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Mid Island CO-OP - Oyster River Market - Meat

2207 Glenmore Road, Campbell River, BC, V9H 1E1 · Food Premises

Official record from Island Health →

Inspection summary

Mid Island CO-OP - Oyster River Market - Meat has been inspected once by Island Health (Vancouver Island Health Authority), on August 26, 2026. The most recent inspection, on August 26, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on August 26, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

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. Initial

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • : Chlorine sanitizer in a spray bottle is too strong (more than 200ppm) for rinse-free food contact surfaces sanitization. Chlorine test strips available on-site for sanitizer concentration verification.
      • - Instructed staff to prepare a 200ppm chlorine sanitizer with half a cap(2ml) bleach per litre water in the spray bottle. Ensure chlorine sanitizer is at 100 to 200ppm. Initial inspection conducted for meat department due to ownership change. Comments Initial inspection conducted for meat department due to ownership change. - Hand washing sink fully supplied with hot & cold running water, liquid hand soap, and paper towels. - Meat walk-in cooler is at -5C. meat cutting and sausage making are conducted inside the walk-in cooler. - Proposed to install cleaner and sanitizer dispensers at the 2-compartment sink. - All coolers are at or below 4C and all freezers are at or below -18C. Temperature log maintained and recorded on a daily basis. - Foods stored on shelves or wooden pallets away from floor. * Health Approval issued for updating facility ownership.

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