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Ono Poke

3531 Uptown Boulevard, 101, Victoria, BC, V8Z 0B9 · Food Premises

Official record from Island Health →

Inspection summary

Ono Poke has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 27, 2026. The most recent inspection, on May 29, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times on May 27, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 27, 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. Follow-Up

    0 infractions

  2. Routine

    3 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Pulled pork in back hot holding unit measured 45°C (internal).
      • Operator indicated pulled pork had been stored inside unit for 1.5 hours. Pulled pork was reheated rapidly in the microwave and placed back into unit. New internal temperature measured 76°C. Store potentially hazardous foods in hot holding units at 60°C or above.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Spam musubi in front hot holding display unit measured 38.4°C (internal).
      • Operator indicated spam musubi had only been stored in the unit for 1 hour. Operator increased temperature on the unit. New internal temperature of spam musubi measured 65°C. Store potentially hazardous foods in hot holding units at 60°C or above.
    • Improper Construction / Maintenance of Establishment
      • Debris build-up observed in the following areas: (1) area surrounding the back handwashing sink, and (2) underneath dry storage racks.
      • Complete a thorough cleaning of locations indicated above to remove food debris build-up. This prevents potential food contamination and attraction of pests. Comments Routine inspection conducted today. All coolers measured 4°C or below. Temperature logs are up to date. No signs of pest activity. Bleach sanitizer spray bottles measured 50-100ppm. Test strips available. Low temperature dishwasher measured 50ppm chlorine residual at the plate level.

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