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Wind Cries Mary Restaurant

45 Bastion Square, 103, Victoria, BC, V8W 1J1 · Food Premises

Official record from Island Health →

Inspection summary

Wind Cries Mary Restaurant has been inspected 4 times by Island Health (Vancouver Island Health Authority) since May 5, 2026. The most recent inspection, on October 13, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 June 5, 2026. For example: Food Not Protected - General

  • 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 May 5, 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 October 13, 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.

4 inspections

  1. Follow-Up

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • A hole was observed on the wall in the back dining area.
      • Identify holes and seal up all gaps to prevent pest entry. Comments Follow-up inspection was conducted due to received complaint. Pest traps were in place. Routine pest control service was provided at least bi-weekly. Recent service reports will be provided to Environmental Health Officer for review. Note: Please continue to work with pest control service provided for enhanced measures if necessary.
  2. Routine

    1 infraction

    • Food Not Protected - General
      • Observed shelled oyster was stored underneath the raw meat container in refrigerator.
      • Corrected during inspection. The oyster was moved to another refrigerator. To prevent cross-contamination, ready-to-eat foods must be stored above raw meat or in a separated space in refrigerator. Comments Routine inspection was conducted due to recent foodborne illness complaint received by the office regarding raw oyster consumption. No other illness report were received by the facility. Shellfish tags were retained for record. Handwashing sink was equipped with hot and cold running water, hand soap, and paper towel. Ensure paper towel is available at all times at the hand sink in the bar area. Cooler and freezer temperatures were satisfactory. QUATS sanitizer measured at 200 ppm from spray bottle. Dishwasher at the kitchen and dishwasher at the bar area measured at 50 ppm chlorine for sanitizing rinse. The facility was maintained in a sanitary condition. Food handlers had valid FOODSAFE Level 1 certificates.
  3. Follow-Up

    0 infractions

  4. Routine

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Chemical dishwasher at the bar measured at 0 ppm chlorine level.
      • Please ensure chlorine is between 50-100 ppm during rinse cycle. Service the dishwasher and notify Environmental Health Officer after the service. Please monitor sanitizer level daily and maintain record. Please use another dishwasher before the issue is fixed. Comments Handwashing sinks were equipped with hot and cold running water, hand soap, and paper towel. Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Chemical dishwasher in kitchen measured at 50 ppm chlorine. QUATS sanitizer measured at 200 ppm. Test strips were available. Shellfish tags were retained and kept for record. The facility was maintained in a sanitary condition. Customer washers were equipped. Pest control company provided regular service.

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