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Bimi Express Market

888 Fort Street, Victoria, BC, V8W 1H8 · Food Premises

Official record from Island Health →

Inspection summary

Bimi Express Market has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 10, 2026. The most recent inspection, on July 17, 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 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 July 10, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 July 10, 2026. For example: Critical Other (Specify)

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

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The preparation cooler temperature was at 10°C.
      • Potentially hazardous foods (PHFs) such as crab sticks and inari tofu prepared in the morning were discarded on site. All PHFs must be stored at or below 4°C. Repair or service the preparation cooler to ensure the refrigeration temperature to be at or below 4°C. Store all PHFs in other refrigeration units until the preparation cooler is fixed.
    • Critical Other (Specify)
      • Temperature log was in place but not maintained. Repeat violation.
      • Please start monitoring all refrigeration unit and hot-holder temperatures. Record in the log daily.
    • Operations and Maintenance/Other
      • No chlorine test strips were available.
      • Please obtain test strips for verifying chlorine bleach concentration to be at least 100 ppm. Comments Handwashing sink was supplied with hot and cold running water, liquid soap, and paper towel. Surface sanitizer measured at 100 ppm bleach. Three-compartment sink was in place and bleach was available. Standing cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Hot-holder temperature measured at or above 60°C. Pest traps were in place. Monthly pest control service was provided. Operator had valid FOODSAFE Level 1 certificate.

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