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Gold River Grocery & Deli

395 Nimpkish Drive, Gold River, BC, V0P 1G0 · Food Premises

Official record from Island Health →

Inspection summary

Gold River Grocery & Deli has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 11, 2026. The most recent inspection, on June 17, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on June 17, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on May 11, 2026. For example: Food Not Protected - General

  • 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 once on May 11, 2026. For example: Inadequate Insect / Rodent Control

  • 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 June 17, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 once on May 11, 2026. For example: Food Handler Training

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. Routine

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • - Vegetable chopper located above 3-compartment sink was accumulating debris and not properly cleaned.
      • - Corrected during Inspection. Chipped was cleaned and sanitized. Ensure that chipper is clean and sanitized by properly dismantling and then using 3-compartment sink method.
    • Improper Construction / Maintenance of Establishment
      • - Facility was maintained in unsanitary condition and was disorganized and cluttered. (repeat violation).
      • - Ensure to organize facility and removed clutters before corrective action date and send proof to the office for verification. Comments Violation 116 corrected - buildup on hood cleaned. Violation 117 corrected - Foodsafe was renewed. Violation 115 corrected - No pest / signs of pest noted. Violation 116 corrected - QUAT dispenser was fixed. General Comments - Hand sink stocked with soap, hot water and paper towel. - QUAT solution was monitored at 200 parts per million. - Coolers and freezers were maintained below 4°celsius / -18°celsius respectively. - Temperature logs were maintained. - Hot case was not in use during inspection. - 3-compartment sink available for manual ware-washing. Action Item - Send proof of cleanup in the back area where boxes were cluttered to the office by June 18 2026. - Send the report for Fire Safety Inspection of the vent hood to the office before July 6 2026
  2. Routine

    7 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • - Meat slicer is not being cleaned and sanitized adequately as food debris has accumulated.
      • - Ensure the meat slicer is fully disassembled, cleaned and sanitized in the 3-compartment sink prior to use and at the end of each day of use.
    • Food Not Protected - General
      • 1. Observed pre-packaged food items such as bagged potato's, bottled drink, bagged chips were stored directly on the floor. 2. Observed frozen raw chicken tawing in sink without cold running water. Operator indicated the chicken was placed in sink for less than 20 minutes and turned on running water and placed the chicken in clean container to continue thawing.
      • - Ensure meat is thawed in refrigerator maintained at 4°celsius or lower in advance or thawed under cold running water and in clean containers for chicken that will be cooked / deep-fried right away.
    • Inadequate Insect / Rodent Control
      • - Rodent droppings observed in storage areas.
      • - Ensure pest control measures are in place and remove all rodent droppings and ensure no food sources are available that could attract rodents and pests.
    • Improper Construction / Maintenance of Establishment
      • - Facility is not well maintained, adequately organized and litter free. Unnecessary equipment not being used for operation were stored onsite.
      • - Improve facility organization and remove unnecessary equipment to allow more space for item storage.
    • Improper Construction / Maintenance of Establishment
      • - Sanitizer dispenser is not dispensing the QUAT sanitizer in between 200 to 400 parts per million.
      • - Adjust or repair the sanitizer dispenser to dispense QUAT sanitizer in adequate concentration range. range. Manually prepare and mix QUAT sanitizer and verify the concentration with test strips. QUAT test strips observed onsite
    • Improper Construction / Maintenance of Establishment
      • 1. Grease build-up observed from the ventilation hood panels of the deep-fryer.
      • Increase cleaning frequency of the ventilation hood panels and ensure the ventilation hood panels and deep fryer is being professionally deep cleaned at least annually.
    • Food Handler Training
      • - Operator's Food-Safe Level 1 or equivalent certificate was expired and no employee onsite at the time of inspection held a valid Food-Safe Level 1 certificate.
      • - Operator will need to renew their Food-Safe Level 1 certificate and ensure at least one employee onsite at any given time holds a Food-Safe Level 1 certificate Comments General Comments - Operator indicated Fire Safety Inspection for the deep-fryer completed recently. Provide a copy of the report to our office for verification and documentation. - Provide recipe for Samosas and Butter Chicken Sauces purchased through approved supplier.

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