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The Roost Farm Centre

9100 East Saanich Road, North Saanich, BC, V8L 1H5 · Food Premises

Official record from Island Health →

Inspection summary

The Roost Farm Centre has been inspected 4 times by Island Health (Vancouver Island Health Authority) since August 31, 2026. The most recent inspection, on October 16, 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 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 31, 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 4 times across 3 separate inspections, most recently on October 13, 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 31, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 August 31, 2026. For example: Operations and Maintenance/Other

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

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Front glass washer at 0 ppm chlorine.
      • Re-occurring sanitizer line issues and a maintenance technician has been schedules to come today. All glassware to be run through the kitchens dishwasher until the glass washer runs at 50-100 ppm chlorine. All dishwashers must be checked and logged daily.
    • Improper Construction / Maintenance of Establishment
      • Front cooler displays are still undergoing maintenance.
      • No potentially hazardous foods were stored within the unit undergoing defrosting. Fridge thermometers to be installed at all fridges and freezers. Comments Follow up inspection conducted today.
  3. Follow-Up

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Glass washer measured at 10 ppm chlorine. Tech has serviced to reconnect the line but must increase to concentration of 50-100 ppm chlorine.
      • Back kitchen dishwasher to be used until front glass washer has been fully repaired.
    • Improper Construction / Maintenance of Establishment
      • Continued routine maintenance required for display coolers.
      • Operator has scheduled checks. Comments Follow up inspection conducted today. Front display fridges measured at 4°C or less. Continue to still monitor on a daily basis. Temperature logs are available onsite. Significant improvements to deep cleaning noted throughout the kitchen work and prep and storage areas. New sanitation check list has been implemented. Continue to maintain routine cleaning efforts. Further assessment will be done during next routine inspection. Repairs are being made to worn surfaces. Continue to keep on top of repairs.
  4. Routine

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front fridge display (2 units) at 8-10°C internally. All non shelf stable food items moved to alternative refrigeration at 4°C or les, that were out for less than two hours.
      • Operator has scheduled fridge maintenance. No non shelf stable foods to be stored within unit until consistently holding 4°C or less. Premises has enough storage for refrigeration pending repairs.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Glass washer dispensing 0 ppm chlorine.
      • Back kitchen dishwasher to be used until front glass washer is repaired and dispensing 50-100 ppm chlorine.
    • Improper Construction / Maintenance of Establishment
      • Deep cleaning required throughout the kitchen work/prep areas and storage.
      • There is build up of grease, mud, dust and debris along key areas such as floors, walls, shelving and between equipment. Detailed sanitation will be assessed during a follow up visit in two weeks.
    • Improper Construction / Maintenance of Establishment
      • Improvement/repairs needed for worn and chipped surfaces throughout the food premises.
      • Remove/declutter any unused equipment/tools.
    • Food Safety Plan/Sanitation Plan
      • Written Food Safety plan and Sanitation plan needed to be sent by email. Pending item.
    • Operations and Maintenance/Other
      • Temperature logs missing for the past week.
      • Ensure daily checks and logs are maintained. Ensure to include all hot holding and dishwashing checks on the logs. Comments Routine inspection conducted today. Hand sinks supplied with hot and cold water, soap and paper towel. Surface sanitizer at 200 ppm quat. Low temperature dishwasher at 100 ppm chlorine. Fridges at 4°C or less and freezers at -18°C or less. Hot holding at greater than 60°C for display and soups. No signs of pests noted.

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