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Thrifty Foods - Seafood Department

280 Island Highway East, 101, Parksville, BC, V9P 2H1 · Food Premises

Official record from Island Health →

Inspection summary

Thrifty Foods - Seafood Department has been inspected once by Island Health (Vancouver Island Health Authority), on July 17, 2026. The most recent inspection, on July 17, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 17, 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

    1 infraction

    • Food Not Protected - General
      • 3 package of raw shrimp noted in hand washing sink. Operator had these in the sink to thaw from frozen under running water. This practice is not acceptable. It occupies the sink so hindering staff hand washing. Sink is not clean and may contaminate food or packaging. Hand washing sink must only be dedicated for hand washing.
      • Do not thaw out food in hand washing sink. Recommended to thaw food in wash sink under running water, in walk-in cooler to keep food package clean and avoid cross contamination. Comments Routine inspection conducted. Hand washing and hygiene: - Handwashing sinks fully equipped with hot/cold running water, liquid soap, and paper towel. - Staff hygiene noted in good condition. - Good practice of using single use disposable gloves. Staff observed handwashing in good frequency. - Hair control measures noted. Hairnet observed being worn. Temperature control: - Food in all coolers measured at or below 4°C. Food in all freezers measured at or below -18C. - Thermometers observed in cooling units. - Temperature logs available and maintained daily and available onsite. - Walk-in cooler and front display cooler measured 4°C or colder. Sanitation: - General sanitation is satisfactory. - Food surfaces noted clean. - Food stored above ground. - Sanitizer used. Test strips available. - QUATS 200-400ppm detected in spray bottles/ Buckets. Bottles are labeled properly. Wiping cloths stored in sanitizer solution. - QUATS 200-400 ppm detected in manual dishware washing sinks. - 3- Compartment sinks available. Drying rack available. Kitchen implements stored in clean and sanitary condition. - Cutting boards and other food contact surfaces noted clean and maintained in good working condition Dry Storage: - Food stored covered, in pest proof containers and 6 inch off the floor. Cold storage: - Good separation of raw and ready to eat food observed. - Food in containers labeled and covered properly. - Raw meat stored below ready to eat food products.

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