Chicken Hub
1551 Cedar Hill Cross Road, 101, Victoria, BC, V8P 2P3 · Food Premises
Inspection summary
Chicken Hub has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 16, 2026. The most recent inspection, on August 19, 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 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 2 times on July 16, 2026. For example:
Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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 July 16, 2026. For example:
Food Not Protected - General
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 July 16, 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 2 times on July 16, 2026. For example:
Improper Construction / Maintenance of Establishment
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on July 16, 2026. For example:
Food Handler Training
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
8 infractions
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
- Large container of mayo and container of marinated raw chicken were being stored at room temperature, not actively being used. Internal temperature of mayo measured 24°C and internal temperature of chicken measured at 22°C.
- Both mayo and chicken had been at room temperature for one hour. Staff placed both items back into a working cooler. Ensure all potentially hazardous foods (PHFs) are stored at 4°C or less at all times when not being actively used.
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
- Sandwich topping prep table cooler measured at 22°C. All foods moved into working cooler.
- Repair sandwich cooler. Do not store any potentially hazardous foods in this cooler until it is capable of maintaining temperatures of 4°C or less at all times.
- Food Not Protected - General
- Multiple food items stored uncovered inside coolers.
- Staff covered all food items with plastic lids. Store all foods covered with tight fitting lids or food grade plastic wrap to prevent potential contamination.
- Inadequate Insect / Rodent Control
- Many flies were observed coming out of the drain in the secondary food prep area.
- Contact pest control company to inspect and determine harbourage areas. Complete thorough cleaning and sanitization of sink and drain. Keep garbage covered and remove more frequently.
- Improper Construction / Maintenance of Establishment
- Hard to reach and high touch areas were observed to have build up of food debris. Noted areas include: underneath shelving units in chicken marination room, standing cooler door handle in chicken marination room, underneath dish drying shelving unit, and on left hand side of sandwich prep table cooler.
- Complete a thorough cleaning of the areas noted and of the premises in general to remove build up of debris. This prevents the attraction of pests.
- Improper Construction / Maintenance of Establishment
- Undercounter cooler beside freezer was observed to have a broken door. When opened, door fully fell off.
- Repair cooler door. Ensure all equipment is in good repair.
- Food Handler Training
- Employee onsite did not have a valid FoodSafe level 1 or equivalent certificate. Employee held a certificate from the UK, not valid in BC as an equivalent.
- Ensure at least one employee onsite has a valid FoodSafe level 1 or equivalent when operator is not present.
- Operations and Maintenance/Other
- Temperature logs not up to date.
- Maintain daily temperature logs for all coolers and freezers on the premises. Record temperatures at least once daily. Comments Routine inspection conducted today. High temperature dishwasher measured at 72°C at plate level. Quats surface sanitizer measured at 200 ppm. Test strips available. Hot holding unit measured at greater than 60°C. Follow up inspection will be conducted on July 23, 2026 or thereafter.
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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