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Victoria Golf Club, Concession

1110 Beach Drive, Victoria, BC, V8S 2M9 · Food Premises

Official record from Island Health →

Inspection summary

Victoria Golf Club, Concession has been inspected once by Island Health (Vancouver Island Health Authority), on July 7, 2026. The most recent inspection, on July 7, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 July 7, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

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

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

    2 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Sausage rolls and cheese breads stuffed with hot dog, observed on counter at room temperature (approximately 20°C). Products cooked between 9-10 am (it was 1:20 pm at the time if inspection).
      • 1. Discard potentially hazardeous foods held below 60°C or over 4°C for more than two hours. Corrected during the inspection. 2. Store potentially hazardeous foods either above 60°C or below 4°C, or discard after two hours.
    • Inadequate Insect / Rodent Control
      • Rodent droppings observed behind back door (corner) and beside upright cooler.
      • Clean affected areas and continue to monirot. Comments Routine inspection conducted today. Handsink fully supplied. Surface sanitizer 200 ppm Quat solution. Cooler =4°C, freezer =-18°C, hot holding =60°C. Temperature logs maintained. Ice machine clean and well maintained. Note: Send FoodSafe level 1 for on-shift staff to this Health Inspector. Keep certificate on-site at all times.

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