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Real Canadian Superstore - Bakery

291 Cowichan Way, Duncan, BC, V9L 6P5 · Food Premises

Official record from Island Health →

Inspection summary

Real Canadian Superstore - Bakery has been inspected once by Island Health (Vancouver Island Health Authority), on September 2, 2026. The most recent inspection, on September 2, 2026, recorded 1 infraction.

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

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 once on September 2, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

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 Improper Cleaning, Sanitizing of Equipment and Utensils
      • High temperature dishwasher was unable to attain minimum rinse temperature. Temperature (max) measured at plate was 50°C.
      • Ensure to repair dishwasher and ensure that rinse temperature is 180°C at intake and plate level is min 71°C. Interim, use dishwasher for washing only and then manually sanitize utensils in sink. Comments Hand sinks were stocked with soap, hot water and paper towel. QUATs at 300ppm. Coolers and freezers were maintained below 4°C and -18°C. Foods from approved sources. First In - First Out followed. FoodSafe Level 1 employee onsite. Premises maintained in sanitary condition.

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