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The Beagle Pub

301 Cook Street, Victoria, BC, V8V 3X5 · Food Premises

Official record from Island Health →

Inspection summary

The Beagle Pub has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 3, 2026. The most recent inspection, on June 5, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

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.

  • 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 on June 3, 2026. For example: Inadequate Insect / Rodent Control

  • 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 3, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 once on June 3, 2026. For example: Food Not Protected - General

  • 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 June 3, 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Salad station basin on ice with shredded cheese, tortilla station cooler measured >4°C or more (5°C, 12°C respectively) with infrared and probe thermometers.
      • Monitor cooler temperatures and adjust lower for service times, service as needed. Place hazardous foods on ice, in an ice bath or place in cooler to maintain 4°C or less.
    • Food Not Protected - General
      • Food stored on the floor in walk-in cooler.
      • Store food off the floor.
    • Inadequate Insect / Rodent Control
      • Back door in laundry area observed to have a gap on the bottom/base.
      • Install a door sweep or seal the gap to prevent pest entry.
    • Inadequate Insect / Rodent Control
      • Screen receiving door observed to open/close with wind. Weather was light to moderate on day of inspection.
      • Secure door so that it does not open with wind or unprompted to prevent pest entry.
    • Improper Construction / Maintenance of Establishment
      • Build-up of grease observed on piping over kitchen ventilation hood.
      • Clean pipe.
    • Improper Construction / Maintenance of Establishment
      • Spotting indicative of mold observed on walk-in pipe cover.
      • Clean pipe covers. Comments Routine inspection conducted. Surface sanitizer measuring 500ppm accelerated hydrogen peroxide available. Hand sink is properly supplied. Freezers 60°C or more. Low temperature dishwasher measured 50-100ppm chlorine. Bar glass washer measured 50ppm chlorine sanitizer. FoodSafe Level 1 certified staff present at time of inspection. Note: Check surface sanitizer concentrations routinely to ensure concentration of 500ppm accelerated hydrogen peroxide.

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