Beckley Farm Lodge

530 Simcoe Street, Victoria, BC, V8V 4W4 · Food Premises

3 inspections

1. Follow-UpOct 2, 2026

   0 infractions

2. Follow-UpSep 11, 2026

   2 infractions

   • Inadequate Insect / Rodent Control
     • Gaps were identified underneath the screen and exterior doors connecting the loading bay and the kitchen.
     • Install tightly-fitted door sweeps to both doors to eliminate potential pest entry points. Continue to monitor for pest entry points through daily cleaning or through pest control service reports. Seal all noted gaps.
   • Inadequate Insect / Rodent Control
     • Potential pest harbourage areas were identified in the electrical room and under the sink in the chemical storage room near the loading bay doors.
     • Seal the noted areas to eliminate potential harbourage areas on the premises. Comments A routine follow-up inspection was conducted alongside the Hospitality Manager. Permit to operate was hand delivered. Ceiling light covers have been replaced above food preparation areas. Equipment not required for daily operations has been relocated and the chemical storage room has been reorganized to remove potential pest harbourage areas. The premises was cleaned and the majority of the previously noted droppings were removed.
3. RoutineAug 28, 2026

   7 infractions

   • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
     • Two frozen chubs of ground meat were being defrosted at room temperature in the food preparation sink. The surface temperature of the chubs were approximately 2°C. The food handler advised that they required the meat to be rapidly defrosted.
     • Food handlers were directed to defrost the food under a constant stream of cold running water. Defrost foods under cold running water, under refrigeration at or below 4°C, or as part of the cooking process.
   • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
     • The final rinse temperature of the high-temperature dishwasher was initially measured at 65.1°C at the plate. The final rinse temperature displayed on the manifold of the machine was above 81°C. After multiple wash cycles the final rinse temperature was measured above 71°C at the plate.
     • Service the machine such that the final rinse temperature at the plate is constantly and reliably above 71°C. Verify the final rinse temperature at least once daily with a waterproof thermometer or thermal strips.
   • Food Not Protected - General
     • Ceiling light covers above the hot-holding unit are missing.
     • Replace the missing ceiling light cover or install shatterproof light tubes to minimize potential for physical contamination of food from light shattering.
   • Inadequate Insect / Rodent Control
     • A significant amount of rodent droppings were observed throughout the kitchen in hard-to-reach areas behind stainless steel work stations, behind the cook line, in the chemical storage room, and around the perimeter of the walk-in freezer.
     • Remove all noted rodent droppings. Clean and sanitize all surfaces with a 1-part bleach and 9-part water surface sanitizer. Monitor for pest activity through daily and routine cleaning.
   • Inadequate Insect / Rodent Control
     • Gaps were identified underneath the screen door and exterior door connecting the loading bay and the kitchen.
     • Install tightly-fitted door sweeps to both doors to eliminate potential pest entry points. Continue to monitor for potential pest entry points through daily cleaning or through pest control service reports and seal all noted gaps.
   • Inadequate Insect / Rodent Control
     • Potential pest harbourage areas were identified in the electrical and chemical storage rooms near the loading bay doors, and in the bakery area where unused equipment was being stored.
     • Remove any equipment that is not required for the operations of the kitchen. Declutter the noted areas. Install flashing to eliminate potential harbourage areas underneath the electrical panel.
   • Operations and Maintenance/Other
     • The permit to operate displayed on-site is outdated and does not reflect the proper ownership information.
     • Obtain a new permit to operate to display in a conspicuous location. Comments A routine inspection was conducted alongside Hospitality Manager. The facility provides three meals and snacks daily to 65 long-term care residents. • Overall, the premises is clean and well maintained. • At least one food handler holds a valid FOODSAFE level 1 or equivalent certificate. • Hand washing stations are equipped with hot and cold running water, liquid hand soap, and single-use paper towels. • All food preparation surfaces are smooth, nonporous, and easily cleanable. • Generally, foods are protected from contamination during storage. • Refrigeration temperatures were measured at or below 4°C. • Hot-holding temperatures were measured at or above 60°C. • Quaternary ammonium surface sanitizer was available at 200 ppm in labelled spray bottles. • The final rinse temperature of the high-temperature dishwasher was measured at 71.4°C at the plate. • Sanitizer and temperature logs are maintained and available for audit. • Staff illness and outbreak management policies were discussed at the time of the inspection. • Professional pest control services are contracted weekly. Reports with findings are provided to the Executive Director.