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Quality Foods - Parksville - Deli

371 Alberni Highway, Parksville, BC, V9P 1J9 · Food Premises

Official record from Island Health →

Inspection summary

Quality Foods - Parksville - Deli has been inspected once by Island Health (Vancouver Island Health Authority), on May 21, 2026. The most recent inspection, on May 21, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 May 21, 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.

1 inspection

  1. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Dairy and ham stored higher than standard in a small on the counter fridge.
      • Move all dairy and ham to another cold unit. Discontinue using the small fridge or fix the temperature to 4°C or below. Comments Handwashing station had hot and cold water, soap and paper towels in dispensers. Dishwasher temperature was 76.1°C at plate. Cooler (walk-in) fan covers need monitoring and cleaning. All food were stored above the ground. Clean tongs were kept dry in a bucket. Only dirty tongs were stored in cleaning solution for washing. Quats concentration was at least 200ppm. Testing strips were available for use. Permit was displayed and up-to-date. No pest issue observed.

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