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Fountain Restaurant

2680 Blanshard Street, 4, Victoria, BC, V8T 5E1 · Food Premises

Official record from Island Health →

Inspection summary

Fountain Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 21, 2026. The most recent inspection, on September 4, 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 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 August 21, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 August 21, 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 August 21, 2026. For example: Inadequate Insect / Rodent Control

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

    3 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Observed rice in hot-holding unit at 48°C. Staff indicated leftover rice from fridge are warmed in rice cooker. Hot foods must be held at >60°C, 'keep warm' setting should only be used to keep food hot, not as a reheat option.
      • Operator re-steamed rice over stove top to over 74°C, then transferred to rice cooker to keep want at >60°C. In the future steam all leftover rice to >74°C and then transfer to rice cooker.
    • Food Not Protected - General
      • Shrimp and chicken thawed at room temperaure.
      • Operator transferred products into preparation sink to continue thawing under running water. Thaw in cooler or under running water.
    • Inadequate Insect / Rodent Control
      • Rodent droppings present on top of dishwasher.
      • Contact pest control company to increase service frequency. Clean and sanitize exterior and top of the dishwasher with bleach water (ratio 1:9). Comments Routine inspection conducted. Hand sink is properly supplied. Bleach surface sanitizer measured at 100ppm. Coolers measured 4°C or below and freezers measured -18°C or below. Record cold-holding temperatures and hot-holding temperatures daily in logbook. Low temperature dishwasher sanitizing at 100ppm chlorine.

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