Little Yunnan Restaurant
546 Fisgard Street, Victoria, BC, V8W 1R4 · Food Premises
Inspection summary
Little Yunnan Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on October 8, 2026. The most recent inspection, on October 8, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection 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 October 8, 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 October 8, 2026. For example:
Improper Sanitary Facilities
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
- Routine
2 infractions
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- Low temperature dishwasher sanitizer measured at below 50 ppm chlorine. A minimum of 50 ppm must be achieved for sanitization.
- Dishwasher was drained and refilled, sanitizing at 50 ppm chlorine. Obtain test strips to verify sanitizer concentration daily.
- Improper Sanitary Facilities
- Kitchen hand sink obstructed by rubber gloves. Operator removed.
- Keep hand sink accessible at all times and ensure it is fully supplied with soap, paper towels and hot and cold water. Comments Routine health inspection conducted. Coolers at 4°C or less and freezers at -18°C or less. Temperature log available. Bleach used as surface sanitizer at 200 ppm. Operator is FoodSafe certified; expires 2031. Professional pest control company hired. Public washrooms in sanitary condition.
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
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