Grand Phoret
613 11th avenue, Campbell River, BC · Food Premises
Inspection summary
Grand Phoret has been inspected once by Island Health (Vancouver Island Health Authority), on September 18, 2026. The most recent inspection, on September 18, 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 September 18, 2026. For example:
Operations and Maintenance/Other
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
- Routine
1 infraction
- Operations and Maintenance/Other
- - Require Probe Thermometer accurate to 1 degree to monitor cooking and hot-holding when needed.
- Comments Routine Inspection; - General sanitation in compliance, improve cleaning of high touch surfaces and handles. - Temperatures in compliance. - Hand wash stations in compliance, ensure 1 sink in kitchen is always free / unobstructed for use. - Dishwasher sanitizing at 180°farenheit, add to daily written monitoring log. - Surface sanitizer at 200 to 400 parts per million QUAT, require test strips for routine daily monitoring and written monitoring log. Write instructions on source bottle for reliable mixing daily. - Written monitoring logs maintained, add dishwasher and surface sanitizer - Discussed best practices of sanitizing work surfaces at a minimum of every 2 hours while operating. -
- Operations and Maintenance/Other
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