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Mustard Seed Street Church

625 Queens Avenue, Victoria, BC, V8T 1L9 · Food Premises

Official record from Island Health →

Inspection summary

Mustard Seed Street Church has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 21, 2026. The most recent inspection, on September 2, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 21, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 2, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 2 times across 2 separate inspections, most recently on September 2, 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

    2 infractions

    • Food Safety Plan/Sanitation Plan
      • Sanitizer and temperature logs are not being maintained daily.
      • Monitor and record the protective temperatures of all refrigeration and hot-holding units, the final rinse temperature of the high-temperature dishwasher, and the surface sanitizer concentration at least once daily. Keep records on-site for audit.
    • Operations and Maintenance/Other
      • The permit to operate was not displayed in a conspicuous location.
      • Obtain a new permit to operate and ensure that it is displayed in a conspicuous location at all times. Comments A routine follow-up inspection was conducted alongside the Chef and Operations Manager. A new permit to operate was hand-delivered at the time of the inspection. The chemical dispenser has been repaired and is dispensing sanitizer at the appropriate concentration. A new log book has been established for staff to use daily. All previously noted infractions have been addressed.
  2. Routine

    3 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The concentration of hydrogen peroxide in the kitchen in the spray bottle was 0 ppm. The bottle was remade at the dispenser and continued to be 0 ppm. The stock bottle of Viper was measured and showed hydrogen peroxide was present in the bottle. Chemical test strips were not available on-site.
      • A new bottle of chlorine sanitizer at 200 ppm was prepared at the time of the inspection. The bottle was clearly labelled as chlorine surface sanitizer. Repair the dispenser such that hydrogen peroxide surface sanitizer is being dispensed at 500 ppm. Obtain test strips to confirm the concentration. In the interim, continue to prepare and use diluted chlorine surface sanitizer.
    • Food Safety Plan/Sanitation Plan
      • Sanitizer and temperature logs are not being maintained daily.
      • Monitor and record the protective temperatures of all refrigeration and hot-holding units, the final rinse temperature of the high-temperature dishwasher, and the surface sanitizer concentration at least once daily. Keep records on-site for audit.
    • Operations and Maintenance/Other
      • The permit to operate was not displayed in a conspicuous location.
      • Obtain a new permit to operate and ensure that it is displayed in a conspicuous location at all times. Comments A routine inspection was conducted alongside the Operations Manager. The facility provides approximately 100 meals daily on a drop-in basis. • Overall, the premises is clean and well organized. • At least one food handler holds a valid FOODSAFE level 1 or equivalent certificate. • Hand washing stations are equipped with hot and cold running water, liquid hand soap, and single-use paper towels. • All food preparation surfaces are smooth, nonporous, and easily cleanable. • Food handling and storage practices are correct. Foods are protected from contamination during storage. • Refrigeration temperatures were measured at or below 4°C. • Hot-holding temperatures were measured at or above 60°C. • The final rinse temperature of the high-temperature dishwasher was measured at 75.6°C at the plate. • No evidence of pest activity was noted at the time of inspection.

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