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Christie's Carriage House

1739 Fort Street, Victoria, BC, V8R 1J3 · Food Premises

Official record from Island Health →

Inspection summary

Christie's Carriage House has been inspected 2 times by Island Health (Vancouver Island Health Authority) since September 1, 2026. The most recent inspection, on September 15, 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 13 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 1, 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 September 1, 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 8 times across 2 separate inspections, most recently on September 15, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 once on September 1, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • 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 September 1, 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

    3 infractions

    • Improper Construction / Maintenance of Establishment
      • Repairs to be completed on floor and light covers.
    • Improper Construction / Maintenance of Establishment
      • Cleaning required under bar glasswasher.
      • Clean and sanitize area.
    • Improper Construction / Maintenance of Establishment
      • Cleaning required under bar glasswasher.
      • Clean and sanitize the area. Comments Follow-up to inspection conducted on September 1, 2026. Food stored correctly. All handsinks fully stocked. Microwave replaced. Screen door repaired. Dust has been cleaned. Note: Food Safety and Sanitation Plan templates have been sent to the facility. Complete and return via email to this EHO by October 31, 2026. Note: Floor tiles and light covers are on order.
  2. Routine

    10 infractions

    • Food Not Protected - General
      • Food on floor, food uncovered in walk-in cooler.
      • Store food covered and off the floor.
    • Food Not Protected - General
      • Scoops stored in flour bins. This is a repeat violation.
      • Store scoops so that handles do not come in contact with food surfaces and contaminate product.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Microwave interior (top) observed to be peeling/ bubbling.
      • Repair/ replace to prevent potential contamination.
    • Improper Sanitary Facilities
      • Bar handsink not dispensing hot water, women's washrooms observed to have taped-off sink.
      • Repair sinks so that they are supplied with hot and cold water.
    • Inadequate Insect / Rodent Control
      • Screen door observed to have rips/ tears, missing sweep and swings open unprompted. Side door observed to have gaps in door sweep.
      • Repair so that both doors have intact weather stripping/ proofing, screen door has no gaps/ tears and remains closed when not in use.
    • Improper Construction / Maintenance of Establishment
      • Ceiling and walls in kitchen observed to have build-up of dust.
      • Clean ceiling and walls, sanitize and increase cleaning frequency of these surfaces to manage dust accumulation.
    • Improper Construction / Maintenance of Establishment
      • Cracked tiles observed in kitchen and dishwashing area.
      • Replace cracked/ missing tiles.
    • Improper Construction / Maintenance of Establishment
      • Debris build-up observed under bar glasswasher.
      • Clean and sanitize under equipment.
    • Improper Construction / Maintenance of Establishment
      • Food Safety and Sanitation Plans not received.
      • Create plans and send to this EHO prior to October 31, 2026.
    • Improper Construction / Maintenance of Establishment
      • Lights observed to be missing cover over hot cook line. This is a repeat violation.
      • Replace light covers. Comments Routine inspection. Handsinks (other than the one listed in violation #113) are fully supplied. Coolers =4°C, freezers =-18°C, hot holding >60°C, logs maintained. Surface sanitizer 200-400 ppm Quat, dishwasher 100 ppm, glasswasher 25 ppm iodine. Test strips for sanitizer on-site. Note: Bar freezer has accumulation of ice. For optimal unit efficiency defrost unit and remove excess ice.

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