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Trini To D Bone

650 Burnside Road West, Victoria, BC, V8Z 1M8 · Food Premises

Official record from Island Health →

Inspection summary

Trini To D Bone has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 5, 2026. The most recent inspection, on August 13, 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 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times on August 5, 2026. For example: Food Not Protected - General

  • 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 3 times on August 5, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 5, 2026. For example: Improper Sanitary Facilities

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

    6 infractions

    • Food Not Protected - General
      • Container of curry was being cooled by a fan covered in dust/debris. No visible debris was being blown onto food.
      • Fan was turned off and food was moved away from fan. Do not cool foods using fan. Continue to cool foods using approved methods. such as using ice bath, making small portions, or using shallow pans. This prevents potential food contamination by dust and debris. Corrected at time of inspection.
    • Food Not Protected - General
      • Multiple food items uncovered inside sliding door cooler.
      • Operator covered all food inside the cooler. Store all foods covered with tight-fitting lids or food grade plastic wrap at all times to prevent potential contamination. Corrected at time of inspection.
    • Improper Sanitary Facilities
      • Hot water turned off at hand washing sink.
      • Operator turned hit water on at sink. Ensure hand sink is fully equipped with hot and cold water, liquid soap and paper towel at all times. Corrected at time of inspection.
    • Improper Construction / Maintenance of Establishment
      • Build-up of debris on dough mixer, on table holding dough mixer and on sliding door cooler.
      • Complete a thorough cleaning to remove debris from locations indicated above, this will prevent pests.
    • Improper Construction / Maintenance of Establishment
      • Floors near cookline are lined with newspaper and cardboard.
      • Remove all newspaper and cardboard. Do not line floors with newspaper and cardboard. All surfaces must be smooth and easily cleanable.
    • Improper Construction / Maintenance of Establishment
      • Sliding door cooler needs re-organization.
      • Re-organize the sliding door cooler. Comments Routine inspection conducted. All coolers 4°C or below and temperature logs are up-to-date. Bleach surface sanitizer measured 100ppm, with available test strips on-site. No signs of pest activity at time of inspection. At least one employee is FoodSafe level 1 certified. Hot-holding measured >60°C or above.

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