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Mattone Italian Kitchen At Salmon Point

2176 Salmon Point Road, Campbell River, BC, V9H 1E5 · Food Premises

Official record from Island Health →

Inspection summary

Mattone Italian Kitchen At Salmon Point has been inspected once by Island Health (Vancouver Island Health Authority), on July 15, 2026. The most recent inspection, on July 15, 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 July 15, 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

  1. Routine

    1 infraction

    • Operations and Maintenance/Other
      • - Dishwasher temperature gauge is not working while the rinse temperature gauge still functioning properly. - Knife marks and discoloration observed on multiple cutting boards attached on preparation coolers need to be reduced.
      • Comments Routine inspection conducted to verify a new Raw Oysters service bar added to the facility. - Gelato service counter was replaced by the Raw Oysters Bar. - Food Safety Plan and Sanitation Plan received and reviewed for Raw Oster service. - Oyster receiving and tracking log present and well maintained for tracking date received, lot number, first and last date served. Ensure to store shellfish tags for at least 90 days. -Raw shellfish advisory present on the menu to remind customers about risks associated with it. Note: Inform our office if a possible shellfish related illness is reported for further investigation. ***Health approval granted for Raw Oyster Service***** General Comments: - All hand wash stations fully supplied and at least 1 staff with FoodSafe Certificate onsite. - All coolers were maintained at or below 4°celsius and all freezers were below -18°celsius. - Outdoor hotdog service stations was removed. - High temperature dishwasher reached 73.3°celsius on the plate level and rinse temperature gauge observed at max 195°farenheit. - Iodine sanitizer from glass washer reached 12.5 parts per million and satisfactory. Monitoring log well maintained. - Food stored in hot holding unit at above 60°celsius. - Sink and surface sanitizer measured from spray bottle and bucket at adequate concentration.

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