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The Modern Qualicum

469 Memorial Avenue, Qualicum Beach, BC, V9K 1K2 · Food Premises

Official record from Island Health →

Inspection summary

The Modern Qualicum has been inspected 4 times by Island Health (Vancouver Island Health Authority) since May 16, 2026. The most recent inspection, on August 7, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on August 4, 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 2 times on August 4, 2026. For example: Improper Construction / Maintenance of Establishment

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 27, 2026. For example: Critical Food Handler Illness/Hygiene

  • 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 2 times across 2 separate inspections, most recently on July 27, 2026. For example: Critical Other (Specify)

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.

4 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • It was observed that staff are wiping clean dishes(washed in high temp. dishwasher) with a table cloth just before placing food in the dish. This is generally not an acceptable practice since it increases the chance of cross-contamination. Washed/Clean dishes are to be air dried and be protected from contaminants.
      • Re-wash/sanitize dishes. Ensure washed dishes are stored properly to air dry. Obtain a clean rack for clean dishes and minimize handling clean dishes prior placing food in them. This applies to all cutlery and implements that go to customers. To be corrected immediately.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • "washed" dishes ready to be used for serving food noted with food stain, food residue on them. Clean and washed dishes are expected to be free of food residue with nothing visible on them.
      • High priority! Re-wash all dishes that are stored in clean section. Ensure to visually check. If there is stubborn sticky food residue on dishes, re-wash again and ensure to remove them before serving food. To be corrected immediately.
    • Improper Construction / Maintenance of Establishment
      • 1- Accumulation of dust observed on ceiling tiles. These areas are to be cleaned as per your sanitation plan. 2- Unneeded items in premises are taking space and clutter. 3- Staff personal belonging noted stored in dry storage with open food containers.
      • 1- Clean dust from ceiling. Ensure food is protected from dust. 2- Remove items that are not needed for your operation. Organize space and try to keep tidy. Remove cardboards. 3 - staff personal stuff must be stored in a separate area and not in dry food storage. Date to be corrected by: Aug 7th
    • Improper Construction / Maintenance of Establishment
      • Mold like black spots noted on walk in cooler door, the door seal and also on the keg cooler's door. These areas discussed with the operator and require cleaning and sanitizing. Regular cleaning and maintenance of these area will prevent mold growth.
      • Clean and sanitize areas discussed. Ensure there is no visible sign of mold on doors and door seals. Clean regularly. Date to be corrected by: Aug 7th Comments Follow up inspection conducted. Hand washing stations fully supplied. Usage of gloves discussed with staff. Discussed with operators: - Ready to eat food in the walk-in cooler are to be stored above raw uncooked food at all times. - As much as possible, get rid of the product's packaging in walk-in cooler. Control food spills. - Ensure labeling is clear and updated. - Ensure table cloths are stored in sanitizer solution at all times while not in use. Limit amount of wiping cloths laying on cutting boards and counters. - Surfaces in kitchen are to be wiped down with sanitizer 200-400 ppm quats. Check visually with finger marks and grim on facings. - Record all units temperature twice daily. Dishwasher temperature once daily. and ensure to check sanitizer before daily opening. - Keep prep sink and hand wash sink clean and tidy. See noted below for outstanding work:
  3. Routine

    3 infractions

    • Critical Food Handler Illness/Hygiene
      • Hand sink dry. Operator donned gloves without handwashing and plated ready to eat salad.
      • Ensure to always use designated hand wash station as frequently as possible.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Utensils such as scoops and tongs with food residue stored in warm water. Reused CID Repeat. Corrected.
      • Sanitizer bucket 200ppm . Operators placed utensils in dishwasher. Ensure to remove food residue before placing in sanitizer.
    • Critical Other (Specify)
      • 1) Records: sanitizer is being repeatedly recorded as 50 ppm daily. It is minimum 200 ppm. 2) Food safety plan including vacuum packing has not been updated. Please resubmit for all menus. 3) Update Food Safety Plan/Sanitation Plan for tongs/scoops.
      • Comments Inspection generated as result of complaint 27 July 2026.
  4. Routine

    1 infraction

    • Improper Sanitary Facilities
      • Handwash sink blocked by dishes. Other sinks in use for thawing raw foods. Repeat.
      • Corrected. Please keep area clear to allow hand washing at all times. Comments Name change to restaurant. Menu changes- please re-submit Food Safety plans, especially for sous-vide, and cooling for new sauces on menu. Currently licensed as a Sole Proprietor- please verify. New permit to be sent in mail. Coolers

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