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Opa! Souvlaki

3147 Douglas Street, FC10, Victoria, BC, V8Z 6E3 · Food Premises

Official record from Island Health →

Inspection summary

Opa! Souvlaki has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 2, 2026. The most recent inspection, on June 16, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 2, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

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

  • 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 2 times across 2 separate inspections, most recently on June 16, 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

    1 infraction

    • Improper Sanitary Facilities
      • Front handwashing sink cold water faucet still broken.
      • Staff indicate that owner will be repairing the faucet and is aware of the issue. Ensure all handwashing sinks are supplies with hot/cold water, liquid soap, and paper towels at all times. Comments Follow-up inspection conducted today. Paper towel and soap dispensers have been repaired at the back handwashing sink. Rodent droppings inside the cabinet below the drink dispenser have been removed.
  2. Routine

    3 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Staff not completing sanitization step as part of the three compartment sink warewashing procedure. Staff indicated they only sanitize dishes sometimes, and not as part of routine practices.
      • Follow proper three compartment sink warewashing procedures for all dishes, utensils, and equipment. (1) scrape, (2) wash with detergent, (3) rinse with clean water, (4) sanitize with chemical sanitizer and water (quats sanitizer at 200ppm chlorine sanitizer at 100ppm, and (5) air-dry.
    • Improper Sanitary Facilities
      • Front handwashing sink: cold water faucet is broken, paper towel dispenser was empty and broken. Back handwashing sink: paper towel dispenser was empty and broken, automatic soap dispenser was broken.
      • Staff placed new rolls of paper towel at the front and back handsinks as a temporary solution until dispensers are fixed. Repair cold water faucet, paper towel dispensers, and automatic soap dispenser.
    • Inadequate Insect / Rodent Control
      • Rodent droppings observed inside cabinet below the drink dispenser machine.
      • Remove rodent droppings. Clean and sanitize the impacted area. Comments Routine inspection conducted today. All coolers functioning at 4°C or below. Quats surface sanitizer measured 200ppm. Hot holding units maintained at 60°C or above. Ice machines are clean; scoop stored properly. Overall, facility is clean. Ensure all handwashing stations are supplied with hot/col potable running water, liquid soap, and paper towels in dispensers at all times.

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