Fern Cafe and Bakery
1115 North Park Street, 1, Victoria, BC, V8T 1C7 · Food Premises
Inspection summary
Fern Cafe and Bakery has been inspected once by Island Health (Vancouver Island Health Authority), on May 5, 2026. The most recent inspection, on May 5, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.
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.
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 once on May 5, 2026. For example:
Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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 May 5, 2026. For example:
Food Not Protected - General
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
- Routine
2 infractions
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
- Observed siracha sauce labelled as 'refrigerate after opening' held at room temperature.
- Ensure to store all potentially hazardous foods 4°C or less. Corrected at time of inspection.
- Food Not Protected - General
- Observed takeout cups used as scoop for dry ingredients.
- Replace with reusable scoop. Do not store scoop in product. Comments Routine inspection conducted. Dishwasher rinse cycle >72°C. Surface sanitizer measured 500ppm peroxide. Hand sinks are fully supplied. Temperatures are correct and logs are maintained. 3-Compartment sink is available for ware washing. Note: Regularly defrost upright freezer to ensure unit cooling efficiency.
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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