Al Barak Mediterranean Grill
569 Johnson Street, 101, Victoria, BC, V8W 1M2 · Food Premises
Inspection summary
Al Barak Mediterranean Grill has been inspected once by Island Health (Vancouver Island Health Authority), on September 8, 2026. The most recent inspection, on September 8, 2026, recorded 5 infractions.
In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.
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 September 8, 2026. For example:
Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
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 8, 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 8, 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 2 times on September 8, 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
- Routine
5 infractions
- Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
- Hot-holding unit was not turned on while meat was prepared and stored in hot-holder in one hour.
- Corrected on site. Meat was reheated. Please ensure all potentially hazardous food that have been cooked are rapidly reheated to 74°C or above by putting into the hot-holding unit. Please ensure all potentially hazardous foods are stored hot and kept at or above 60°C. Please obtain probe or infrared thermometer to check temperature routinely.
- Food Not Protected - General
- Observed in-use ice cream scoop was stored in a container with water at room temperature.
- Please store in-use ice cream scoop in ice water and change it often. Or, obtain extra scoop and wash and sanitize after each use.
- Improper Construction / Maintenance of Establishment
- Observed mice droppings near mop sink under the storage rack, and near wall next to freezer and compartment sink. Observed screen door at the back was open.
- Clean and sanitize affected area and hard-to-clean areas. Remove droppings. Close back door or screen door.
- Operations and Maintenance/Other
- Bleach/chlorine surface sanitizer measured above 200ppm chlorine. No chlorine test strips were on site.
- Corrected during inspection. Please verify sanitizer level at 100ppm chlorine or 200ppm QUAT by using test strips. Please obtain more test strips.
- Operations and Maintenance/Other
- Temperature log was readily available.
- Please monitor and maintain daily temperature log for refrigeration unit. Comments Handwashing sink was equipped with hot and cold running water, liquid soap, and paper towel. Two-compartment sink was in place for manual dishwashing. Take-out only and all plates and utensils were single-use disposable. Bleach sanitizer was in place. Cooler temperatures measured at or below 4°C. Freezer temperature measured at or below -18°C. Operator had FOODSAFE Level 1 certificate. Regular pest control service was in place. Note: Please update the floor plan to include hand sink and two-compartment sink, preparation table, and shelves. Provide a copy to Environmental Health Officer.
- Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
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