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Bayanihan Community Centre

1709 Blanshard Street, Victoria, BC, V8W 2J8 · Food Premises

Inspection summary

Bayanihan Community Centre has been inspected once by Island Health (Vancouver Island Health Authority), on August 21, 2026. The most recent inspection, on August 21, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 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 once on August 21, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 21, 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

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bleach sanitizer measured >200ppm.
      • Environmental Health Officer diluted solution to 200ppm and test strips are available. Ensure test strips are used to verify sanitizer concentration and bleach solution should be 100-200ppm. Corrected at time of inspection.
    • Food Safety Plan/Sanitation Plan
      • Temperature logs are not up-to-date.
      • Daily temperature log must be maintained for refrigeration temperature and sanitizer concentration. Comments Routine inspection conducted. Facility operates as a commissary kitchen. Kitchen & hosts buffet to the public and community center members. Hand sink is properly supplied. Dishwasher sanitizing at 74°C. Food Safe certified staff onsite at time of inspection. Coolers measured 4°C or below and freezers -18°C or below.

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