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Hulitan Early Years Centre

2125 Sooke Road, Victoria, BC, V9B 1W4 · Food Premises

Official record from Island Health →

Inspection summary

Hulitan Early Years Centre has been inspected once by Island Health (Vancouver Island Health Authority), on September 15, 2026. The most recent inspection, on September 15, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 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 September 15, 2026. For example: Food Not Protected - General

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 15, 2026. For example: Food Safety Plan/Sanitation Plan

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

    2 infractions

    • Food Not Protected - General
      • Raw whole-shelled eggs were stored above ready-to-eat foods in the two door fridge in the kitchen. The eggs were not broken and the foods were not contaminated. The Chef was directed to adjust the food storage practice to have raw foods stored below ready-to-eat food items.
      • Store ready-to-eat foods above raw food items to minimize the potential for contamination during storage.
    • Food Safety Plan/Sanitation Plan
      • The premises is equipped with a residential dishwasher and does not have a gauge that measure the surface temperature during the wash and sanitation cycle. The sanitizing action of the machine is not routinely monitored.
      • Purchase a data logger to monitor the temperature of time of the wash and sanitation cycles of the dishwashing unit. Monitor and record this data in sanitizer logs at least once daily. Comments A routine inspection was conducted alongside the Chef. The facility provides meals to 40 children and 15 adult staff. Overall, the premises is clean and well maintained. The permit to operate is posted in a conspicuous location. At least one food handler holds a valid FOODSAFE Level I or equivalent certificate. Hand washing stations are equipped with hot and cold running water, liquid hand soap, and single-use paper towels. All food preparation surfaces are smooth, nonporous, and easily cleanable. Refrigeration temperatures were measured at or below 4°C. Hydrogen peroxide surface sanitizer was available at 500 ppm. Chemical test strips are available on site. Sanitizer and temperature logs are maintained and available for audit. Staff illness and outbreak management policies were discussed at the time of the inspection. No evidence of pest activity was noted at the time of inspection.

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