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Sharkey's Seafood Bar & Grille

4935 Chisholm St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Sharkey's Seafood Bar & Grille has been inspected 22 times by Fraser Health Authority since September 28, 2012. The most recent inspection, on September 29, 2026, recorded 1 infraction.

6 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 across 5 separate inspections, most recently on March 3, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on September 29, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 3 times across 3 separate inspections, most recently on March 3, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on September 24, 2024. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 5 times across 5 separate inspections, most recently on March 3, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

22 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted alolng walls (ie: dry storage room, rear storage areas, etc)
      • Corrective Action(s): Provide thorough cleaning. Monitor areas - ensure pest control measures are being implemented in these areas.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Structurally: Deteriorating surfaces noted.
      • Corrective Action(s): Continue efforts to upgrade surfaces/facility.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glasswahser - no sanitizer detected. LIne is not fully submersed inside of the solution.
      • Corrective Action(s): Adjust - prime - monitor chemical concentrations.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted along walls, behind equipment in storage areas, etc.
      • Corrective Action(s): Clean/organize "hard to reach" areas on a regular basis. Remove all unused/unwanted items to reduce clutter. Increased sanitation is part of an effective rodent control program.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted dry store rooms, storage areas, etc.
      • Corrective Action(s): Increased sanitation is part of an effective rodent control program. Ensure Recommendations by your service provider is being reviewed and followed. Copy of their report is to be forwarded to me for review. Sealing off all rodent entryways should be a priority, rear door is to be kept closed at all times. Metal barrier is not an effective rodent control measure.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright single door cooler (kitchen) not functioning. No food storage.
      • Corrective Action(s): Repair/replace - maintain at or below 4 C, prior to use.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Food/debris noted along walls, under equipment, etc.
      • Corrective Action(s): Increased sanitation is part of an effective rodent control program. Provide thorough cleaning - behind/under/along walls, etc. Store items off of floors.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind/under equipment (kitchen), along walls - behind freezers - storage areas
      • Corrective Action(s): Clean all hard to reach areas. Monitor.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Salad prep too warm.
      • Corrective Action(s): Adjusted. Monitor - maintain at or below 4 C.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces.
      • Corrective Action(s): Ongoing. Continue efforts to keep all surfaces in good repair - smooth, tight and impervious to moisture.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Thawing of frozen food items not conducted as per food safety plan.
      • Corrective Action(s): Ensure all staff are properly trained.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large accumulation grease/food debris backside of grills/deep fryers.
      • Corrective Action(s): Clean and degrease. Monitor. Facility is required to be kept clean and organized at all times.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Older facility.
      • Corrective Action(s): Continue efforts to keep all surfaces in good repair. Any structural efforts would be beneficial.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along edges/walls - below and under equipment, upper prep shelving, etc.
      • Corrective Action(s): Clean below/under equipment/shelves - along walls, upper prep lines, etc.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Continue efforts to keep all surfaces in good repair. Older facility.
      • Corrective Action(s):
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls/under equipment - dry storage room/area, below/under kitchen service area, upright freezer - lower shelving, etc.
      • Corrective Action(s): Conduct a routine cleaning of these "hard to reach" areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright freezer shelving - rusted.
      • Corrective Action(s): Refinish/replace shelving prior to next inspection.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Older facility - Deteriorating surfaces nioted.
      • Corrective Action(s): Ongoing. Continue efforts to keep all surfaces in a good state of repair!
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items are being stored uncovered in walk in cooler. Implements are being stored inside of food containers. Food containers not in good repair. (ie: Home made)
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered (proper fitting lids) food grade containers. Implements are not permitted to be stored inside of storage containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large accumulation of food/debris noted behind grill, below/under deep fryers, storage shelves, etc.
      • Corrective Action(s): Provide deep cleaning/degreasing off work areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Older equipment/shelving noted. (ie: rusting, door seals, etc)
      • Corrective Action(s): Continue efforts to keep all equipment in good repair.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Older facility.
      • Corrective Action(s): Continue efforts to keep all surfaces in good repair. (ie: replace/repair damaged surfaces.)
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: Food stored in containers with saran wrap.
      • Corrective Action(s): Remove the saran wrap and cover the foods with proper fitting lids. The saran wrap should not be used to cover food containers because it does not properly seal the food, therefore possibly causing the food to be contaminated by dust particles flying in the cooler.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door of the kitchen and dry storage were both open at the time of inspection.
      • Corrective Action(s): These doors need to be kept closed UNLESS there is a screen door present that can stay closed instead. There is also food debris on the floor of the kitchen, if rodents enter they will be attracted to the food source and possibly may lead to a pest issue.
      • Correction Date: Immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The entire perimeter of the kitchen has build up dirt, food debris, and dust; specifically the back of the cooking station is covered in dust, below the cooking station there is an accumulation of grease/oil. close to the walls there is food debris, the walls are discoloured.
      • Corrective Action(s): Clean the mentioned areas thoroughly, and stick to a proper cleaning schedule to avoid build up, as per your sanitation plan.
      • Correction Date: 1 month.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The back kitchen food prep. cooler has a broken door and is leaking water on the floor.
      • Corrective Action(s): This cooler should not store perishable foods until fixed because the door may accidentaly open and cause the temperature to drop. Fix this cooler.
      • Correction Date: 2 weeks.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mechanical Dishwasher: Not functioning properly.
      • Corrective Action(s): Service/adjust asap.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Bar handsink: Hot water is not being provided.
      • Corrective Action(s): Service/adjust asap.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Storage containers require proper fitting lids. "Home made" containers noted being used.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Utensils are not to be stored inside of food containers.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Floor tile requires repair / replacement around fryer area.
      • Corrective Action(s): Please complete tiles repair by the end of this month. To be corrected by October 29.
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required beneath fryers and around frying area (sides of fryers, between equipment, and ventilation grill hood)
      • Corrective Action(s): Please clean area and equipment around fryer area. Ensure that this area is being cleaned on a regular basis. Correct before October 3rd.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Flooring in front of fryers is not in good condition. Tiles appear to have been replaced, but have not been grouted. Grease and food debris is building up between tiles.
      • Corrective Action(s): All flooring must be smooth and cleanable. Ungrouted tiles are not cleanable. Please repair flooring in this area. Correct by October 27th.
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some foods in line coolers being stored in inserts sitting on top of ice, internal temperature of foods were above 4C
      • Corrective Action(s): If you want to use ice inside inserts of line coolers, ensure that food containers are fully immersed in ice bath. Corrected.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Plastic dressing cups are being used to serve salad dressings and sauces in prep coolers
      • Corrective Action(s): All foods must be served or dispensed using utensils must have handles (spoons, ladles etc)
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1)Black bean sauce, herb butter and other perishable items on ice by grill are > 4 Celsius. Ice is not a long-term storage for perishable items. Options discussed; keep in prep cooler or time how long items are out of refridgeration and discard every 2 hours.
      • 2) Several bus pans full of blanched fries are sitting at room temperature; 22 - 24 Celsius. Blanched fries are potentially hazardous and must be kept refridgerated.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap available in dishwashing area. Replaced during inspection. Dishwasher needs to be able to wash hands if switching from dirty dishes t clean dishes.
      • Corrective Action(s):
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Dishwashing area is in very poor shape and requires refinishing. Concrete floor is rough and badly worn; ceiling is corrugated plastic and is dirty and worn. Entire area is very dirty and smelly with accumulated food debris. This area should be planned for a major re-finish in the next 12 months.
      • Corrective Action(s):
      • Violation Score:
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Multiple containers/buckets of food in coolers are not covered.
      • 2) Double stacking of containers of food without lids in the walk-in cooler.
      • 3) Scoops are stored inside dry bulk food bins and in direct contact with the food.
      • Corrective Action(s): 1) Cover all containers/buckets of food in all of the coolers with a lid to avoid contamination.
      • 2) Do not double stack containers of food without lids.
      • 3) Use purpose-built scoops instead of bowls and store them outside of the bin. Areas of the scoop with high hand contact such as the handle must not be in direct contact with food.
      • Violation Score: 9
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screened door screen torn away from frame and damaged.
      • Corrective Action(s): Both the screened door and the back door need a thorough cleaning to remove grease accumulations.
      • Screened door must be repaired/replaced with a door that is self closing, in good repair and kept in a sanitary condition.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, splatters, spills, encrusted food debris, dirt, dust/cobweb/grease accumulations throughout kitchen, bar and dry storage area.
      • Used sanitizing cloth between wall and salad cooler
      • Mould on painted backslpash and grouting in dishwashing area.
      • Mould/slime layer in dishwasher box.
      • Mould on undersides of walk-in cooler racking
      • Damaged walls and door frames
      • Corrective Action(s): Premises needs a thorough cleaning, including, but not limited to:
      • - cleaning and sanitizing of all equipment, inside and out
      • - all shelving in the kitchen, dry storage area and walk-in cooler (top, faces and undersides)
      • - all walls (above and below counter height)
      • - low traffic areas of floor, under and behind equipment
      • - rangehood canopy and filters
      • - inside of dishwasher where mould/slime accumulations
      • - repair all damaged walls/doorways
      • Violation Score: 15
  22. Follow-Up Inspection

    0 infractions

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