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Panda Island Chinese Cuisine

1950 Oak Bay Avenue, Victoria, BC, V8R 1E1 · Food Premises

Official record from Island Health →

Inspection summary

Panda Island Chinese Cuisine has been inspected once by Island Health (Vancouver Island Health Authority), on June 18, 2026. The most recent inspection, on June 18, 2026, recorded 6 infractions.

In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and 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.

  • 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 2 times on June 18, 2026. For example: Food Not Protected - General

  • 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 June 18, 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 once on June 18, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 18, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 June 18, 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

  1. Routine

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Whole eggs and scramble egg mixture held uncovered at room temperature for less than two hours ( on hot cool line and kitchen preparation area). Correct during the inspection.
      • Store potentially hazardeous foods =4°C or discard after two hours.
    • Food Not Protected - General
      • Food not covered in cold holding and room temperature holding. This is a repeat violation.
      • Cover food and containers with lids/ plastic wrap when not using product.
    • Food Not Protected - General
      • Food on floor in walk in back area (shredded cabbages).
      • Store food off the floor.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Wooden cutting boards/ blo9cks need resurfacing. This is a repeat violation.
      • Resurface and seal or replace wood blocks to be smooth and readily cleanable.
    • Improper Construction / Maintenance of Establishment
      • Food and grime observed between and under equipment in cook line. This is a repeat violation.
      • Clean and increase frequency of cleaning hard-to-reach areas.
    • Operations and Maintenance/Other
      • Dilute surface sanitizer to 100-200 ppm chlorine sanitizer.
      • Use test strips to verify ( one teaspoon of bleach per one litre of water. Comments Routine inspection.

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