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Yua Japanese Bistro

622 Fisgard Street, Victoria, BC, V8W 1R6 · Food Premises

Official record from Island Health →

Inspection summary

Yua Japanese Bistro has been inspected 3 times by Island Health (Vancouver Island Health Authority) since June 24, 2026. The most recent inspection, on July 15, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 3 times across 2 separate inspections, most recently on June 30, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 June 24, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 24, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 June 24, 2026. For example: Improper Sanitary Facilities

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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishwasher still is disrepair, operator indicated replacement of dishwasher to be taken place this week
      • Manual sanitizing in bleach used on the mean time, sanitizer tested at 100ppm. Comments Follow-up inspection conducted for June 24, 2026. Sanitizer tested at 100ppm. Surface sanitizer available at 200ppm quats. Ice machine lid has been repaired. Hand sink fully supplied, unobstructed.
  3. Routine

    5 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer is not being used for the kitchen area.
      • Surface sanitizer should be readily accessible in food preparation areas. The operator placed sanitizer bottles in different areas of the kitchen. Sanitizer was measured at 200 ppm Quats. This violation was corrected during the inspection.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The mechanical dishwasher is sanitizing at approximately 10 ppm chlorine.
      • Dishes must be sanitized at 50 to 100 ppm. The operator contacted Ecolab for repairs. Ecolab will arrive the same day. Re-sanitize dishes in bleach solution. Use take-out/single-use containers for now.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The ice machine lid is in disrepair.
      • Empty the ice machine, and sanitize the interior, prior to replacing the cover.
    • Improper Sanitary Facilities
      • The hand sinks are not fully stocked with hand soap and paper towel. The back kitchen sink is obstructed by cloths.
      • Hand-washing sinks should be accessible and fully stocked with hot and cold water, soap, and paper towel at all times and should be dedicated for hand washing only. Staff placed soap and towels at the stations.
    • Food Safety Plan/Sanitation Plan
      • The temperature log/dishwasher sanitizer log is not being maintained.
      • Staff are to verify and record the cold-holding and hot-holding temperatures and the dishwasher sanitizer daily in the log book. Comments A routine health inspection was conducted. FOODSAFE-certified staff are on site. The coolers are at 4°C or lower, the freezer is at -18°C or lower, and hot foods are at 60°C or higher. The facility is clean overall. A follow-up inspection will be conducted by June 30, 2026.

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