Brasserie L'Ecole
1715 Government Street, Victoria, BC, V8W 1Z4 · Food Premises
Inspection summary
Brasserie L'Ecole has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 29, 2026. The most recent inspection, on September 15, 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 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 July 29, 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.
2 inspections
- Follow-Up
0 infractions
- Routine
1 infraction
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
- Walk-in cooler's ambient temperature =4°C (measured at 7°C) monitor refrigeration temperature every 30 minutes.
- Transfer Potentially hazardous food in another cooler below 4°C if temperature doesn't lover to 4°C within the next two hours / call maintenance if needed. Comments Routine inspection conducted. Hand sinks fully supplied. Lactic acid sanitizer in bottle at 700 ppm. *Operator to obtain lactic acid test strips, verify concentration daily and record in logbook. Kitchen dishwasher sanitizing at >50 ppm chlorine. Kitchen coolers =4°C, freezers =-18°C, daily temperature log available. *Cooler temperatures 4°C required corrective action, do not record high temperature without documentary corrective action (ie call maintenance to repair unit or transfer to functioning fridge). FoodSafe Level 1 certified staff on site. Bar dish washer sanitizing at >50 ppm chlorine. No signs of pest activity observed. Washrooms in sanitary observed.
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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