Steam Punk Cafe
3025 Third Avenue, Port Alberni, BC, V9Y 2A4 · Food Premises
Inspection summary
Steam Punk Cafe has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 8, 2026. The most recent inspection, on October 13, 2026, recorded 1 infraction.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and 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.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 3 times across 2 separate inspections, most recently on October 13, 2026. For example:
Food Not Protected - General
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 June 8, 2026. For example:
Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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 June 8, 2026. For example:
Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on June 8, 2026. For example:
Improper Construction / Maintenance of Establishment
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 June 8, 2026. For example:
Improper Sanitary Facilities
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.
2 inspections
- Follow-Up
1 infraction
- Food Not Protected - General
- The front area sanitizer bucket had less than 50 ppm chlorine.
- CORRECTED ON SITE - Ensure all chlorine sanitizers are maintained at 100 ppm for environmental sanitizing. Comments A follow up inspection was conducted to the June 08, 2026 inspection. Corrected deficiencies: -105: The prep cooler was not in use. Note: the operator states a new cooler is on order. Contact our office once the prep cooler is installed and maintains at or below 4°C. - 110: A dishwasher safe thermometer is available. - 110: The premises has improved cleaning. - 113: The paper towel was available in the front area hand sink. - 116: Repairs have been completed. Action items: * Ensure to log sanitizer concentrations at least daily. * Ensure the kitchen ceiling is cleaned.
- Food Not Protected - General
- Routine
6 infractions
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
- The prep cooler in the kitchen was not within the required temperature range of at or below 4C. The ambient temperature was between 9-10C. Foods probed also reflected this temperature.
- Take the following actions: 1. Remove all potentially hazardous foods from this cooler. - CORRECTED ON SITE 2. Do not use this cooler until it maintains at or below 4C. Once this cooler has been repaired, contact our office. Timeline: ASAP
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- The chlorine sanitizer bucket was below 10 ppm.
- Ensure all chlorine sanitizer is 100 ppm. CORRECTED ON SITE
- Food Not Protected - General
- The premises requires cleaning and organizing in the following areas: - the bathroom and wall where mold growth is present, - the kitchen above the sandwich press and ceiling, - the back areas where there are many extra items creating areas of harbourage, and - any area where debris are present.
- Take the following actions: 1. Clean the aforementioned areas and any area where debris is present. 2. Remove all items unnecessary to the operation of the food premises and organize them to allow for ease of visual inspection and cleaning. Timeline: Within a week
- Food Not Protected - General
- A dishwasher safe thermometer with a max readout or other means of testing the sanitizing temperature of the dishwasher has not be obtained.
- Obtain the above or other approved means of testing the dishwasher. Timeline: Complete ASAP Repeat infraction
- Improper Sanitary Facilities
- The front area hand sink is not easily accessible and does not have paper towel. The back area hand sink had items surrounding it that may be splashed by handwashing.
- Take the following actions: 1. Install paper towel - ASAP 2. Move all items from around the hand sink to prevent splashing on to this equipment - CORRECTED ON SITE. 3. Move the shelf to allow for better access to the hand sink - ASAP.
- Improper Construction / Maintenance of Establishment
- Some areas require repair such as: - any areas of damaged walls or peeling paint - the ongoing issue causing mold - any leaking plumbing such as the p-trap
- Repair the aforementioned areas. Timeline: ASAP, within 6 months Comments A routine inspection was conducted. A follow up inspection will be required and the date is to be determined. Please contact our office when the cooler has been repaired and is maintaining at or 4°C. Keep our office apprised of progress made for correcting all actionable items and violations. Action items: * Some of the logs maintained for temperature are not within the required range. If this occurs, ensure that corrective actions are noted on the logs. * Ensure logs are maintained for sanitizer and dishwasher temperature. * Ensure all staff items including bags are kept in a designated area. * Ensure eggs are stored separately and below all ready to eat foods. * Ensure all foods are stored with protective covering or lid. * Provide specifications on the back area lighting to confirm it is shatterproof type. Comments: - Food safety trained staff are onsite. - The food safety and sanitation plans are available in a binder. - All hot holding units >60°C. - Test strips are available. - A probe thermometer is available.
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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