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Green Cuisine

560 Johnson Street, 5, Victoria, BC, V8W 3C6 · Food Premises

Official record from Island Health →

Inspection summary

Green Cuisine has been inspected once by Island Health (Vancouver Island Health Authority), on June 29, 2026. The most recent inspection, on June 29, 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 June 29, 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 ice build-up at freezers.
      • Clean the freezer to remove ice build-up routinely.
    • Improper Construction / Maintenance of Establishment
      • Observed mice droppings under the rack with rice at back storage room.
      • Remove the droppings. Clean and sanitize affected area routinely. Comments Handwashing sinks were equipped with hot and cold running water, liquid soap, and paper towel. Sanitizer bottles measured at 500 ppm hydrogen peroxide. Refrigeration temperature was satisfactory. Refrigerator temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Hot-holding unit measured at or above 60°C. High-temperature dishwasher measured at 71.0°C at plate level after sanitizing rinse. Pest traps were in place. Pest control company provided service bi-weekly. Temperature log was maintained daily. Operator had FOODSAFE Level 1 certification. Food Safety Plan and Sanitation Plan were in place and were reviewed on site. Operator to provide a copy to Environmental Health Officer.

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