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The Pipers Restaurant & Cafe

4700 Hammond Bay Road, Nanaimo, BC, V9T 5B5 · Food Premises

Official record from Island Health →

Inspection summary

The Pipers Restaurant & Cafe has been inspected once by Island Health (Vancouver Island Health Authority), on May 5, 2026. The most recent inspection, on May 5, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 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 2 times on May 5, 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 2 times on May 5, 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

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Au jus at 45C placed in walk-in cooler with a lid.
      • To ensure proper cooling, all cooked/warm food items must be cooled from 60-20C within 2 hours and from 20C to 4C in 4 hours. Never put a lid on a cooling food product. A lid can only be placed on a food container when the food is at 4C.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Mayonnaise-based sauces held at room temperature. Container of sliced meat set on top of other inserts in prep cooler. Custard tart in display cabinet at room temperature. Custard is a potentially hazardous food.
      • All potentially hazardous sauces must be kept at 4C. All inserts in prep cooler must sit inside wells to maintain the food temp at 4C. Please keep custard tarts in the display cooler.
    • Operations and Maintenance/Other
      • 2 unshielded fluorescent light banks in kitchen.
      • Please replace light shields or obtain plastic tube sleeves for each tube.
    • Operations and Maintenance/Other
      • Backdoor not completely closed by staff using back entrance for breaks. This may allow pests to gain access.
      • Keep back door tightly closed at all times. Comments Soap and paper towels at hand wash sink. Dishwasher reaching sanitizing temperature. Quat sanitation at 200 ppm. Bar glasswasher dispensing iodine sanitizer. Ice machine clean; scoop stored out of ice. Hot and cold holding temperatures good. **Please ensure daily records are kept. No pest control issues observed. Premises sanitation satisfactory. *Please store bags of onions off the floor.

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