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Stir It Up Authentic Caribbean

760 Yates Street, A, Victoria, BC, V8W 1L4 · Food Premises

Official record from Island Health →

Inspection summary

Stir It Up Authentic Caribbean has been inspected once by Island Health (Vancouver Island Health Authority), on June 9, 2026. The most recent inspection, on June 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: 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 June 9, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 9, 2026. For example: Food Handler Training

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on June 9, 2026. For example: Improper Sanitary Facilities

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 Hot Holding Temperature of Potentially Hazardous Food(s)
      • Chicken at hot holding measured at 51°C. Operator indicated it was prepared within one hour.
      • Corrected during inspection. chicken was re-heated in microwave. Please ensure all potentially hazardous foods are stored hot and are kept at or above 60°C.
    • Improper Sanitary Facilities
      • Paper towel and hand soap are not available at time of inspection.
      • Corrected during inspection. Please order more supplies and ensure paper towel and liquid soap are available at all times during operation.
    • Food Handler Training
      • Food handler certificate was expired.
      • Please redo the FOODSAFE Level 1 training and ensure at least one person working on site has valid safe food handler certification.
    • Operations and Maintenance/Other
      • No sanitizer was available at time of inspection. Operator indicated bleach was ordered and will be arriving at the end of the day.
      • Please ensure surface sanitizer (bleach at 100 ppm, which is half teaspoon of bleach with 1 L of water) is available. Comments Handwashing sink was supplied with hot and cold running water. Cooler temperatures measured at or below 4°C. Two-compartment sink was in place. Pest traps were in place. No signs of pests were identified. Dishwasher sanitizing rinse measured at 71°C on plate surface using probe thermometer and 92°C on manifold. The facility was in a sanitary condition. Please send photos of supplies (liquid soap, paper towel, sanitizer) to Environmental Health Officer when they are available. Please review and update FOODSAFE Level 1 certificate, Food Safety Plan, and Sanitation Plan. Send all to Environmental Health Officer once they are available. Templates of Food Safety Plan and Sanitation Plan will be provided.

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