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Big Orange

3147 Douglas Street, 312, Victoria, BC, V8Z 6E3 · Food Premises

Official record from Island Health →

Inspection summary

Big Orange has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 3, 2026. The most recent inspection, on June 10, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 June 3, 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 once on June 3, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 June 3, 2026. For example: Food Not Protected - General

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 3, 2026. For example: Food Handler Training

  • 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 June 3, 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

    0 infractions

  2. Routine

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Fruit cooler was functioning at 8-10°C at time inspection.
      • Staff indicated that all fruits (cut fresh fruits) including strawberry, pineapple, blueberries and oranges has been cut and placed in cooler less that 1 hour. These fruits were moved into a cooler functioning at
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer was available to sanitize food contact surfaces.
      • Ensure an approved surface sanitizer solution is available at all times for proper sanitization of food contact surfaces. Examples include: 50-100ppm bleach solutions, 200-400ppm Quats solution.
    • Food Not Protected - General
      • Ice scoop was stored directly inside ice machine. Handle was touching/submerged in the ice.
      • Staff moved ice scoop into a clean container outside of the machine. Do not store ice scoop inside of the ice machine to prevent potential contamination. Corrected at time of inspection.
    • Improper Sanitary Facilities
      • No paper towel available at hand washing station.
      • Staff placed a new roll of paper towel at the hand sink. Ensure hand washing sinks are supplied with hot and cold running water, liquid soap and paper towels at all times. Corrected at time of inspection.
    • Food Handler Training
      • No employee onsite with valid FoodSafe Level 1 certificate at the time of inspection.
      • Ensure to have at least one employee on-site with a valid FoodSafe Level 1 or equivalent certificate when the operator is absent.
    • Operations and Maintenance/Other
      • No temperature logs were available on site for review.
      • Maintain daily temperature logs for all coolers and freezers on the premises. Record temperatures at least once per day. Comments Routine inspection conducted. Freezers functioning at

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