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Sampan Express

1120 McKenzie Avenue, Victoria, BC, V8P 5P5 · Food Premises

Official record from Island Health →

Inspection summary

Sampan Express has been inspected once by Island Health (Vancouver Island Health Authority), on July 9, 2026. The most recent inspection, on July 9, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 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 July 9, 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 July 9, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 July 9, 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.

1 inspection

  1. Routine

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Flat of eggs were stored at room temperature on the lowest shelf of shelving unit located next to cookline. Eggs were not actively being used. Surface temperature of eggs measured 22°C. Eggs were at room temperature for more than 3 hours (corrected).
      • Staff discarded 11 eggs at time of inspection. Store cold potentially hazardous foods (PHFs) at 4°C or below at all times when not being used.
    • Food Not Protected - General
      • Frozen chicken was being thawed at room temperature. Chicken still frozen to the touch (corrected).
      • Staff put chicken under cold running water. Do not thaw potentially hazardous foods (PHFs) at room temperature. Thaw foods by placing it under cold running water or in the cooler at 4°C.
    • Food Not Protected - General
      • Multiple foods were left uncovered and stacked on top of each other in coolers throughout the premises. Bottoms of containers were directly touching food items (corrected).
      • Staff covered food items with plastic wrap and unstacked containers. Ensure all foods are covered with plastic lids or food grade plastic wrap to prevent contamination. Do not stack uncovered foods to prevent potential contamination.
    • Improper Construction / Maintenance of Establishment
      • Significant amount of food debris build-up found underneath shelving units in the walk-in freezer.
      • Complete a thorough cleaning of the freezer to prevent food contamination and pest attraction. Comments Routine inspection conducted today. All coolers measured 4°C or below. All freezers measured -18°C or below. All hot holding at 60°C or above. Hydrogen peroxide sanitizer measured 500ppm. High temperature dishwasher measured 73°C at plate level (final rinse temperature). No signs of pest activity. Note: Employee was not able to provide proof of valid FoodSafe certification during inspection. Email Environmental Health Officer (EHO) a photo/copy of valid certification by July 10, 2026. Email EHO a photo of cleaned walk-in freezer by July 15, 2026.

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