Mosaic Kitchen and Bar
460 Trans-Canada Highway, 104, Duncan, BC, V9L 3R6 · Food Premises
Inspection summary
Mosaic Kitchen and Bar has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 17, 2026. The most recent inspection, on August 21, 2026, found no infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests.
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 once on August 17, 2026. For example:
Inadequate Insect / Rodent Control
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 August 17, 2026. For example:
Improper Sanitary Facilities
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
- Follow-Up
0 infractions
- Routine
2 infractions
- Improper Sanitary Facilities
- North kitchen hand sink is not connected to a sanitary sewer. Risk of sewage overflow present.
- Ensure kitchen hand sink is connected to a sanitary sewer.
- Inadequate Insect / Rodent Control
- Evidence of pests observed.
- Operator to submit professional pest control records and increase sanitation. Comments Routine inspection conducted. Hand sink is supplied with liquid soap and paper towel. FoodSafe level 1 certified operator present at time of inspection. All foods are from approved sources. All foods are covered and 15cm off the ground. Hot-holding unit is at or above 60°C. Fridges are at or below 4°C. Freezers are at or below -18°C. Surface sanitizer is at an appropriate concentration. Dishwasher functions to satisfaction. Washrooms are supplied for proper hand hygiene. Cooling foods observed in shallow pans. Cooling must have written records.
- Improper Sanitary Facilities
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