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Mon Petit Choux

120 Commercial Street, Nanaimo, BC, V9R 2X3 · Food Premises

Official record from Island Health →

Inspection summary

Mon Petit Choux has been inspected 3 times by Island Health (Vancouver Island Health Authority) since June 17, 2026. The most recent inspection, on July 21, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.

  • 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 2 times across 2 separate inspections, most recently on July 21, 2026. For example: Inadequate Insect / Rodent Control

  • 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 June 17, 2026. For example: Critical Food Not Protected From Contamination - Micro

  • 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 June 17, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on July 21, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 once on July 21, 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.

3 inspections

  1. Routine

    3 infractions

    • Inadequate Insect / Rodent Control
      • signs of pests sheeter tray.
      • Ensure staff clean all food debris from sheeter tray prior leaving premises each night and prior to start of food prep/baking each morning.
    • Improper Construction / Maintenance of Establishment
      • Physical upgrades/repairs required.
      • Operator to repair leak under sink (sink drain pipe) broken glass on display fridge, leak to meat fridge - water seen in bottom.
    • Food Safety Plan/Sanitation Plan
      • Temperature records not kept onsite.
      • Chef must keep temperature records onsite (operator stated chef took them home). Comments Dishwasher sanitizes at 50ppm chlorine. Fridges keep food below 4°C. Foods are dated/covered and stored correctly. Liquid soap hot water and paper towels are provided at designated hand sink. Operator's staffs FoodSafe taken and will forward certified by July 24 2026.
  2. Follow-Up

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Physical upgrading required.
      • Replace broken display glass door. Comments Ensure dishware equipment is turned upside down and operator to take corrective action as recommended by them (i.e. ensure premises is free of clutter and clean/sanitizer). Pest control to block all entrances with more permanent material. Premises has been cleaned and sanitized as required (clean under sandwich top and by wall board joint on dish pit). Unnecessary equipment has been removed from premises. Approval granted for reopening. Operator to forward valid FoodSafe/FoodSafe equivalent.
  3. Routine

    5 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Raw beef stored on top/beside baked bread.
      • Operator to store raw animal proteins separately on designate shelf away from cooked/ready-to-eat foods so as not to cross - contaminate food.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • There are large accumulations of grease, dust, food, rodent dropping throughout
      • Operator to thoroughly clean entire food prep area/ i.e. ceilings, fans, fan, covers, under equipment, inside display cases, under, pot sinks, in far corner of dry storage, in hot water tank room, etc.
    • Inadequate Insect / Rodent Control
      • signs of rodents throughout food prepare (i.e. on bins, clean dishware, floors, etc.)
      • As there are signs of rodents throughout premises operator has been given both verbal and written orders to close premises immediately and to cease all food preparation until they have received written approval to re-open by a health officer. Ensure integrated pest management program.
    • Improper Construction / Maintenance of Establishment
      • Equipment left onsite that is not operational.
      • Remove equipment that is not used in the day to day operation of the premises, equipment that is broken, etc.
    • Improper Construction / Maintenance of Establishment
      • Physical upgrading is required.
      • Operator to replace/repaint broken display case doors, torn door seals. Comments Fridges keep food below 4°C. Dishwasher sanitizes above 50ppm chlorine. Liquid soap, hot water and paper towels provided at designated hand sink. Temperatures are monitored and recorded daily. Viper sanitizer is satisfactory.

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