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Levantine Restaurant

225 Menzies Street, 103, Victoria, BC, V8V 2G6 · Food Premises

Official record from Island Health →

Inspection summary

Levantine Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 15, 2026. The most recent inspection, on May 25, 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 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 25, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 3 times across 2 separate inspections, most recently on May 25, 2026. For example: Improper Construction / Maintenance of Establishment

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on May 15, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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 May 15, 2026. For example: Critical Other (Specify)

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

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Garlic sauce (in-house prepared) is being stored at room temperature; the food temperature is 22°C. Garlic sauce is a potentially hazardous food being stored at an unsafe temperature.
      • The garlic sauce was discarded at the time of the inspection. Once garlic sauce is made, store at 4°C or lower.
    • Improper Construction / Maintenance of Establishment
      • Thoroughly clean the surfaces in the cookline area. Clean the floor and equipment. Maintain in a clean condition. Comments A follow-up inspection was conducted. Most of the items on the previous inspection report of May 15, 2026, have been corrected. The facility supplies have been organized. Cleaning has been done. The propane tank and burner have been removed. The cooler door handle has been removed. A shawarma catch pan has been ordered.
  2. Routine

    5 infractions

    • Critical Other (Specify)
      • A propane tank and a portable burner are located in the hallway in the back section of the facility.
      • Discontinue this practice. Remove the burner and the propane tank. The burner must be under the exhaust hood and fire suppression and connected to cookline gas (not to the portable propane tank). Consult with the City of Victoria and the fire department on adding burner equipment at the cookline; equipment must fit in the cookline.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Open storage of food is observed: open tins cans.
      • Once tin cans have been opened, transfer food to a food-safe container (plastic or stainless steel) with a lid.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Shawarma is being transferred from the rotisserie to the grill with improper equipment.
      • Provide a proper catch pan/meat catcher for this purpose.
    • Improper Construction / Maintenance of Establishment
      • A build-up of debris is observed in the facility.
      • Thoroughly clean and organize all sections of the facility: kitchen, back room, staff restroom. Clean and sanitize surfaces. Clean the floor. Clean inside and outside the coolers. Organize supplies; remove unused supplies.
    • Improper Construction / Maintenance of Establishment
      • The cooler door handle is not properly attached to the door.
      • Secure the door handle. Install handle surface trim; temporarily tape the handle. Comments A routine inspection was conducted today. The coolers are at 4°C. The hand sink is well equipped; liquid soap and paper towel are available. Sanitizers are available; Quat is at 200 ppm in the spray bottles. The dish machine is sanitizing properly; the final rinse is above 180°F at the manifold. Complete cleaning and organizing and all other items noted on this report within one week. A follow-up inspection will be conducted on May 25, 2026.

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