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Frank's Honeybun Cafe

605 Yates Street, Victoria, BC, V8W 1L1 · Food Premises

Official record from Island Health →

Inspection summary

Frank's Honeybun Cafe has been inspected once by Island Health (Vancouver Island Health Authority), on September 29, 2026. The most recent inspection, on September 29, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times on September 29, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

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

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Cooked rice stored in unplugged hot-holding unit with lid on and temperature measured at 38°C. Operator stated rice will be put in a cooler to be used for fried rice.
      • Cooked rice must be rapidly cooled and placed in a cooler. Do not store at room temperature for more than two hours. Corrected on site. Rice was prepared within two hours and now stored in a cooler.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Raw shelled eggs were left on the counter for preparation. Operator was directed to move eggs to a cooler.
      • Corrected on site. Potentially hazardous food such as raw eggs must be stored at or below 4°C. Do not leave potentially hazardous foods at room temperature for more than two hours. Comments Handwashing sink was supplied with hot and cold running water, liquid soap, and paper towel. Dishwasher sanitizing rinse measured at 50ppm chlorine. Test strips were available. Bleach sanitizer in a bucket was measured at 100ppm chlorine. Cooler temperatures measured at or below 4°C. Freezer temperature measured at or below -18°C. General sanitation was good. Rodent traps were in place. Screen door was available at the back door.

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