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Saigon Charbroil Vietnamese Restaurant

3170 Tillicum Road, 82, Victoria, BC, V9A 7C5 · Food Premises

Official record from Island Health →

Inspection summary

Saigon Charbroil Vietnamese Restaurant has been inspected 5 times by Island Health (Vancouver Island Health Authority) since May 11, 2026. The most recent inspection, on September 8, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on September 8, 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 June 15, 2026. For example: Critical Food Not Protected From Contamination - Micro

  • 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 September 8, 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 across 2 separate inspections, most recently on September 8, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 May 11, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

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.

5 inspections

  1. Routine

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer spray bottles measured 0ppm chlorine residual in 2 bottles.
      • Operator made new bleach solution for both spray bottles. New sanitizer solutions measured 100ppm chlorine residual, as confirmed by a sanitizer test strip. Ensure bleach solutions are maintained at a concentration between 50-100ppm at all times. Use sanitizer test strips to confirm concentration. Corrected at time of inspection.
    • Improper Sanitary Facilities
      • Back handwashing sink not equipped with paper towel, dispenser empty.
      • Staff refilled paper towel dispenser. Ensure hand sinks are fully equipped with hot and cold water, soap and paper towels. Corrected at time of inspection.
    • Inadequate Insect / Rodent Control
      • Dry rodent droppings observed on lower shelf of metal shelving/storage unit located beside the storage room.
      • Remove rodent droppings. Clean and sanitize the impacted area.
    • Improper Construction / Maintenance of Establishment
      • Spill of meat juices observed on lowest shelf of cooler located inside storage room.
      • Complete a thorough cleaning and sanitizing of the cooler to remove spill. Operator cleaned cooler at time of inspection. Corrected at time of inspection. Comments Routine inspection conducted. All coolers measured 4°C or below. Freezers measured -18°C or below. Hot-holding measured 60°C or above. Temperature logs are up=to-date. FoodSafe level 1 certified food handler on-site at time of inspection. High temperature dishwasher measured 71°C at the plate level. Foods covered and stored in a manner that protects from contamination.
  2. Follow-Up

    0 infractions

  3. Follow-Up

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Outstanding violation. High temperature dishwasher measured 65°C (1st cycle), 62°C (2nd cycle), and 60°C (3rd cycle). Operator indicated technician had replaced sensor.
      • Technician called again, scheduled to come in for another repair. Discussed with operator to replace the dishwasher if second repair is not successful. Continue with manual warewashing until dishwasher is capable of maintaining 71°C at plate level. Comments Follow-up inspection conducted today. Vegetable slicer has been cleaned and sanitized. Slicer now free of debris. The following areas have been cleaned and all debris has been removed: lower shelf of cooler #2 and handles of cooler drawers.
  4. Follow-Up

    5 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Buns in plastic bag were being stored directly on top of packaged raw beef in standing freezer.
      • Staff re-arranged freezer to ensure all buns were stored away and above raw meat. Do not store ready to eat foods below or directly touching raw meats to prevent potential contamination. Corrected during inspection.
    • Critical Food Not Protected From Contamination - Micro
      • Metal bowls and plates of cooked meats (chicken, pork) and bean spouts were being stacked on top of one another inside topping coolers.
      • Staff moved and unstacked all metal bowls and plates. Do not stack food on top of each other without food-grade lids on top to prevent potential contamination of food. Corrected during inspection.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • High temperature dishwasher measured 66.5?8C at the plate level after six runs/cycles.
      • Technician has been called to repair the dishwasher. Switch to single-use takeout containers/utensils only, or use two compartment sink dishwashing method, until dishwasher is capable of measuring 71°C at the plate level.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Vegetable slicer had build-up of debris on blade.
      • Clean and sanitize vegetable slicer to remove debris and prevent future buildup.
    • Improper Construction / Maintenance of Establishment
      • Build-up of food debris observed in the following locations: lower level of standing cooler #2 and handles of drawer coolers at the cookline.
      • Comments Follow-up inspection conducted today in response to a suspected food borne illness complaint submitted to Island Health. Discussed complaint with manager. All cooler temperatures measured 4°C or below. All freezers measured -18°C or below. Hot holding pot measured >60°C. All handwashing sinks fully equipped with hot/cold water, liquid soap, and paper towels. Sink and surface sanitizer measured 272ppm DBSA.
  5. Follow-Up

    1 infraction

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Porcelain plates with chip / crack observed, plastic Tupper-ware not in good repair.
      • Operator discarded the chipped plate at time of inspection, plastic Tupper ware should be replaced when cracked. Ensure equipment are in good repair, smooth and easily cleanable, discard pieces that are damaged and check for foreign objects in food product. Comments Complaint follow-up inspection conducted, detail of the complaint explained to the operators.

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