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H-Mart Victoria - Deli & Hot Food

3147 Douglas Street, 315, Victoria, BC, V8Z 6E3 · Food Premises

Official record from Island Health →

Inspection summary

H-Mart Victoria - Deli & Hot Food has been inspected once by Island Health (Vancouver Island Health Authority), on June 11, 2026. The most recent inspection, on June 11, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 11, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 11, 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.

1 inspection

  1. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • One large opened container of mayo was stored at room temperature. Internal temperature measured 20°C. Staff indicated mayo had been at room temperature for more than 2 hours.
      • Mayo was put in cooler (corrected). Store cold potentially hazardous foods (PHFs) at 4°C or below at all times.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Top shelf of hot holding display was functioning at 50°C.
      • Staff turned up the hot holding temperature. Internal temperature of rice measured 61°C. Store hot potentially hazardous foods (PHFs) at 60°C or above at all times. Ensure hot holding unit maintained at the correct temperature and that the dial is not turned down.
    • Improper Sanitary Facilities
      • Both handwashing sinks were obstructed by garbage cans.
      • Staff moved garbage cans away from sinks (corrected). Do not obstruct handsinks to facilitate employee handwashing. Comments Routine inspection conducted today. All coolers measured 4°C or below. All freezers measured -18°C or below. No signs of pest activity. All handsinks were fully stocker. Quats sanitizer measured 200ppm, confirmed using test strips. Test strips available. Overall, department is organized and clean. High temperature dishwasher measured 76.5°C at plate level.

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