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The Latch Country Inn

2328 Harbour Road, Sidney, BC, V8L 2P8 · Food Premises

Official record from Island Health →

Inspection summary

The Latch Country Inn has been inspected once by Island Health (Vancouver Island Health Authority), on July 6, 2026. The most recent inspection, on July 6, 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 and Protecting food from contamination.

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 July 6, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on July 6, 2026. For example: Food Not Protected - General

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
      • Surface sanitizer measured at 0 ppm chlorine.
      • New solution was prepared at 100 ppm chlorine during inspection. Corrected.
    • Food Not Protected - General
      • Eggs stored above ready-to-eat foods.
      • Eggs moved to bottom of refrigerator during inspection. Corrected. Comments Hand sinks were supplied with hot and cold water, soap, and paper towel. High-temperature dishwasher measured at 71.1°C at plate level. Refrigerator temperature measured at or below 4°C. Freezer temperatures measured at or below -18°C. Temperature logs were on site. Ensure to record temperature values daily. No signs of pests were noted. Overall, premises was well maintained. Ice machine was stored in a sanitary condition. Note: Small menu breakfast service offered for two hours. If operations increase, repair of main kitchen preparation cooler is required.

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