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Cora Breakfast and Lunch

850 Douglas Street, 150, Victoria, BC, V8W 2B6 · Food Premises

Official record from Island Health →

Inspection summary

Cora Breakfast and Lunch has been inspected once by Island Health (Vancouver Island Health Authority), on July 6, 2026. The most recent inspection, on July 6, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 July 6, 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 once on July 6, 2026. For example: Improper Construction / Maintenance of Establishment

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.

1 inspection

  1. Routine

    2 infractions

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Domestic skillets are being used at the cookline, as the cookline skillet is not working.
      • Domestic skillets are only temporary. Repair or replace the cookline skillet.
    • Improper Construction / Maintenance of Establishment
      • There is a build-up of grease in the cut lines on the cutting boards.
      • Thoroughly clean and sanitize the cutting boards. If the cutting boards are not cleanable, then replace them. Comments A routine inspection was conducted today. The coolers are at 4°C. The hot holding units are at 60°C. Temperature logs are available and up to date. The hand sinks are well equipped. Sanitizer is available at 200 ppm Quat in the wiping cloth buckets. The dish machine is sanitizing properly; the final rinse cycle detects 100 ppm chlorine. Overall, the facility is clean and well organized. Pest control measures are in place; service is every two weeks.

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