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Happy Village Restaurant

2038 Otter Point Road, Sooke, BC, V9Z 1A5 · Food Premises

Official record from Island Health →

Inspection summary

Happy Village Restaurant has been inspected 3 times by Island Health (Vancouver Island Health Authority) since June 9, 2026. The most recent inspection, on July 23, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections 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 June 9, 2026. For example: Food Not Protected - General

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on July 21, 2026. For example: Improper Construction / Maintenance of Establishment

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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    2 infractions

    • Improper Construction / Maintenance of Establishment
      • Maintenance/cleaning is required in dish area to remove debris from walls, equipment, and shelving. Ensure that cleaning is done under/behind equipment.
    • Improper Construction / Maintenance of Establishment
      • Low-temperature dishwasher chlorine residual measured at 0 ppm.
      • Maintenance is required. Sinks to be used for warewashing until maintenance is completed for dishwasher. Comments All refrigeration units were operating at the correct temperatures. Follow-up is required.
  3. Initial

    1 infraction

    • Food Not Protected - General
      • Do not store any food outside to protect from contamination/pests. Comments Low-temperature dishwasher chlorine sanitizer measured at 100 ppm. All refrigeration units were operating at the correct temperatures. Ensure that temperatures are being monitored and recorded daily. Chlorine sanitizer measured at 200 ppm. Renovations/repairs were being done by the building management to repair damages from a recent fire. Ceiling and lighting in kitchen are being replaced. Facility was granted health approval to operate.

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