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Ono Poke and Grill

1644 Hillside Avenue, FF207, Victoria, BC, V8T 2C5 · Food Premises

Official record from Island Health →

Inspection summary

Ono Poke and Grill has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 22, 2026. The most recent inspection, on July 29, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 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 once on July 22, 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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 July 29, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 July 22, 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.

2 inspections

  1. Follow-Up

    2 infractions

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • One chopping board observed with mould and staining.
      • Operator will bleach and sanitize, if stain is not removable, cutting board will be discarded.
    • Food Safety Plan/Sanitation Plan
      • Temperature log available.
      • Operator must start recording cold holding and hot holding temperatures daily, starting today. Comments Follow-up conducted - front cooler has been repaired, maintaining temperatures =4°C thermometer available in unit. Moldy chopping boards have been discarded. Back hand sink unobstructed and fully supplied.
  2. Routine

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front sandwich cooler not maintaining safe temperature (less than 4°C), measured 9°C.
      • Operator indicated maintenance have been called for repairs. Store smaller amount of each protein in each tray so that they are sold within two hours. Transfer the rest of the potentially hazardous foods into back cooler to keep below 4°C. Potentially hazardous foods must be stored at less than 4°C.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Plastic chopping boards observed with black mould and heavily grooved.
      • Discard and replace cutting boards so they are smooth and easily cleanable.
    • Improper Sanitary Facilities
      • Back hand sink obstructed by dish soap and dishwares.
      • Hand sinks must be dedicated to hand washing only and be accessible by employees during operations. Dishes should be washed in a timely manner so that it doesn't pile up in the sinks.
    • Food Safety Plan/Sanitation Plan
      • No temperature log maintained for cold holding and hot holding units.
      • Temperatures should be recorded at least twice a day (AM/PM) for potentially hazardous foods. Hot food at greater than 60° and cold food at less than 4°C. Comments Routine health inspection conducted, new delivery came in, operator is in the process of restocking the fridge/freezer. Front hand sink fully supplied. Bleach sanitizer at 200 ppm. Three compartment sink available. Back cooler and freezer temperatures adequate. Hot foods at greater than 60°C.

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