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Toishan Kitchen

306 Burnside Road West, 103, Victoria, BC, V8Z 1M1 · Food Premises

Official record from Island Health →

Inspection summary

Toishan Kitchen has been inspected once by Island Health (Vancouver Island Health Authority), on October 7, 2026. The most recent inspection, on October 7, 2026, recorded 7 infractions.

In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 2 times on October 7, 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 October 7, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 October 7, 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 October 7, 2026. For example: Inadequate Insect / Rodent Control

  • 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 October 7, 2026. For example: Improper Construction / Maintenance of Establishment

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.

1 inspection

  1. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Two bowls of cooked chicken stored at room temperature. Internal temperature measured between 12-15°C less than two hours room temperature. Corrected during inspection.
      • Operator moved the two bowls into a working cooler. Store all potentially hazardous foods at 4°C or below or 60°C or above at all times.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bleach surface sanitizer measured >200ppm. Corrected during inspection.
      • Operator made new solution measuring 100ppm, confirmed with a test strip. Ensure bleach surface sanitizer concentration is maintained between 50-100ppm at all times. Use test strips to confirm concentrations.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature dishwasher dispensing 0 ppm chlorine residual.
      • Repair dishwasher so that it is capable of dispensing 50-100ppm chlorine sanitizer. Set up sanitizing step in two-compartment sink. Soak all dishes/utensils in 50-100ppm sanitizing chlorine solution after rinse and wash cycle.
    • Food Not Protected - General
      • Large containers of freshly fired noodles and meat were being stored on the floor. Staff actively frying food and placing in containers. Observed staff stepping over containers. Corrected during inspection.
      • All containers moved to the table. Do not store food on the floor; this prevents potential contamination.
    • Inadequate Insect / Rodent Control
      • Dry mouse droppings observed in the following areas: on top of dishwasher, on shelf in storage room, underneath dishwasher, and beside water heater.
      • Pest control company visits once per week. Remove all dry droppings. Clean and sanitize all impacted areas.
    • Improper Construction / Maintenance of Establishment
      • Flour and grease build-up on floors and freezer handles located in storage room beside walk-in cooler. This room needs reorganization.
      • Complete a deep cleaning and re-organization of this room to remove buildup of grease and flour.
    • Operations and Maintenance/Other
      • Temperature logs are not up to date.
      • Measure and record temperatures for all coolers., freezers, and hot holding units on daily logs at least once per day. Comments Routine inspection conducted today with operator. All coolers measured 4°C or below. All freezers measured -18°C or below. Hot holding at 60°C or above. Handsinks fully equipped. Ice machine clean; scoop stored out of ice. FoodSafe certified staff onsite. Test strips available. Follow-up inspection will be conducted on October 9, 2026 or thereafter.

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