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Fudo Japanese Restaurant

777 Royal Oak Drive, 425, Victoria, BC, V8X 4V1 · Food Premises

Official record from Island Health →

Inspection summary

Fudo Japanese Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 16, 2026. The most recent inspection, on July 15, 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 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and 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.

  • 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 June 16, 2026. For example: Critical Food Not Protected From Contamination - Micro

  • 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 June 16, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 June 16, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • 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 once on June 16, 2026. For example: Improper Sanitary Facilities

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

    4 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Raw vegetables (carrots) are stored next to raw chicken on the ground of the walk-in cooler.
      • Reorganize the walk-in cooler. Store ready-to-eat foods and produce above raw proteins. This violation was corrected during the inspection.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Raw fish is thawing and being stored at room temperature (16 degrees C with an IR gun). The chef said that the fish had been at room temperature for less than 30 minutes.
      • The raw fish was relocated to the walk-in cooler at the time of the inspection.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • There is a severe accumulation of dust, debris, and grease on the ventilation hood. A sticker on the ventilation hood states "due July 2026".
      • Schedule deep cleaning. Correct within two weeks, by June 30, 2026.
    • Improper Sanitary Facilities
      • The back preparation area hand sink is obstructed with a tray and utensils. The cookline hand sink is obstructed with a jug of water. The sushi bar hand sink is obstructed with a bowl and utensils.
      • All hand sinks need to be clear of obstructions and easily accessible at all times. Correct immediately. Comments The facility is supplied with hot and cold water. The hand sinks are stocked with soap and paper towel. The high temperature dishwasher is at 71 degrees C or above. Quats sanitizers are all at 200 ppm or above. The coolers are at 4 degrees C or lower, the freezers are at -18 degrees C or lower, and the hot holding units are at 60 degrees C or higher.

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