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Boardwalk Fries Burgers Shakes

1150 Douglas Street, 228C, Victoria, BC, V8W 3M9 · Food Premises

Official record from Island Health →

Inspection summary

Boardwalk Fries Burgers Shakes has been inspected once by Island Health (Vancouver Island Health Authority), on June 2, 2026. The most recent inspection, on June 2, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction 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 June 2, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

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

  1. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Observed cheese was stored at a line preparation cooler with a temperature measuring 10°C. Refrigeration issue on the line preparation cooler was previously identified by the operator and an order was recently sent for arranging service on refrigerator.
      • Cheese was relocated to another refrigerator. Corrected during inspection. Follow-up to have the cooler serviced as was prepared within one hour. All potentially hazardous foods must be stored at or below 4°C. Comments Routine inspection was conducted. Recent complaint was received regarding food safety and complaint was discussed with the operator. Handwashing sink was equipped with hot and cold running water, liquid soap, and paper towel. Three-compartment sink was in place for wash, rinse, and sanitize step. QUATS dispenser was available. QUATS sanitizer bucket measured at 200 ppm. Test strips were available. Dishwasher was not in use. Temperature log was available and maintained daily. Cooler temperatures measured at or below 4°C. Freezer temperature measured at or below -18°C. Hot-holder temperature measured at above 60°C. Food handler has valid FOODSAFE Level 1 certificate. Pest traps were in place. Facility was maintained in a sanitary condition. Education was provided on maintaining personal hygiene by frequent handwashing and correct use of gloves.

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