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Otto

1019 Fort Street, Victoria, BC, V8V 3K5 · Food Premises

Official record from Island Health →

Inspection summary

Otto has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 18, 2026. The most recent inspection, on July 15, 2026, recorded 7 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 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 once on July 15, 2026. For example: Food Not Protected - General

  • 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 on July 15, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 15, 2026. For example: Poor Hygiene and Activities of Food Handlers

  • 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 3 times on July 15, 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. Routine

    7 infractions

    • Food Not Protected - General
      • Food (cookies) is uncovered at the server counter.
      • Cover food, or install a sneeze guard.
    • Poor Hygiene and Activities of Food Handlers
      • A food handler's beard is not covered.
      • Food handlers with beards must wear a beard net to prevent contaminating food with hair. A very short-trimmed beard is acceptable; otherwise, a beard net must be worn.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Milk crates are being used as shelving.
      • Remove the milk crates, and provide/install shelving, a table, or a dunnage rack.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • There are unfinished wall surfaces by the server sinks.
      • Install a sealed back splash with a smooth, easily-cleanable surface.
    • Improper Sanitary Facilities
      • The kitchen hand sink lacks liquid soap. The dispenser is either not working or empty.
      • Provide liquid soap at all times.
    • Improper Sanitary Facilities
      • The server sink/hand sink lacks a holder or dispenser for the paper towel.
      • Provide a paper towel holder or dispenser.
    • Operations and Maintenance/Other
      • The spray bottles lack labels.
      • Label the spray bottles; e.g. "water" or "sanitizer". Comments A routine inspection was conducted today. Complete all items noted on this report. The coolers are at 4°C. Dry-aging meat is at 11°C to 12°C, with 85% relative humidity. The freezers are at -18°C. Temperature logs are available. Sanitizers are available at 200 ppm Quat in the spray bottles. Sanitizer test strips are available. The dish machine is sanitizing properly; the final rinse cycle detects 100 ppm chlorine. The facility is clean and well organized.
  2. Initial

    0 infractions

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