Le Croissant Chaud
1315 Broad Street, Victoria, BC, V8W 2A8 · Food Premises
Inspection summary
Le Croissant Chaud has been inspected 3 times by Island Health (Vancouver Island Health Authority) since May 22, 2026. The most recent inspection, on June 15, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.
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 15, 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 once on June 15, 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.
3 inspections
- Follow-Up
0 infractions
- Routine
2 infractions
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- No sanitizer was available for dishwashing. Operator is not following "wash, rinse, and sanitizing step."
- Obtain bleach for the sanitizing step for warewashing. Please send photo of bleach to Environmental Health Officer by the end of the day. Follow wash, rinse, sanitize step at three-compartment sink. Prepare 100 ppm chlorine (by mixing half teaspoon bleach into 1 litre of water) and submerge utensils in sanitizing solution for at least 45 seconds.
- Operations and Maintenance/Other
- Observed non-approved type of food surface sanitizer (non-chlorine Clorox ecoclean cleaner) in use.
- Please obtain bleach and spray bottle. Prepare 100 ppm chlorine (verified with test strips) for food-contact surfaces. Comments Handwashing sinks were equipped with hot and cold running water, liquid soap, and paper towel. Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Pest traps were in place. Pest control service was provided monthly. Three-compartment sink was in place. Test strips were available for chlorine. Customer washroom was equipped with supplies. Operator had valid FOODSAFE Level 1 certificate.
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- Initial
0 infractions
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