. Use a sanitized probe thermometer to check the internal temperature. Ensure food cools at room temperature to 20C within no more than 2 hours before being placed uncovered in the walk-in cooler until it is 4C.

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