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Jita's cafe

A-1007 11 Ave S Golden BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday7 AM–4 PM
  • MondayClosed
  • Saturday7 AM–4 PM
  • SundayClosed
  • Thursday7 AM–4 PM
  • Tuesday7 AM–4 PM
  • Wednesday7 AM–4 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jita's cafe has been inspected 14 times by Interior Health Authority since January 23, 2015. The most recent inspection, on June 9, 2026, found no infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on May 20, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 separate inspections, most recently on November 19, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on November 19, 2025. For example: 7 Are foods protected from contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 8, 2017. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 6 times across 3 separate inspections, most recently on November 19, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior 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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed the storage of ready-to-eat food item (Lettuce) next to raw eggs in the cooler. The storage of ready-to-eat food items next to raw foods can increase the risk of food contamination. Ensure that raw products are stored separately from ready-to-eat food items such as lettuce.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine Test Strips are old and will need to be replaced. Ensure that chlorine test strips are in good condition to monitor sanitizer concentrations.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low Temperature dishwasher measured at less than 50ppm Chlorine. Multiple runs with the dishwasher still showed less than 50ppm Chlorine on EHO Test Strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plans were not available on-site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plans were not available on-site.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that dishwasher cycle measured 65 degrees C.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Upon inspection, it was noted that the high temperature dishwasher was only reaching a max temperature of 68 deg C at the plate. This was after multiple cycles.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Upon inspection, it was observed that lentil soup, being kept warm on the stove top, was measured at ~52 degrees C.
  10. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Monitoring test strips missing for dishwasher. Chlorine test strips must be available to check chemical sanitizer concentrations; minimum 50ppm, recommended 100-200ppm chlorine.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing concentrations were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  11. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The temperature of the standing refrigeration unit measured ~10°C. Potentially hazardous foods must be stored at ≤4°C at all times. Repair/replace the unit so it functions as intended at ≤4°C.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed staff drying hands with a damp communal hand towel. Discontinue this practice immediately. Hands must be dried using single-use paper towel.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B - Employees must exhibit cleanliness and good personal hygiene.
  12. Monitoring

    2 infractions

    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): ***Re-occurring infraction as of October 14, 2015*** A food safety plan has been developed, however, staff were unable to locate it at time of inspection. Ensure a written copy is kept on-site and available for staff at all times.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): ***Re-occurring infraction as of October 14, 2015*** A sanitation plan has been developed, however, staff were unable to locate it at time of inspection. Ensure a written copy is kept on-site and available for staff at all times.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  13. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Eggs were observed being left out on the counter at room temperature. Eggs were placed back into the refrigerator during the time of inspection. 2. A thermometer is missing from the large two door refrigerator at the back of house.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dirt and debris build up was observed under counters, equipment and in hard to reach areas.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1. Staff members were unable to locate the food safety plan during time of inspection. 2. Temperature logs are not being maintained on a daily basis.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff members were unable to locate the sanitation plan during the time of inspection.
  14. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): During the time of inspection the following items were observed: 1. Eggs were left out at room temperature. The operator placed the eggs back into the refrigerator. 2. The preparation table cooler measured 9 degrees Celsius. The operator removed all the food items and placed them in an alternate refrigerator. Food items were not placed back into the preparation table until the temperature was reduced to 4 degrees Celsius.
      • 2 Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Rashik

    Jita’s Cafe feels more like a board game spot, with excellent vegetarian options and coffee. They offer board games to enjoy while you dine, and there’s plenty of space for guests of all ages. The food is outstanding—we tried the chicken curry and it was delicious. The decor and overall vibe are fantastic, and the comic store right next door is a great added touch.

  • Sam A.

    Jita’s Café has friendly staff and a welcoming atmosphere. It’s also a good budget option in Golden, which is great for travelers looking to save. While the service was kind, the overall experience was average — decent for a quick stop, but nothing too memorable. Still, worth checking out if you're nearby and want something simple and affordable.

  • Eti Mann

    Stop here for a fresh and delicious meal in budget! You can see your food being cooked and plated. The curries are amazing so is the pumpkin chocolate chip cake. They have a lot of veg, vegan and gluten free options!

  • Karina

    I live very far from golden, but I hope this place never closes if I ever come back. Food was great, generous portions. The prices were very reasonable in comparison to nearby cafes, and the atmosphere was very cozy and friendly. A needed visit for anyone in the area.

  • MJ N

    Just in town and this was great. Great flavour, not too salty or fat. Great healthy and satisfying lunch.

  • Rashik

    Jita’s Cafe feels more like a board game spot, with excellent vegetarian options and coffee. They offer board games to enjoy while you dine, and there’s plenty of space for guests of all ages. The food is outstanding—we tried the chicken …

  • Sam A.

    Jita’s Café has friendly staff and a welcoming atmosphere. It’s also a good budget option in Golden, which is great for travelers looking to save. While the service was kind, the overall experience was average — decent for a quick stop, but …

  • Eti Mann

    Stop here for a fresh and delicious meal in budget! You can see your food being cooked and plated. The curries are amazing so is the pumpkin chocolate chip cake. They have a lot of veg, vegan and gluten free options!

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