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Sliders and Cafe Catering

1952 Quadra Street, Victoria, BC, V8T 4C2 · Food Premises

Official record from Island Health →

Inspection summary

Sliders and Cafe Catering has been inspected 2 times by Island Health (Vancouver Island Health Authority) since September 29, 2026. The most recent inspection, on October 5, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 September 29, 2026. For example: Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)

  • 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 once on September 29, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 October 5, 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.

2 inspections

  1. Follow-Up

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Flooring to be resurfaces/sealed.
      • Comments Follow up conducted. Steam table and soup warmer at greater than 60°C. Dishwasher sanitizes at 100 ppm chlorine. Temperature log template provided to operator. FoodSafe certified staff onsite. Operator made payment online for 2026/27 health operating permit.
  2. Routine

    3 infractions

    • Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
      • Chili held at below 60°C. Hot foods must be stored at greater than 60°C to prevent growth of pathogenic organisms.
      • Chili was probed to be 58°C, operator adjusted heat settings to high.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Chlorine sanitizer jug of low temperature dishwasher is empty at time of inspection. Dishwasher must sanitize at a minimum of 50 ppm chlorine. Operator left to grab new jug of sanitizer from the store.
      • Until the dishwasher can be repaired to sanitize at 50 ppm chlorine, use the two compartment sink to wash with soap and rinse with water in first compartment, then submerge in bleach solution at 50-100 ppm chlorine in second sink, then allow to air dry.
    • Improper Construction / Maintenance of Establishment
      • Several cracks observed on the flooring near cookline and dish pit.
      • Seal surfaces with lacquer for a smooth finish. Comments Routine inspection conducted. Hand sink fully supplied. Quat sanitizer at 200 ppm quat. Coolers at 4°C or less and freezer at -18°C or less. FoodSafe certified staff onsite. Routine pest control in place.

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