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Chiba Sushi

2630 Quadra Street, B, Victoria, BC, V8T 4E4 · Food Premises

Official record from Island Health →

Inspection summary

Chiba Sushi has been inspected 2 times by Island Health (Vancouver Island Health Authority) since September 23, 2026. The most recent inspection, on October 1, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination 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.

  • 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 2 times on September 23, 2026. For example: Food Not Protected - General

  • 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 September 23, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on October 1, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • 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 across 2 separate inspections, most recently on October 1, 2026. For example: Improper Construction / Maintenance of Establishment

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 1, 2026. For example: Food Safety Plan/Sanitation Plan

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

    3 infractions

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Deep clean the interior of small oven and send picture update via email to Environmental Health Officer once cleaning has been done.
    • Improper Construction / Maintenance of Establishment
      • Get rid of extra damaged cutting boards.
      • Send update via email to Environmental Health Officer.
    • Food Safety Plan/Sanitation Plan
      • Print off temperature log and record daily.
      • Send copies via email to Environmental Health Officer. Comments Follow-up conducted for September 23, 2026. Dishwasher sanitizer at 50ppm chlorine; operator has chlorine test strips for verification. All coolers have thermometers for verifying refrigeration temperatures. Fish fillet stored and thawed properly in coolers. Ice scoop stored in dedicated food grade container. Handsinks are unobstructed. Staff obtained FoodSafe Level 1 certificate.
  2. Routine

    9 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature dishwasher had 0 ppm chlorine detected for sanitizing. Sanitizer jug was empty and operator replaced with new jug.
      • Dishwasher sanitizing at 50 ppm chlorine after replacing the chemicals. Use chlorine test strips to verify sanitizer concentration daily and record in log book.
    • Food Not Protected - General
      • Fish filet thawed over the counter at ambient temperature (temperature at 4°C). EHO moved fish into a cooler to continue thawing.
      • Please thaw proteins either under running cold water or in the cooler.
    • Food Not Protected - General
      • Coolers missing accurate thermometers to evaluate refrigeration temperatures.
      • Operator to purchase thermometer so that each cooler/freezer unit is equipped with a thermometer.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Ice scoop stored directly in ice machine, handle in direct contact with ice cubes.
      • Store ice scoop in food grade container, next to the ice machine to prevent cross contamination.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Interior of freezer, ovens and microwave with black debris.
      • Food contact surfaces must be in good repair and in sanitary condition. Deep clean the interior of equipment, sanitize areas prior to use.
    • Improper Sanitary Facilities
      • All hand wash stations obstructed by cooking appliances.
      • Dedicate one sink in front kitchen and one in back kitchen as hand washing station only and ensure hot and cold water, soap and paper towel are available. Do not store bowls in hand wash station; use dish pit for plates and utensils.
    • Improper Construction / Maintenance of Establishment
      • Damaged cutting boards and extra equipment/unnecessary articles stored in kitchen/pantry.
      • Deep cleaning required for facility, recycling must be removed in a timely manner so that facility is not cluttered.
    • Food Handler Training
      • No staff onsite holds a valid FoodSafe Level 1 certificate.
      • Store manager completed FoodSafe course in May 1998, please note that FoodSafe certificates expire every five years. At least one staff on shift must possess a valid FoodSafe Level 1 certificate. Operator and staff to enroll in FoodSafe Level 1 course and keep copies of certificate onsite.
    • Food Safety Plan/Sanitation Plan
      • No temperature and sanitizer log maintained.
      • Refrigeration temperature, hot holding temperature dishwasher, sanitizer, and surface sanitizer concentration must be documented daily in logbook. Comments Routine health inspection conducted. Coolers at 4°C or less, freezers at -18°C or less and hot soup/rice at greater than 60°C. Operating permit visible to the public. No signs of pest activity noted. Washroom facilities are clean. Quat sanitizer at 400 ppm. Follow up visit on October 1, 2026.

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