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J & J Wonton Noodle House

1012 Fort Street, Victoria, BC, V8V 3K4 · Food Premises

Official record from Island Health →

Inspection summary

J & J Wonton Noodle House has been inspected once by Island Health (Vancouver Island Health Authority), on August 25, 2026. The most recent inspection, on August 25, 2026, recorded 6 infractions.

In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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 2 times on August 25, 2026. For example: Food Not Protected - General

  • 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 2 times on August 25, 2026. For example: Inadequate Insect / Rodent Control

  • 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 August 25, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 25, 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

    6 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer was available on site upon Environmental Health Officer's arrival. Alcohol spray onsite was not approved type of food-surface sanitizer.
      • Corrected on site. A fresh chlorine solution measuring 100ppm was prepared on site (by mixing half teaspoon with one litre of water). Please ensure bleach sanitizer and test strips are used daily for sanitizing surfaces.
    • Food Not Protected - General
      • Observed tahwin of packaged meat at room temperature.
      • Corrected during inspection. Food was moved back to walk-in cooler. Thawing must be done in a cooler with a temperature at or below 4°C. Foods in the preparation area which will be cooked within two hours must be kept on ice.
    • Food Not Protected - General
      • Potentially hazardous food (PHF) on preparation table at cookline. PHF must be maintained at or below 4°C.
      • Please have PHFs store on ice bath at all times. Please consider obtaining a preparation cooler at cookline to prevent temperature abuse of food. Corrected on site. Ice was added.
    • Inadequate Insect / Rodent Control
      • Observed back door was open.
      • Please ensure screen door or back door is closed at all times, except time for delivery, to prevent entry. Corrected on site.
    • Inadequate Insect / Rodent Control
      • Observed mice droppings uner the shelves next to the mouse trap in dry storage room.
      • Remove the mice droppings, and clean and sanitize the area. Do not dry sweep the droppings.
    • Food Safety Plan/Sanitation Plan
      • Food Safety Plan and Sanitation Plan are not available.
      • Template was sent to the operator. Please review and complete the Food Safety Plan and Sanitation Plan in three months. Comments Handwashing sink was equipped with hot and cold running water, liquid soap, and paper towel. Cooler temperatures measured at or below 4°C. Freezer temperature measured at or below -18°C. Temperature log was maintained. For temperature log, it is recommended to number the refrigeration unit to record consistently. Hot-holding unit temperatures measured at or above 60°C. High-temperature dishwasher was newly installed. Dishwasher sanitizing rinse measured at 74.3°C on plate level using probe thermometer and showed 180°F on manifold. Pest traps were in place. Pest control service was provided bi-weekly. Please provide copies of FOODSAFE Level 1 certificates to Environmental Health Officer.

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