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Night Owl Kitchen & Bar

1590 Cliffe Avenue, Courtenay, BC, V9N 2K4 · Food Premises

Official record from Island Health →

Inspection summary

Night Owl Kitchen & Bar has been inspected once by Island Health (Vancouver Island Health Authority), on September 24, 2026. The most recent inspection, on September 24, 2026, recorded 7 infractions.

In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 September 24, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times on September 24, 2026. For example: Food Safety Plan/Sanitation Plan

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 24, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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 once on September 24, 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. Initial

    7 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature bar dishwasher needs to be assessed for type of sanitizer needed. Staff need to be able to test the appropriate sanitizer level. The bar dishwasher was determined to have iodine sanitizer and staff were educated on how to use the testing equipment.
      • Issue corrected during inspection.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Sanitizer bucket in kitchen not registering with QUAT or chlorine test strips. An alternative sanitizer is being used in the amin dispenser unit. Chemical company representative educated staff on how to use chemical and how to test concentration correctly. Staff demonstrated how to test the chemical correctly.
      • Issue corrected during inspection.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Temporary shelf present in dish pit area for dirty dishware storage.
      • Ensure this unit is cleaned prior to use. Permanent solution required within two weeks. Contact EHO for re inspection when completed.
    • Improper Construction / Maintenance of Establishment
      • Walk in freezer door appears damaged in the bottom left corner. Ice build up observed in same location of freezer door.
      • Ensure this area is repair so that the door can close/seal properly. Correct within 1 month.
    • Food Safety Plan/Sanitation Plan
      • Update sanitation to include
      • A log for the bar area that documents daily temperatures and bar dishwasher sanitizer level.
    • Food Safety Plan/Sanitation Plan
      • Update sanitation to include
      • Grease trap monitoring and maintenance increase frequency from every three months to every two weeks.
    • Food Safety Plan/Sanitation Plan
      • Update sanitation to include
      • Identify brand and model number for bar and kitchen dishwasher if different than stated in the sanitation plan. Comments Facility appears to be in a clean and sanitary condition.

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