Douglas Care Community

657 Niagara Street, Victoria, BC, V8V 1J1 · Food Premises

2 inspections

1. Follow-UpOct 2, 2026

   4 infractions

   • Critical Food Not Protected From Contamination - Micro
     • Repeat Observation: Raw whole-shelled eggs were stored above ready-to-eat foods in the glass door fridge in the kitchen. Kitchen staff were directed to and adjusted the storage practice such that the ready-to-eat foods are protected from contamination.
     • Ensure that ready-to-eat foods are stored above raw foods to protect from contamination during storage.
   • Inadequate Insect / Rodent Control
     • A new door sweep was installed onto the screen door. However, the sweep does not sit flush to the ground when the door is closed and there continues to be a potential pest entry point.
     • Repair or replace the noted door sweep such that the potential pest entry point is removed.
   • Improper Construction / Maintenance of Establishment
     • The kitchen is not equipped with ventilation equipment that is adequate to prevent the accumulation of water vapour when the high-temperature dishwasher and cook units are in operation. The Executive Director has provided a verbal implementation plan and stated that they are in the process of seeking electrical contractors.
     • Complete the installation of ventilation that is adequate to remove the water vapour during daily operation by December 1, 2026.
   • Operations and Maintenance/Other
     • The storage practices in the basement have improved. There still continues to be some maintenance equipment stored directly above and beside food and food equipment storage areas.
     • Continue to reorganize this space such that food and food containers are stored separately from other equipment for the premises. Comments A follow-up inspection was conducted alongside a Dietary Aide. Some of the maintenance supplies have been reorganized to be stored away from food storage areas. The Executive Director has provided a verbal implementation plan to address the ventilation concerns noted in the kitchen.
2. RoutineSep 9, 2026

   5 infractions

   • Critical Food Not Protected From Contamination - Micro
     • Raw whole-shelled eggs were stored above ready-to-eat foods in the glass door fridge in the kitchen. The Chef adjusted the storage practice such that the ready-to-eat foods are protected from contamination.
     • Ensure that ready-to-eat foods are stored above raw foods to protect from contamination during storage.
   • Inadequate Insect / Rodent Control
     • The back door connecting the kitchen to the courtyard was left open at the time of the inspection. The door was closed during the inspection.
     • Ensure the back door is closed at all times to minimize potential pest entry points.
   • Inadequate Insect / Rodent Control
     • Potential pest entry points were identified underneath the screen door and door connecting the kitchen and the courtyard.
     • Repair or replaced the noted door sweep such that the potential pest entry points are removed.
   • Improper Construction / Maintenance of Establishment
     • The kitchen is not equipped with ventilation equipment that is adequate to prevent the accumulation of water vapour when the high-temperature dishwasher and cook units are in operation.
     • Provide an implementation plan for the installation of ventilation that is adequate to remove the water vapour during daily operation by October 1.
   • Operations and Maintenance/Other
     • Foods are stored in refrigeration and freezer units in the basement of the premises. These food are protected from contamination during storage when the unit doors are closed. The basement is also used as storage for resident belongings, tools, paint, and other maintenance equipment in and around the food storage areas.
     • Reorganize the basement such that food and food containers are stored separately from other equipment for the premises. Comments A routine inspection was conducted alongside the Chef. The facility provides three meals daily to 28 residents and caters dinner to another site. • Overall, the premises is clean and well maintained. • At least one food handler holds a valid FOODSAFE level 1 or equivalent certificate. • Hand washing stations are equipped with hot and cold running water, liquid hand soap, and single-use paper towels. • All food preparation surfaces are smooth, nonporous, and easily cleanable. • Food handling and storage practices are correct. • Refrigeration temperatures were measured at or below 4°C. • Hot-holding temperatures were measured at or above 60°C. • Quaternary ammonium surface sanitizer was available at 300 ppm. • The final rinse temperature of the high-temperature dishwasher was measured at 77.2°C at the plate. • Chemical test strips are available on site. • Sanitizer and temperature logs are maintained and available for audit. • Staff illness and outbreak management policies were discussed at the time of the inspection. • No evidence of pest activity was noted at the time of inspection.