The work on the Squamish Spit has paused for now.
Excavation of a 300-metre portion of the Squamish River training berm has been temporarily suspended to allow herring to spawn and hatch near the site, according to a news release from the group undertaking the work.
“Late last week, Department of Fisheries and Oceans and SRWS) biologists observed a small patch of herring spawning just to the north of our worksite,” said SRWS executive director Edith Tobe in the release sent out March 7.
“And so out of an abundance of caution, we will hold off additional excavation works for the next few weeks to allow the eggs to hatch.”
Daily monitoring for herring spawn has been ongoing and will continue.
The project is still on track, the release states.
"Habitat revitalization is at the heart of what we are trying to accomplish by re-connecting the Squamish River to its estuary,” said SRWS spokesperson Patricia Heintzman, in the release.
“As herring are critically important to the coastal food web, and a species we anticipate will benefit greatly from this ecosystem revitalization and restoration project, everyone involved is not only excited to see the return of the herring but vigilant to make sure herring spawn along the Spit is not disturbed.”
The excavation of 300 metres of training berm just north of the Squamish wind sport launch area is part of the larger, newly-rebranded .
The current project includes the removal of approximately 900 metres of the lower training berm, or Spit.
First, 300 metres at the southern end of the training berm is being removed.
According to the release, this part of the project will be complete within three to four weeks after excavation work restarts post herring spawn hatch.
Since the project started five weeks ago, approximately 200 metres of the lower training berm has been removed, leaving a buttressed island for wind sports and other activities.
The release states that planning and permit development for Phase 2, removing the remaining 600 metres, is underway, with work anticipated to start in October 2022.
