Le Petit Saigon
1010 Langley Street, Victoria, BC, V8W 1V8 · Food Premises
Inspection summary
Le Petit Saigon has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 18, 2026. The most recent inspection, on July 9, 2026, recorded 1 infraction.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 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 2 times across 2 separate inspections, most recently on July 9, 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 2 times on June 18, 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.
2 inspections
- Follow-Up
1 infraction
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- The dish machine is not sanitizing properly; the final rinse temperature is low.
- Repair or adjust so that the final rinse temperature is 82°C at the manifold. Comments A follow-up inspection was conducted today. The spray bottles are labelled. Temperature logs are being kept up to date. The operator is waiting for an ordered part for the dish machine repair; the part is expected next week. A dish machine repair technician is to install the part. Adjust the temperature of the final rinse water so that it is 82°C at the manifold gauge (71°C at dish level).
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- Routine
3 infractions
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- Dish machine sanitizing rinse temperature is low. Current dish level final rinse temperature 63°. Current manifold gauge final rinse temperature 43°C.
- Adjust / repair dish machine so that final rinse manifold gauge reads 82°C (180°F) and dish level 71°C (160°F)
- Operations and Maintenance/Other
- Spray bottles lack labels.
- Label spray bottles "Sanitizer" or "Water"
- Operations and Maintenance/Other
- Temperature logs are not available.
- Monitor and record temperature of coolers daily. Keep records at facility. Provide thermometer in each cooler. Comments Routine inspection conducted today. Coolers at 4° (or lower,). Freezers at -18°C. Hand sink are well equipped. Sanitizer concentration 1100 ppm chlorine on spray bottle. Facility is clean. New flooring has been installed.
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
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