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Port Browning Marina, Restaurant

4605 Oak Road, Pender Island, BC, V0N 2M1 · Food Premises

Official record from Island Health →

Inspection summary

Port Browning Marina, Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on September 24, 2026. The most recent inspection, on September 24, 2026, recorded 15 infractions.

In the past 12 months there was 1 inspection with 15 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Pests.

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.

  • 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 5 times on September 24, 2026. For example: Food Not Protected - General

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 24, 2026. For example: Inadequate Insect / Rodent Control

  • 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 6 times on September 24, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 September 24, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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

    15 infractions

    • Food Not Protected - General
      • Dark spotting indicative of mold observed in ice machine,white spotting on beer lines.
      • Empty ice machine, clean and sanitize. Clean lines, sanitize.
    • Food Not Protected - General
      • Food on floor in walk-in freezer.
      • Store food off the floor.
    • Food Not Protected - General
      • Open/exposed food unsealed in chest freezer.
      • Seal food product to prevent contamination.
    • Food Not Protected - General
      • Round containers used as dry ingredient scoops.
      • Replace containers with scoops (with handles) that are readily cleanable.
    • Food Not Protected - General
      • Soda gun nozzle observed to be dirty in interior.
      • Clean soda gun nozzle,sanitize.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Cutting boards observed to have scoring,dark discolored spots.
      • Discard cutting boards or resurface.
    • Improper Sanitary Facilities
      • Kitchen hand sink observed to have leak under basin, water catch present.
      • Repair leak so that sink does not leak.
    • Inadequate Insect / Rodent Control
      • Back door to garbage bins observed to have gap on bottom.
      • Install door sweep to prevent pest entry.
    • Improper Construction / Maintenance of Establishment
      • Chest freezer lid interior damaged.
      • Repair/replace lid.
    • Improper Construction / Maintenance of Establishment
      • Dust observed build-up on kitchen vents, duct siding, ceiling of walk-in cooler.
      • Clean vents, duct siding, ceiling.
    • Improper Construction / Maintenance of Establishment
      • Light broken/non-operable in dry storage room.
      • Replace.
    • Improper Construction / Maintenance of Establishment
      • Rusted tables (prep) in kitchen, dish room, rusted racks in walk-in cooler.
      • Replace /repair racks so that food preparation and storage surfaces are smooth and readily cleanable.
    • Improper Construction / Maintenance of Establishment
      • Wall peeled away, damaged by mop sink.
      • Repair walls so they are non-absorbent, smooth and readily cleanable.
    • Improper Construction / Maintenance of Establishment
      • Wood floor underlay exposed in the kitchen, mop room, dry storage areas due to missing tiles, bunched/shifted overlay. Raw wood riser for fridge in kitchen.
      • Repair flooring so that floor is non-absorbent, smooth, readily cleanable. Seal raw wood.
    • Food Safety Plan/Sanitation Plan
      • Temperature logs not regularly maintained.
      • Record temperature, dishwasher sanitizer concentration, surface sanitizer concentration twice daily on log. Comments Routine inspection. Hand sinks fully stocked. Coolers less than or equal to 4°C, freezers less than or equal to -18°C, hot holding greater than 60°C. No pest activity observed, pest stations present. Surface sanitizer 200-400 ppm Quats, dishwasher 100 ppm chlorine, glass washer 50 ppm chlorine. Note: Dry ingredients unlabeled. Label to prevent potential allergen (accidental) use. Note: Dry storage shelving too low to adequately clean. Increase height of shelving from floor to facilitate cleaning.

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