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Victoria Pocha Restaurant

650 Yates Street, Victoria, BC, V8W 1L3 · Food Premises

Official record from Island Health →

Inspection summary

Victoria Pocha Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on September 28, 2026. The most recent inspection, on September 28, 2026, recorded 7 infractions.

In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 September 28, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 September 28, 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 4 times on September 28, 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 September 28, 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

    7 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Upon arrival, dishwasher sanitizing rinse measured at 0ppm chlorine.
      • Corrected on site. Upon priming, dishwasher sanitizing rinse measured at 50ppm chlorine. Please ensure the concentration of sanitizer is tested at least daily to maintain 50-100ppm chlorine and maintain record in log.
    • Food Not Protected - General
      • Observed a container of Korean glass noodles left on the counter at room temperature. Operator mentioned it was in the process of preparation within two hours.
      • Operator moved the container to the refrigerator. Please ensure all potentially hazardous foods are hot-held at or above 60°C, or cold-held at or below 4°C. For cooling, please ensure the food is cooled from 60°C to 20°C in two hours, and from 20°C to 4°C in four hours. Keep it in a smaller batch for quick cooling. Do not leave any potentially hazardous foods on the counter at room temperature.
    • Improper Construction / Maintenance of Establishment
      • Black build-up observed in ice machine.
      • Clean and sanitize affected area to remove build-up.
    • Improper Construction / Maintenance of Establishment
      • Black debris or stain build-up observed on the refrigerator gasket on line cooler.
      • Clean and sanitize affected area to remove build-up.
    • Improper Construction / Maintenance of Establishment
      • Observed little mice droppings near walk-in cooler.
      • Remove droppings. Clean and sanitize affected area and hard-to-clean area routinely.
    • Improper Construction / Maintenance of Establishment
      • Several patches of floor tiles were worn and missing, and accumulated with debris. Liquid pooling near floor drain.
      • Repair or replace the floor surface so that it is smooth and easily cleanable to prevent accumulation of debris. Complete in six months.
    • Operations and Maintenance/Other
      • Dishwasher sanitizing log and temperature log were not up to date.
      • Please maintain record at least daily. Comments Handwashing sinks were equipped with hot and cold running water, liquid soap, and paper towel. Please obtain paper dispenser at the bar. 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. Glasswasher measured at 50ppm chlorine after sanitizing rinse. Bleach sanitizer measured at 100ppm chlorine. Test strips were available. Operators had valid FOODSAFE certification. Pest traps were in place. Routine pest control service was conducted monthly.

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