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Truong Thanh 2

201 Fourth Street, 2, Nanaimo, BC, V9R 1T2 · Food Premises

Official record from Island Health →

Inspection summary

Truong Thanh 2 has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 15, 2026. The most recent inspection, on June 10, 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 2 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 across 2 separate inspections, most recently on June 10, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

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. Follow-Up

    1 infraction

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Hot holding cabinet with cooked chicken at 40C. Inadequate hot holding is a repeat violation.
      • During inspection: Chicken removed from cabinet, cabinet temperature increased, chicken re-heated on grill then placed back in cabinet. Remaining chicken placed in metal containers, uncovered to quickly cool. Keep daily temperature records of hot holding cabinet. Keep door to cabinet closed as much as possible. Comments See violation section.
  2. Follow-Up

    1 infraction

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • New hot holding unit obtained - good! Cooked meat product being held in a hot holding unit at 34C.
      • Temperature of the hot holding case must be able to keep cooked food at 60C. During the inspection, meat was reheated on the grill and the temperature of the hot holding unit increased. Please obtain a thermometer for inside the hot holding case (thermometer must be able to withstand and record high temperatures). Direct staff not to put cooked food into the hot holding case until it is over 60C. Keep the door closed as much as possible. Keep a daily record of hot holding case temperatures. Comments Thank you for obtaining the hot holding case and steamtable and for other improvements in food safety. *please see violation section.

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