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Not Just Chic, Cinfully Delish

1235 Nanaimo Lakes Road, Nanaimo, BC, V9R 5P4 · Food Premises

Official record from Island Health →

Inspection summary

Not Just Chic, Cinfully Delish has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 18, 2026. The most recent inspection, on August 18, 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 6 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on August 18, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 August 18, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 3 times on June 18, 2026. For example: Critical Other (Specify)

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. Routine

    2 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Cooked onions at 40C.
      • Cooked onions must be held hot or cooled quickly before refrigerating. Cool quickly by removing onions from the pan into a shallow metal insert. This can be allowed to cool at ambient temperature for up to one hour and then it must be placed, uncovered in a fridge to complete cooling before being transferred into a plastic insert in the top of the prep fridge.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No sanitizer detectable in sanitizer spray bottle.
      • Corrected during inspection. Ensure spray bottles are filled with one teaspoon of unscented household bleach in one litre of water. Comments Soap and paper towels available for hand washing. Fridge temperatures good. Prepared cheese sauce labeled with date. Good records kept for fridge temps, hot holding and wastewater disposal - good! Premises sanitation satisfactory. ***Hot shredded pork and chicken may be drained in the secondary insert if the insert is washed and sanitized every 2 hours. Otherwise, a small strainer should be used to drain excess liquid from the meat/chicken. The strainer can be kept in ice water, in water at 60C, rinsed and stored in sanitizer or kept in the crock pot (handle can protrude from the pot).
  2. Routine

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Thawing of frozen pork and chicken at ambient temperature.
      • Thaw chicken and pork only in a fridge overnight. Packaging in smaller portions would allow for more rapid thawing.
    • Critical Other (Specify)
      • Home-canned sauce prepared in food truck. This is considered a high risk food handling process and is NOT permitted.
      • All jars of canned sauce removed from truck and not used to prepare menu items for the public.
    • Operations and Maintenance/Other
      • No records available for wastewater disposal.
      • Wastewater disposal logs MUST be kept onboard at all times. Records to indicate date and location of wastewater disposal.
    • Operations and Maintenance/Other
      • No temperature records kept for previous week.
      • Please keep daily records when truck in operation for cold and hot holding. Comments Soap and paper napkins for hand drying at sink. Fridge temperatures good. Sanitation satisfactory.

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