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Ross Place Seniors Residence Society

2638 Ross Lane, Victoria, BC, V8T 5M4 · Food Premises

Official record from Island Health →

Inspection summary

Ross Place Seniors Residence Society has been inspected 3 times by Island Health (Vancouver Island Health Authority) since August 7, 2026. The most recent inspection, on August 13, 2026, found no infractions.

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

The last 2 inspections in a row found no infractions.

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 once on August 7, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 August 7, 2026. For example: Inadequate Insect / Rodent Control

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 7, 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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Initial

    0 infractions

  3. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • An insert of fish fillets were stored on the counter at room temperature. There was no food preparation taking place at the time of the inspection. The surface temperature of the food was measured at 7°C.
      • Staff were instructed to immediately move the food to the cooler for storage. Store refrigerated food products at or below 4°C when not in use.
    • Inadequate Insect / Rodent Control
      • Old rodent droppings were observed in hard-to-reach areas of the main cooking line, underneath prep tables in the main kitchen, and in the dry storage room.
      • Remove all noted rodent droppings. Monitor for pest activity through daily cleaning. Seal any noted gaps and eliminate any potential harbourage areas.
    • Food Safety Plan/Sanitation Plan
      • Temperature logs were not maintained daily for the high-temperature dishwasher in the main kitchen.
      • Monitor and record the final rinse temperature of the high-temperature dishwasher at least once daily. Maintain logs on-site for audit. Comments A routine inspection was conducted alongside the General Manager. The facility serves three meals daily and snacks to Assisted Living and Independent Living residents in the building. There are 180 suites with 9 of them being double occupancy units. Overall, the premises is clean and well-maintained. The permit to operate is posted in a conspicuous location. Food handlers hold a valid FOODSAFE Level 1 or equivalent certificate. Hand washing stations are equipped with hot and cold running water, liquid hand soap, and single use paper towels. Quaternary ammonium sanitizer surface sanitizer was available in labelled spray bottles at 400 ppm. Food storage practices are good. Refrigeration temperatures were maintained at or below 4°C. The final rinse temperature of the high-temperature dishwasher in the main kitchen and servery exceeded 71°C at the plate. Temperature logs were available on all fridges. Professional pest control services are contracted monthly.

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