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Brentwood Bay Pub

849 Verdier Avenue, Brentwood Bay, BC, V8M 1C5 · Food Premises

Official record from Island Health →

Inspection summary

Brentwood Bay Pub has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 29, 2026. The most recent inspection, on July 8, 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 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times on June 29, 2026. For example: Critical Inadequate Hot Holding Temperature 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on June 29, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 once on June 29, 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    5 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Grilled vegetable at 38.2°C and gravy at 37.8°C in hot holding for >2 hours product were discarded.
      • Hot holding was turned up and to be monitored at =60°C with lids.
    • Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
      • One bar fridge was at 12.8°C all non-shelf stable product was discarded.
      • Bar fridge must be repaired or replaced to hold =4°C before being allowed to store non-shelf stable products.
    • Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
      • One kitchen prep cooler was at 13.2°C. all no-shelf stable product held in the fridge for >2 hours was discarded.
      • Fridge must be repaired or replaced to hold temperatures at =4°C before food can be moved back in use. Fridge is no longer in use.
    • Food Safety Plan/Sanitation Plan
      • Ongoing observation, Food Safety and sanitation still required to be sent by email for review / filing.
      • Follow up on all outstanding comments by July 6, 2026
    • Operations and Maintenance/Other
      • Temperature log history available in the kitchen but not bar area.
      • No temperature logs were recorded today on June 29, 2026. Temperature must be checked and recorded daily. Comments Routine inspection conducted today. Hand sinks supplied with hot and cold water, soap and paper towel. Quat at 200ppm in spray bottle. High temperature dishwasher at 80°C at plate level. Freezers at =-18°C. Fridges at =4°C. Hot holding at =60°C. Low temperature glass washer at 12.5ppm iodine. No pest activity noted. Premises ice machine are clean in stored in sanitary condition. Shellfish tags on-site 90 days.

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