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Working Culture Bread

2512 Douglas Street, Victoria, BC, V8T 4M1 · Food Premises

Official record from Island Health →

Inspection summary

Working Culture Bread has been inspected once by Island Health (Vancouver Island Health Authority), on August 27, 2026. The most recent inspection, on August 27, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction 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 once on August 27, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

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

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Food sanitizer spray bottles filled with hard surface cleaner chemicals (not an approved food contact surface sanitizer).
      • Operator to use quat sanitizer from dispenser in dishwashing area at 200 ppm or use bleach sanitizer at 200 ppm chlorine. Contact maintenance to adjust chemical dispenser settings and use test strips to verify sani concentrations daily. Comments Routine inspection conducted. All hand sinks fully supplied with hot and cold water, soap and paper towel. Three compartment sink used for manual warewashing, sanitizer at 200 ppm quats in third sink. Coolers at 4°C or less, freezers at -18°C or less and temperature log available. FoodSafe certified staff onsite. Keep physical copies of certificate in office. Facility is overall well maintained.

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