The Clam Bucket

4479 Victoria Quay, Port Alberni, BC, V9Y 6G1 · Food Premises

1 inspection

1. Follow-UpMar 16, 2026

   2 infractions

   • Food Not Protected - General
     • 1x tong was stored on the rolling cart handle. This is not a sanitary place of storage as these surfaces are not regularly cleaned and sanitized.
     • Staff removed the tongs to the dish pit. However, other tongs were stored in their designated insert containers closer to the cookline.
   • Food Handler Training
     • No staff onsite with valid FOODSAFE certification.
     • Operator has registered with the course and is pending examination before obtaining a certificate. Comments Follow-up inspection conducted. A focused investigation was also conducted in response to foodborne illness complaints involving a halibut dinner, deep-fried halibut plus fries, and herbal tea. Comments regarding the specific investigation: - Operator stated the halibut from the dates in question were discarded last week as precaution from receiving the complaint. - Process flow was explained that halibut filets are immediately stored in the chest freezer (registering -18°C and lower) upon receiving. - Approved thawing practices described by running frozen filets under cold continuous water, which is then cut and stored in walk-in cooler (registering below 4°C). - Cooking step involves heating the fish to 165°F before serving. However, operator takes the surface temperature of food with IR gun thermometer. * Must use the probe thermometer to measure the internal temperature of cooked foods. - Herbal tea uses tea bags and water boiled in a kettle and not from the hot water dispenser. Action items: - Don't store tongs on the trolley handles. - Complete FOODSAFE certification training and forward confirmation to area EHO. - Submit food safety and sanitation plans for each food category. * Operator is planning on revamping the menu. - Use probe thermometer to verify internal cooking temperature of cooked items. * Conduct temperature checks regularly. - Maintain and record complaints in a common place (i.e., paper copy in a binder, or electronic file). Comments: - Chlorine test strips were located and are within their expiration date. - Single use containers used as scoops for dry ingredients was discarded. - Ice machine was cleaned and sanitized as to have no black growth/build-up along the dispensing line. - Temperature logs are logged and maintained - since last inspection. - Operator relocated the probe thermometer to an accessible location for staff. - Basic food safety plan posted in a visible location. Operator working on updated the written plans when revamping the menu.