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Taisho Japanese Grill and Bar

230 Cook Street, 107, Victoria, BC, V8V 3X3 · Food Premises

Official record from Island Health →

Inspection summary

Taisho Japanese Grill and Bar has been inspected 2 times by Island Health (Vancouver Island Health Authority) since September 9, 2026. The most recent inspection, on September 15, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times on September 9, 2026. For example: Food Not Protected - General

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 15, 2026. For example: Inadequate Insect / Rodent Control

  • 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 9, 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 6 times across 2 separate inspections, most recently on September 15, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 once on September 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.

2 inspections

  1. Follow-Up

    2 infractions

    • Inadequate Insect / Rodent Control
      • Rodent droppings observed throughout facility in hard-to-reach areas.
      • Clean and sanitize, continue to monitor.
    • Improper Construction / Maintenance of Establishment
      • Cleaning/ repair needed in the following areas: under hot line, in freezer, above drying rack, mop closet (leaky hose), above cook line (repair leak and remove bucket), beside dishwasher (door frame).
      • Repair as needed, clean and sanitize. Comments Follow-up to inspection conducted September 9, 2026. Whole fish have been packaged. Ice machine has been cleaned. Cooler storage method correct. Handsink unobstructed. Surface sanitizer available 200 ppm chlorine solution. Note: Send timeline for ceiling repair to EHO.
  2. Routine

    11 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer dispensing 0 ppm chlorine. 0 ppm quat, 0 ppm hydrogen peroxide.
      • Service sanitizer dispenser, begin testing dispenser daily and record on log. Mix 100 - 200 ppm sanitizer with available bleach on-site - corrected.
    • Food Not Protected - General
      • Ice machine observed to have grime and discolored spots indicative of mold in hard-to-reach areas.
      • Empty machine, wash and sanitize.
    • Food Not Protected - General
      • Potentially hazardous food (raw fish, crab, etc.) stored above vegetables and ready-to-eat foods.
      • Store potentially hazardous foods below ready-to-eat foods and vegetables.
    • Food Not Protected - General
      • Whole fish observed unpackaged in rear storage freezers.
      • Keep fish and other products covered/sealed in storage to prevent contamination.
    • Improper Sanitary Facilities
      • Hand sink obstructed by shelf and pots on floor.
      • Keep sink unobstructed to facilitate hand hygiene.
    • Inadequate Insect / Rodent Control
      • Rodent droppings observed in hard-to-reach areas and under equipment.
      • Remove droppings, wash and sanitize affected areas.
    • Improper Construction / Maintenance of Establishment
      • Bucket observed over cook line in kitchen (balanced on edge of tile - reportedly to address issue in ceiling.
      • Remove bucket, repair ceiling fixtures (if required).
    • Improper Construction / Maintenance of Establishment
      • Debris/grime build-up observed under hot line and in freezer storage.
      • Clean and sanitize affected areas.
    • Improper Construction / Maintenance of Establishment
      • Door frame section missing in mop closet by dishwasher.
      • Repair/replace/seal door frame to prevent moisture accumulation/further damage. Ensure frame is impervious to moisture.
    • Improper Construction / Maintenance of Establishment
      • Dust (trailing) observed over dish drying rack.
      • Clean and remove dust.
    • Improper Construction / Maintenance of Establishment
      • Leaky hose in mop closet dripping/accumulating on floor.
      • Remove standing water, repair/replace hose. Comments Routine inspection. Hand sink fully supplied. Coolers less than or equal to 4°C. Freezers less than or equal to -18°C. Hot holding more than or equal to 60°C. Dishwasher 50 ppm chlorine (kitchen), > 71°C at plate level on indicator strip (bar). Sushi pH, temperature logs, dish logs maintained. pH 4.2.

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