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The Victorian

3306 22 St Vernon BC V1T 4H8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Victorian has been inspected 4 times by Interior Health Authority since May 23, 2023. The most recent inspection, on April 15, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 December 6, 2023. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 December 6, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 6, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on April 15, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 2 times across 2 separate inspections, most recently on January 28, 2025. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): All coolers and freezers must have NSF thermometers present and temps from those thermometers used to document cooler and freezer temps. Quats testing strips are required and quats dispenser must be tested daily with the strips.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the high temp dishwasher rinse temp is monitored and documented in daily operations log. Quats sanitizer dispenser is required to be tested and documented daily. Cooking temps of high risk foods needs to be documented in daily operations log. All cooler temps are monitored and documented daily.
  3. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Do not reheat soups of other items in the crock pot. Reheat items to temp on the stove then transfer to the crock pot or use a retherm unit to reheat items to proper temp and item will held held in the unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler and hot holding temps must be monitored and documented daily. Quats dispenser concentrations and high temp dishwasher rinse temp must be monitored and documented daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse temperature only achieved a max 70C after several attempts . Rinse temp must maintain a min 71C at the dish level. Quats dispenser has an issue re air gap in the line after each use . When working was dispensing a 200+ppm solution.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Quats dispenser requires repair as an air gap in the fluid line continually returns after each use thus the solution is not diluted to the proper concentration . High temp dishwasher rinse temperature only achieved a max 70C after several attempts . Rinse temp must maintain a min 71C at the dish level. NOTE that other than the above 2 comments the overall cleanliness and operation is excellent.
  4. Monitoring

    0 infractions

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