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Victoria BBQ House & Bakery

1714 Government Street, Victoria, BC, V8W 1Z5 · Food Premises

Official record from Island Health →

Inspection summary

Victoria BBQ House & Bakery has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 19, 2026. The most recent inspection, on September 9, 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 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on August 19, 2026. For example: Critical Inadequate Hot Holding Temperature 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 August 19, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 August 19, 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    3 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Hot holding unit =60°C, operator turned unit temperature setting to high. If barbeque meat are sold within two hours, temperature control is not required. Hot holding unit must be =60°C for meats held for longer than two hours. Products not sold within two hours must be discarded.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer prepared for kitchen.
      • Surface sanitizer must be readily available for use in food preparation area. Bleach sanitizer should be at 100 - 200 ppm chlorine. Operator prepared bleach sanitizer at 100 ppm chlorine
    • Improper Construction / Maintenance of Establishment
      • Interior of the walk in cooler covered with mould like growth.
      • Wipe and sanitize walls with one part bleach and nine part water. Repaint interior of fridge with Food Safe paint. Comments Routine inspection conducted. Hand sink fully supplied. Coolers =4°C. FoodSafe certified staff on site. Pest control in place, monthly service available, no major concerns.

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