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Brady's Fish and Chips

50 Burnside Road West, 1, Saanich, BC, V9A 1B5 · Food Premises

Official record from Island Health →

Inspection summary

Brady's Fish and Chips has been inspected 3 times by Island Health (Vancouver Island Health Authority) since May 13, 2026. The most recent inspection, on September 15, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 May 13, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on May 13, 2026. For example: Food Not Protected - General

  • 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 3 times across 2 separate inspections, most recently on September 15, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 2 times across 2 separate inspections, most recently on September 15, 2026. For example: Food Handler Training

  • 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 September 15, 2026. For example: Operations and Maintenance/Other

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.

3 inspections

  1. Routine

    5 infractions

    • Improper Construction / Maintenance of Establishment
      • Build up of debris and grease located in the following areas; on the chest freezer located closest to the entrance and lowest shelf of standing freezer.
      • Complete a thorough cleaning of the areas indicated above to remove build up of debris and grease. This prevents attraction of pests.
    • Improper Construction / Maintenance of Establishment
      • Cardboard used to line shelves in front storage area (under cash area).
      • Remove all cardboard from shelves. Do not line shelving with cardboard. All surfaces must be smooth and easily cleanable.
    • Food Handler Training
      • Operator has not completed FoodSafe Level 1 certification.
      • Operator of a food premises must hold a valid FoodSafe Level 1 certification or equivalent. Send course enrollment confirmation to EHO vial email by September 15, 2026. Send completion certificate to EHO via email by October 15, 2026.
    • Operations and Maintenance/Other
      • Temperature logs not up to date.
      • Operator started a new temperature log sheet for September 2026. Measure and record temperatures of all coolers and freezers at least once daily.
    • Operations and Maintenance/Other
      • Test strips for chlorine (dishwasher) and quats (surfaces) not available.
      • Purchase new chlorine and quats test strips. Have these available onsite at all times. Comments Routine inspection conducted today with operators. All coolers measured at 4°C or less and freezers at -18°C or less. Low temperature dishwasher measured 50 ppm chlorine residual. Quat surface sanitizer measured 200 ppm. Hand sink fully equipped with hot and cold water, liquid soap, and paper towel. No signs of pest activity.
  2. Follow-Up

    1 infraction

    • Food Handler Training
      • Operator has yet to complete the FoodSafe training, but indicated they will start the course immediately.
      • Keep a copy of the FoodSafe certificate on site and email a copy to Environmental Health Officer once completed. Comments Follow-up inspection conducted for visit on May 13, 2026. Ecolab serviced the mechanical dishwasher, dishwasher not sanitizing at 100 ppm chlorine. Verify dishwasher concentration daily with test strips. Deep cleaning and de-cluttering done on the kitchen. Implement a routine cleaning schedule to maintain cleanliness of the facility.
  3. Routine

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Mechanical dishwasher sanitizer concentration below 50 ppm chlorine.
      • Call Ecolab to service dishwasher to sanitize at 50-100 ppm. In the meantime, use only single use containers OR wash dishes with dishwasher, then transfer to dish sink to sanitize with bleach sanitizer. Ensure dishes are fully submerged for 30 seconds, allow to air dry. Verify dishwasher sanitizer concentration daily with test strips.
    • Food Not Protected - General
      • Some raw fish was thawing in preparation sink, operator transferred back into walk in cooler.
      • Thawing should be done in the cooler or under running water.
    • Improper Construction / Maintenance of Establishment
      • Cleaning and organizing required throughout the kitchen, equipment surfaces, counter tops, shelving unit, cooler doors, floors and under equipment.
      • Degrease and clean shelving to get rid of grease build up and resurface the shelving unit so it's smooth and easily cleanable.
    • Operations and Maintenance/Other
      • Renew FoodSafe certificates.
      • Comments

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