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Gyrosa

4430 West Saanich Road, 109, Victoria, BC, V8Z 3E9 · Food Premises

Official record from Island Health →

Inspection summary

Gyrosa has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 13, 2026. The most recent inspection, on June 16, 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 1 infraction 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.

  • 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 May 13, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

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

    1 infraction

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Both the corner cooler by the vegetables and the two preparation coolers measure around 6°C to 7°C.
      • Perform the necessary maintenance to ensure that the coolers are able to hold a temperature of 4°C or lower at all times by May 19, 2026. Comments A routine inspection was conducted today. The hand sink is fully stocked with soap, paper towel, and hot and cold water. A three-compartment sink is used for ware washing; QUAT sanitizer measures 300 ppm. The donair meat-cooking steps were reviewed. Meat is sliced from the cone and oven baked to 74°C or higher; the oven time is extended if the temperature is lower than 74°C. QUAT sanitizer buckets are available for rags which are used to clean surfaces; QUAT sanitizer measures 300 ppm. Temperature logs are up to date and well maintained. Overall, the facility is clean and well maintained, with no signs of pests during the inspection. All hot holding units measure 60°C or higher. All other coolers and freezers measure 4°C or lower and -18°C or lower, respectively. Use these coolers if needed, if the affected coolers cannot maintain the proper temperature.

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