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The Quay Lounge & Eatery

5440 Argyle Street, 2, Port Alberni, BC, V9Y 1T7 · Food Premises

Official record from Island Health →

Inspection summary

The Quay Lounge & Eatery has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 5, 2026. The most recent inspection, on August 14, 2026, recorded 2 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 August 14, 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 August 14, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

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

  1. Routine

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Potentially hazardous foods are stored in ice and the ice had melted food temperatures were 22C. These foods were discarded. The ambient kitchen temperature is very hot >24C and the prep cooler inserts were elevated in temperature. To reduce the temperature of these inserts ice was used. However, it was not effective. The inserts were placed directly into ice.
      • Ensure all potentially hazardous foods are stored at or below 4C or use time as a public health control by marking the foods for discarding after 2 hours. CORRECTED ON SITE
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Some sanitizer buckets were below the manufacturer specified sanitizer concentration. All sanitizer buckets were refreshed to 200 ppm.
      • Ensure all sanitizer solutions are maintained as per the manufacturer specified concentration. CORRECTED ON SITE. Comments A routine inspection was conducted. A focused inspection was also conducted regarding the following items: thawing practices, foods stored on the floor, and the hand wash stations being fully stocked with all required equipment. Focused inspection comments: - Thawing practices were reviewed. No deficiencies related to thawing were observed. - All hand sinks were equipped with liquid soap and paper towel. Action item: * Ensure the walk in cooler is organized in a manner that prevents food from being stored on the floor. Action items: * Ensure the light near the walk in freezer is either shatterproof type or covered by a shatterproof covering. * Inspect the p-trap on the ice machine and ensure it is not leaking. Repair the leak if this is occurring. * Clean ice machine and ensure the screw in the back is not causing rusting. If this is occurring, repair this. * Clean and organize the upstairs area. It is recommended that all entry holes be sealed. Regularly monitor this area. Comments: - Probe thermometers are available. - Test strips are available. - The approved food safety and sanitation plans are available. Logs are maintained. Shellfish receiving logs are maintained. - Food safety trained staff were onsite. - All hot holding units were 60°C or greater. - The chlorine dishwasher had 50-100 ppm sanitizer. - All test strips required were available (chlorine, QUATs, iodine). - The iodine dishwasher had 12.5 ppm sanitizer. Resources: Time as a public health control: https://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Guideline%20-%20Ambient%20Temperature%20Storage%20of%20PHF.pdf
  2. Initial

    0 infractions

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