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Jacks On The Water

9881 Seaport Place, Sidney, BC, V8L 4X3 · Food Premises

Official record from Island Health →

Inspection summary

Jacks On The Water has been inspected once by Island Health (Vancouver Island Health Authority), on September 1, 2026. The most recent inspection, on September 1, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 on September 1, 2026. For example: Improper Construction / Maintenance of Establishment

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.

1 inspection

  1. Routine

    3 infractions

    • Improper Construction / Maintenance of Establishment
      • If back door is needed open for air flow, install a screen door to reduce pests.
    • Improper Construction / Maintenance of Establishment
      • Reorganization required to store sushi rice cooker at station off the floor.
    • Improper Construction / Maintenance of Establishment
      • Reorganize battering station around the cookline hand sink to prevent cross contamination risks.
      • Comments Routine inspection conducted today. Hand sinks supplied with hot and cold water, soap and paper towel. High temperature kitchen dishwasher at 71°C at plate level. High temperature bar dishwasher at 74°C at plate level. Low temperature glass washer at 100 ppm chlorine. Fridge temperatures at 4°C or less and freezers at -18°C or less. Hot holding at greater than 60°C. Surface sanitizer at 200 ppm quat. No signs of pests noted. Premises is overall well cleaned. Shellfish tags kept onsite. Note: Owner has a pH per an order, third party lab testing on file.

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