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The Surly Mermaid

1B 9851 Seaport Place, Sidney, BC, V8L 4X3 · Food Premises

Official record from Island Health →

Inspection summary

The Surly Mermaid has been inspected once by Island Health (Vancouver Island Health Authority), on May 5, 2026. The most recent inspection, on May 5, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 2 times on May 5, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 May 5, 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

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Beer batter and bacon (cooked) stored at room temperature.
      • Beer batter sored for over two hours and was disposed by operator, Bacon was stored for less than two hours and put in cooler. Use smaller portions or store in cooler so foods are not stored for more than two hours
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Sea food chowder cooling in fridge measures 30°C.
      • Stored for less than two hours, cooling wand replaced with fresh ice. Ensure foods are cooled from 60°C to 20°C in two ours and from 20°C to 4°C in four hours.
    • Food Not Protected - General
      • Chicken wings stored on top of another rack of chicken wings.
      • Racks were separated by operator. Cover foods and protect them from potential sources of cross contamination. Comments Routine Inspection. Hand wash sinks stocked with soap, paper towel, hot and cold water. Dishwasher for ware washing measured 50 ppm. Glass dishwasher measured 12.5 ppm iodine. Quat sanitizer for surfaces measured 400 ppm. All fridges measured less than or equal to 4°C and freezers less than or equal to - 18°C. Temperature logs up-to-date and maintained. Shell fish tags saved and separated by month, Stored for 90 days. Overall facility is clean, well maintained with no signs of pests at time of inspection. Notes: Record dishwasher sanitizer tests daily. Get iodine test strips for glass washer.

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