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Bare Bones Fish and Chips

4824 Johnston Road, Port Alberni, BC, V9Y 5M1 · Food Premises

Official record from Island Health →

Inspection summary

Bare Bones Fish and Chips has been inspected 2 times by Island Health (Vancouver Island Health Authority) since September 4, 2026. The most recent inspection, on September 14, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and 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.

  • 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 on September 4, 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 once on September 4, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 September 4, 2026. For example: Poor Hygiene and Activities of Food Handlers

  • 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 2 times on September 4, 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. Follow-Up

    0 infractions

  2. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Line cooler unit registered an ambient temperature of 10.2C. The covering for the insert level was also detached. Extended periods where the lid is not on can allow for the infiltration of warm air, raising the storage temperatures to the danger zone.
      • Staff removed all potentially hazardous foods stored on the lower level to a functional cooler. Insert levelled foods were placed on ice to decrease holding temperature. Take the following actions: 1. Don't store potentially hazardous foods in the non-functional cooler until it can uniformly maintain temperatures at or below 4C. 2. Have the unit repaired back to a condition where it can maintain at or below 4C on all levels. 3. Repair the covering/lid in a manner where it's permanently attached to the unit.
    • Food Not Protected - General
      • Bar area has no iodine test strips. This is in integral in verifying the functionality of the glass washer.
      • Staff stated the iodine test strips were ordered. Send photo confirmation to area EHO.
    • Food Not Protected - General
      • Double stacking observed on the line insert cooler (cheese container on top of uncovered carrots).
      • Staff relocated the container of cheese. Ensure that stored foods are protected from contamination at all times (i.e., cling wrap, lids).
    • Food Not Protected - General
      • Multiple knives were stored in between counter space.
      • Staff removed the knives and placed them in designated storage containers.
    • Poor Hygiene and Activities of Food Handlers
      • Food handler observed washing their hands but not properly hand drying.
      • Staff directed to wash their hands properly with hot/cold running water, liquid soap, and paper towels.
    • Improper Sanitary Facilities
      • Back-end hand sink is obstructed by multiple dishwashing baskets. This makes it difficult for staff to reach the hand sink - which can deter them from regular hand washing.
      • Staff relocated the dishwashing baskets away from the sink. Ensure the pathway is cleared at all times.
    • Improper Sanitary Facilities
      • Back-end hand sink could not dispense hot water on the left knob. Water can also dispense via the right knob (cold water). This impedes proper hand sink requirements.
      • Repair the sink back to a condition where it can dispense hot/cold running water. Comments Routine inspection conducted. A focused inspection was also conducted in response to concerns of foodborne illness arising from the consumption of seafood chowder. Specific comments regarding the investigation: 1. Seafood chowder is prepared in large quantities at the commissary location in Parksville. They are pre-portioned into freezer bags after following cooling procedure. 2. Prior to service, staff thaw the freezer chowder in the walk-in cooler. Once ready, staff cooked the chowder using the Rational cook machine, which involves probing the food to ensure it achieves a minimum of 165°F/74°C. 3. After reheating, the chowder is transferred to an insert which is held in the hot holding unit. Today the unit was functional as it achieved the minimum 60°C (actual: 71°C). 4. However, when asked about the cooling procedure, staff couldn't recall the temperature parameters required. Staff had a food safety plan onsite that was reviewed with area EHO. A cooling log template was available but not being used. 5. Staff were advised to be able to recall the time-temperature requirements for proper cooling. Moving onwards, staff were advised to retain copies of the cooling logs to ensure that proper procedures are followed. Action items: - Do not store staff belongings in bar area (i.e., phone, drinks). If you wish to store in close proximity, label a designated area. - Ensure creamer is immediately placed back in cooler when not in use. - Temperature logs maintained once daily. This must be increased to twice daily as staff did not detect non-functional cooler sooner. Comments: - Bar hand sink equipped wit hot/cold running water, liquid soap, and paper towels. - 2-compartment sink equipped with hot/cold running water and two sink plugs. - Quat sanitizer test strips has an expiration date: January 2027. - Ice scoop maintained in designated tray. - Low temperature dishwasher registered 50ppm chlorine residuals after final rinse. - Iodine glasswasher registered 25ppm after final rinse. - Hot holding unit registered 71°C. - Most cooler units registered at or below 4°C: outside slide door (2.7°C); dishwasher side insert cooler (3.5°C). - Freezer units: upright freezer (-19.5°C); walk-in unit (-21.8°C); outside upright (-15.7°C). - No evidence of rodent activity noted onsite. - Staff onsite with valid FOODSAFE certification. Expiration date: June 26, 2028. - Food safety plan was available for review. Manager mentioned updates for the plans. Ensure it's emailed to area EHO for the up-to-date copy.

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