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Earls Victoria

1199 Government Street, 100, Victoria, BC, V8V 2K6 · Food Premises

Official record from Island Health →

Inspection summary

Earls Victoria has been inspected once by Island Health (Vancouver Island Health Authority), on October 6, 2026. The most recent inspection, on October 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.

  • 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 2 times on October 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

    • Improper Construction / Maintenance of Establishment
      • Observed build-up of debris on the floor in walk-in freezer.
      • Remove the build-up and ensure the floor is smooth and easily cleanable. Re-surface the floor if necessary.
    • Improper Construction / Maintenance of Establishment
      • Observed little debris along the wall near preparation table and equipment which were next to rodent trap at downtairs.
      • Please routinely clean and sanitize hard-to-clean areas. Comments Handwashing sink were equipped with hot and cold running water, liquid soap, paper towel. Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Hot-holder temperature measured at or above 60°C. Temperatures checked and sanitizer concentration recorded in online system daily. For the top of line coolers in preparation area, please consider adding cover door to maintain temperature. Dishwasher sanitizing rinse measured at 100ppm chlorine. Multiple QUAT sanitizer in spray bottles measured at 200ppm. Pest traps were in place. Bi-weekly pest control service was provided. Shellfish tags were retained. General sanitation was good.

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