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Momi Noodle

554 Pandora Avenue, Victoria, BC, V8W 1N7 · Food Premises

Official record from Island Health →

Inspection summary

Momi Noodle has been inspected once by Island Health (Vancouver Island Health Authority), on July 6, 2026. The most recent inspection, on July 6, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection 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.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 6, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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 July 6, 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.

1 inspection

  1. Routine

    2 infractions

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Existing warewashing sink only has one useable compartment that is connected to plumbing. Second compartment is welded shut. At a minimum, a two-compartment sink with both compartments connected to plumbing must be available for proper warewashing.
      • Convert the sink to a two-compartment sink with correct plumbing or replace with a new two-compartment sink. Complete in six months.
    • Operations and Maintenance/Other
      • QUATS sanitizer measured above 500 ppm.
      • Corrected during inspection. Please obtain QUATS test strips and ensure QUATS sanitizer concentration is at 200 ppm. Comments Handwashing sink was supplied with hot and cold running water, liquid soap, and paper towel. Chemical dishwasher measured at 100 ppm chlorine after sanitizing rinse. Test strips were on site. Surface sanitizer was available. Pest traps were in place. Back door was outfitted with a screen. Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Hot-holder temperature measured at or above 60°C. Operator had valid FOODSAFE Level 1 certification. Note: Please stair maintaining temperature log and dishwasher sanitizer log daily.

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