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Floyd's Diner James Bay

425 Quebec Street, Victoria, BC, V8V 1W7 · Food Premises

Official record from Island Health →

Inspection summary

Floyd's Diner James Bay has been inspected 3 times by Island Health (Vancouver Island Health Authority) since August 31, 2026. The most recent inspection, on September 4, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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.

  • 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 2 times on August 31, 2026. For example: Inadequate Insect / Rodent Control

  • 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 August 31, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 August 31, 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 August 31, 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 4 times on August 31, 2026. For example: Critical Other (Specify)

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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    0 infractions

  3. Routine

    9 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The dish machine is not sanitizing properly; the final rinse sanitizer concentration is not measurable (0 ppm chlorine).
      • Adjust or repair the dish machine so that the final rinse detects 50 to 100 ppm chlorine. Correct immediately.
    • Critical Other (Specify)
      • There is evidence of mouse activity in the facility. There are mouse droppings on the lower shelves in the kitchen and in the downstairs storage areas, on the floor under shelving and under equipment along the wall edge, on stair surfaces leading to the back entrance, and in the staff (linen/chef shirts) room.
      • Take additional steps to eliminate and control mice and pests in the facility, i.e. add additional traps in the storage area, kitchen, and dining room. Thoroughly clean and disinfect the surfaces noted above; maintain in a clean and sanitary condition.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Milk crates are being used as shelving and as storage containers.
      • Remove the milk crates. Provide shelving, a dunnage rack, and smooth containers.
    • Improper Sanitary Facilities
      • The cookline hand sink lacks paper towel.
      • Provide both paper towel and liquid soap at all times.
    • Inadequate Insect / Rodent Control
      • There are fruit flies in the dish machine area.
      • Take additional steps to eliminate fruit flies. Thoroughly clean the floors and floor drains. Thoroughly clean and disinfect the surfaces noted
    • Inadequate Insect / Rodent Control
      • There is evidence of mouse activity in the facility. There are mouse droppings on the lower shelves in the kitchen and in the downstairs storage areas, on the floor under shelving and under equipment along the wall edge, on stair surfaces leading to the back entrance, and in the staff (linen/chef shirts) room.
      • Take additional steps to eliminate and control mice and pests in the facility, i.e. add additional traps in the storage area, kitchen, and dining room. Thoroughly clean and disinfect the surfaces noted above; maintain in a clean and sanitary condition.
    • Improper Construction / Maintenance of Establishment
      • There is evidence of mouse activity in the facility. There are mouse droppings on the lower shelves in the kitchen and in the downstairs storage areas, on the floor under shelving and under equipment along the wall edge, on stair surfaces leading to the back entrance, and in the staff (linen/chef shirts) room.
      • Take additional steps to eliminate and control mice and pests in the facility, i.e. add additional traps in the storage area, kitchen, and dining room. Thoroughly clean and disinfect the surfaces noted above; maintain in a clean and sanitary condition.
    • Operations and Maintenance/Other
      • Labelling on the dispenser and on the spray bottle is incorrect; there are different chemical sanitizers inside the bottles.
      • Label the dispenser and the spray bottle correctly.
    • Operations and Maintenance/Other
      • Sanitizer test strips for Quat sanitizer are required.
      • Provide Quat sanitizer test strips. Comments A routine inspection was conducted today. The coolers are at 4°C or lower. The hot holding units are at 60°C or higher. The other hand sink is well equipped. Sanitizer is at 200 to 400 ppm Quat in the spray bottles. A follow-up inspection for the dish machine and the hand sink will be conducted in 24 hours, and for the other items on Friday, September 4, 2026.

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