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Serip Bar and Lounge

1999 Country Club Way, Victoria, BC, V9B 6R3 · Food Premises

Official record from Island Health →

Inspection summary

Serip Bar and Lounge has been inspected once by Island Health (Vancouver Island Health Authority), on May 8, 2026. The most recent inspection, on May 8, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 May 8, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

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

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Observed egg whites stored on ice, internal temperature of egg whites measure 10.6C. Egg whites had been out of cooler for approximately 3.5 hours.
      • Operator voluntarily discarded egg whites. Ensure all potentially hazardous foods are stored in coolers, or are used or discarded after 2 hours at ambient temperature. Comments Coolers measured at or below 4C. Handwash station fully stocked with hot and cold running water, liquid soap, and paper towel. Surface sanitizer available in spray bottle; 300ppm QUAT. Facility is overall clean and well maintained, no signs of pest activity observed during inspection. Glass washer measured 50ppm chlorine. NOTE: ensure logs are maintained for temperature monitoring and for glasswasher sanitizer concentration.

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