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A Fine Kettle O' Fish Seafood Ltd.

3408 31 Ave Vernon BC V1T 7L3 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.7 / 5 (50)

Opening hours

  • Friday9 AM–5 PM
  • Monday9 AM–5 PM
  • Saturday9 AM–5 PM
  • SundayClosed
  • Thursday9 AM–5 PM
  • Tuesday9 AM–5 PM
  • Wednesday9 AM–5 PM

Contact details, hours and reviews from Google Maps

Inspection summary

A Fine Kettle O' Fish Seafood Ltd. has been inspected 10 times by Interior Health Authority since September 17, 2013. The most recent inspection, on August 26, 2026, recorded 12 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on August 26, 2026. For example: 7 Are foods protected from contamination?

  • 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 5 times across 5 separate inspections, most recently on August 26, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on August 26, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 26, 2026. For example: Are proper temperature controls maintained?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 26, 2026. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    12 infractions

    • Are proper temperature controls maintained?
      • FRS1.3A - Shellfish served raw must be received, maintained and displayed at 4°C or colder.
      • FRS1.3C - Raw oysters are to be served on ice.
    • Are adequate handling and preparation procedures followed?
      • FRS1.4A - Shellfish must not spend more than two hours outside of refrigerated control before service to customer. For best practice, total time out of refrigeration is to be minimized to less than one hour (i.e. washing, shucking and other preparation activities in < 1hr).
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At time of inspection, the environmental health officer (EHO) observed various raw fish filets and raw shellfish stored on ice within a non-refrigerated stainless steel display table. The EHO inquired with the primary operator on how they ensure the potentially hazardous food items are stored / displayed at temperatures of 4 C or less with a non-refrigerated equipment table, and what actions / procedures the operator does to prevent pathogen growth and temperature abusing the raw seafood items. The operator communicated to the EHO that they use the level volume / density of ice within the display table as a temperature indicator for the potentially hazard foods. The environmental health officer then temperature checked the varying potential hazardous foods (PHFs)displayed with an infra-red surface thermometer. At time of inspection surface temperatures were observed to be greater than 8 C. The EHO then proceeded to conduct internal temperature checks of the PHFs and the following was observed: (10) Sockeye Salmon Filets - 10.3 C (23) Argentina Tiger Prawns - 8.9 C (19) Scallops - 7. 9 C (3) Atlantic Cod Filets - 9.2 C Clams and Mussels - 8.3 C (8) Steelhead Filets - 11. 3 C Oysters - 12.6 C (4) Sockeye Salmon Steaks - 8.4 C (4) Rockfish Filets - 7.8 C (17) Icelandic Salted Herring - 11.2 C Pickled Herring Roll Mops - 10.9 C (2) Prepared California Sushi Rolls - 13. 4 C (2) Prepared Shrimp Tempura Rolls - 12. 7 C At time of inspection, the EHO asked the operator how long the PHF's were displayed at ambient room temperatures, and the operator informed the inspector that these PHF's have been at ambient temperatures for approximately 6 hours. The EHO proceeded to inform the operator that the PHF's are temperature abused and need to be removed from the display and discarded to waste to reduce the overall risk of potential foodborne illness.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Observed 3 cans of sardines and 2 cans of Panang pate heavily dented and damage at time of inspection. The denting observed was on the hermetic seals of the canned fish and seafood products which rely on airtight, vacuum-secured barriers to keep contents commercially sterile and free from environmental contamination. The EHO informed the operator of the damaged canned products and the associated health risks to which the operator removed the food products from the retail shelf display at time of inspection.
      • F1.6B All food on the premises must be fit for human consumption.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed single-use service cups within prepared macaroni and bean salads at time of inspection. EHO communicated to the Operator that using measuring cups with handles to retrieve bulk salads into portioned containers prevents the risk of potential environmental and physical contaminates directly contaminating prepared products. Observed multiple food items (prepared Lobster Mac, Breaded Seafood Medallions and raw fish) within the walk-in refrigerator stored without lids or barriers to prevent cross-contamination from people, pests and the environment. Observed the walk-in cooler / refrigerator equipment fans to have a build-up of dust and dirt.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At time of inspection, the operator indicated to the Environmental Health Officer that they do not own / posses an NSF internal probing thermometer. An internal probing thermometer ensures the internal temperature of potentially hazardous foods are cooked to the required, safe to eat temperature where all potential pathogens associated with the food item are destroyed. Internal probing thermometers also ensure the internal temperature of potentially hazardous foods requiring refrigeration to reduce bacteria growth are adequately held while being stored within the cold-holding equipment. At time of inspection, the EHO asked the operator whether they posses Quaternary Ammonia Test Strips for the QUAT food contact surface sanitizer used within the food premises. The operator indicated that there was no sanitizing test strips available to test chemical sanitizer concentrations at the facility and that the food contact surface QUAT sanitizer in spray bottles is pre-diluted by the manufacturer. The EHO communicated to the operator the importance of sanitizer test strips to ensure food contact surface sanitizers do not pose as a risk of chemical contamination within the premises at exceeding concentrations, and are at the concentrations as prescribed in the legislation to ensure food contact surface sanitizers can adequately disinfect any potential foodborne pathogens, contact surface cross-contamination and reduce the overall risk of potential food borne illnesses.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizing test strips observed for the food contact sanitizer at time of inspection. EHO tested the 3 pre-diluted QUAT spray bottle solutions and 2 / 3 spray bottles had concentrations of 200 ppm QUAT observed. One pre-diluted spray bottle had a concentration of 50 ppm QUAT. Operator discarded the spray bottle diluted solution and replenished it with a fresh solution, which was tested and measured a solution concentration of 200 ppm QUAT, and within compliance.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the ice machine to have build-up of unknown bacterial resides along the dispensing and condenser internal units. Ice machines' ventilation cover had a heavy build up of dirt and dust debris. EHO directed the operator to shut down the ice machine, and discard / melt all ice made by the unit into one of the compartment sinks due to potential contamination. EHO communicated to the Operator that using any ice made from the equipment is prohibited until all bacterial resides , dirt and grime is physically removed, the internal compartments are thoroughly cleaned and sanitized, is visually inspected and either written or verbal approval is granted from an Environmental Health Officer. Observe multiple fileting and pairing knives used for food preparation visually and physically soiled with old food debris and grime within the clean / sanitized storage of multi-use kitchen articles. Observed the fans within the walk-in cooler, plastic totes with stored kitchen equipment accessories on the kitchen stainless steel shelving to be visually soiled with old food debris, dirt and dust at time of inspection. Observed x3 large white cutting boards to be heavily pitted and unknown bacteria residues embedded within the carved / heavily pitted scratches and cuts on the cutting boards. EHO directed the operator to discard the kitchen equipment at time of inspection. Observed the walk-in cooler / refrigerator equipment fans to have a build-up of dust and dirt.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
      • F2.5L Single service utensils or containers must be used only once.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At time of inspection, it was identified that the large raw fish display table was not refrigerated and potentially hazardous foods displayed were not monitored by food handlers at a great enough frequency to ensure raw seafood and fish was being cold stored at 4 degrees Celsius or lower. Observed the kitchen / dishwashing 3-compartment sink to be over-filled with soiled / dirty dishes within each compartment.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the dedicated front counter hand wash sink basin at the service counter three compartment sink to be occupied by a whole frozen raw fish at time of inspection. Once the whole fish item was removed and placed into food grade packaging within the walk-in freezer by a staff member, the environmental health officer was able to conduct hand hygiene activities.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Previously submitted and approved food safety plan for the food facility does not align with current food handling and processing procedures observed at time of inspection. A copy of the Food Safety Plan was not available at time of inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation Plan was observed available for review on site at time of inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7 No hand wash basin is available in the front service area or at the back preparation area. Corrective action F2.7 Install a hand wash basins in each area (front service and preparation area). Hand wash basin must be conveniently located and easily accessible to all food handlers.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The owner and cook were both asked separately what they used for sanitizer, and they both showed me EconoClean which is not a sanitizer. They do have QUATS that is autodispensed into back pot sink. Please make sure that you have a pail or spray bottle of sanitizer handy in BOTH the front and back areas.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - front service area's arborite counter has worn-out finish and needs to be refinished or replaced - ice bin seal is deteriorating, and the bin was noted to be unclean inside. Repair, descale and clean. - exhaust hood has not been professionally cleaned within last year, and annual fire inspection was last done in March 2021. The fire nozzles were also noted to all be directed upwards instead of at the appropriate appliances. Overall, the premises was very clean and well organized, but there is some maintenance needed.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There are no dedicated hand sinks in front or back food processing or preparation areas. There is a higher risk in the front due to processing fish on both drain boards and in sinks, and there is a point of sale there. Please install a separate hand sink in the front service area.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As per F2.6, there should be at least one properly equipped hand sink installed in front service area.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Salmon stored on shelf above lemons and other vegetables. Corrective Action: Ensure no raw meat is stored above ready-to-eat foods. Rearrange items stored in walk-in cooler and any other refrigeration to ensure food is stored properly.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Temperature logs showing low sanitation temperature (174°F - 178°F). Corrective Action: Ensure the temperature is reaching at least 180°F. Ensure in the morning the dishwasher is run until it reaches sanitizer temp (180°F) during final rinse. Monitor dishwasher temperatures. If not reaching 180°F, contact dishwasher maintenance person and in the mean time use 3 compartment sink following the 4 steps of dishwashing (WASH>RINSE>SANITIZE>AIR DRY).
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops with handles stored within bulk bins. Corrective Action: Scoops must have handles for one point of hand contact to prevent contamination of the food product. The scoop must be stored outside of the bulk bins. Ensure scoops are part of the regular cleaning schedule.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The quats dispenser is required to be tested daily to ensure a min 200ppm quats solution is dispensed and the results documented in the daily operations log. The high temp dishwasher rinse temp is required to be monitored and documented in the daily operations log. NOTE : all other documentation of cooking , cooling , cooler and hot holding temps is excellent.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bleach used as a sanitizer was in significant excess of 200ppm and needs to be maintained at 200ppm. Quats sanitizer dispensed from the mixing station was 200ppm and can be used in spray bottles for sanitizing.
  8. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): There was no chlorine sanitizer present from the chemical station. The use of the chlorine sanitizer was ceased and QUATS sanitizer was used . The QUATS sanitizer was 200ppm as verified by test strips. Sanitizer concentrations need to be tested on a daily basis.
  9. Monitoring

    2 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Paper towel dispenser refilled during inspection.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Raw fish that was stored above ready to eat foods was relocated to a proper position during inspection.
  10. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • helen mitsoglou

    NOM fresh fish market with option for take out or delivery! 11-1 is there typical kitchen hours please call ahead it’s greatly appreciated. it was exactly what i needed before riding the slopes. I got 1 fish n chip ‘snapper’ it was surely delicious. homemade fries with all the makings. they also have a soup of the day that you must check out. I ended up buying a frozen soup that was under 5$ which i think was a steal of a deal. fresh sushi Wednesday/Friday! it’s in the heart of vernon you can’t help but feel sooo grateful to have access to so many fishy varieties!

  • Jennifer Lynn

    Always great customer service and fresh options! Had sushi for the first time today and also left with some fish. A great spot to visit locally for seafood. Great little deli too!

  • Meghan Budd

    This place has amazing selection of fresh and frozen delights, plus extra stuff like rice and sauces. We had friends in town visiting and got a bag of the frozen Argentinean shrimp and sushi rice for supper and WOW was it ever good!! Add a nice salad and it was such a healthy meal. LOVE this place.

  • Amy D

    Absolutely excellent place for seafood. The gentleman that help me was so kind and made excellent recommendations like adding Cod to my Gumbo. It was so delicious. He also made efforts to save me money by recommending more reasonable cuts. I would happily stop here regularly if I lived in Kelowna but I will be back.

  • Mr Trusted

    local seafood shop recently and honestly, I’m really impressed. Everything looked super fresh and well taken care of, and the staff were friendly without being overbearing. I ended up trying their sushi rolls and that was the highlight for me they were incredibly fresh, well-balanced, and just genuinely awesome

  • Logan Saunders

    A Fine Kettle O' Fish was my 200th eatery in Vernon on my quest to eat at every eatery in town. I was informed they do Sushi Wednesday and Sushi Friday days. I came in on a Tuesday. Most items in their deli (ready to eat) section were all shrimp themed products. I felt like Bubba from Forrest Gump as I purchased Shrimp Pizza, Thai Shrimp Spring Roll, Popcorn Shrimp, a crab cake, coconut shrimp, Tempura Shrimp, Shrimp Vietnamese Spring Roll, and a crispy fried oyster piece. My dad is allergic to shrimp so I ate it all by myself. I paid $31 after tax. They also have refrigerated and frozen dinner products ready for purchase along the back wall. I was surprised how many products they had here. I ate all of this food and everything was delicious. The Vietnamese Shrimp Spring Roll was my favourite. I recommend giving this place a try if you want some seafood.

  • Kevin Kentner

    Not only a fish market, this place has a great selection of import foods and products. Their freezer cases have a selection of meats and prepared foods that include beef, chicken, and pork options. As for the fish, you can get a lot more options than a supermarket and even get to try fish you have likely never heard of before. Freshwater options also appear on the market board outside the normal options. Have seen it is for sale so hopefully if that happens the new owners have the same dedication and care.

  • Melissa McLean

    I pre-ordered lefsa last year & awaited shipment arrival, I received a call and my partner picked up multiple packages. This year I decided to stop in on my way from Kelowna back to Kamloops and I’m glad I did. What an amazing spot, the gentleman who served me was so welcoming, funny and kind. My only regret was not bringing a cooler to buy more! Absolute 10/10 service and seafood shop, and I really appreciate they bring in lefsa, it’s exactly like my Nanny would make, and that’s everything to me.

  • helen mitsoglou

    NOM fresh fish market with option for take out or delivery! 11-1 is there typical kitchen hours please call ahead it’s greatly appreciated. it was exactly what i needed before riding the slopes. I got 1 fish n chip ‘snapper’ it was surely …

  • Jennifer Lynn

    Always great customer service and fresh options! Had sushi for the first time today and also left with some fish. A great spot to visit locally for seafood. Great little deli too!

  • Meghan Budd

    This place has amazing selection of fresh and frozen delights, plus extra stuff like rice and sauces. We had friends in town visiting and got a bag of the frozen Argentinean shrimp and sushi rice for supper and WOW was it ever good!! Add a nice salad and it was such a healthy meal. LOVE this place.

  • Amy D

    Absolutely excellent place for seafood. The gentleman that help me was so kind and made excellent recommendations like adding Cod to my Gumbo. It was so delicious. He also made efforts to save me money by recommending more reasonable cuts. I would happily stop here regularly if I lived in Kelowna but I will be back.

  • Mr Trusted

    local seafood shop recently and honestly, I’m really impressed. Everything looked super fresh and well taken care of, and the staff were friendly without being overbearing. …

  • Logan Saunders

    A Fine Kettle O' Fish was my 200th eatery in Vernon on my quest to eat at every eatery in town. …

  • Kevin Kentner

    Not only a fish market, this place has a great selection of import foods and products. Their freezer cases have a selection of meats and prepared foods that include beef, chicken, and pork options. As for the fish, you can get a lot more …

  • Melissa McLean

    I pre-ordered lefsa last year & awaited shipment arrival, I received a call and my partner picked up multiple packages. This year I decided to stop in on my way from Kelowna back to Kamloops and I’m glad I did. What an amazing spot, the …

  • Imogen Smith

    Highly recommend these guys! A lovely local couple served us and even shared some great cooking tips. Fantastic fish and a great overall experience.

  • Sonya Kivell

    First time visiting and will definitely be back! Absolutely amazing service and product!

  • Brenda Cullum

    So Much Seafood Information! Lovely Friendy Staff!

  • Vic

    We were recommended by a friend to check out this store and we are very thankful for that advice! It is, without a doubt, the best fish market I've ever been to. The selection is mind-boggling, fresh seafood, ready to cook delights, and …

  • Doug Mann

    The best fish store around. They smoke their own fish. Great quality

  • Colleen

    Knowledgeable owners that can point you in the right direction, Great selection of seafood and some hard to find items!

  • Tom Nayki

    This is the best fish store in the interior! My hubby and I just had the best grilled scallops and bean salad from there for lunch today, and enjoyed the kidding around with the owner as well. Always a fun place to shop, and learn about all his products. We have been going there for years and have never been disappointed.

  • Lisanne Arlt

    Awesome fish of all kinds. Fresh. Fish everything.

  • Jason Sanderson

    If you love good food you got to go the pros to find it. Picked up a couple lbs Chinook, a slab of Halibut and Ahi...top cuts, fresh as dew drops. Fair price and the customer service was awesome, I mean you gotta love hearing "can I …

  • Susan Finn

    For Christmas eve this year we pre-order fresh oysters, clams, mussels and coho salmon. It's was all ready for us to pick up on schedule. Our guests raved …

  • Age Alex

    I always love coming into this shop, the service is incredible! Staff are entertaining and knowledgeable. They have offered to try and find sauces for me that I haven’t been able to find locally like a good Bajan spicy mustard! Always impressed with the quality of service and the seafood!

  • Cathie Archibald

    Love this place! Love Bob and his crazy sense of humor! If you are thinking you can get just as good fish at Costco for way cheaper, dont even drive here. Not even close. Costco is good for some things but they can't top Bob's …

  • Cyd Fraser

    Extraordinary experience. Since my first visit less than a few months ago I have returned multiple times and have been taking their product to numerous provinces in Canada. Everyone has been delighted. Bob and Kathy thank you so much for your tremendous service to the community and your passion for fish and Seafood!

  • dave carson

    Great fishmonger! These guys seem to have every imaginable edible fish I've ever heard of, either fresh or frozen, and these people know their stuff! I'd recommend the crab cakes - best I've ever had.

  • Bethany Armstrong

    Absolutely amazing place!!! Everytime we go for fresh seafood, whether we need to order it in for a special night or they have it in, is above and beyond soooo good! The owners always recommend ways of cooking and are always so friendly and …

  • Hugh Dunn

    Great selection and superb service.

  • Matt Graves

    I may be just a flatlander, but this was the most excellent selection of seafood I've ever seen, by far. The staff member I delt with was delightful and beyond helpful!

  • Lance McGill

    Great store and even better people. Always a fun time whenever I'm there.

  • Joshua Lafleur

    One of the world's best fishmongers. Incredible service, amazing fish. Make sure you go on a Wednesday and pick up some sushi, they roll it fresh themselves. Pick up some fresh fish, then grab some of their world class sashimi from the …

  • hart mailandt

    THE place for fresh seafood in Vernon. Owners know their product and the entire experience is the definition of quality which is of paramount importance when it comes to seafood. They prepare some great food as well - the lobster brie pizza …

  • Kari H

    Requested raw shucked oysters for my girlfriend's 50th and did they deliver. Best oysters in the Okanagan by far. Everyone raved about how much they enjoyed them. Excellent and friendly service. Totally recommend.

  • Veronique Verreault

    FRESH! Owners know what quality means. Very clean place. Lots of choices. Excellent taste. We took tuna, scallops, crab, salmon and lots more. All is excellent.

  • Alex Fougere

    Love the staff and all the products. We’ve tried some new things at the recommendations of the owners and we were not disappointed. The quality is superior to the majority of places in our area. It’s our go to for seafood

  • Alliance Holdings Payments

    Absolutely the finest supplier of fresh seafood in the valley. Always get the best service. Great ingredients and superbly prepared sushi and seafood dishes. Try the paella or the cioppino. You’ll never look anywhere else.

  • Julian van der Walle

    Very disappointed in this business.  Spent a sizable amount of money for a seafood fest party we were having for Christmas Eve.  My wife goes to pick up the order and they say that some unknown person with gray hair came in and collected …

  • Kao Lew

    I buy my salmon for sashimi here. The lady was very helpful and nice and made sure I had everything I needed. Priced well, and extremely fresh fish.

  • Nancy Walthers

    Great people to get fish from. Went in yesterday and bought some smoked sablefish, had tonight pouched in milk and honey and was absolutely fantastic . Highly recommend.

  • Rushell Lougheed

    friendliest owners ever, always love coming in!! also so much selection; all tasty and all unique :)

  • P S

    Positively the best place for fresh fish and seafood and gourmet ingredients store in town. AFKOF also have meals made there too. They have multiple freezers so you can get your sushi making supplies. Lots of grocery items for making …

  • Anthony Tuccitto

    Bob was a delight. Has in house smoked salmon and chowder of the day which were both great. Extensive sushi and prepared meals menu as well. Huge selection and high quality products.

  • Doc Hoss

    One of my new favorite shops in Vernon. Great selection of fresh and frozen sea food as well as cooked food options. Lots of spices and sauces to try dipping your favorites in.

  • Sherri Piechnik

    If you like damaged knives with grinder marks and shards of metal this is the place to go. If you prefer beautiful sharp knives Do NOT have them sharpened by this establishment. Horrible work on my beautiful Shun and Henkel Twin knives. …

  • Deegan Pope

    What a fantastic place. We had coconut shrimp, popcorn shrimp, shrimp tempura. All excellent. They have all kids of fresh seafood. I think we'll come back to get some Halibut for the BBQ

  • Cindy Burke-Hynes

    I checked a lot of fish shops looking for king crab and finally found it here. The store Carrie's an amazing selection of seafood and grocery items. Highly recommend A Fine Kettle of Fish

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