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OAKBERRY Victoria Downtown

801 Fort Street, Victoria, BC, V8W 1H6 · Food Premises

Official record from Island Health →

Inspection summary

OAKBERRY Victoria Downtown has been inspected 3 times by Island Health (Vancouver Island Health Authority) since July 13, 2026. The most recent inspection, on August 24, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 2 times on August 17, 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 2 times on August 17, 2026. For example: Food Not Protected - General

  • 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)

  • 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 August 17, 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 August 17, 2026. For example: Improper Sanitary Facilities

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. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Topping sauces are being stored at room temperature.
      • Provide ice or packs to keep cool, at 4°C, or store in a cooler.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The sanitizer concentration in the wiping cloth bucket and at the dispensing unit is not measurable (0 ppm Quat). The dispenser is not delivering the required 200 ppm Quat.
      • Adjust or repair the dispensing unit so that it delivers 200 ppm Quat. Manually add concentrated Quat to the wiping cloth buckets and at the three-compartment sink so that the concentration is at 200 ppm Quat (200 to 400 ppm is acceptable).
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The wiping cloth bucket solution is soiled/cloudy.
      • Change the sanitizer more frequently.
    • Food Not Protected - General
      • The ice scoop is being stored inside the ice machine; the handle is resting on the ice.
      • Store the ice scoop outside the ice machine, on a tray or in a container.
    • Food Not Protected - General
      • There are food containers directly on the floor.
      • Store food containers raised six inches off the floor.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Cardboard is being used to line shelves in the back room.
      • Provide cleanable (plastic or metal) shelf liners.
    • Improper Sanitary Facilities
      • The hand sink on the right side lacks paper towel.
      • Provide paper towel and soap at all times. Comments A routine inspection was conducted today. The coolers are at 4°C or lower. The freezers are at -18°C. Temperature logs are available and up to date. Sanitizers are available. Sanitizer test strips are available. The facility is organized. A new sneeze guard has been installed at the service counter.
  3. Initial

    0 infractions

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