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Seagrille Seafood & Sushi

849 Verdier Avenue, Brentwood Bay, BC, V8M 1C5 · Food Premises

Official record from Island Health →

Inspection summary

Seagrille Seafood & Sushi has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 29, 2026. The most recent inspection, on July 8, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections 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.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on July 8, 2026. For example: Food Safety Plan/Sanitation Plan

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 29, 2026. For example: Critical Other (Specify)

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.

2 inspections

  1. Follow-Up

    1 infraction

    • Food Safety Plan/Sanitation Plan
      • Food safety and sanitation plan still pending as per last report by the end of this week to be sent by email
      • Comments Follow-up inspection conducted today. Sushi rice is being both held at =4°C. Corrected.
  2. Routine

    2 infractions

    • Critical Other (Specify)
      • Sushi rice pH unable to be verified for shelf stability (=4.2 pH) due to no test strips or pH pen on-site. Rice was discarded and re-prepared with being time stamped every two hours. Sushi rice expires.
      • 1) Use time control for room temperature storage for two hours max. 2) Hot holding =60°C or cold holding =4°C. 3) Use validated lab tested recipe and or use appropriate pH test strips or pH pen.
    • Food Safety Plan/Sanitation Plan
      • Pending item from lost inspection Food Safety Plan and Sanitation Plan to be sent by email
      • Comments Routine inspection conducted today. Hand sinks supplied with hot and cold water, soap and paper towel. Quat used as surface sanitizer at 200 ppm. High temperature dishwasher at 80.0°C at plate level. Fridges at =4°C. Freezers at =-18°C. No signs or pest noted. Premises is well organized and clean.

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