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John Ward Coffee

503 Baker St Nelson BC V1L 4J1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday6:30 AM–4 PM
  • Monday6:30 AM–4 PM
  • Saturday6:30 AM–4 PM
  • Sunday7:30 AM–3 PM
  • Thursday6:30 AM–4 PM
  • Tuesday6:30 AM–4 PM
  • Wednesday6:30 AM–4 PM

Contact details, hours and reviews from Google Maps

Inspection summary

John Ward Coffee has been inspected 12 times by Interior Health Authority since February 21, 2013. The most recent inspection, on February 23, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on September 13, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 February 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 18, 2019. 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 2 times across 2 separate inspections, most recently on March 11, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times on January 16, 2015. For example: 2 - Do processes match the written food safety plan?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The light cover is damaged in the upstairs food prep area. This cover must be replaced.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): There are flies present in the facility with baked goods displayed uncovered on counter tops.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies are present in the facility.
      • F2.2B The premises must be protected against entry of pests.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Downstairs fridge was 12°C. Freezer attached had significant ice build up.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mouse feces in all areas of upstairs prep area. One dead mouse in trap. No contamination of food observed.
      • F2.2C The premises must be maintained free of pests.
  6. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1. Evidence of pests found in the downstairs and upstairs storage areas 2. Pest entry point observed in the downstairs ceiling at the back wall
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ice machine diffuser had mould on it
  7. Monitoring

    3 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of pests was found in the upstairs shelves. No food was found to be contaminated. Traps evident.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. High temperature dishwasher had a final rinse of 67°C at the dish after 3 run cycles. 2. Ice machine diffuser was observed to have mould on it.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Hole observed under the upstairs sink.
      • F3.4L - The premises must be protected against entry of pests.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): Front glass cooler was found to be 11°C using a calibrated probe thermometer. When questioned staff did not know the correct temperature the cooler should be (i.e. ≤4°C). Sandwiches were discarded; only sandwiches for display purposes only remained in the cooler.
      • 1 Observation, Moderate Severity of Consequences : 'No Cook' processes must follow the food safety plan.
    • 4.3 - Do corrective actions match the plan?
      • Observation(s): Front glass cooler was found to be 11°C using a calibrated probe thermometer. When questioned staff did not know the correct temperature the cooler should be (i.e. ≤4°C). Sandwiches were discarded; only sandwiches for display purposes only remained in the cooler. Please educate staff to advise management when a cooler is not performing as it should be and either move potentially hazardous foods to a working cooler (if less that 2 hours in the danger zone) or discard the food (if greater than 2 hours in the danger zone).
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 13.5 - Are foods stored or displayed at proper temperatures?
      • Observation(s): Small fridge in prep area. Operator took immediate action to correct issue. Please continue to monitor and take action as necessary.
      • Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Grey Guardian

    great place to chill on the main Street of Nelson, Baker St. calm place. nice indoor seating but the vibe on the outdoor seating is special. very good coffee. grilled cheese was good but not amazing . staff were very nice. midday weekend visit in July 2026

  • Levi and Victoria Films

    friendly staff, lovely environment, and great options. we tried the cold brew and the frappe for our drinks and they were both good. The gluten free brownies were good as well as the lemon bar. We will for sure be recommending this place!

  • Brittany Blake

    Beautiful place! We’re from the island and recommend popping into this cool little coffee shop. Nice shade + natural lighting, nice plants and yummy beverages.

  • Shane Hookham

    Very cute coffee shop. Service was lovely, and several vegan treats. Ordered a black cold brew, which was good but could use a bit more punch. Would return for sure!

  • T H

    Excellent cafe! With tasty food offerings and a comfortable atmosphere. The coffee at John Ward is the best in Nelson hands down and I always make sure to stop in here atleast once while I am visiting Nelson.

  • Grey Guardian

    great place to chill on the main Street of Nelson, Baker St. calm place. nice indoor seating but the vibe on the outdoor seating is special. very good coffee. grilled cheese was good but not amazing . staff were very nice. midday weekend visit in July 2026

  • Levi and Victoria Films

    friendly staff, lovely environment, and great options. we tried the cold brew and the frappe for our drinks and they were both good. The gluten free brownies were good as well as the lemon bar. We will for sure be recommending this place!

  • Brittany Blake

    Beautiful place! We’re from the island and recommend popping into this cool little coffee shop. Nice shade + natural lighting, nice plants and yummy beverages.

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