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Fish on Fifth

9812 Fifth Street, Sidney, BC, V8L 2X4 · Food Premises

Official record from Island Health →

Inspection summary

Fish on Fifth has been inspected 3 times by Island Health (Vancouver Island Health Authority) since May 27, 2026. The most recent inspection, on July 24, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 July 16, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 27, 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 27, 2026. For example: Food Not Protected - General

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 July 16, 2026. For example: Food Safety Plan/Sanitation Plan

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 27, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

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. Follow-Up

    0 infractions

  2. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front sandwich cooler with fish was at 12.3°C internally.
      • All food items above 4°C for greater than two hours were discarded during inspection, that were not shelf stable. Alternative fridge units to be used until the front sandwich cooler is repaired or replaced to maintain temperature of 4°C or less.
    • Improper Sanitary Facilities
      • Hand sinks must be unobstructed at all times.
    • Food Safety Plan/Sanitation Plan
      • Past inspection comments. Written Food Safety Plan and Sanitation plan to be sent by email within one week.
      • Comments Routine inspection conducted. Back kitchen hand sink supplied with hot and cold water, soap and paper towel. Quat sanitizer at 200 ppm and temperature logs onsite. Fridge at 4°C or less, freezer at -18°C or less and hot holding at greater than 60°C. Low temperature dishwasher at 50 ppm. Continue to monitor. Solution/maintenance to maintain a final rinse target of 50-100 ppm chlorine. No signs of pests noted. Premises overall well organized.
  3. Initial

    5 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature dish washer at 0 ppm.
      • New solution connected and corrected during inspection measured at 100 ppm chlorine
    • Food Not Protected - General
      • Ice scoop stored in insanitary condition.
      • Scoop was cleaned and stored correctly
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Missing food safety and sanitation plan to be sent by email
    • Operations and Maintenance/Other
      • Monitor fridge temperatures two times daily and maintain cold holding units to be below 4°C.
    • Operations and Maintenance/Other
      • Obtain and use test strips on-site.
      • Comments Initial inspection conducted today. Change of ownership. Hand sinks supplied with hot and cold water, soap and paper towel. Quat sanitizer in spray at 200 ppm. Fridge temperatures at =4°C. Freezers at =-18°C. Hot holding =60°C. No signs of pests noted. Premises is overall well maintained. NOTE: New operator to send; New application, copy of Menu, food safety and sanitation plan for operations including ice and ice cream machine cleaning.

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