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Ho Tong Restaurant

3388 Douglas Street, Victoria, BC, V8Z 3L3 · Food Premises

Official record from Island Health →

Inspection summary

Ho Tong Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 19, 2026. The most recent inspection, on June 26, 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 5 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 once on June 19, 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 once on June 19, 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 19, 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 2 times on June 19, 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

    0 infractions

  2. Routine

    5 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Majority of foods in sliding door cooler and walk-in cooler were uncovered.
      • Store all food items covered with a tight fitting lid or food grade plastic wrap to prevent the risk of potential contamination.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Large container/bowl of raw pork was being stored on the counter at room temperature. Pork was not actively being used. Internal temperature measured measured 26.7°C. Staff indicated it had had been at room temperature for
      • Pork was moved into a cooler functioning at 4°C or below. Store cold potentially hazardous foods at or below 4°C. Discard foods that have been stored between 4-60°C for >2 hours.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bleach surface sanitizer measured >200ppm (corrected).
      • Staff re-made sanitizer solution. New solution measured 100ppm, as confirmed by a sanitizer test strip. Ensure bleach sanitizers are maintained between 50-100ppm at all times.
    • Operations and Maintenance/Other
      • No sanitizer test strips available onsite.
      • Purchase and use sanitizer test strips to confirm the adequate concentrations of sanitizer solutions.
    • Operations and Maintenance/Other
      • Temperature logs not up to date. Last recording was in April 2026.
      • Maintain daily temperature logs for all coolers and hot holding units. Record the temperature at least once daily. Comments Routine inspection conducted today. All coolers measured 4°C or below. All hot holding units measured >60°C. High temperature dishwasher measured 80°C at plate level. No signs of pest activity. Facility is clean. Handsink is fully equipped.

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