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Bard & Banker

1022 Government Street, Victoria, BC, V8W 1X7 · Food Premises

Official record from Island Health →

Inspection summary

Bard & Banker has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 27, 2026. The most recent inspection, on August 31, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 3 times on August 27, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 August 27, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 5 times across 2 separate inspections, most recently on August 31, 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 5 times across 2 separate inspections, most recently on August 31, 2026. For example: Improper Sanitary Facilities

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.

2 inspections

  1. Follow-Up

    4 infractions

    • Improper Sanitary Facilities
      • Install a kitchen hand sink faucet. Stock the sink with liquid soap and paper towel.
    • Improper Sanitary Facilities
      • The faucet at the hand sink with motion activation is being replaced. Install a faucet.
    • Improper Construction / Maintenance of Establishment
      • Grease is observed on the surface of carpet sections.
      • Clean within 30 days.
    • Improper Construction / Maintenance of Establishment
      • The temperature of sanitizer for the dish machine is to be monitored and recorded, similar to the cooler daily record. Ensure that the temperature of the final rinse cycle is 180°F at the manifold gauge.
      • Comments A follow-up inspection was conducted today. Many of the items on the previous inspection report of August 27, 2026, have been corrected. The cookline cooler temperatures are acceptable, at 4°C. There is no food in the lower section of the entrée cooler; there is ice in a container for the upper insert. A repair has been scheduled. There is ice in containers in the hot appetizer cooler. The temperature of the oyster cooler is below 4°C. The dish machine is sanitizing; the final rinse temperature is 180°F at the manifold gauge. The dish machine spray nozzle sink is draining properly. The hand sinks are well equipped with liquid soap and paper towel. The bar waste container surfaces have been cleaned. The staff locker room has been reorganized.
  2. Routine

    11 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The entrée cooler is at an unsafe temperature; food was measured at 22.6°C.
      • Potentially hazardous food was discarded at the time of the inspection. Adjust or repair the cooler so that it is operating at 4°C or lower. Do not use this cooler until it is operating at 4°C.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The hot appetizer cooler is at an unsafe temperature; food is measured at 9°C.
      • Immediately adjust the temperature so that the cooler is at 4°C or lower. If it is not operating at 4°C, repair the cooler. Move perishable food to a cooler that is at 4°C.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The oyster cooler is at an unsafe temperature: 5°C to 9°C.
      • Lower the temperature so that it is 4°C or lower. Store oysters on ice to maintain a temperature of 4°C or lower.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The dish machine is not sanitizing properly; the final rinse temperature is measuring 107°F at the manifold gauge (123°F at dish level).
      • Adjust or repair the dish machine so that the final rinse sanitizer temperature is 180°F or higher at the manifold gauge (170°F at dish level). Until the dish machine is operating properly, manually wash, rinse, and sanitize (with 100 ppm chlorine or 200 ppm Quats) at the two-compartment sink.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The dish machine spray nozzle sink is plugged. Dirty water is filled to the top of the sink, and waste water is entering the dish machine.
      • Immediately unplug the sink. A plumber has been contacted to fix the sink.
    • Improper Sanitary Facilities
      • The hand sink across from the central kitchen hand sink lacks paper towel.
      • Provide paper towel.
    • Improper Sanitary Facilities
      • The hand sink in the cookline corner lacks liquid soap and paper towel.
      • Provide liquid soap and paper towel.
    • Improper Sanitary Facilities
      • The hand sink lacks water (the faucet motion activation is not working) and liquid soap.
      • The central kitchen hand sink must have hot or warm water, liquid soap, and paper towel at all times.
    • Improper Construction / Maintenance of Establishment
      • Sections of carpet on the stairs and upstairs are soiled with a build-up of grease.
      • Clean the carpets; remove grease/oil.
    • Improper Construction / Maintenance of Establishment
      • The outside surface of the waste container in the bar has a build-up of grease.
      • Clean the waste container.
    • Improper Construction / Maintenance of Establishment
      • The staff locker room is disorganized.
      • Reorganize the locker room. Clean and organize staff belongings. Comments A routine inspection was conducted today. The cookline hand sink is well equipped. The final rinse cycle of the bar glass-washing machine is above 180°F at the manifold gauge. Sanitizer is at 200 to 400 ppm Quat in the spray bottles.

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