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Atelier by Matt Jackson

9804 Fifth Street, Sidney, BC, V8L 1X3 · Food Premises

Official record from Island Health →

Inspection summary

Atelier by Matt Jackson has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 2, 2026. The most recent inspection, on August 6, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on August 6, 2026. For example: Food Not Protected - General

  • 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 July 2, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 2, 2026. For example: Inadequate Insect / Rodent Control

  • 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 2 times on July 2, 2026. For example: Improper Construction / Maintenance of Establishment

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 2 separate inspections, most recently on August 6, 2026. For example: Improper Sanitary Facilities

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

    • Food Not Protected - General
      • Ice machine sanitation still required.
      • Ice machine now drained and cleaned during the follow-up inspection.
    • Improper Sanitary Facilities
      • Hand sinks blocked with soaking vegetables. All items moved during inspection
      • Comments Follow-up inspection conducted today. Low temperature dishwasher at 100 ppm chlorine. Test strips on-site. Corrected. Old signs of pest have been cleaned. Corrected. Back door sweep has been sealed. Continue to monitor / maintain. Prep sink is accessible. Small table has been move blocking. Corrected. Temperature logs no maintained digitally.
  2. Follow-Up

    7 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature dishwasher at 0ppm chlorine. New solution was bought during the inspection.
      • Machine measured at 100ppm chlorine.
    • Food Not Protected - General
      • Ice machine requires routine sanitation to remove build-up debris on the unit.
    • Improper Sanitary Facilities
      • Hand washing stations obstructed at the door and kitchen must be unobstructed at all times.
      • Materials on the floor in front were moved during inspection
    • Inadequate Insect / Rodent Control
      • Old signs of pests noted within the hard to reach corners of the kitchen.
      • Deep cleaning required and to remove old signs with disinfectant solution.
    • Improper Construction / Maintenance of Establishment
      • Access to prep sink is blocked with large equipment. Equipment must be moved or reorganized to allow.
      • Unobstructed prep sink access. Hand sink currently being used as the prep sink is only intended for handwashing.
    • Improper Construction / Maintenance of Establishment
      • Small gap noted under the back door to the wash day.
      • All gaps must be seated to prevent pest entry. Install pest control trap or serviced
    • Operations and Maintenance/Other
      • Temperature / dishwashing logs not maintained.
      • Logs must be maintained daily during operation. Comments Routine inspection conducted today. Fridge temperatures at =4°C. Freezer at =-18°C. Quat sanitizer in spray bottle at bar at 200 ppm. Hand sinks are supplied with hot and cold water, soap and paper towel. Continue to monitor towel supply during food services. Glass washer at 12.5 ppm iodine.

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