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Mich's Restaurant

4011 Quadra Street, 1, Victoria, BC, V8X 1K1 · Food Premises

Official record from Island Health →

Inspection summary

Mich's Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 9, 2026. The most recent inspection, on June 9, 2026, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 June 9, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 June 9, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 9, 2026. For example: Food Not Protected - General

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. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Frozen shrimp and meat were observed thawing in the sink under cold water. They had been thawing for one hour and were measured at 1 degree C to 2 degrees C.
      • This violation was corrected on site. Shrimp and meat were relocated to a cooler that can maintain a temperature of 4 degrees C and below. Follow proper thawing procedures: 1) in a cooler at 4 degrees C or lower; 2) under continuous cold running water; or 3) submerged in cold water; change water every 30 minutes.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Chlorine residual is at 0 ppm in the low temperature dishwasher. The sanitizer container is empty; there is no replacement on site.
      • The operator on site called the supplier. A delivery was scheduled for one hour from the time of the call. Do not use the dishwasher until sanitizer arrives. E-mail pictures of the sanitizer delivery to the Environmental Health Officer. Test the dishwasher using chlorine test strips on site. Send a picture once the test strips detect 50 to 100 ppm chlorine.
    • Food Not Protected - General
      • Food was being covered using dish cloths.
      • This violation was corrected on site. All cloths were removed, and food was covered using food-grade material. Comments A routine inspection was conducted. The hand sinks are all supplied with hot and cold water, soap, and paper towel. Bleach sanitizer is available in spray bottles; 200 ppm chlorine residual is measured. All coolers are at 4 degrees C, the freezers are at -18 degrees C or lower, and hot holding units are at 60 degrees C or higher. No signs of pests are observed at the time of the inspection.
  2. Follow-Up

    0 infractions

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