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Marzano

153 Baker St Nelson BC V1L 4H1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Marzano has been inspected 14 times by Interior Health Authority since October 15, 2013. The most recent inspection, on April 30, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on November 7, 2017. For example: 2 - Are proper hot holding procedures followed?

  • 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 March 6, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 11, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 18, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 27, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

About this data

These results come from Interior 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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice scoop left in ice rather than in its' holder.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Possible pest entry point in back dry storage area. No evidence of pests observed during inspection.
      • F2.2B The premises must be protected against entry of pests.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Pop gun and pop gun holder were not clean.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Downstairs prep area created without consult with Environmental Health Officer.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  8. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Sausages were left out on the cookline for more than 2 hours
  9. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep cooler near end of cook line was found to be > 4°C and fluctuating. Potentially hazardous foods were removed from this cooler.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dry storage room was cluttered and food debris was found on the floor. These conditions may attract pests and contribute to harbourage areas.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Head chef could not locate the sanitation plan in the premises at the time of inspection.
  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep cooler near walk-in freezer was found to be 8.0 °C. The cooler may have been on a defrost cycle though staff could not confirm. Very few potentially hazardous foods were in the cooler at the time of inspection.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Automatic soap dispenser at the handwash station near walk-in cooler was not dispensing hand soap.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Spray bottle surface sanitizer (quats) was found to have a concentration of 100ppm. The operator was instructed to change out the sanitizer more often to ensure that its' concentration was ≥200ppm at all times of operation. This was corrected during inspection. Advise was also given over the costs and benefits of using bleach vs ammonia products along with recommendations to not use these two products on the same surface as it could pose a health risk to staff. High temperature dishwasher was found to have an final rinse of 78°C (i.e. >72°C) at the dish, with a manifold temperature of > 82°C.

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