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Ocean Garden Restaurant

568 Fisgard Street, Victoria, BC, V8W 1R4 · Food Premises

Official record from Island Health →

Inspection summary

Ocean Garden Restaurant has been inspected 4 times by Island Health (Vancouver Island Health Authority) since August 24, 2026. The most recent inspection, on September 10, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 August 24, 2026. For example: Critical Food Not Protected From Contamination - Micro

  • 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 September 9, 2026. For example: Inadequate Insect / Rodent Control

  • 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 24, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 27, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 September 9, 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.

4 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    2 infractions

    • Inadequate Insect / Rodent Control
      • Presence of cockroaches observed underneath dishwashing sink around grease trap.
      • Most recent pest control report reviewed; operator to seal identified gaps, cracks, voids, and ceilings from the August 11, 2026 report. Sticky traps must be replaced frequently to ensure effectiveness. Cardboard in the back alley used for takeout orders - discontinue the use of these cardboard trays and use clean cardboard and store extras in the upstairs storage.
    • Improper Construction / Maintenance of Establishment
      • Pool of grease observed around fryer; debris underneath fridges and sinks.
      • Deep cleaning required in hard to reach areas; remove food scraps to prevent the harbouring of pests. Clean and sanitizer areas. Comments Follow-up conducted due to a complaint; details of the complaint explained to operator and staff. Operator will close facility for a week for more in depth pest control.
  3. Follow-Up

    1 infraction

    • Food Safety Plan/Sanitation Plan
      • Temperature log is available but no temperatures have been recorded.
      • EHO demonstrated how to measure and record temperatures. Staff member/operator must record temperature on a daily basis. Comments Follow up conducted for August 24, 2026. Kitchen hand sink has been repaired. Coolers have been reorganized, meat is stored at bottom levels. Bleach sanitizer at 200 ppm chlorine in spray bottles.
  4. Routine

    6 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Tray of raw meat stored above fresh produce, interior of fridge observed with meat juices.
      • Wipe and sanitize cooler interior. Reorganize fridge so that raw proteins are on the bottom of the cooler and veggies are on top to prevent cross contamination from raw meat juices dripping down.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bleach sanitizer measured greater than 200 ppm at the bar, no surface sanitizer available in back kitchen.
      • Ensure sanitizer is available for back kitchen and the front area. Bleach sanitizer spray should be maintained at 100-200 ppm chlorine. Use test strips to verify concentration. Operator diluted solution to 200 ppm.
    • Food Not Protected - General
      • Dishwasher trays are in direct contact with mop and mop bucket.
      • Move trays or mop bucket so they are not in contact, dishwasher trays should be stored away from sources of contamination.
    • Food Not Protected - General
      • Frozen meats are thawed at room temperature, directly in kitchen prep sink.
      • Please thaw in cooler or under cold running water. Operator moved meats to cooler.
    • Improper Sanitary Facilities
      • Kitchen hand sink obstructed by equipment/empty jar. Kitchen hand sink observed with drainage issue, potential blockage clog within the pipes.
      • Please ensure hand sinks are accessible at all times and is dedicated to hand washing only. Please make sure hand sink is in good repair.
    • Food Safety Plan/Sanitation Plan
      • No written record of cold holding and hot holding temperature available.
      • Daily temperature log must be maintained for all coolers, freezers and hot holding units. Sanitization log must be kept for sanitizer concentration and dishwasher sanitizer concentration. Comments Routine inspection conducted. Bar area hand sink fully supplied. Coolers are 4°C or less, freezers are at -18°C or less and hot foods at greater than 60°C. Dishwasher sanitizing at 100 ppm chlorine. Washrooms are clean. FoodSafe certified staff onsite. Keep copies of certificate onsite.

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