Top Notch Burgers
70 Church Street, Nanaimo, BC, V9T 5N4 · Food Premises
Inspection summary
Top Notch Burgers has been inspected once by Island Health (Vancouver Island Health Authority), on October 13, 2026. The most recent inspection, on October 13, 2026, recorded 3 infractions.
In the past 12 months there was 1 inspection with 3 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 13, 2026. For example:
Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
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 October 13, 2026. For example:
Improper Construction / Maintenance of Establishment
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on October 13, 2026. For example:
Food Safety Plan/Sanitation Plan
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
- Routine
3 infractions
- Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
- Hollandaise sauce not at required hot holding temperature. (Operator changes sauce eery 2 hours).
- Operator to write 2 hour discard time on hollandaise sauce (ie. made at 11:00 am, sauce labelled 1 pm).
- Improper Construction / Maintenance of Establishment
- Prep fridge door seals to be replaced
- Operator to replace seals in fridge #2, #4. Re-glue torn floor base boards.
- Food Safety Plan/Sanitation Plan
- Potato slicer to be cleaned
- Operator to clean and sanitize slicer prior to end of day Comments Quat sanitizer @ 200 ppm. Temperature records kept daily. Hot holding keeps food above 60°C except for sauce noted above. Dishwasher sanitizes above 50 ppm Chlorine. Fridges keep food below 4°C. FoodSafe certificate. Liquid soap, hot water, paper towels provided.
- Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
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