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OEB Breakfast Co. Victoria

856 Yates Street, Victoria, BC, V8W 1N4 · Food Premises

Official record from Island Health →

Inspection summary

OEB Breakfast Co. Victoria has been inspected once by Island Health (Vancouver Island Health Authority), on August 24, 2026. The most recent inspection, on August 24, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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 2 times on August 24, 2026. For example: Food Not Protected - General

  • 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 August 24, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 24, 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.

1 inspection

  1. Routine

    4 infractions

    • Food Not Protected - General
      • Observed a bucket of hard-boiled eggs stored at around 7°C under low level of ice at ice bath.
      • Please add more iced to ensure the potentially hazardous foods are stored at or below 4°C at all times by having ice surrounded by the bucket fully, or keep smaller batch of food in ice bath.
    • Food Not Protected - General
      • Observed tongs stored in a solution at around 20°C in front of stove.
      • Please keep tongs/utensils under iced water at or below 4°C, hot water at or above 60°C, or get more spare utensils.
    • Improper Sanitary Facilities
      • Observed food debris at handwashing sink.
      • Corrected during inspection. Handwashing sink must be for handwashing only.
    • Improper Construction / Maintenance of Establishment
      • Observed food debris (ex. bread) under the preparation table.
      • Please remove debris, clean, and sanitize area. Comments Handwashing sinks were equipped with hot and cold running water, liquid soap, and paper towel. The hand sink at the back near the dishwasher was currently out of order and scheduled for repair. Dishwasher sanitizing rinse measured at around 100ppm chlorine using test strips. Glasswasher measured at around 12.5ppm iodine. Test strips were available on site. Surface sanitizer measured at around 704ppm lactic acid. Temperature log and sanitizer log were maintained daily. Cooler temperatures measured at or below 4°C. Freezer temperature measured at or below -18°C. Hot-holder temperatures measured at or above 60°C. Operator had valid FOODSAFE Level 1 certificate. No signs of pests were identified. Pest traps were in place. Note: 1. Temperature of two-drawer potato freezer measured at -3°C. Service the freezer to be at or below -18°C if it is designated as a freezer. If it is decided to have it as a cooler/refrigerator, keep it at or below 4°C. Discard food if the refrigeration unit raises above 4°C. 2. Discussed with operator to perform hand hygiene frequently and between tasks. Wash hands and replace the gloves frequently as needed.

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