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Chicken 649

2224 Quadra Street, Victoria, BC, V8T 4C6 · Food Premises

Official record from Island Health →

Inspection summary

Chicken 649 has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 20, 2026. The most recent inspection, on September 8, 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 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 August 20, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 once on August 20, 2026. For example: Inadequate Insect / Rodent Control

  • 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 once on August 20, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 20, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 August 20, 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

  1. Follow-Up

    0 infractions

  2. Routine

    5 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Salad prep refrigerator temperature at 12°C. Condiments and chopped salads must be held at 4°C or less. Staff adjusted fridge setting to cooler temperature.
    • Improper Sanitary Facilities
      • Hand wash station access obstructed by buckets of marinade.
      • Ensure hand sink is unobstructed and fully supplied at all times. Staff moved buckets to the side.
    • Inadequate Insect / Rodent Control
      • Kitchen door propped open with jug of canola oil.
      • Keep doors closed at all times to prevent pest entry if ventilation is needed, install mesh screen door.
    • Improper Construction / Maintenance of Establishment
      • Light cover missing over chicken marinating area.
      • Repair or replace light cover so light fixtures are covered. Shatterproof bulbs replaced.
    • Food Safety Plan/Sanitation Plan
      • High temperatures are recorded in temperature log without a corrective action.
      • Refrigeration temperature at >4°C must be addressed with corrective action such as repairing cooler unit or moving products to another fridge. Comments Routine health inspection conducted. Coolers are at 4°C or less except for salad prep refrigerator. FoodSafe certified staff onsite. Surface sanitizer spray at 200 ppm. Do not exceed 200 ppm chlorine. No signs of pest activity observed. Three compartment sink available, utensils are sanitized in bleach solution at 100 ppm chlorine. Bathrooms are clean and fully supplied. General sanitation is good but deep cleaning required near fryers and under racks.

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