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Real Canadian Superstore - Meat & Seafood

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

Inspection summary

Real Canadian Superstore - Meat & Seafood 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: Pests.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 2, 2026. For example: Inadequate Insect / Rodent Control

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

    • Inadequate Insect / Rodent Control
      • Wastewater drains to waste and is not recirculated.
      • Comments Routine inspection conducted. Constant supply of hot and cold potable water. Hand sink is supplied with liquid soap and paper towel. Food Safe Level 1 certified operator present at time of inspection. All foods are from approved sources. All foods are protected from sources of contamination. Live tanks are monitored and are supplied with constant potable water. Shellfish tags are filed and documented. Adequate manual dishwashing. Surface sanitizer is at an appropriate concentration. Proteins are separated and cross-contamination protocols are in place. Meat equipment is cleaned and sanitized between protein types. Fridge and freezer temps are appropriate.

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