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Neptune Seafood Market & Processing

1341 Eber Road, Ucluelet, BC, V0R 3A0 · Food Premises

Official record from Island Health →

Inspection summary

Neptune Seafood Market & Processing has been inspected once by Island Health (Vancouver Island Health Authority), on September 2, 2026. The most recent inspection, on September 2, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 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 once on September 2, 2026. For example: Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)

  • 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 once on September 2, 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

    2 infractions

    • Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
      • Bleach surface sanitizer registered greater than 200ppm chlorine residuals.
      • Staff refreshed the solution to register at 200ppm chlorine residuals. Take the following actions: 1. Ensure all staff are trained in preparing sanitizer solutions (not just one), and post dilutions for consistency. 2. Label the sanitizer bottles with the following dilution: 1/2 tsp per 1 litre of water. 3. Conduct regular concentration checks with the test strips. Maintain a record log of the concentrations. Have the logs ready upon request for future inspections.
    • Improper Construction / Maintenance of Establishment
      • Front-door has gaps and light shining through. This can allow for the entry of pests into the premises.
      • Take the following actions: 1. Repair the front-door as to have no gaps and light shining through. 2. Capture a photo/video showing the repairs and email to area EHO. Comments Routine inspection conducted. Action items: - Send temperature logs to area EHO for confirmation. Five units noted. Comments: - Two hand sinks are equipped with hot/cold running water, liquid soap, and paper towels. - 3-compartment sink equipped with three plugs and hot/cold running water. - Chlorine test strips are within expiration dates. Expiration dates: September 2026. - Food safety and sanitation plans are located in an accessible binder. Temperature logs are maintained via electronic monitoring. Manual records were last maintained in May. * Ensure to email a copy to area EHO. - Walk-in sports cooler registered: 2.2°C. - Blast freezer registered: -26.2°C. - FOODSAFE certification before their expiration dates: April 22, 2029. - Permit to operate posted in a visible location.

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