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Uplands Golf Club

3300 Cadboro Bay Road, Victoria, BC, V8R 5K5 · Food Premises

Official record from Island Health →

Inspection summary

Uplands Golf Club has been inspected once by Island Health (Vancouver Island Health Authority), on July 8, 2026. The most recent inspection, on July 8, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction 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 once on July 8, 2026. For example: Food Not Protected - General

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

    1 infraction

    • Food Not Protected - General
      • Potentially Hazardous Foods such as eggs, alfredo sauce and liquid eggs observed to be stored on ice with temperatures measuring >4°C
      • Staff informed these items are stored on ice from 11:00am - 2:00pm. Ensure all Potentially Hazardous Foods are not sored at >4°C for more than two hours. Limit quality of products places on ice. Comments Routine inspection conducted today. All hand washing stations equipped with hot//cold water, soap, paper towel. All coolers =4°C; All freezer temperatures =-18°C. Temperature records available. High temperature mechanical dishwasher measures sanitizing temperature of 73°C at plate level. Surface sanitizer present and measured 200 ppm quats. No pest activity observed. Ice machine is sanitary and scoop is separated. Dipper well is operational. Ventilation unit above cook lines are sanitary and free of grease and debris build-up. Storage areas are well organized. Hot-holding measures at >60°C. Additional Notes: Only one sanitizer bottle present in kitchen. Ensure at least two surface sanitizers are available in the kitchen (one for front prep area, the second for the back prep area). Ensure usage of sanitizer between handling and preparing food. Overall facility sanitation is well maintained. ** Chest freezer food products used every 5-10 minutes hence covering these items add hinderance to operations. Not to be cites as a violation. Other storage areas must have all food products covered, discussed with Chef Nick.

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