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Styles Apartments #23

1230 Styles Street, Victoria, BC, V9A 3Z5 · Food Premises

Official record from Island Health →

Inspection summary

Styles Apartments #23 has been inspected once by Island Health (Vancouver Island Health Authority), on September 21, 2026. The most recent inspection, on September 21, 2026, recorded 6 infractions.

In the past 12 months there was 1 inspection with 6 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 3 times on September 21, 2026. For example: Improper Construction / Maintenance of Establishment

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on September 21, 2026. For example: Food Safety Plan/Sanitation Plan

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 21, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

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

    6 infractions

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The permitted food premises is a single room with no physical dividers. Resident access to the food premises is uncontrolled is incompatible with safe food handling. The food premises is not adequately separated from resident activity and dining spaces.
      • Provide a written implementation plan by October 23, 2026 to separate resident spaces from the food premises to ensure safe handling of food.
    • Improper Construction / Maintenance of Establishment
      • A build up of debris was noted in hard-to-reach areas of the kitchen in hard-to-reach areas behind and underneath equipment (fridges, stove top, work tables).
      • Thoroughly clean and disinfect the noted areas. Maintain cleanliness through daily and routine deep cleaning.
    • Improper Construction / Maintenance of Establishment
      • The ceiling above the two-compartment sink is in disrepair and was patched with unpainted dry wall.
      • Repair the noted area. Ensure that debris does not fall from the ceiling into the food premises.
    • Improper Construction / Maintenance of Establishment
      • The kitchen cabinetry around the two-compartment sink is in poor repair. Cabinet doors are either missing or made of bare wood and the caulking around the backsplash is separating from the wall.
      • Replace or repair the noted areas. Ensure all areas of the food premises are made of smooth, non-porous, and easily cleanable surfaces.
    • Food Safety Plan/Sanitation Plan
      • Refrigeration and freezer temperature logs are maintained sporadically.
      • Monitor and record the temperature for all refrigeration and freezer units at least once daily. Keep records on-site for audit.
    • Food Safety Plan/Sanitation Plan
      • The final rinse temperature of the high-temperature dishwasher is not being monitored and recorded daily in the sanitizer log.
      • Monitor and record the final rinse temperature of the high-temperature dishwasher at least once daily. Keep records on-site for audit. Comments A routine inspection was conducted alongside the Team Lead. The facility provides three meals to 24 residents. The permit to operate is posted in a conspicuous location. At least one food handler holds a valid FoodSafe Level I or equivalent certificate. Hand washing stations are equipped with hot and cold running water, liquid hand soap, and single-use paper towels. Foods are protected from contamination during storage. Refrigeration temperatures were measured at or below 4°C. Hydrogen peroxide surface sanitizer was available at the time of inspection. The final rinse temperature of the high-temperature dishwasher was measured at 71.2°C at the plate. No evidence of pest activity was noted at the time of inspection.

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