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Quality Foods - Harewood - Deli

867 Bruce Avenue, Nanaimo, BC, V9R 4A1 · Food Premises

Official record from Island Health →

Inspection summary

Quality Foods - Harewood - Deli has been inspected once by Island Health (Vancouver Island Health Authority), on June 3, 2026. The most recent inspection, on June 3, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 June 3, 2026. For example: Operations and Maintenance/Other

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

    2 infractions

    • Operations and Maintenance/Other
      • Cleaning could be improved under prep counters, especially tables that are on wheels and easy to move for cleaning.
      • Please improve cleaning under prep counters.
    • Operations and Maintenance/Other
      • Internal cooking temperatures are not up-to date for breakfast grill items. No temps recorded since May 23rd. No hot holding records kept for Perk Cafe. Dishwasher sanitizing cycle temperatures were recorded at less than the safe, operating temperature. Ensure staff understand that the dishwasher must reach 180F on the rinse cycle.
      • Please maintain accurate, daily records. Comments Soap and paper towels at most hand wash sinks. Sanitizer dispensing at 200 ppm quat. Hot and cold holding temperatures good. Dishwasher reaching sanitizing temperature. Temperature records kept. Pest control monitoring in place. Premises sanitation mostly satisfactory.

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