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WhippleTree Bakery

209 Menzies Street, Victoria, BC, V8V 2G6 · Food Premises

Official record from Island Health →

Inspection summary

WhippleTree Bakery has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 25, 2026. The most recent inspection, on July 8, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 15 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times on May 25, 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 6 times across 2 separate inspections, most recently on July 8, 2026. For example: Improper Construction / Maintenance of Establishment

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 8, 2026. For example: Food Handler Training

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 25, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • 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 5 times across 2 separate inspections, most recently on July 8, 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.

2 inspections

  1. Follow-Up

    4 infractions

    • Improper Construction / Maintenance of Establishment
      • Connect hot water to the food preparation sink.
    • Improper Construction / Maintenance of Establishment
      • The upper shelf by the three-compartment sink is damaged.
      • Replace the shelf.
    • Food Handler Training
      • A FOODSAFE certificate is required for the operator.
    • Operations and Maintenance/Other
      • Provide Quat sanitizer test strips (example: Hydrion 0-500 ppm Insta-Chek Quat test strips). Comments A follow-up inspection was conducted today. Many of the items on the previous inspection report of May 25, 2026, have been corrected. The ceiling has been repaired and repainted. The walk-in cooler door has been repaired and repainted. The staff restroom hand sink is well equipped. The milk crates have been removed. The spray bottles have labels. Approved sanitizers are available. Dishware and utensils are being washed and sanitized. The four-step method is being used: wash, rinse, sanitize, and air dry. The floor sections are clean. Temperature logs are available and up to date. Complete all items noted on this report.
  2. Routine

    11 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishware and utensils are not being properly washed and sanitized. Sanitizer is not being used. The set-up is incorrect with the sink.
      • Use the four-step method: 1) Wash with warm water and detergent; 2) Rinse with warm water; 3) Sanitize with warm water and sanitizer, either 200 ppm Quat or 100 ppm chlorine; immerse for 30 seconds; 4) Air dry.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Unapproved sanitizer is being used; vinegar solution is not an approved sanitizer.
      • Use chlorine at 100 ppm, Quat at 200 ppm, or hydrogen peroxide at 500 ppm.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Milk crates are being used as stepping stools or as shelving.
      • Discontinue this practice. Remove the milk crates. Provide proper stepping stools and shelving.
    • Improper Sanitary Facilities
      • The staff restroom hand sink lacks liquid soap and paper towel.
      • Provide liquid soap and paper towel at all times.
    • Improper Construction / Maintenance of Establishment
      • A build-up of food debris is observed on the floors in the following areas: in the walk-in cooler, along the wall edge throughout the facility, under the baking oven (flour dusting), and under shelving.
      • Thoroughly clean the floors; maintain in a clean condition daily.
    • Improper Construction / Maintenance of Establishment
      • Paint is peeling from the ceiling in the back room.
      • Remove the peeling paint; repaint the ceiling.
    • Improper Construction / Maintenance of Establishment
      • The food preparation sink lacks hot water. This is a repeat violation.
      • Provide hot water at the food preparation sink.
    • Improper Construction / Maintenance of Establishment
      • The surface of the walk-in cooler door in the back room has peeling paint/material.
      • Remove the peeling paint/material; repaint.
    • Operations and Maintenance/Other
      • Sanitizer test strips are not available.
      • Provide sanitizer test strips.
    • Operations and Maintenance/Other
      • Temperature logs are not being kept and are not up to date. This is a repeat violation.
      • Monitor and record the temperatures of coolers daily.
    • Operations and Maintenance/Other
      • The spray bottles lack labels.
      • Label all spray bottles with the contents, e.g. "Sanitizer" or "Water". Comments A routine inspection was conducted today. Correct the items noted on this report within one week. A follow-up inspection will be conducted in one week, on June 1, 2026.

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