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Romeo's

777 Royal Oak Drive, 440, Victoria, BC, V8X 4V1 · Food Premises

Official record from Island Health →

Inspection summary

Romeo's has been inspected 3 times by Island Health (Vancouver Island Health Authority) since May 22, 2026. The most recent inspection, on June 16, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 3 times across 2 separate inspections, most recently on May 25, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 May 22, 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 May 22, 2026. For example: Inadequate Insect / Rodent Control

  • 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 across 2 separate inspections, most recently on May 25, 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 May 22, 2026. For example: Improper Construction / Maintenance of Establishment

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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The cake display cooler is still unable to maintain a temperature of 4°C or lower; the cooler measures 7°C to 8°C.
      • The repair is to be completed by May 26, 2026. Keep all dairy and potentially hazardous foods out of this cooler until it has been repaired and can maintain 4°C.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The QUAT dispenser is still not working.
      • Dilute approximately six ounces of the mix with water to properly dilute the sanitizer to between 200 and 400 ppm. The repair of the dispenser is to be completed by May 26, 2026. Sanitizer bottles were remade to approximately 300 ppm. Comments A follow-up inspection was conducted today.
  3. Routine

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • 2 packages of chicken and 2 boxes of bacon were found thawing at room temperature on the food prep table. Staff indicated that chicken and bacon had been thawing for 1.5 hours.
      • Staff placed chicken under cold running water. Bacon was moved into the walk-in cooler. Ensure potentially hazardous foods are thawed using one of the following methods: 1) In a cooler functioning at
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Internal temperature of cake display cooler measured 12.5C. 2 cans of whipped cream were being stored inside the cooler.
      • Staff moved the 2 cans of whipped cream into a cooler functioning at
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • 5 spray bottles and dispenser of QUATs sanitizer were measured as >500ppm, as confirmed by a QUATs sanitizer test strip.
      • Staff re-made QUATs sanitizer solution. New spray bottle solutions measured between 200-400ppm, confirmed by a QUATs sanitizer test strip. Repair dispenser. While waiting for repair, manually dilute QUATs sanitizer and test using sanitizer test strips to ensure concentrations are maintained between 200-400ppm.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • 5 spray bottles and dispenser of QUATs sanitizer were measured as >500ppm, as confirmed by a QUATs sanitizer test strip.
      • Repair dispenser. While waiting for repair, manually dilute QUATs sanitizer and test using sanitizer test strips to ensure concentrations are maintained between 200-400ppm.
    • Inadequate Insect / Rodent Control
      • Dry mouse droppings were found underneath storage racks in the dry storage area.
      • Remove mouse droppings. Clean and sanitize the impacted area.
    • Improper Construction / Maintenance of Establishment
      • Build-up of debris found on racks of shelving units in the dry storage area.
      • Clean and remove debris from the shelving unit racks. Comments Routine inspection conducted alongside operator. > All coolers (except cake display cooler) were functioning at Freezer was functioning at -18C. > Temperature logs were up to date. > All handwashing sinks were supplied with hot/cold potable running water, liquid soap, and paper towels. > High temperature dishwasher measured at 72C at the plate level. > Bar glass washer measured 50ppm chlorine residual at the glass level. > Overall, the facility was clean and well-maintained.

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