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Smokin George's BBQ

4131 Mostar Road, 5, Nanaimo, BC, V9T 6A6 · Food Premises

Official record from Island Health →

Inspection summary

Smokin George's BBQ has been inspected once by Island Health (Vancouver Island Health Authority), on October 1, 2026. The most recent inspection, on October 1, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions 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 October 1, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 once on October 1, 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

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Sauces prepared in-house held at elevated temperatures. A list of all in-house prepared sauces and corresponding pH test results must be provided to Island Health to confirm sauces are safe for room temperature or higher temperature. For commercially prepared sauces which are dispensed in the kitchen, confirm that they are shelf-stable products safe to store at room temperature.
      • Keep all house-made sauces refrigerated until pH testing confirms they are safe at room temperature.
    • Operations and Maintenance/Other
      • Unlabeled chemical spray bottles. Labels for front-of-house and back-of-house are not sufficient.
      • As per section 27(b) of the BC Food Premises Regulation, all chemical spray bottles must be labeled with contents. Comments Soap and paper towels at hand sink. Quat sanitizer dispensing at 200 ppm. Fridge temperatures good. Hot holding unit temperature good. No pest control concerns. Premises sanitation satisfactory. ****More ice packs should be kept frozen and available for cooling. ***Internal cooking temperatures of turkeys should be checked and recorded. **Please keep daily fridge temperature records up to date. **Record daily hot holding temperatures. *Bottles of sauce for sale must be properly labeled with contact information, ingredients, use-by date and safe storage instructions. See violation sections.

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