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Marilena Cafe & Raw Bar

1525 Douglas Street, Victoria, BC, V8W 2G4 · Food Premises

Official record from Island Health →

Inspection summary

Marilena Cafe & Raw Bar has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 26, 2026. The most recent inspection, on August 31, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 once on August 26, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 August 26, 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

  1. Follow-Up

    0 infractions

  2. Routine

    2 infractions

    • Improper Construction / Maintenance of Establishment
      • Undercounter glasswasher at beverage counter measured at 68.1°C on plate level after sanitizing rinse at third run.
      • Service the glasswasher to ensure the high-temperature sanitizing rinse reaches 82°C (180°F) for at least ten seconds, so that it reaches at least 71°C (160°F) on actual dish surface during final rinse. Before it is serviced, use other dishwasher/glasswasher onsite.
    • Operations and Maintenance/Other
      • Sink and surface sanitizer bottles measured greater than 3,010ppm.
      • Corrected during inspection. Adjust the concentration to be 704-1,875ppm using test strips. Comments Handwashing sinks were quipped with hot and cold running water, liquid soap, and paper towel. Undercounter dishwasher next to three-compartment sink was removed. Bar iodine glasswasher measured at 12.5ppm iodine after sanitizing rinse. Large dishwasher measured at 76.4°C after sanitizing rinse on plate level. Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Temperature log was maintained daily. Multiple operators had valid FOODSAFE Level 1 certificates. Shellfish tags were retained and stored in an organized manner. Pest traps were in place. Pest control service was provided regularly. General sanitation was good.

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