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Thunderbird

253 Cook Street, Victoria, BC, V8V 3X4 · Food Premises

Official record from Island Health →

Inspection summary

Thunderbird has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 3, 2026. The most recent inspection, on June 5, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 2 times on June 3, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 June 3, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 June 3, 2026. For example: Food Not Protected - General

  • 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 once on June 3, 2026. For example: Inadequate Insect / Rodent Control

  • 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 once on June 3, 2026. For example: Poor Hygiene and Activities of Food Handlers

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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Sweet chili sauce in dry storage observed half empty with label directive: refrigerate after opening.
      • Ensure to store sauces labelled refrigerate after opening,
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Gravy in hot-holding unit
      • Ensure to reheat gravy to >74°C or more before placing in hot-holding unit. Monitor unit during service to ensure hot foods maintains 60°C or more and increase temperature or service as needed.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishwasher detergent and sanitizer lines not connected, reading 0ppm.
      • Connect lines, prime and ensure 50-100ppm chlorine in sanitize cycle. Corrected at time of inspection.
    • Food Not Protected - General
      • Observed buckets of chicken, rice and sugar on the floor.
      • Ensure to store food off of the floor.
    • Poor Hygiene and Activities of Food Handlers
      • Observed improper glove use. Washing and rinsing gloved hands in dish sink instead of handwashing.
      • Remove and discard dirty gloves, wash hands with hot water, soap and paper towel, before putting new gloves on. Corrected at time of inspection.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Bottom shelf of back upright cooler by the back door, is peeling away from base.
      • Repair or replace bottom shelf with material that is smooth, sealed, non-absorbent, easy to clean and sanitize.
    • Inadequate Insect / Rodent Control
      • Rear screen door observed to be broken and back door was open.
      • Repair or replace screen door so that the frame is intact, no holes and flush to door frame. Comments Routine inspection conducted. Facility not open at time of inspection. Surface sanitizer measured 200ppm chlorine. hand sinks are fully supplied. Coolers 74°C or more, internal temperature, before serving.

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