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Uni Modern Japanese Restaurant

1245 Wharf Street, Victoria, BC, V8W 1T9 · Food Premises

Official record from Island Health →

Inspection summary

Uni Modern Japanese Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on May 14, 2026. The most recent inspection, on May 14, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 2 times on May 14, 2026. For example: Inadequate Insect / Rodent Control

  • 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 May 14, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 May 14, 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.

1 inspection

  1. Routine

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Observed cooked chicken left on the rack at room temperature for cooling and preparation. Temperature measured at 20°C.
      • Corrected during inspection. Cooked food items were moved back to refrigerator as it was prepared an hour ago. Please ensure hazardous foods are stored at or below 4°C (i.e. cold-held) or at or above 60°C (i.e. hot-held). For cooling hot food, please cool from 60°C to 20°C within two hours. Cool from 20°C to 4°C or colder within four hours. Ice bath, stirring, and shallow containers may help to cool food faster.
    • Inadequate Insect / Rodent Control
      • Observed back door of kitchen was opened and the screen had gaps which allow access of pests.
      • Please ensure back door of kitchen is closed when it is not in use, and ensure no gaps on screen or replace the screen.
    • Inadequate Insect / Rodent Control
      • Observed grease and debris under stove. Observed mice droppings under the sink and grill near back door, under the racks at the back dry storage area, and below the preparation table for drinks. Holes identified near the sink at back door.
      • Please remove the droppings. Clean and sanitize affected area. Perform deep cleaning under equipment and remove debris regularly. Seal the identified holes. Please consider increasing pest control measures, such as: setting up and maintaining trap boxes; identifying and removing holes, water sources, and food sources for pests.
    • Operations and Maintenance/Other
      • Please maintain log for dishwasher and glasswasher sanitizer concentration daily. Comments Handwashing sink was equipped with supplies. Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Hot-holder temperature measured at or above 60°C. Dishwasher sanitizing rinse measured at 50 ppm chlorine. Glasswasher sanitizing rinse measured at 12.5 ppm iodine. QUATS sanitizer was available and measured at 200 ppm.

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