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Quality Foods - A Step Above

2275 Guthrie Road, Comox, BC, V9M 4G1 · Food Premises

Official record from Island Health →

Inspection summary

Quality Foods - A Step Above has been inspected 3 times by Island Health (Vancouver Island Health Authority) since June 22, 2026. The most recent inspection, on June 25, 2026, found no infractions.

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

The last 2 inspections in a row found no infractions.

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 once on June 22, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

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. Follow-Up

    0 infractions

  2. Follow-Up

    0 infractions

  3. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Sandwich cooler measured between 13°C - 15°C. This is too warm.
      • Potentially hazardous food stored in the temperature danger zone (4°C - 60°C) can support bacterial growth and the production of bacterial toxins which can lead to foodborne illness. Do not store any potentially hazardous food in the cooler until it can be shown to maintain 4°C or less at all times during operation. Correct immediately. Comments Other protective temperatures were in compliance. Dishwasher final rinse temperature measured 74.8°C at the level of the plate. In compliance. Temperature logs located on site. Hand sink supplied with hot water, soap, and paper towels. Overall cleanliness and sanitation was adequate.

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