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West Pacific Seafoods

7103 West Saanich Road, 5A, Brentwood Bay, BC, V8M 1R1 · Food Premises

Inspection summary

West Pacific Seafoods has been inspected once by Island Health (Vancouver Island Health Authority), on June 15, 2026. The most recent inspection, on June 15, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 15, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 15, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 15, 2026. For example: Food Safety Plan/Sanitation Plan

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

    3 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Seafood chowder at 57.7°C internal with probe. Chowder was moved to warm setting for 1.5 hours.
      • Corrective action required to reheat chowder to 74°C and move back to hot holding if incorrect hot holding was 2 hours must be discarded. Corrected during inspection.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Operator to add hot holding to temperature log for sauce.
    • Food Safety Plan/Sanitation Plan
      • Written food safety plan for sauce to be sent by email in 1 week. Comments Routine inspection conducted today. Hand sinks supplied with hot and cold water, soap and paper towel. Fridges at

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