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Ukee Snack Shack

1627 Peninsula Road, C, Ucluelet, BC, V0R 3A0 · Food Premises

Official record from Island Health →

Inspection summary

Ukee Snack Shack has been inspected once by Island Health (Vancouver Island Health Authority), on September 2, 2026. The most recent inspection, on September 2, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 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 September 2, 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 September 2, 2026. For example: Food Not Protected - General

  • 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 September 2, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 once on September 2, 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.

1 inspection

  1. Routine

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Quat surface sanitizer registered at 100ppm (below required range: 200-400ppm).
      • Staff refreshed the solution with warm water. The solution registered at 200ppm quats residuals upon correction. Ensure the following actions are taken: 1. Regularly test sanitizer solutions with test strips. 2. Maintain record of the concentrations alongside temperature logs. This will assist in demonstrating regular sanitation checks. Have available upon request for future inspections.
    • Food Not Protected - General
      • Open tin of pumpkin puree was stored, and not relocated to a food grade container. The tin was first opened yesterday. Opened tins can oxidize the can causing leaching.
      • Staff discarded the tin of pumpkin puree. Ensure all opened foods are relocated to food-grade containers immediately after opening.
    • Improper Construction / Maintenance of Establishment
      • Facility has two doors into the premises. Back-door was left open due to difficulty with air makeup - leading to the inability to open the other door when both closed.
      • Implement a plan to ensure both doors remain close to deter pests from entering. Timeline: 3 months. Staff is considering the implementation of a screen door.
    • Operations and Maintenance/Other
      • Temperature logs available are not maintained daily. Logs are only recorded every other day.
      • Staff recorded the temperatures for today. Ensure that recordings continue to be maintained twice daily. Moving onwards, take the following actions: 1. Modify the temperature log reading to accommodate twice daily readings, sanitizer concentration checks, and the internal temperatures of hot held items. 2. Have the logs ready for verification for future inspections. Comments Routine inspection conducted. Action items: - Closely monitor the dessert display cooler. Ensure the digital readings match the actual ambient conditions. - Ensure frequently used food equipment is replaced every 2 hours. - Store measuring spoon/cup handles sticking up or in a manner to reduce cross contamination risk (as it's a high touch surface). Comments: - Facility serves: burgers, breakfast, fast food items. - Hand sinks fully equipped with hot/cold running water, liquid soap, and paper towels. - Low temperature dishwasher registered 50ppm chlorine residuals. - Test strips onsite before their expiration dates: November 2027 (chlorine); April 2027 (quats). - 2-compartment sink with sink plugs and hot/cold running water. - Last ventilation deep clean was June 2026. Next scheduled cleaning for: January 2027. - Line cooler registered 4.7°C. Upright milk cooler: 2.6°C. - Upright freezer unit(s): -13.2 to -16.7°C. - Hot holding units maintained temperatures at or above 60°C. Ensure temperature checks are conducted for hot held items and recorded in the logs. - Staff onsite with valid FOODSAFE certification. Expiration date: April 10, 2030. - Permit to operate posted in a visible location.

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