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Taste of Village Indian Kitchen & Bar

980 Blanshard Street, Victoria, BC, V8W 2H3 · Food Premises

Official record from Island Health →

Inspection summary

Taste of Village Indian Kitchen & Bar has been inspected 3 times by Island Health (Vancouver Island Health Authority) since August 24, 2026. The most recent inspection, on August 31, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on August 31, 2026. For example: Food Not Protected - General

  • 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 August 24, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 once on August 24, 2026. For example: Inadequate Insect / Rodent Control

  • 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 2 times across 2 separate inspections, most recently on August 31, 2026. For example: Poor Hygiene and Activities of Food Handlers

  • 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 on August 24, 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

    2 infractions

    • Food Not Protected - General
      • Food at the buffet table and in the dessert cooler is not covered.
      • Install sneeze guards within 60 days.
    • Poor Hygiene and Activities of Food Handlers
      • There is a food handler with a beard.
      • A beard net must be worn. Comments A follow-up inspection was conducted today. Most of the items on the previous inspection report of August 24, 2026, have been corrected. The upright cooler (#2) is not being used for potentially hazardous food; it is being used for the storage of bread and vegetables. The facility has been cleaned. Surfaces have been cleaned. The hand sink has both liquid soap and paper towel. A new floor mat has been installed. Hot and cold water are available at the sinks.
  2. Follow-Up

    0 infractions

  3. Routine

    8 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The upright cooler (#2) is at an unsafe temperature. The temperature of food is 10°C.
      • Adjust or repair the cooler so that the temperature is 4°C or lower. Discard food, or move food to a cooler that is operating at 4°C or lower. Do not use this cooler until it is operating at 4°C or lower.
    • Critical Other (Specify)
      • The facility lacks hot water.
      • Immediately close the facility. Once hot water has been restored (above 45°C), contact the Environmental Health Officer for a follow-up inspection prior to reopening.
    • Food Not Protected - General
      • Food is uncovered at the buffet table and on top of the dessert display cooler.
      • Cover food. Install a sneeze guard for food at the buffet table within 60 days.
    • Poor Hygiene and Activities of Food Handlers
      • There is a food handler with a beard; the beard is not covered.
      • Hair must be covered with a beard net. A very short-trimmed beard is acceptable; otherwise, a beard net must be worn.
    • Improper Sanitary Facilities
      • The hand sink dispensers lack paper towel.
      • Provide paper towel in dispensers or holders at each hand sink. Paper towel must be accessible at all times.
    • Inadequate Insect / Rodent Control
      • There is some evidence of mouse activity in the facility. There are mouse droppings on the floor in the kitchen and in the dry storage room.
      • Eliminate and control pests in the facility.
    • Improper Construction / Maintenance of Establishment
      • A build-up of debris is observed in the facility.
      • Clean the following: the wall by the potato slicer; the wall below the kitchen hand sink; the lower shelves on the work table below the microwave; the surface of the upright freezer; the surfaces of doors - the restroom door and the dry storage room door; the lower shelves in the server area; the floor sections under equipment and under the work tables; the bottom surfaces inside the cookline preparation coolers. Thoroughly clean and sanitize/disinfect surfaces.
    • Improper Construction / Maintenance of Establishment
      • There is a damaged and soiled floor mat at the entrance to the kitchen.
      • Discard the floor mat, and replace with a new floor mat. Comments A routine inspection was conducted today. Correct all items noted on this report. A follow-up inspection will be conducted in one week.

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