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Mosi Acquacotta

4649 West Saanich Road, Victoria, BC, V8Z 3G9 · Food Premises

Official record from Island Health →

Inspection summary

Mosi Acquacotta has been inspected 3 times by Island Health (Vancouver Island Health Authority) since August 17, 2026. The most recent inspection, on October 7, 2026, found no infractions.

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

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.

  • 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 August 25, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 17, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 17, 2026. For example: Inadequate Insect / Rodent Control

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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The low temperature dishwasher detects 0 ppm chlorine residual.
      • Repair or replace the low temperature dishwasher. In the interim, wash and rinse in the dishwasher; sanitize in the two-compartment sink (100 ppm bleach = 1 teaspoon to 1 litre water); air dry. Comments A follow-up inspection was conducted. The preparation cooler has been replaced; the cooler measures 4°C and below. New spray bottles are on site for surface sanitizer.
  3. Routine

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The preparation line cooler registers at the ambient temperature of 12°C with an infrared gun. Several items were probed, and registered between 7°C and 9°C. There is a blown fuse, which occurred during the morning.
      • Repair the preparation line cooler, and do not use the cooler until it can maintain a temperature of 4°C and below. A technician was immediately called to fix the blown fuse. All potentially hazardous foods were relocated to a cooler that can maintain 4°C or below.
    • Inadequate Insect / Rodent Control
      • Pest droppings have accumulated along and under the shelves in the kitchen.
      • Remove the pest droppings; clean and sanitize the affected areas. Ensure that the frequency of deep cleaning is increased. Comments NOTE: Complete routine maintenance of the low temperature dishwasher. Environmental Health Officer intervention was required to achieve 100 ppm chlorine residual at the time of the inspection. The hand sinks are supplied with hot and cold water, soap, and paper towel. The ice machines are clean and sanitary. Quats surface sanitizer is at 200 ppm. All other temperatures besides the preparation line cooler meet the protective requirements. Temperature logs are maintained. NOTE: Ensure that staff notify the manager when temperatures do not meet the protective requirements.

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