Birdman
537 Johnson Street, Victoria, BC, V8W 1M2 · Food Premises
Inspection summary
Birdman has been inspected once by Island Health (Vancouver Island Health Authority), on July 13, 2026. The most recent inspection, on July 13, 2026, recorded 1 infraction.
In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 once on July 13, 2026. For example:
Operations and Maintenance/Other
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
- Routine
1 infraction
- Operations and Maintenance/Other
- The sanitizer bottle was measured at 400 ppm QUATS.
- Corrected during inspection. Adjusted the concentration to 200 ppm on site. Please maintain QUATS sanitizer at 200 ppm by verifying concentration using test strips. Comments Handwashing sinks were equipped with hot and cold running water, liquid soap, and paper towel. Cooler and walk-in refrigerator temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Hot-holder temperature measured at or above 60°C. QUATS sanitizer was available. Temperature log was in place. Please ensure it is maintained daily. High-temperature dishwasher was in place. It was measured at 46.4°C after rinse cycle using probe thermometer. Pest control service was provided regularly. Pest traps were in place. Operator had valid FOODSAFE certificate. The facility was in a sanitary condition. Cooking steps were reviewed with the chef. Fried chickens were held at hot-holder and put under second frying step with temperature check.
- Operations and Maintenance/Other
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