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Modern Cafe

221 Commercial Street, Nanaimo, BC, V9R 5G8 · Food Premises

Official record from Island Health →

Inspection summary

Modern Cafe has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 25, 2026. The most recent inspection, on August 28, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 on August 25, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 on August 25, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 28, 2026. For example: Food Safety Plan/Sanitation Plan

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. Follow-Up

    1 infraction

    • Food Safety Plan/Sanitation Plan
      • Cleaning still required on upper walls/ceiling and under dish pit sinks.
      • Operator to complete cleaning as discussed - operator to schedule cleaning of hard to reach areas during scheduled closure. Comments Operator has contacted service companies for required repairs. Bar glass washer provides 12.5 ppm iodine during sanitizing cycle. Freezer now keeps food below -18°C, fridge in back room can not meet required temperatures so unit has been taken out of service. Preparation fridge #2 keeps food below 4°C. Cleaning and sanitizing has occurred as required except for upper walls/ceiling as noted. Operator has employed integrated pest management practices. Food Safety Plans for new fall menu have been forwarded to Health Officer for review/acceptance.
  2. Routine

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Large double door fridges and freezers exceeded 4°C (seafood/chowder etc: all potentially hazardous foods) food was probed between 12-22°C internally.
      • Operator discarded all potentially hazardous foods as per Food Safety Plan. Breaker had tripped and this is probable cause of excessive temperature.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Line fridge #2 - potentially hazardous foods probed at 7.1°C.
      • Operator to take corrective action as Per Food Safety Plans.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Signs of pests in premises.
      • Operator to employ integrated pest management practices (ie: block pest entrances, close outer doors, licensed pest control operator on contract, etc..
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bar glasswasher does not provided 12.5 ppm iodine at glassware.
      • Operator must not use the bar glasswasher until unit is repaired and provides 12.5 ppm iodine at glassware as per manufacturers requirements.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Premises requires cleaning and sanitizing as there are signs of grease/grime buildup on walls/fan units, under equipment, shelving on top/by line fridge#3.
      • Operator to clean and sanitize premises.
    • Food Safety Plan/Sanitation Plan
      • Potentially hazardous foods potentially hazardous made offsite by operator at another approved food premises. Foods do not have CRIA labelling and are transported in containers that are not meant for potentially hazardous food transportation.
      • Operator to ensure that products made offsite are labelled as per CFIA requirements. Comments Dishwasher sanitizes at 50 ppm chlorine, QUATs sanitizer at 200 ppm. Foods are dated, labelled and stored correctly. Temperatures are monitored and recorded twice daily. Liquid soap, hot water and paper towels are provided at kitchen hand sinks. Repair bar hand soap dispenser.

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