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Otter Bay Marina Bistro

2311 MacKinnon Road, Pender Island, BC, V0N 2M1 · Food Premises

Inspection summary

Otter Bay Marina Bistro has been inspected once by Island Health (Vancouver Island Health Authority), on September 24, 2026. The most recent inspection, on September 24, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 September 24, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 September 24, 2026. For example: Food Safety Plan/Sanitation Plan

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 Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer available during inspection (corrected).
      • Mix sanitizer 100 - 200 ppm chlorine. 1/2 - 1 teaspoon bleach per Liter water ( dishwashing 1/4 - 1/2 teaspoon per Liter ).
    • Food Safety Plan/Sanitation Plan
      • No temperature logs present.
      • Create temperature log for coolers, freezers. Log temperatures twice daily. Comments Routine inspection. Hand sink fully supplied. Temperatures (cold holding) correct. No pest activity observed. FoodSafe level 1 certified staff present. Note: Send food safety plan, safety plan to Environmental Health Officer.

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