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Loy Sing Meat Market & Deli

554 Fisgard Street, Victoria, BC, V8W 1R4 · Food Premises

Official record from Island Health →

Inspection summary

Loy Sing Meat Market & Deli has been inspected once by Island Health (Vancouver Island Health Authority), on August 19, 2026. The most recent inspection, on August 19, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction 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 August 19, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

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

    1 infraction

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Hot-holding unit with hot turned on, hot holding unit that holds potentially hazardous food must be at =604°C, or must not exceed two hours in danger zone.
      • Operator indicated that the roast duck / chicken are replenished multiple times a day so nothing is held at danger zone for more than two hours. Any leftovers are discarded. Barbeque pork should be prepared in smaller portions so that products are sold within two hours. Comments Routine inspection conducted.. Hand sink fully supplied with soap and paper towels, hoot and cold water. Surface sanitizer at 200 ppm chlorine. FoodSafe certified staff on site. Coolers =4°C, freezes =-18°C. Facility is overall clean, operator is on top of pest control protects. No sighting of pest activity at time of inspepection.

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