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Soupa

736 View Street, 145, Victoria, BC, V8W 1J8 · Food Premises

Official record from Island Health →

Inspection summary

Soupa has been inspected 3 times by Island Health (Vancouver Island Health Authority) since April 27, 2026. The most recent inspection, on September 22, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 2 times across 2 separate inspections, most recently on June 8, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 April 27, 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 September 22, 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.

3 inspections

  1. Follow-Up

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Dishwasher is not functioning properly and it cannot provide sanitizing rinse with proper chlorine concentration.
      • Service the dishwasher or replace the dishwasher as soon as possible. Comments Follow-up inspection was conducted. Refer to last inspection dated June 8, 2026. Only take-out service is allowed without dishwasher. Do not provide dine-in service using reusable, ceramic plate and cutlery until dishwasher is fixed.
  2. Follow-Up

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Chemical dishwasher was still at 01 ppm chlorine and operator was sanitizing dishes in two-compartment sinks manually.
      • Please service the dishwasher to ensure sanitizing rinse between 50-100 ppm chlorine in two weeks. Comments Follow-up inspection was conducted. Refer to routine inspection report dated April 27, 2026. All potentially hazardous foods were stored at or below 4°C in refrigerators. The cooler (#6) was not used for potentially hazardous foods. Facility will service the refrigeration unit if it is planned for storing potentially hazardous foods.
  3. Routine

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Observed a cooler (#6) near the counter was at 10°C. Reviewed the daily temperature log.
      • Operator voluntarily discarded the potentially hazardous food (such as milk and cream) in the refrigerator. Operator to monitor the temperature and ensure all potentially hazardous foods are stored at or below 4°C. Contact technician to service the refrigeration unit, and notify Environmental Health Officer once it has been serviced/fixed. Store food in the other refrigerators before service.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Chemical dishwasher was measured at 0 ppm chlorine after rinse cycle. Chlorine was available on site.
      • Contact service technician for repair and ensure dishwasher is dispensing 50-100 ppm chlorine. Please contact Environmental Health Officer once the service is completed. Please use the two-compartment sinks for washing and sanitizing utensils before the dishwasher is serviced. Comments Hot and cold running water was provided at handwashing sink. Liquid soap and paper towel were available. Advised the operator to change the dispenser of liquid soap bottle. Surface sanitizer and test strips were available. Please ensure the chlorine sanitizer levels is at 100 ppm and verify with test strips. Pest control service was conducted routinely by the building management. Hot-holding unit temperatures measured above 60°C. Cooler temperatures at the kitchen were below 4°C. Freezer temperature was at -18°C.

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