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Painters Bar And Grill

1625 McDonald Road, Campbell River, BC, V9W 4S5 · Food Premises

Official record from Island Health →

Inspection summary

Painters Bar And Grill has been inspected 3 times by Island Health (Vancouver Island Health Authority) since April 2, 2026. The most recent inspection, on September 10, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 10, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on September 10, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 2 times across 2 separate inspections, most recently on September 10, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 on April 2, 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.

3 inspections

  1. Routine

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Walk-in cooler (fridge 1) is measured at around 6C. No thermometer was placed inside the cooler and the temperature gauge outside of the cooler is malfunctioning.
      • Operator adjusted the walk-in cooler setting to lower. Ensure cooler is always maintained at or below 4C. Place a working thermometer inside the cooler for regular temperature monitoring.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Chlorine residual from the low temp dishwasher is too strong at 200ppm. Chlorine test strips available.
      • Technician adjusted the chlorine dosing from the dishwasher to be in between 50 ppm and 100 ppm. Ensure chlorine sanitizer from dishwasher is monitored daily and results recorded in ppm instead of check marks.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Ecolab Sink and Surface Sanitizer dispenser is not dispensing the sanitizer at adequate concentration. No sanitizer detected from the spray bottles. Test strips available on-site.
      • Technician repaired the sanitizer dispenser during the inspection that the sanitizer is measured at required concentration. Ensure sanitizer concentration checking is conducted daily and result recorded in ppm instead of check marks.
    • Improper Construction / Maintenance of Establishment
      • Debris and grease observed in underneath the cooking equipment in the kitchen and under the shelves in the dishwasher area.
      • Ensure hard to reach area underneath shelves, cooking equipment are being cleaned on a regular basis to prevent debris and grease buildup. Comments - All other coolers are at or below 4C. All freezers were at or below -18C. - Mop water is being disposed of into the outdoor drain. - Glasswasher measured at 12.5ppm iodine and satisfactory. Iodine test strips available. - Temperature and sanitizer concentration log well maintained. - Ice machine was recently served and cleaned. - Ventilation hood panels professionally power washed recently. - Ensure ceiling panels are closed properly in the dry storage room. - All hand washing stations will need to be fully supplied with hot and cold running water, liquid hand soap and paper towel when it's being used.
  2. Follow-Up

    0 infractions

  3. Routine

    3 infractions

    • Improper Sanitary Facilities
      • - Improper disposal of mop water too close to the dish storage area.
      • - Dispose of mop water in the toile basin or outdoor drain nearby the garbage disposal area.
    • Improper Construction / Maintenance of Establishment
      • 1. Install new light fixtures at the dry storage area for adequate lighting. 2. Ensure hard to reach area such as underneath the cooler and other equipment are regularly cleaned and sanitized to remove debris buildups. 3. Clean and sanitize ice-machine to remove mildew buildups and maintain a regular cleaning schedule
    • Operations and Maintenance/Other
      • - No test strips available for testing Iodine sanitizer in glasswasher, and ECOLAB sink to surface sanitizer. Sanitizer testing results for dishwasher, glasswasher and surface sanitizer are not recorded.
      • - Maintain operational log for sanitizer testing and obtain Iodine and sink to surface sanitizer test strips for regular monitoring and testing (ideal range chlorine > 50 parts per million in dishwasher - glasswasher Iodine 12.5 to 25 parts per million. Comments General comments. - ECOLAB sink and surface concentration adequate. - All coolers were at or below 4°celsius and all freezers were below -18°celsius. - Ventilation hood will be deep cleaned every 6 months - Hand sink fully supplied. - Professional Pest Control company contracted for monthly services. - Low temperature dishwasher at 50 parts per million Chlorine on the plate level and glass washer Iodine at 12.5 parts per million and satisfactory.

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