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Ukee Seafood & Fish Pak

2066 Peninsula Road, Ucluelet, BC · Food Premises

Official record from Island Health →

Inspection summary

Ukee Seafood & Fish Pak has been inspected 2 times by Island Health (Vancouver Island Health Authority) since September 2, 2026. The most recent inspection, on September 8, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 2 times on September 2, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

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

    0 infractions

  2. Routine

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Quat surface sanitizer registered greater than 400ppm. This poses chemical contamination risks to food contact surfaces as it can leave a residue that doesn't effectively air dry.
      • Staff refreshed the solution to register to be at 300ppm quats residuals. Ensure that it stays between 200-400ppm. Roll strips must be submerged for at least 10 seconds for an accurate reading.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • 2-compartment sink was not equipped with two sink plugs (only one). This is integral to ensuring that 2-compartment ware washing is conducted properly with a full submersion of food equipment. Staff also mentioned sanitizer step for ware washing is conducted via spraying. This method does not guarantee full contact time and can lead to the survival of pathogens.
      • Take the following actions: 1. Locate or purchase another sink plug to ensure that ware washing is conducted properly. 2. Ware washing poster must be posted as well on the wall above sink. 3. Send a photo to area EHO once completed. 4. Ensure 2-compartment is conducted properly: first compartment for wash-rinse, and second for sanitizer submersion. Comments Routine inspection completed. Action items: - Ensure test strips are located in an accessible location at all times. - Label all freezer and cooler units. Testing/recording temperatures twice daily is advised. Comments: - Hand sink equipped with hot/cold running water, liquid soap, and paper towels. - Operational seasons range: Easter to Thanksgiving. - Facility is divided between retail side and sports processing. - Quats test strip expiration date: January 1, 2027. - 2-compartment sink equipped with hot/cold running water. - All freezer units registered below -18°C: retail walk-in (-33.8°C); sport walk-in (-27.1°C). - Displayer coolers registered below 4°C. - IR gun thermometer available for testing temperature. Temperature logs are maintained once daily. - No signs of pest activity onsite. Interventions in place for flies: UV trap, air curtain. No gaps showing at the backdoor.

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