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Jade Fountain/Hong's Chinese Restaurant

3366 Douglas Street, Victoria, BC, V8Z 3L3 · Food Premises

Official record from Island Health →

Inspection summary

Jade Fountain/Hong's Chinese Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on September 22, 2026. The most recent inspection, on September 22, 2026, recorded 7 infractions.

In the past 12 months there was 1 inspection with 7 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 4 times on September 22, 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 September 22, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 once on September 22, 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.

1 inspection

  1. Routine

    7 infractions

    • Food Not Protected - General
      • Many boxes and containers of food being stored on floor inside walk-in coolers and freezers. Reorganization required. Ensure foods are stored at list six inches off the floor.
      • Reorganize walk-in cooler and freezers.
    • Food Not Protected - General
      • Shrimp found thawing at room temperature on metal shelf. fish found soaking in water inside food prep sink for thawing. Both food items still frozen. Do not thaw potentially hazardous foods at room temperature. Only use safe thawing methods such as in the cooler or under cold running water.
      • Shrimp was moved into the walk-in cooler. Fish was placed under cold running water
    • Food Not Protected - General
      • Vegetables stored directly under raw shrimp and meat mixture. Operator re-organized cooler during inspection. Corrected.
      • Do not store raw proteins above vegetables to prevent contamination.
    • Food Not Protected - General
      • Wiping cloths being stored inside prep table cooler inserts. Operator removed wiping cloths immediately - corrected.
      • Do not store wiping cloths inside inserts or coolers to prevent potential contamination.
    • Improper Construction / Maintenance of Establishment
      • Build-up of food debris and grease in kitchen and storage areas.
      • Complete a through cleaning of the premises to remove build-up. Focus on walk-in coolers, freezers, handles and along walls.
    • Improper Construction / Maintenance of Establishment
      • Cardboard used to line floors in the kitchen.
      • Remove all cardboard. Do not use card bord to line surfaces or floors. This is a fire hazard.
    • Operations and Maintenance/Other
      • Temperature logs not up to date.
      • Measure and record temperatures of all coolers, freezers and hot holding units on daily logs at least once daily. Comments Routine inspection conducted today with operator. Hand sinks fully equipped. All coolers measured less than or equal to 4°C. All freezers measured less than or equal to -18°C. All hot holding units measured greater than or equal to 60°C. High temperature dishwasher measured 73°C at plate level. Bleach surface sanitizer measured 100 ppm chlorine residual.

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