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Port 701 Marinaside Dining (Restaurant)

701 Lakeside Dr Nelson BC V1L 6G3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Port 701 Marinaside Dining (Restaurant) has been inspected 16 times by Interior Health Authority since January 3, 2013. The most recent inspection, on October 22, 2025, recorded 1 infraction.

3 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 6 separate inspections, most recently on October 22, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 5 times across 5 separate inspections, most recently on August 9, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 3 separate inspections, most recently on January 4, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on October 19, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 27, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

About this data

These results come from Interior 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.

16 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 2 handwash stations require refilling of soap dispenser.
  2. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Sushi rice acidity is not verified when prepared.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispense is empty at one handwashing station.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The vents in the vegetable walk-in cooler are dusty and require cleaning.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in cooler temperature is measured to be 7.5 C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available to measure sanitizer concentration for the dishwasher and for food contact surfaces.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher and bar glass washer were not dispensing sanitizer. Glass washer was adjusted to dispense 50ppm chlorine sanitizer during final rinse at the time of inspection (CDI).
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Sous chef offered to, and did, shake hands with the district Environmental Health Officer and then proceeded to handle food.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Chemical dishwasher was found to have 0 ppm chlorine during final rinse. After operator primed the sanitizer on the dishwasher, the final rinse was measured at 50 ppm. 2. No surface sanitizer was available at the back prep area as staff were preparing food.
  9. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Bread crumbs were cross contaminated with mushroom shavings.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher was not functional at the time of inspection. Operator had called technician to repair it.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Staff washroom was filthy.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Cookline handwash station lacked liquid soap.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  10. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Deli slicer was found with encrusted food on it. Deli slicer cleaning and sanitizing information sheet given to the operator. 2. Side counter can opener was found with encrusted filth on it. 3. Rolling plate holders were found to be heavily soiled and unclean. 4. Chemical dishwasher was found to have 0 ppm chlorine sanitizer during final rinse. Operator was instructed to sanitize in a 3rd sink. 3 compartment sink method information sheet given.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Overall sanitation of the facility along all walls and behind equipment was poor.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel missing from dispenser at front bar.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  11. Monitoring

    0 infractions

  12. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Dishwasher was found to have 0 ppm chlorine sanitizer during final rinse 2. Glass washer was found to have 0 ppm chlorine sanitizer during final rinse 3. Surface sanitizer was not accessible to prep line cook staff
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ice scoop/jug was found inside the ice machine with the handle in the ice, potentially contaminating the ice (ready-to-eat food)
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
  13. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Potentially hazardous foods in cooler wells were > 4°C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Because both hand wash stations were not fully stocked it was unlikely that staff were washing hands often. No staff were observed to be washing hands during inspection as well.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Both hand wash stations in the kitchen were not fully stocked. 2. Liquid soap and paper towel were not available at the bar hand sink.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  14. Monitoring

    0 infractions

  15. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): 1) Eggs on line >4C. Operator corrected issue immediately by adding more ice. 2) Walk in cooler at 15C. Cooler malfunction had occurred two days ago. Pasteurized egg product and anchovies were discarded. Other products were moved to a cooler that works. The operator took immediate action to correct the issue and was very cooperative. The operator phoned the repair person to have the issue corrected.
  16. Monitoring

    1 infraction

    • Is the contact information the same?

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