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Ox Korean BBQ

797 Hillside Avenue, 10, Victoria, BC, V8T 1Z5 · Food Premises

Official record from Island Health →

Inspection summary

Ox Korean BBQ has been inspected once by Island Health (Vancouver Island Health Authority), on August 20, 2026. The most recent inspection, on August 20, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 August 20, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 20, 2026. For example: Food Safety Plan/Sanitation Plan

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

  1. Routine

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bar glass washer sanitizer below 10 ppm chlorine, operator indicated that the chlorine solution was diluted with water. New jug of chlorine solution was used and sanitizer tested at 50 ppm chlorine. Corrected Do Not Dilute Chlorine Sanitizer.
    • Food Safety Plan/Sanitation Plan
      • No temperature log maintained. Operator is responsible to keep daily record of cold-holding and hot-holding temperatures and sanitizer concentration.
      • Comments Routine health inspection conducted alongside operator. Hand sinks fully supplied. Coolers at lower than or equal to 4°C, freezers at lower than or equal to -18°C, hot foods held at greater than or equal to 60°C. Bleach surface sanitizer at 200 ppm. Quat sanitizer at 400 ppm. Food safe certified staff on site. Low temperature dishwasher sanitizing at 100 ppm chlorine. Surfaces are smooth/easily cleanable. Facility is clean. No signs of pest activity.

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