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Grill Master

3147 Douglas Street, FC1, Victoria, BC, V8Z 6E3 · Food Premises

Official record from Island Health →

Inspection summary

Grill Master has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 10, 2026. The most recent inspection, on June 16, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently 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 2 times on June 10, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on June 10, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and 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 10, 2026. For example: Operations and Maintenance/Other

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

    1 infraction

    • Critical Food Not Protected From Contamination - Micro
      • Multiple containers of food were uncovered and being stacked on top of one another (directly touching) inside the walk-in cooler.
      • Staff unstacked food containers. Staff indicated they do not have enough plastic lids for their containers. Purchase plastic lids and cover foods at all times. Do not stock foods while not covered and do not store foods uncovered to prevent potential contamination. Comments Follow-up inspection conducted today. Bleach surface sanitizer now present and available. Sanitizer solution measured 100ppm, as confirmed by a chlorine test strip. Chlorine test strips now available onsite.
  2. Routine

    5 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Multiple large containers of food in walk-in cooler were uncovered and stacked on top of one another (corrected during inspection).
      • Staff put plastic food-grade lids on all containers of food. Ensure all foods are covered with food-grade plastic wrap or lids at all times to prevent potential food contamination.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Metal container of fish was being stored at room temperature. Internal temperature measured 17.7°C. Staff indicated the fish had been at room temperature for 1 hour (corrected during inspection).
      • Fish was placed into the walk-in cooler. Store cold potentially hazardous foods (PHFs) at 4°C or below at all times.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • BBQ pork in back hot holding units measured 41.7°C (internal temperature). Staff indicated pork had been hot held for more than 2 hours.
      • BBQ pork placed back into steamer to rapidly reheat then was placed back into the hot holding unit (corrected during inspection). Store hazardous foods in hot holding units at 60°C or above at all times. Rapidly reheat foods to 74°C or above before storing in hot holding units.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer for food contact surfaces.
      • Ensure approved surface sanitizer is available at all times. Examples include: (1) 50-100ppm bleach solution, or (2) 200-400ppm quats solution.
    • Operations and Maintenance/Other
      • No sanitizer test strips available.
      • Purchase and use sanitizer test strips to ensure surface sanitizers are maintained at adequate concentrations. Comments Routine inspection conducted today. All coolers measured 4°C or below. Handwashing sinks fully equipped. Front hot holding display functioning at 60°C or above. No signs of pest activity. Overall, facility is well maintained.

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