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Des Panjaab Restaurant & Bakery

3480 Tillicum Road, Victoria, BC, V8Z 4H3 · Food Premises

Official record from Island Health →

Inspection summary

Des Panjaab Restaurant & Bakery has been inspected once by Island Health (Vancouver Island Health Authority), on October 7, 2026. The most recent inspection, on October 7, 2026, recorded 9 infractions.

In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 2 times on October 7, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 October 7, 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 October 7, 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 3 times on October 7, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 October 7, 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.

1 inspection

  1. Routine

    9 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature dishwasher and glasswasher dispensing 0ppm chlorine. Both dishwashers were connected to a multi-purpose cleaner being used as a sanitizer.
      • Repair both dishwashers by ensuring they are connected to a detergent, rinse aid, and approved sanitizer (example: 50-100ppm bleach/chlorine sanitizer). Discontinue the use of multi-purpose cleaner solution as sanitizer. Bottles were disconnected immediately. Only use approved sanitizers such as 50-100ppm bleach/chlorine, 200-400ppm quats, or 12.5-25ppm iodine solutions. Manually warewash in two-compartment sink until repaired.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer available. Corrected.
      • Staff went to buy a bottle of bleach. Bleach surface sanitizer solution was made, measuring 50-100ppm. Ensure an approved surface sanitizer is available at all times: 100ppm bleach sanitizer = 1 teaspoon bleach per 1L water.
    • Food Not Protected - General
      • Multiple containers of food stored on the floor inside walk-in cooler.
      • Store all foods at least 6 inches off the floor to prevent potential contamination.
    • Improper Sanitary Facilities
      • Mugs and glasses being washed inside handwashing sink.
      • Do not use handsink for warewashing purposes. Dedicated handwashing sinks are meant for washing hands. Follow proper wash, rinse, and sanitizing steps for warewashing.
    • Inadequate Insect / Rodent Control
      • Dry mouse droppings observed in the following areas: on the floor near dough mixer, on top of dishwasher, and on dirty dish storage table.
      • Remove all rodent droppings. Clean and sanitizer all impacted areas.
    • Improper Construction / Maintenance of Establishment
      • Build-up of food debris and grease underneath shelving units in the walk-in cooler and handles of all coolers and freezers.
      • Complete a thorough cleaning of the locations indicated above to remove buildup.
    • Improper Construction / Maintenance of Establishment
      • Cutting board attached to prep table cooler in the kitchen is in disrepair. Observed deep cuts, discolouration, and potential mould growth.
      • Resurface or replace cutting board attachment. Ensure all food contact surfaces are in good condition and easily cleanable to prevent bacteria growth and food contamination.
    • Improper Construction / Maintenance of Establishment
      • Handsink closest to the glasswasher is missing temperature control handle.
      • Replace temperature control handle.
    • Operations and Maintenance/Other
      • Temperature and sanitizer logs not up to date.
      • Measure and record temperatures of all coolers, freezers, and hot holding units on daily monitoring logs at least once per day. Measure and record dishwasher surface sanitizer concentrations on sanitizer concentrations on sanitizer logs at least once per day. Comments Routine inspection conducted today. All coolers measured 4°C or below. Freezers measured -18°C or below and hot holding at 60°C or above. FoodSafe certified food handler onsite. A follow-up inspection will be conducted October 9, 2026 or thereafter to ensure compliance with the noted violations.

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