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Nhau Vietnamese Kitchen & Bar

1376 16th Avenue, Campbell River, BC, V9W 2E1 · Food Premises

Official record from Island Health →

Inspection summary

Nhau Vietnamese Kitchen & Bar has been inspected 2 times by Island Health (Vancouver Island Health Authority) since April 28, 2026. The most recent inspection, on May 12, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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.

  • 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 April 28, 2026. For example: Food Not Protected - General

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 12, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 2 times across 2 separate inspections, most recently on May 12, 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

  1. Follow-Up

    2 infractions

    • Improper Sanitary Facilities
      • - Hand was station in kitchen obstructed with cooling meals. Repeat issued must change habits. corrected onsite
    • Food Safety Plan/Sanitation Plan
      • - Cooling log audits not started.
      • - Address immediately. (Monitor and record 1 to 2 menu items daily moving forward) Comments Complaint Inspection - Complaint verified with operator during inspection related to broken glass. - discussed procedures followed after notified by customer acceptable including cleaning spacer and discarding food in affected area, notably Bean Sprouts. - But procedures and communication between staff immediately after glass was broken must be improved moving forward before customers could be impacted. This would include discarding all food containers potentially impacted by the incident. Follow-up - Food storage in preparation cooler improved, One side dedicated to Ready-To-Eat bottom of other side dedicated to raw meats/seafood.
  2. Routine

    2 infractions

    • Food Not Protected - General
      • - Adjust standing cooler in kitchen used for raw meats so that ready to eat foods never stored below raw meats.
      • - Set one side of cooler as raw and on side as ready to eat, maintain practice and ensure all staff trained.
    • Improper Sanitary Facilities
      • - Sink for hand washing in kitchen obstructed, corrected during inspection. Sink at bar move curtain between staff and sink for ease of access.
      • - Sink in kitchen can be used for food preparation activities but never left obstructed. Comments Routine Inspection - Surface sanitizer in compliance- Chlorine = 100 to 200 parts per million. - Dishwasher sanitizing at 50 to 200 parts per million Chlorine. - Cooler, freezer, hot-holding temperatures in compliance. - Cooling practices observed acceptable, ensure cooling 60°celsius to 20°celsisu in two hours and 20°celsius to 4°celsius or less in four hours. discussed best practices to protect product from cross-contamination. - General sanitation in compliance, discussed minimum two hour or less sanitation of work surfaces and routine sanitation of touch surfaces. - Routine monitoring log maintained.

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