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NDSS Cafeteria

355 Wakesiah Avenue, Nanaimo, BC, V9T 2W8 · Food Premises

Official record from Island Health →

Inspection summary

NDSS Cafeteria has been inspected once by Island Health (Vancouver Island Health Authority), on June 12, 2026. The most recent inspection, on June 12, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and 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.

  • 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 12, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 12, 2026. For example: Food Not Protected - General

  • 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 June 12, 2026. For example: Inadequate Insect / Rodent Control

  • 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 once on June 12, 2026. For example: Improper Construction / Maintenance of Establishment

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

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Cleaning and sanitation required under equipment floor/wall joints, behind equipment.
      • Operator to immediately clean and sanitize floor/wall joints under/behind equipment due to signs of rodent activity. Operator to increase frequency of cleaning/sanitizing these areas, as a satisfactory cleaning schedule would ensure required sanitation occurs and that there are not signs of rodents.
    • Food Not Protected - General
      • Utensils, equipment not protected on shelving by dishwasher.
      • Operator to turn bawls/equipment upside down, cover with impervious material/pest proof container due to current pest issue.
    • Inadequate Insect / Rodent Control
      • Signs of rodent infestation.
      • Site visit at beginnings of school year showed in prevenient/lessening of rodent activity vs. May 2025. However inspection today and review of pest control records note increase in rodent activity as pest control visits have decreased from January 2026 to June 2026. Therefore, school district to revise current pest control program as rodent activity is worse than it was in May 2026.
    • Improper Construction / Maintenance of Establishment
      • Wall repairs required near dishwashing sinks.
      • Operator to repair wall (i.e. smooth FRP panels are much easier to clean that what is currently installed). Comments Fridges keep food below 4°C (glass door dairy/procedure fridge slightly exceeds this temperature and is to be adjusted). Dishwasher sanitizes above 76°C at plate level. Foods are dated, covered and stored correctly in the fridges. QUAT sanitizer is at required concentration (200ppm). Liquid soap, hot water and paper towels are provided at designated hand sink. Temperatures are monitored and recorded daily.

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