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Oak's Restaurant & Grill

2250 Oak Bay Avenue, Victoria, BC, V8R 1G5 · Food Premises

Official record from Island Health →

Inspection summary

Oak's Restaurant & Grill has been inspected once by Island Health (Vancouver Island Health Authority), on June 15, 2026. The most recent inspection, on June 15, 2026, recorded 8 infractions.

In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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.

  • 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 3 times on June 15, 2026. For example: Food Not Protected - General

  • 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 2 times on June 15, 2026. For example: Inadequate Insect / Rodent Control

  • 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 June 15, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 June 15, 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 June 15, 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.

1 inspection

  1. Routine

    8 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Butter and creamer (single serve) held at room temperature, marked as "keep refrigerated" Corrected during the inspection.
      • Store butter and creamer =4°C. If product needs warming for spreading (butter) remove from cooler in smaller containers for less than 30 mins prior to service. Discard product held >4°C for more than 2 hours.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer less than 200 ppm and dispenser bag empty. This is a repeat violation.
      • Replace bag in dispenser and refill bottles to 200-400 ppm Quats. Corrected during the inspection.
    • Food Not Protected - General
      • Bowls and takeout containers used as scoops in dry products. ingredients.
      • Replace containers/ bowls with reusable coops that can be washed; do not store scoops in dry products.
    • Food Not Protected - General
      • Food stored on the floor in the walk-in cooler. This is a repeat violation.
      • Store food off the floor.
    • Food Not Protected - General
      • Shrimp thawing in insert on the counted.
      • Thaw shrimp in cooler or under cold running water. Corrected during inspection.
    • Inadequate Insect / Rodent Control
      • Back door left propped open.
      • Keep door closed or install screen door to prevent pest entry.
    • Inadequate Insect / Rodent Control
      • Rodent droppings observed by compost bins and hack door. Pest control last visit, June 15, 2026.
      • Clean affected areas and continue to monitor.
    • Improper Construction / Maintenance of Establishment
      • Freezer observed to have a damaged lid and ice build-up (by the main kitchen door).
      • Replace/ repair lid so that surface is non-porous, cleanable, tightly seals freezer to keep temperatures =-18°C. Comments Routine inspection. Handsinks fully supplied. Ice machine clean and well maintained. Temperatures as per regulatory requirements. Temperature logs maintained electronically, digital sensors and alarm system. Dishwasher 50-100 ppm chlorine solution. Glasswasher 12.5-25 ppm iodine sanitizer.

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