Green Leaf Vietnamese Bistro

1684 Douglas Street, Victoria, BC, V8W 2G6 · Food Premises

3 inspections

1. Follow-UpAug 31, 2026

   0 infractions

2. Follow-UpAug 5, 2026

   1 infraction

   • Inadequate Insect / Rodent Control
     • Observed mice droppings near the wall and stairs at the back door.
     • Ensure to remove the dropping, and clean and sanitize affected area. Please consider increasing the amount of pest traps and monitor activities frequently. Please continue to ensure all foods are stored off the ground and covered. Comments Follow-up inspection conducted from June 3, 2026 inspection. Food Safety Plan and Sanitation Plan are in place. Hand soap dispenser was installed at bar hand sink. Recent complaint received regarding mouse sighting. A screen cover was in place at the back door. Operator was reminded to have the door covered with screen at all time or close the door completely after delivery. Please consider adding a physical barrier to cover the bottom part of the screen to prevent pest entry.
3. RoutineJun 3, 2026

   8 infractions

   • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
     • Frozen meat (three packs of ground meat) observed thawing at room temperature.
     • Thawing must be done in a cooler, under cold running water, or in a microwave. Corrected during inspection.
   • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
     • Large batch of raw bean sprouts were stored at room temperature.
     • Only small amount of potentially hazardous foods can be stored in an ice bath during peak hours, not exceeding two hours. Corrected during inspection.
   • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
     • Rice at hot-holding unit at the back of kitchen was measured at 50°C. Rice was prepared an hour ago and reheated onsite.
     • Corrected during inspection. Please ensure all potentially hazardous food (ex. rice) are kept at or above 60°C during hot holding. Ensure potentially hazardous foods are cooked/reheated to or above 74°C before putting into a warmer. Check and replace warmer if necessary.
   • Food Not Protected - General
     • Some food items in walk-in coolers or line coolers are not covered. Observed raw meat was stored on top of lettuce and salad vegetables.
     • Please ensure food items are covered in refrigeration unit. Store raw food on the bottom shelves and ready-to-eat food on top shelves to prevent cross-contamination.
   • Improper Sanitary Facilities
     • NO hand soap and no paper towel were observed at the bar sink. Repeat violation.
     • Purchase liquid hand soap and paper towel for bar sink. Handwashing sink must be equipped with liquid soap and paper towel at all times for frequent handwashing. Corrected during inspection.
   • Inadequate Insect / Rodent Control
     • Screen at the back door is half opened with back door also opened during operation. The screen was broken as per operator.
     • Please install or repair a full screen at back door in 30 days. Keep the back door closed when it is not in use.
   • Food Safety Plan/Sanitation Plan
     • No Food Safety Plan or Sanitation Plan were in place.
     • Please complete and submit to Environmental Health Officer.
   • Operations and Maintenance/Other
     • Sanitizer bottle was measured at 0 ppm chlorine.
     • Corrected during inspection. A new sanitizing solution was prepared and measured at 100 ppm chlorine. Please ensure you are using test strips to verify sanitizer concentration and maintain chlorine level at around 100 ppm. Comments Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Dishwasher sanitizing rinse measured at 100 ppm chlorine. Handwashing sink at the back of kitchen was equipped with hot and cold water, liquid soap, and paper towel. Pest traps were in place. Pest control service was conducted every two weeks, as per operator.