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Noble Berry Dessert & Kitchen Studio

2560 Sinclair Road, B, Victoria, BC, V8N 1B8 · Food Premises

Official record from Island Health →

Inspection summary

Noble Berry Dessert & Kitchen Studio has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 11, 2026. The most recent inspection, on July 20, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 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 July 20, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 May 11, 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.

2 inspections

  1. Routine

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer used in hydrogen peroxide and measured 250 ppm
      • Corrected at time of inspection, concentration measured was 500 ppm. Test strips available on-site. Comments Routine inspection conducted today. Hand washing station equipped with hot/cold water, soap and paper towel. All coolers =4°C; freezers =--18°C. Temperature records are available. Ensure daily monitoring. High temperature mechanical dishwasher measures sanitizing temperature of 71°C at plate level. Ice machine is sanitary. Scoop is kept separated. Chemicals stored separated. No pest activity observed. Facility is overall very well maintained and organized.
  2. Initial

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Ice machine observed to have cob webs.
      • Clean and sanitize prior to use. Ensure scoop is kept separate from ice machine. Comments Initial inspection conducted today. Hand washing station equipped with hot / cold water, soap and paper towel. All coolers =4°C, all freezers =-18°C. Temperature logs available on-site. High temperature mechanical dishwasher measured sanitizing temperature of 76°C at plate level. Endure daily monitoring is conducted of sanitizing temperature using waterproof thermometer or dishwash test strips. Surface sanitizer being used is the sink and surface cleaner sanitizer. Concentration measured to be high. Decrease concentration or use a different sanitizer such as quats (200 ppm) or chlorine (100 - 200 ppm). All light fixtures have protective covers. No pest activity observed at time of inspection. Back door has a sliding screen door. FoodSafe Level 1 operator present on-site. Floor, walls, counters are smooth, durable and impervious to moisture. Overall Facility is clean and sanitary. Approval Granted.

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