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10 Acres @ The Pier Restaurant

9805 Seaport Place, Sidney, BC, V8L 4X3 · Food Premises

Official record from Island Health →

Inspection summary

10 Acres @ The Pier Restaurant has been inspected 4 times by Island Health (Vancouver Island Health Authority) since July 15, 2026. The most recent inspection, on August 7, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on July 28, 2026. For example: Food Not Protected - General

  • 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 July 28, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on August 7, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 28, 2026. For example: Poor Hygiene and Activities of Food Handlers

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 28, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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.

4 inspections

  1. Follow-Up

    1 infraction

    • Food Safety Plan/Sanitation Plan
      • Partially reviewed Food Safety Plan and Sanitation Plan on site wit the kitchen staff.
      • Final written copy to be sent by email on August 14, 2026 Friday. Key sections in Food Safety Plan, Sushi, seafood, salad / fresh vegetables, soups, sauces, whole roasts ect. Comments Follow-up conducted today. Pizza prep cooler has been repaired and measured at =4°C. Corrected. Continue to monitor temperature of all refrigeration space and schedule repairs if units are not maintained items / remove or discard food if temperature abused. No improper thawing practices observed. Corrected.
  2. Follow-Up

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Pizza prep cooler still in use and measured at 13.8°C internally.
      • All food (Potentially Hazardous Foods) was discarded during the time of inspection that was stored within for >2 hours. The pizza prep cooler is not to be used until repaired and functioning at =4°C consistently. Invoice of repair work must be provided by email. Contact our office once the unit is repaired or replaced. Staff have stopped offering pizza or their menu.
    • Food Not Protected - General
      • Employee observed reaching their bare hand to grab ice from the ice machine. Cross contaminated ice was removed during inspection.
      • Only use of clean scoops permitted
    • Poor Hygiene and Activities of Food Handlers
      • Staff not observed to routinely wash hands were reminded to regularly wash
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Pending written Food Safety Plan and Safety plan needed along with current Food Safety Certificates of staff.
      • Comments Follow-up inspection conducted today.
  3. Follow-Up

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Pizza prep / cooler unit is at an internal temperature of 10.2°C. All products stored for
      • The prep cooler unit for pizza must be repaired or replaced before storing food at =4°C. Follow-up scheduled on July 27, 2026.
    • Improper Construction / Maintenance of Establishment
      • Routine maintenance and service needed for the cook line and salad prep coolers.
    • Food Safety Plan/Sanitation Plan
      • Ongoing item updated. Written food safety and sanitation plan is needed.
      • Details must be provided for safe sushi storage and prepared. Deadline set for July 31, 2026 Comments Follow-up inspection conducted today. Proper storage of raw meat in walk-in cooler observed, Corrected. Oysters store in secure location and on ice. Hand sinks continue to be well supplied, Corrected. New menu updated to be implemented tomorrow with seafood disclaimer. Follow-up on July 27, 2026 to confirm.
  4. Routine

    5 infractions

    • Food Not Protected - General
      • Raw meat stored above ready to eat produce was moved below during the inspection
    • Food Not Protected - General
      • Oysters must be stored in a secure area in the walk in to avoid cross-contamination and be on ice.
    • Improper Sanitary Facilities
      • Some hand sinks were missing paper towel or obstructed with prep activities, Corrected during inspection.
    • Food Safety Plan/Sanitation Plan
      • Updates to food safety plan needed for sushi and raw seafoods. To be sent by email.
    • Operations and Maintenance/Other
      • Menu must be revised to include raw shellfish disclaimer.
      • Comments Routine inspection conducted today. Hand sinks supplied with hot and cold water, soap and paper towel. Quat sanitizer at 20 0 ppm. High temperature dishwasher at 71°C at plate level. Low temperature glass washer at 12.5 ppm Iodine. Fridges at =4°C. Freezers at =-18°C. Hot holding at =60°C. Temperature logs maintained on-site. Ensure to monitor all refrigeration and preform routine maintenance on all units. No signs of pests notes. Premises is over all well maintained. Shellfish tags maintained on site 90 days.

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