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The Kensington

3965 Shelbourne Street, Victoria, BC, V8N 3E1 · Food Premises

Official record from Island Health →

Inspection summary

The Kensington has been inspected 4 times by Island Health (Vancouver Island Health Authority) since August 27, 2026. The most recent inspection, on September 15, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 August 27, 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 5 times across 3 separate inspections, most recently on September 14, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 27, 2026. For example: Food Safety Plan/Sanitation Plan

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.

4 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Rodent droppings still observed under the stainless steel table for spices (corner of kitchen near cook area) and under the wire shelf & steel shelf (left side) of pantry.
      • Remove droppings + clean/sanitize areas. Add hard-to-reach areas to regular cleaning schedule. Comments Follow-up inspection conducted September 14, 2026: Environmental Health Officer spoke with Maintenance Manager regarding repeat violation - manager seemed unaware of issue and noted that their nightly cleaning staff will correct the issue. Regular monitoring and cleaning of hard-to-reach areas emphasized to the manager, especially to prevent accumulation as observed currently. Follow-up to be conducted tomorrow (September 15, 2026).
  3. Follow-Up

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Rodent droppings still observed under the stainless steel table for spices (corner of kitchen near cook area) and under the wire shelf & steel shelf (left side) of pantry.
      • Please remove droppings and clean & sanitize the areas. Ensure that these hard-to-reach areas are regularly monitored and followed up with accordingly to prevent accumulation. Pest control in place. Comments Follow-up Inspection conducted September 10, 2026 (for August 27, 2026 routine): Sliding cooler was cleaned. Walk-in cooler fans/cage were cleaned - no signs of dust/debris. Daily temperature log was available on site and maintained regularly. Thank you!
  4. Routine

    5 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Ice cream scoops measured to be stored in 37 degree Celsius water for more than 2 hours (Lunch time fill).
      • Ice cream scoops were removed, to be put through dishwashing cycle. Ensure ice cream scoops are sanitized before use and stored using a dipper well, under cold-running water, or in a clean container with less than 4 degrees C or above 60 degrees C water (changed out every 2 hours).
    • Improper Construction / Maintenance of Establishment
      • Sliding cooler has debris/grease on the outside of the doors and dust along the top portion.
      • Clean + sanitize sliding cooler.
    • Improper Construction / Maintenance of Establishment
      • Rodent droppings observed under shelving units in the pantry room and in the corner/under stainless steel shelving unit housing spices.
      • Remove droppings and clean & sanitize the areas thoroughly. Ensure to regularly monitor hard-to-reach areas and follow up accordingly.
    • Improper Construction / Maintenance of Establishment
      • Walk-in cooler fans/cage have a build-up of dust/debris/possible mould.
      • Please clean and sanitize the area thoroughly and regularly wipe down to prevent accumulation.
    • Food Safety Plan/Sanitation Plan
      • No daily temperature log for cold-holding temperatures kept.
      • Maintain a twice-daily temperature log for cold-holding. Keep this log on site and ensure it is available for inspector upon request. Comments Routine inspection conducted August 27, 2026: Facility is overall clean and organized; serviced twice a month by a professional pest control company. Hand sink is well-equipped and unobstructed. All cold-holding and hot-holding protective temperatures meet regulatory standards, see note re: ice cream scoops. Surface sanitizer measured at 200 ppm QUATs. Ensure to relabel any surface sanitizer spray bottles noted as 'VIPER' to the appropriate chemical (QUATs). Low-temperature dishwasher final rinse cycle measured at 50 ppm chlorine. Ice machine is clean; scoop stored outside of ice. All surfaces are smooth and non-porous. FoodSafe-certified food handlers available on site.

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