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Cafenara

108 - 4716 Lazelle Avenue, Terrace, V8G 1T2 · Restaurant

Official record from Northern Health →

Inspection summary

Cafenara has been inspected 5 times by Northern Health Authority since April 20, 2022. The most recent inspection, on August 29, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on June 18, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 21, 2025. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times on April 20, 2022. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures were slightly elevated (above 4°C) at the time of inspection. The refrigerator cabinet located below the prep counter in the kitchen was operating between 8.5°C and 9°C, and its thermometer also displayed elevated readings. Although this unit was recently serviced, it continues to show elevated temperatures. (Public Health Significance): Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Potentially hazardous foods such as eggs, shrimp, and cut vegetables were relocated to a functioning refrigerator in the kitchen at the time of inspection. The operator must ensure that all potentially hazardous foods are stored in working refrigeration units until the affected unit is serviced. Temperatures must be monitored and logged regularly, and adjustments or repairs must be carried out as needed to maintain a consistent temperature of 4°C or below at all times.
  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures were slightly elevated (above 4°C) at the time of inspection. The refrigerator cabinet located below the prep counter in the kitchen was found operating at 10°C, and its thermometer was observed to be broken. Cooked pasta stored in this unit was probed and found to be at 21°C. Upon verification with the chef and manager, it was confirmed that the pasta had been cooked earlier that morning and placed into the refrigerator within a two-hour window. Other potentially hazardous foods, such as eggs and shrimp, were found to be within acceptable temperature limits (below 4°C) and were relocated to a functioning refrigerator in the kitchen. (Public Health Significance): Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Regularly monitor and log internal temperatures, and adjust or repair the equipment as necessary to ensure it consistently maintains a temperature of 4°C or below.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance):Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Wiping cloths used to sanitize countertops and food contact surfaces must not be left on counters after use. They must either be immersed in a sanitizing solution between uses (200 ppm chlorine or 200 ppm QUATs), stored separately away from food-contact areas, or discarded as needed to prevent contamination.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) A worn-out cutting board with deep grooves and a spatula with a broken edge were observed in the kitchen at the time of inspection. (Public Health Significance): Damaged or unsanitary equipment and food contact surfaces can harbor bacteria and are difficult to clean effectively, increasing the risk of cross-contamination, food contamination, and foodborne illness.
      • Corrective Action: The manager voluntarily discarded the broken spatula at the time of inspection. All damaged utensils and food contact surfaces, such as cutting boards and spatulas, must be replaced with smooth, clean and durable alternatives if they become excessively worn, damaged, or develop hard-to-clean grooves. This is essential to ensure proper sanitation and reduce the risk of food contamination.
  4. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cardboard found on shelves
      • Corrective Action: Remove all cardboard on shelves. Cardboard is porous and soaks up dirt and grease
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up freezer is heavily frosted.
      • Corrective Action: Defrost the freezer and develop a regular defrost schedule.
  5. Routine Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of debris on top of mixer as well as the surrounding area. Food debris build up by flour storage containers also observed.
      • Corrective Action: Clean and sanitize affected areas and continue to keep clean moving foreword.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Excessive amount of items are being stored in the kitchen area that are not being used for restaurant purposes. Many of these items have a build up of debris on them that can lead to potential contamination of food products as some of the items are being stores above food preparation areas
      • Corrective Action: Remove all unnecessary items and do not store any items that are not for restaurant usage.

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