Market On Yates, Deli
903 Yates Street, Victoria, BC, V8V 3M4 · Food Premises
Inspection summary
Market On Yates, Deli has been inspected once by Island Health (Vancouver Island Health Authority), on August 12, 2026. The most recent inspection, on August 12, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 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 August 12, 2026. For example:
Critical Inadequate Hot Holding Temperature 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 once on August 12, 2026. For example:
Improper Construction / Maintenance of Establishment
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 Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
- Spaghetti at the hot-holding unit measured at around 51°C.
- Corrected during inspection. Spaghetti was re-heated on site. Please ensure potentially hazardous foods are kept at hot-holding unit at or above 60°C at all times.
- Improper Construction / Maintenance of Establishment
- Observed debris at the back of the oven.
- Remove the debris and routinely clean and sanitize hard-to-reach areas. Comments Handwashing sink was equipped with supplies. One- and three-compartment sinks were in place. Cooler and freezer temperatures were satisfactory. Surface sanitizer measured at 200ppm QUATS. Test strips were available. Dishwasher sanitizing rinse measured at 72.1°C on plate level.
- Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
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