Ox King Noodles
1029 View Street, Victoria, BC, V8V 0C9 · Food Premises
Inspection summary
Ox King Noodles has been inspected once by Island Health (Vancouver Island Health Authority), on August 24, 2026. The most recent inspection, on August 24, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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 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 August 24, 2026. For example:
Food Handler Training
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:
Operations and Maintenance/Other
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
- Routine
2 infractions
- Food Handler Training
- Operator's FOODSAFE Level 1 certificate was expired.
- Please renew and send it to Environmental Health Officer. Note: Please keep a copy of FOODSAFE certificate readily accessible for Environmental Health Officer to review.
- Operations and Maintenance/Other
- Daily temperature log and sanitizer log were not available.
- A copy of template is provided. Please start recording temperature/sanitizer concentration and dishwasher temperature daily. Comments Handwashing sink was equipped with hot and cold running water, liquid soap, and paper towel. Cooler temperatures measured at or below 4°C. Freezer temperature measured at or below -18°C. Hot-holder temperature measured at or above 60°C. No signs of pests were identified. Bi-weekly pest control service was provided. Bleach sanitizer measured at 100ppm chlorine using test strips. General sanitation was good. Dishwasher sanitizing rinse measured over 71°C on plate level and over 180°F on manifold. Permit to Operate was posted in a visible location.
- Food Handler Training
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