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I Kyu Noodles

564 Fisgard Street, Victoria, BC, V8W 1R4 · Food Premises

Official record from Island Health →

Inspection summary

I Kyu Noodles has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 24, 2026. The most recent inspection, on July 29, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: Food Not Protected - General

  • 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 2 times on July 24, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 24, 2026. For example: Inadequate Insect / Rodent Control

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 24, 2026. For example: Food Handler Training

  • 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 across 2 separate inspections, most recently on July 29, 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.

2 inspections

  1. Follow-Up

    2 infractions

    • Food Not Protected - General
      • Meat defrosted in ambient temperature, temped at 8°C,
      • operator moved meat into a cooler. Proper thawing should be done in fridge. Under running water.
    • Improper Sanitary Facilities
      • Hand sinks obstructed with appliances.
      • Ensure hand sink is easily accessible at all times. Comments Follow-up conducted for July 24, 2026. Dishwasher sanitizing at 50 ppm chlorine test strips available. Cockroaches / dead cockroaches have been cleaned and removed from premises. Surface sanitizer spray bottle at 100 ppm. Food Safe certified staff on site. Keep copy on site, expires August 11, 2026.
  2. Routine

    6 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low-temperature dish washer had no detectable sanitizer concentration.
      • Environmental Health Officer primmed sanitizer line and operator changed bleach bottle. Operator ran dishwasher multiple times with new jug of chemical, sanitizing at 100 ppm. Chlorine at plate level. Verify concentration with test strips daily prior to dishwashing.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer bottle measured less than 50ppm chlorine.
      • Bleach sanitizer should be maintained between 100-200 ppm. Staff prepared fresh solution at 100 ppm chlorine. Obtain chlorine test strips to verify concentration daily.
    • Food Not Protected - General
      • Containers of raw meats stored above egg plants in main fridge. Higher risk food (ie. proteins, dairy) should be in dedicated area, either separate or stored below produce to prevent cross contamination.
      • Re-organize fridge so meats are in bottom drawer.
    • Improper Sanitary Facilities
      • Hand wash station not fully supplied with paper towels.
      • Ensure hand sink is fully stocked with hot/cold water, soap and paper towels. Re-stock paper towels.
    • Inadequate Insect / Rodent Control
      • Presence of cockroaches on wall / metal rack, spider webs on ceiling and behind fridge.
      • Pest control and cleaning required to effectively control pest population and remove spider webs.
    • Food Handler Training
      • No FoodSafe certified staff on site. At least one staff on shift must hold a valid FoodSafe certificate.
      • Staff to enroll in FoodSafe course, keep copies of FoodSafe certificate on site once completed. Comments Routine inspection conducted. Fridges =4°C. Hot food =60°C. Some deep cleaning done, general sanitation improved since last visit. Two compartment sink supplied with hot and cold water. Any repeat violation will result in the issuance of a violation / ticket enforcement action.

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