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Waterfront Seafood & Steak Restaurant

261 Island Highway, Campbell River, BC, V9W 2B3 · Food Premises

Official record from Island Health →

Inspection summary

Waterfront Seafood & Steak Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on June 5, 2026. The most recent inspection, on June 5, 2026, recorded 5 infractions.

In the past 12 months there was 1 inspection with 5 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 June 5, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 5, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 June 5, 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 once on June 5, 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

    5 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No chlorine sanitizer residual detected from the low temp dishwasher at the Tyee Room. Sanitizer and cleaning chemical injection lines were corroded and has detached from the dishwasher.
      • Do not use the dishwasher until it's been serviced and repaired to ensure chlorine residual on the plate level will reach at least 50 ppm chlorine. Regularly monitor the chlorine residual using chlorine test strips and record results in a log. Operator is considering of replacing the dishwasher due to reoccurring malfunctioning issues.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • QUAT sanitizer measured from the dispenser inadequate at below 200ppm.Staff on-site is unable to locate sanitizer testing log and QUAT test strips.
      • Staff on-site prepared a 100ppm chlorine sanitizer in spray bottle an have chlorine test strips on-site for verification. Service the QUAT sanitizer dispenser to ensure it's dispensing QUAT sanitizer between 200 to 400 ppm. Regularly test QUAT sanitizer concentration using QUAT test strips and record results in a log on a daily basis.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Cutting boards from two of the prep cooler are worn with multiple knife marks, and have dark residue/discoloration on the surface.
      • Resurface or replace cutting boards that are excessively worn, deeply scored, stained, or no longer cleanable.
    • Food Safety Plan/Sanitation Plan
      • Food safety plan and sanitation plan are not in place.
      • Complete and submit a copy for food safety plan (include a raw oyster service safety plan), sanitation plan, and an facility layout plan by July 10, 2026
    • Operations and Maintenance/Other
      • Operator indicated that one of the older prep cooler is have issues with keeping food at refrigeration temp. The bottom the of prep cooler is measured at 0C but the top insert section is at around 10C.Operator already contacted service company to check the prep cooler soon.
      • Do not store potentially hazardous foods at the front insert section until it can hold temperature at or below 4C. Repair or replace the prep cooler as needed. Comments - New walk in cooler and walk in freezer were installed and in use. - All other coolers are at or below 4C and all freezer were are at or below -18C. - Temperature log present and recorded on a daily basis. - Low temp dishwasher in the main kitchen measured at 100ppm on the plate level and satisfactory. - Glasswasher at the bar measured at 12.5 ppm Iodine and satisfactory. Ensure to obtain Iodine test strips for regular monitoring of iodine level in the glasswasher. - Add paper towels to the sink at the bar area. - Malfunctioning refrigerator noted from the previous inspection removed. - A kitchen sink spray nozzle was installed nearby the dishwashing sink for rinsing off food debris on the plates prior to dishwashing. - A steam table is in place for hot holding or cold holding food over ice.

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