Skip to content
Loading map…

The Village Taverna

1075 Pendergast Street, 101, Victoria, BC, V8V 0A1 · Food Premises

Official record from Island Health →

Inspection summary

The Village Taverna has been inspected 4 times by Island Health (Vancouver Island Health Authority) since July 22, 2026. The most recent inspection, on September 8, 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 22 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 2 separate inspections, most recently on August 6, 2026. For example: Food Not Protected - General

  • 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 7 times across 3 separate inspections, most recently on August 31, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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 7 times across 3 separate inspections, most recently on August 31, 2026. For example: Improper Construction / Maintenance of Establishment

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on August 31, 2026. For example: Food Handler Training

  • 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 July 22, 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

    5 infractions

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The cooler racks have been cleaned, however mould is still present in hard-to-reach areas.
      • Clean and sanitize the hard-to-reach areas of the cooler racks.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The interior of the microwave is peeling.
      • Repair or replace the microwave.
    • Improper Construction / Maintenance of Establishment
      • The light in the freezer requires repairing.
      • Repair or replace the light fixture.
    • Improper Construction / Maintenance of Establishment
      • There is an accumulation of dust on the kitchen overhead light.
      • Clean the light; install a cover for the light.
    • Food Handler Training
      • FOODSAFE Level 1-certified staff are not present. An invoice or proof of course completion has not been sent to the Environmental Health Officer (EHO).
      • Send proof of registration (invoice) or course completion by September 8, 2026, by e-mail, to the EHO. Failure to provide valid registration or course completion by this date may result in a ticket or an Order being issued. Comments A follow-up inspection to the inspection conducted on August 6, 2026, was completed. Scoops are no longer being stored in products.
  3. Follow-Up

    6 infractions

    • Food Not Protected - General
      • Scoops are stored in dry products, with the handles in the products.
      • Store scoops in a manner that prevents potential contamination.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Mould is present on the cooler racks.
      • Wash and sanitize the cooler racks.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The interior of the microwave is peeling.
      • Repair or replace the interior of the microwave.
    • Improper Construction / Maintenance of Establishment
      • An accumulation of dust is observed on the kitchen overhead light.
      • Clean the light, and install a cover.
    • Improper Construction / Maintenance of Establishment
      • The light in the walk-in cooler requires repair.
      • Repair or replace the light casing/fixture.
    • Food Handler Training
      • No persons are present who are certified with a valid FOODSAFE Level 1.
      • Send an invoice for a registered course by August 20, 2026. Send the Environmental Health Officer a copy of the FOODSAFE Level 1 when completed. Comments A follow-up visit to the inspection conducted on July 22, 2026, was conducted. Surface sanitizer is a 200 ppm chlorine solution. Cardboard is no longer being used as a floor mat or shelving liner. The fly tape and drying towel in the dish area have been removed. Food in cold storage is covered. Complete the items noted on this report prior to the next follow-up inspection.
  4. Routine

    11 infractions

    • Food Not Protected - General
      • Food stored uncovered in walk-in cooler and freezer.
      • Cover food to prevent potential contamination.
    • Food Not Protected - General
      • Observed towel on clean end in the dish area used as surface for drying dishes.
      • Air dry dishes on a rack, do not use fabric towel for drying dishes.
    • Food Not Protected - General
      • Scoop observed stored in dry product and handle is contacting dry product.
      • Store scoop on a hook or outside of container to prevent potential contamination.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Microwave interior (top) is peeling/flacking off.
      • Repair or replace microwave so that all surfaces are smooth, readily cleanable and do not contaminate food product.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Mold observed on racks in walk-in cooler.
      • Clean and sanitize racks.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Observed cardboard used under product on shelving.
      • Remove cardboard, store product on surface that is smooth and readily cleanable.
    • Improper Construction / Maintenance of Establishment
      • Ceiling tiles, vents and light fixtures with accumulation of dust and towels stuffed inside of vents.
      • Clean tiles, air vents and light fixtures to remove dust. Install light covers for easier cleaning and maintenance. Towels were removed from vents at time of inspection.
    • Improper Construction / Maintenance of Establishment
      • Light in walk-in freezer has dangling wires outside casing.
      • Repair/replace light casing and store/install bulbs separately.
    • Improper Construction / Maintenance of Establishment
      • Observed cardboard used as dish-room floor mat.
      • Do not use cardboard as a mat, replace with a washable mat that is non-slip.
    • Food Handler Training
      • No FoodSafe Level 1 certified staff present at time of inspection.
      • At least one FoodSafe Level 1 or equivalent certified staff must be present at all hours of operation. Retain certificates onsite for review. Some certificates were available but not for current staff on-site.
    • Operations and Maintenance/Other
      • Surface sanitizer bottle measured more than 200ppm chlorine and test strips are expired.
      • Obtain new test strips and solution was diluted to 100-200ppm, at time of inspection. Comments Routine inspection conducted. Hand sinks are properly supplied. Temperatures and dishwasher logs are maintained. Coolers 4°C or less, freezers -18°C or less and hot-holding 60°C or above. Surface sanitizer measured 200ppm chlorine. Dishwasher measured >73°C, at the plate level during sanitizer rinse. Ice machine is clean and well maintained. No pest activity observed at time of inspection.

Nearby inspected facilities

Own this business? Add a badge to your website