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Biryani Palace

2709 Quadra Street, Victoria, BC, V8T 4E5 · Food Premises

Official record from Island Health →

Inspection summary

Biryani Palace has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 23, 2026. The most recent inspection, on July 27, 2026, recorded 1 infraction.

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: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 27, 2026. For example: Inadequate Insect / Rodent Control

  • 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 2 times on July 23, 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 July 23, 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 July 23, 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 on July 23, 2026. For example: Improper Garbage Storage And/Or Removal

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

    1 infraction

    • Inadequate Insect / Rodent Control
      • Rodent droppings observed near spice rack, Two live mice spotted behind back-up cooler.
      • Notify cleaning company and pest control company to focus on these areas. Comments Follow-up conducted for inspection on July 23, 2026. Maintenance called and repairs have been made to the front kitchen cooler, thermometer available in the unit. Cooler is below 4°C, daily temperature log maintained. Rice is made fresh to order, simmering in large pot =60°C. Surface sanitizer ar 200 ppm quats, test strips to be purchased. Onion / potatoes have been moved to elevated crates for storage. Recycling / clutter have been removed from the back storage. Floor the in dishwashing area will be repaired tonight.
  2. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front kitchen cooler measured at 14°C.
      • All potentially hazardous foods must be held at 4°C or below. Potentially hazardous foods are transferred into a functioning fridge. Repairs should be done to adjust cooler settings.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Rice being stored at room temperature prior to serving/reheat.
      • Operator to reheat and transfer to hot holding unit at greater than 60°C.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer at non detectable concentration.
      • Operator refilled bottle with quat sanitizer at 200 ppm. Acquire quat test strips and label spray bottles "Quat Sani".
    • Food Not Protected - General
      • Onions and potato stored in back patio area on lower rack.
      • Use plastic lidded containers or store produce on higher rack (greater than 6 inches off the ground) to prevent cross contamination.
    • Improper Garbage Storage And/Or Removal
      • Recycling/clutter observed in back storage.
      • Please remove waste/recycling in a timely manner to maintain sanitation.
    • Inadequate Insect / Rodent Control
      • Rodent droppings present in back storage and dry ingredient rack.
      • Deep clean and sanitize those areas and contact your pest control.
    • Improper Construction / Maintenance of Establishment
      • Missing floor tiles in dishwashing area covered with cardboard.
      • Floor tiles should be replaced so that surfaces are smooth and easily cleanable. Cardboard should be removed to prevent fire hazard. Comments Routine inspection conducted. Hand wash stations fully supplied. Do not use hand sinks to store dishwares. FoodSafe certified staff onsite. Hot holding unit at greater than 60°C. Dishwasher sanitizing at 100 ppm chlorine, test strips available. Daily temperature log available. Record dishwasher sanitizer concentration in ppm. Public washroom observed to be clean. More frequent deep cleaning required, especially in hard to reach areas.

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