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The Old Spaghetti Factory

703 Douglas Street, Victoria, BC, V8W 2B4 · Food Premises

Official record from Island Health →

Inspection summary

The Old Spaghetti Factory has been inspected 3 times by Island Health (Vancouver Island Health Authority) since September 17, 2026. The most recent inspection, on October 7, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times on September 17, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

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

  • 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 2 separate inspections, most recently on September 24, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 17, 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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The bar cooler is at 9°C.
      • Lower the temperature so that it is at 4°C. Do not store potentially hazardous food in the cooler until the cooler is at 4°C.
    • Critical Other (Specify)
      • There is evidence of mice in the facility. There is a dead mouse in the trap in the cabinet below the hand sink.
      • Eliminate and control mice in the facility. Remove dead mice. Take additional steps to eliminate mice. Set additional traps; monitor daily. Thoroughly clean and disinfect surfaces. Complete a deep cleaning of the facility.
    • Inadequate Insect / Rodent Control
      • There is evidence of mice in the facility. There is a dead mouse in the trap in the cabinet below the hand sink.
      • Eliminate and control mice in the facility. Remove dead mice. Take additional steps to eliminate mice. Set additional traps; monitor daily. Thoroughly clean and disinfect surfaces. Complete a deep cleaning of the facility.
    • Improper Construction / Maintenance of Establishment
      • Clean the serving trays. Comments A follow-up inspection was conducted today. Some of the items on the previous inspection report of September 17, 2026, have been corrected. There are procedures in place for cleaning and sanitizing utensils and dishware. Ice cream scoops have been replaced and are cleanable. The plastic film has been removed from the deep fryer. The staff restroom sink faucet is clean.
  3. Routine

    10 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Ice cream scoops damaged. End open and debris collecting in end.
      • Thoroughly wash/sanitize scoops. Replace broken scoops.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Some dishware (utensils) not being washed/sanitized properly, food debris on cleaned utensils.
      • Do no nest when cleaning. Rewash and sanitize utensils. Ensure dishware are washed and sanitized properly. Stack separate when cleaning.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Some serving trays have debris.
      • Wash and sanitize serving trays more frequently.
    • Critical Other (Specify)
      • Some evidence of mice activity in facility. Mouse droppings on floor and lower shelves. Dead mice in traps.
      • Eliminate and control mice in facility. Thoroughly clean and disinfect floor and lower shelves. Remove mouse droppings.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Ice cream scoops damaged. End open and debris collecting in end.
      • Thoroughly wash and sanitize scoops. Replace broken scoops.
    • Inadequate Insect / Rodent Control
      • Some evidence of mice activity in facility. Mouse droppings on floor and lower shelves. Dead mice in traps.
      • Eliminate and control mice in facility. Thoroughly clean and disinfect floor and lower shelves. Remove mouse droppings.
    • Improper Construction / Maintenance of Establishment
      • Bar cooler temperature high (12°C food temp). Operator aware of temperature; only non potentially hazardous food being stored in this cooler.
      • Operator indicated new cooler replacement next week. Ensure new cooler operating at 4°C before using for potentially hazardous food.
    • Improper Construction / Maintenance of Establishment
      • Some evidence of mice activity in facility. Mouse droppings on floor and lower shelves. Dead mice in traps.
      • Eliminate and control mice in facility. Thoroughly clean and disinfect floor and lower shelves. Remove mouse droppings.
    • Improper Construction / Maintenance of Establishment
      • Some plastic film on deep fryer at cookline.
      • Remove plastic film.
    • Improper Construction / Maintenance of Establishment
      • Staff restroom upstairs; sink faucet has build up of debris.
      • Thoroughly clean and disinfect hand sink surfaces. Comments Routine inspection conducted today. Other coolers at 4°C or less. Hot holding at greater than 60°C. Temperature logs available and up to date. Sanitizer available for sinks and surfaces. Clean and sanitize at proper concentration of 1875 ppm lactic acid. Sanitizer test strips are available. Dishwasher is sanitizing properly. Final rinse above 180°F at manifold.

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