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Damascus Food Market

2405 Eastdowne Road, Victoria, BC, V8R 5P7 · Food Premises

Official record from Island Health →

Inspection summary

Damascus Food Market has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 23, 2026. The most recent inspection, on July 27, 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 4 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 July 23, 2026. For example: Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)

  • 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 July 23, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and 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 2 times on July 23, 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

    4 infractions

    • Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
      • Meats used for shawarma is not cooked with a secondary cook step
      • Ensure meat is cooked on grill after slicing from the vertical cone to ensure an internal temperature of 74°C is reached. Ensure hot-holding temperature remains at =60°C at all times. Alternatively, ensure all meats left at room temperature are used within four hours or discarded at the four hour mark.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Sanitizing step not being used during dish washing at three compartment sink.
      • Ensure all dishes are cleaned with soap and water and sanitized using bleach solution. 1) compartment: soap and water. 2) Compartment: rinse with water. 3) Compartment: Soak in bleach and water solution.
    • Improper Sanitary Facilities
      • Hand washing station did not have soap and paper towel.
      • Ensure soap, paper towel are available at the hand washing station at all times. Soap made available at time at of inspection. Continue using clean cloth for hand drying and use food grade gloves while food handling. Wash hands before and after gloves use.
    • Improper Sanitary Facilities
      • Hand washing station obstructed with frozen meat product waiting to be thawed
      • Ensure hand washing sink is used for hand washing and remains empty at all times. Comments Routine inspection conducted today. Cooler and freezers meet health-temperature requirement. Surface sanitizer measured at 200 ppm chlorine.

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