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Bikimbab

240 Cook Street, 107, Victoria, BC, V8V 3X3 · Food Premises

Official record from Island Health →

Inspection summary

Bikimbab has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 3, 2026. The most recent inspection, on June 5, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 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 June 3, 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 June 3, 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 2 times across 2 separate inspections, most recently on June 5, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 5, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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

    2 infractions

    • Improper Construction / Maintenance of Establishment
      • Observed upright cooler bottom shelf in need of repair.
      • Ensure to repair upright cooler bottom shelf by next routine inspection.
    • Food Safety Plan/Sanitation Plan
      • Temperature and sanitizer logs are not maintained frequently.
      • Ensure to maintain temperature logs for all cooler, freezers, hot-holding and record concentration of dishwasher sanitizer. Ensure compliance by next routine inspection. Comments Follow-up inspection conducted. Hot-held kimbap rice >60°C. Hand sink us unobstructed. Surface sanitizer measured 200ppm chlorine solution. No thawing observed at time of inspection.
  2. Routine

    6 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Hot-held rice for kimbap observed at 52°C in rice bowl (inside rice cooker for less than 2 hours). Lunch service ends ay 2:30pm, rice is discarded and fresh rice is made for 4:30pm dinner service. Lunch service lasts 3 hours.
      • Discard kimbap rice after 2 hours, held at 60°C or more.
    • Food Not Protected - General
      • Shrimp meat observed thawing in empty sink.
      • Thaw product in cooler
    • Improper Sanitary Facilities
      • Hand sink is obstructed in rear preparation area, by rice hot-holding.
      • Ensure to keep hand sink unobstructed and use only for hand washing.
    • Improper Construction / Maintenance of Establishment
      • Upright fridge bottom/base shelf observed to be in disrepair.
      • Ensure to repair/replace shelf so that surfaces are water resistant and readily cleanable.
    • Food Safety Plan/Sanitation Plan
      • Temperature and dishwasher records are infrequently maintained.
      • Ensure to record all cooler temperatures and dishwasher sanitizer concentrations (verify with test strips) twice daily.
    • Operations and Maintenance/Other
      • Surface sanitizer >200ppm bleach (chlorine)
      • Dilute sanitizer so that it is 100-200ppm chlorine solution (1/2-1tsp bleach per liter of water. Corrected at time of inspection. Comments Routine inspection conducted. No pest activity observed at time of inspection. Hand sink is fully supplied. Coolers and freezers are maintained appropriate temperatures. Hot-holding (other than violation) measured >60°C. Dishwasher 50-100ppm chlorine sanitizer. Washrooms are clean and well supplied. Note: test dishwasher sanitizer concentration (50-100ppm) with available test strips before running dishes through the unit.

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