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Halibut House Chinese Restaurant

3500 Quadra Street, Victoria, BC, V8X 1G9 · Food Premises

Official record from Island Health →

Inspection summary

Halibut House Chinese Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on October 2, 2026. The most recent inspection, on October 2, 2026, recorded 3 infractions.

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

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 once on October 2, 2026. For example: Food Not Protected - General

  • 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 2 times on October 2, 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.

1 inspection

  1. Routine

    3 infractions

    • Food Not Protected - General
      • Multiple knives stored between wall and preparation table. Owner removed all knives during inspection and placed in dish washing pile - corrected.
      • Do not store knives or utensils between wall and table. This prevents potential contamination. Store all utensils in clean containers when not in use.
    • Operations and Maintenance/Other
      • Temperature logs not available.
      • Measure and record temperatures of all coolers, freezers and hot holding at least once in a day.
    • Operations and Maintenance/Other
      • Test strips not available.
      • Purchase chlorine test strips and have them on site. Comments Routine inspection conducted today with owner. All coolers measured less than or equal to 4°C. Freezers measured less than or equal to -18°C. Hot holding unit measured greater than or equal to 60°C. High temperature dishwasher measured 73.5°C at plate level. Bleach surface sanitizer measured 100 ppm chlorine residual. Hand sink fully equipped with hot/cold water, liquid soap, paper towels. At least one employee FoodSafe level 1 certified. Over all facility is clean and well maintained.

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