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Ukee Dogs Taqueria

1576 Imperial Lane, Ucluelet, BC, V0R 3A0 · Food Premises

Official record from Island Health →

Inspection summary

Ukee Dogs Taqueria has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 21, 2026. The most recent inspection, on August 18, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times on July 21, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on July 21, 2026. For example: Improper Construction / Maintenance of Establishment

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 21, 2026. For example: Food Handler Training

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 21, 2026. For example: Food Safety Plan/Sanitation Plan

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 2 separate inspections, most recently on August 18, 2026. For example: Operations and Maintenance/Other

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.

2 inspections

  1. Follow-Up

    1 infraction

    • Operations and Maintenance/Other
      • No permit to operate posted in a visible location.
      • Locate a copy of the permit to operate or call the health protection office to request a new one. Post in a visible location for the public to see once received. Comments Follow-up inspection conducted. Action items: - Acquire a dishwasher safe thermometer to validate the sanitizer rinse temperature. - Call the health protection office to order a new health operating permit. Once received, post it in a visible location. - Submit a revised floor plan that reflects the current equipment arrangement in the premises. This is due to the addition of the hand sink and new dishwasher. Comments: - High temperature dishwasher was replaced and registered at 80.5°C. - Surface sanitizer was observed to be in insert containers with the wiping cloths fully submerged. - New hand sink was implemented in part with additional counterspace. Hot/cold running water was available. - Staff onsite with valid FOODSAFE certification. Expiration dates: December 17, 2028 (kitchen staff); June 26, 2030 (owner). - Temperature logs are being recorded manually again. Logs from August were available. - Opening and closing procedures are available in a binder. - Magnetic screen door was implemented in the back. Owner applied a seal on surrounding cracks and crevices on the back door.
  2. Routine

    8 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Wiping rags were not stored in sanitizer solution. Storing it outside of solution makes it conducive to bacterial/pathogen growth.
      • Staff prepared pail sanitizers for the line with the rags submerged.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer (one bottle, one pail) registered at 100ppm quats residuals (below required 200-400ppm).
      • Staff emptied then refreshed the sanitizer solution to register at 400ppm. The bus bin sanitizer submersion registered at 200ppm quats residuals. Action items: 1. Ensure to test for the concentration daily. 2. Wipe down all food contact surfaces again.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • High temperature dishwasher was not producing the minimum rinse temperature of 71C (measured: 59.6-60.9C).
      • Take the following actions: 1. Cease use of the dishwasher. Conduct ware washing with compartment sink and bus bin submersion. 2. Repair the dishwasher back to a condition where it can achieve minimum sanitizing temperature of 71C. 2. Acquire a dishwasher safe thermometer to regularly validate its temperature. 3. Contact area EHO to conduct a follow-up inspection once the repairs are completed and the dishwasher can consistently measure 71C.
    • Improper Sanitary Facilities
      • Kitchen hand sink is inaccessible due to space constraint. There were also hot dogs in the basin. This can deter staff from regularly washing their hands.
      • Modify the space so the hand sink can be easily accessed. Do not store items (i.e., food items) in the hand sink. Contact area EHO once this has been completed to conduct a follow-up inspection.
    • Improper Construction / Maintenance of Establishment
      • Backdoor of the facility was kept open. The door is also not completely sealed. This could allow for the entry of pest activity.
      • Staff closed the doors. Remaining action item: 1. Modify the door as to have no gaps or light shining through.
    • Food Handler Training
      • No staff onsite can produce proof of their FOODSAFE certification.
      • Locate one out of the four staff members FOODSAFE certificate and forward a copy to area EHO. Ensure that at least one staff member has an unexpired FOODSAFE certificate at all times.
    • Food Safety Plan/Sanitation Plan
      • Temperature log was not maintained for the previous two days (July 19 and 20). No readings were recorded for today.
      • Staff recorded the temperatures for today. Ensure to maintain the logs regularly to validate whether the cooler units are functional.
    • Operations and Maintenance/Other
      • No permit to operate posted in a visible location.
      • Locate a copy of the permit to operate or call the health protection office to request a new one. Comments Routine inspection conducted. Action items: - Contact area EHO to schedule follow-up inspection to address the broken dishwasher. - Do not allow members of the public to walk through the kitchen area to the backdoor. - Implement a plan to install a 2-compartment sink. The hand sink cannot be purposed for anything other than hand washing. Comments: - Labelled hand sink is equipped with hot/cold running water, liquid soap, and paper towels. - One bottle of surface sanitizer registered at 400ppm quats residuals. - Ventilation hood maintained in sanitary condition. - Cooler units registered: front-end (5.6°C); undercounter line coolers (1.3°C). - Hot holding units registered: 61.9°C. - No evidence of pest activity noted onsite.

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