Bold Butchery & Grill
1420 Quadra Street, 103A, Victoria, BC, V8W 2L1 · Food Premises
Inspection summary
Bold Butchery & Grill has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 18, 2026. The most recent inspection, on July 28, 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 2 infractions recorded. The higher-risk findings here relate to: 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.
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 18, 2026. For example:
Food Not Protected - General
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 June 18, 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
- Follow-Up
0 infractions
- Routine
2 infractions
- Food Not Protected - General
- Observed food container stored on floor in walk-in refrigerator and a box of potato stored on the ground of back storage.
- Please store food items six inches off the ground to avoid contamination.
- Improper Sanitary Facilities
- No hot water at two front hand sinks.
- Contact technician to fix if necessary and contact Environmental Health Officer for updates in one week. Please ensure hot and cold running water is supplied with hand sink at all times. Comments Handwashing sink at the back was equipped with hot and cold running water, liquid soap, and paper towel. Two hand sinks at the front kitchen were equipped with supplies. QUATS sanitizer measured at 200 ppm and test strips were available. High-temperature dishwasher measured at 81.2°C at sanitizing rinse. Two-compartment sink and preparation sink were in place. Pest control service provided on site bi-weekly. Pest traps were in place. Operator had valid FOODSAFE Level 1 certificate. Operator indicated that they did daily temperature checks. Please start maintaining a temperature log. Template was provided on site. Shawarma undergoes a secondary cook step. Refrigeration temperature was satisfactory. Hot-holder temperature measured at or above 60°C.
- Food Not Protected - General
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