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Off The Hook Surf Turf Smokery

1588 Boundary Crescent, 12-14, Nanaimo, BC, V9S 5K8 · Food Premises

Official record from Island Health →

Inspection summary

Off The Hook Surf Turf Smokery has been inspected once by Island Health (Vancouver Island Health Authority), on July 2, 2026. The most recent inspection, on July 2, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction 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 July 2, 2026. For example: Food Not Protected - General

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

    1 infraction

    • Food Not Protected - General
      • O1: Raw meats thawing on counter at room temperature.
      • C1: Raw meat packages were moved to sink to continue thawing under cold running water. Ensure to follow proper thawing procedures. Comments Routine inspection: Front and kitchen handwashing stations were fully equipped with hot/cold running water, liquid soap, and paper towel. Hot holding: internal temperature higher than 60°C. Two compartment sink available for manual dishwashing. High temperature dishwasher sanitizing cycle measured at higher than 71°C from the plate level. QUATs sanitizer and dispenser measured to be at 200ppm. QUATs strips available onsite. Prep. cooler running warmer than 4°C, ensure to adjust settings or call for service. All freezer measured to be holding temperature at -18°C or colder. Temperature checks of refrigeration units and cooling records maintained and available onsite. Onsite staff has current and valid FOODSAFE Level I certificate. Permit displayed in a visible location. Active pest management program in place, some rodent droppings behind equipment adjacent to dish pit area. Please provide copy of latest professional pest control report to Environmental Health Officer.

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