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Royal Spice

815 Cloverdale Avenue, 212, Victoria, BC, V8X 5H9 · Food Premises

Official record from Island Health →

Inspection summary

Royal Spice has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 28, 2026. The most recent inspection, on July 29, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 3 times across 2 separate inspections, most recently on July 29, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 July 28, 2026. For example: Food Not Protected - General

  • 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 July 28, 2026. For example: Inadequate Insect / Rodent Control

  • 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 2 times on July 28, 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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: Improper Sanitary Facilities

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.

2 inspections

  1. Follow-Up

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bleach surface sanitizer measured >200ppm.
      • Staff re-made solution. New sanitizer measured 100ppm, confirmed by a test strip. Insure bleach surface sanitizer concentrations are maintained between 50-100ppm at all times. Test sanitizer concentration using test strips each time a new solution is made. 50-100ppm bleach sanitizer + 1/2tsp bleach and 1 litre of water.
    • Improper Sanitary Facilities
      • Bar hand washing sink was not equipped with liquid soap, container had been moved.
      • Staff moved liquid soap back to the sink. Ensure hand sinks are fully equipped with hot and cold water, liquid soap and paper towel at all times. Corrected at time of inspection. Comments Follow-up inspection conducted at the request of the operator. The previously noted infractions have been addressed. All foods inside coolers have been covered with either tight-fitting lids or food grade plastic wrap. All foods in the walk-in freezer have been sealed. All tubs of food now stored on shelves are at least 6 inches off the ground. Rodent droppings throughout the premises have been removed. All surfaces and equipment have been cleaned and sanitized. Harborage areas have been eliminated. Professional cleaning company hired to conduct deep clean. Build-up of grease and grime/food debris has been removed, major improvement. Walk-in freezer is re-organized. High temperature dishwasher repaired and measured 71.2°C at the plate level. Bar hand sink now equipped with paper towels. The closure order under the Public Health Act dated July 28, 2026 has been rescinded. Health approval to continue operations granted. Continue to monitor pest activity and eliminate harborage or entry points. Send copies of pest control reports to the Environmental Health Officer for the next six months.
  2. Routine

    8 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bleach surface sanitizer measured >200ppm.
      • Staff made a new bleach surface sanitizer solution at the time of the inspection. New solution measured 100ppm, as confirmed by a sanitizer test strip (Corrected). Ensure that the concentration of bleach surface sanitizer solutions are maintained between 50-100ppm at all times. 50-100ppm bleach solution = 1/2 teaspoon bleach per 1L water.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • High-temperature dishwasher measured 65°C at plate level (final rinse temperature) after 7 cycles.
      • Repair or replace the dishwasher to ensure that it is capable of maintaining a final rinse temperature of >71°C (>82°C at the manifold). Once dishwasher has been repaired, re-wash all dishes and utensils to ensure adequate cleaning and sanitization.
    • Food Not Protected - General
      • Multiple containers and tubs of food being stored on the floor inside the walk-in cooler and walk-in freezer.
      • Ensure all foods are stored at least 6 inches off the floor to prevent contamination.
    • Food Not Protected - General
      • Uncovered foods being stacked inside the undercounter cooler located infront of the cookline. Unsealed and opened packages of food located inside the walk-in freezer.
      • Cover all foods with tight-fitting lids or food-grade plastic wrap at all times. Do not stack containers of food unless they are covered with tight-fitting lids to prevent contamination. Seal all opened packages of food.
    • Improper Sanitary Facilities
      • Bar handwashing station was not equipped with single-use paper towels.
      • Equip the bar handwashing station with single-use paper towels. Ensure that all handwashing stations are fully equipped with hot/cold running water, liquid soap, and single-use paper towels at all times.
    • Inadequate Insect / Rodent Control
      • 1) Rodent droppings were observed throughout the premises, including: on food storage containers and shelves, on take-out containers, on stainless steel food contact tables, underneath the dishwasher, along walls throughout the premises, on and behind shelves in dry storage area, inside cooking equipment, on shelves located at the cash/bar area, and near customer seating booths. Dead mouse was found in a pile of debris located in the dry storage area. 2) Harbourage areas were identified in the linen room and janitorial room.
      • Remove all rodent droppings. Clean and sanitize all impacted areas, food contact surfaces, and equipment. Discard any contaminated food items and containers. Monitor pest activity on the premises. Eliminate all pest harbourage areas. Increase pest control company visits and send reports to EHO for the next 6 months. Contaminated take out containers were discarded at the time of inspection.
    • Improper Construction / Maintenance of Establishment
      • Significant build-up of food debris and grime found throughout the premises. Notable areas including but not limited to: along the cookline, around and beneath equipment, along/on walls, inside the walk-in freezer and coolers, on shelving racks inside of the walk-in coolers, and on stainless steel tables.
      • Complete a thorough deep cleaning of the premises to remove grease and build-up of food debris. Maintaining the premises in sanitary condition prevents the attraction of pests.
    • Improper Construction / Maintenance of Establishment
      • Walk-in freezer was very cluttered. Not able to walk into the freezer. Significant re-organization of the freezer is required.
      • Re-organize the walk-in freezer. Comments A routine inspection was conducted alongside manager. Follow-up was also conducted in response to a complaint submitted to Island Health regarding a rodent sighting. Complaint was discussed with the manager, who was not aware of the complaint. Significant rodent presence was noted during the inspection. - Kitchen handwashing sink was fully equipped with hot/cold running water, liquid soap, and paper towels. - All coolers were measured at 4°C or below. - Freezer measured -18°C. Hot holding units measured > 60°C. A Closure Order under the Public Health Act was issued at the time of the inspection.

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