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K & W's Cafe

1606 Cecil Lake Road, Goodlow, V0C 1S0 · Restaurant

Official record from Northern Health →

Inspection summary

K & W's Cafe has been inspected 2 times by Northern Health Authority since September 25, 2025. The most recent inspection, on January 29, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and 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.

  • 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 2 times across 2 separate inspections, most recently on January 29, 2026. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 on September 25, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 on September 25, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 September 25, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 across 2 separate inspections, most recently on January 29, 2026. For example: 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]

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.

2 inspections

  1. Follow-Up Inspection

    2 infractions

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weatherstripping on the front door of the facility had gaps. Gaps in and around doors can allow the entry of pests.
      • Corrective Action: Ensure that entry ways are effective. Replace or repair the weatherstripping.
    • 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles cracking further degradation expected. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Repair or replace floor in your upcoming renovation plans.
  2. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sliced cheese, mayonnaise, sliced tomatoes, onions, and pickles were found stored on a food prep counter in a container with ice. The temperature of the sliced tomatoes was 7.2 degrees Celsius. Since the food had been left at room temperature for less than one hour, the operator was asked to return the food to the cooler as the facility was about to close. Potentially hazardous foods stored above 4 degrees Celsius can allow the growth of microbes on the food that may cause foodbourne illness.
      • Corrective Action: Ensure that potentially hazardous foods are kept at or below 4 degrees Celsius. Do not use the ice bath as it is ineffective to keep foods cold. Return foods to the cooler when not being used for orders.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of raw bacon, frozen fish and chicken were found uncovered in the unit near the cooking line. The food stored near the condenser unit in the walk in freezer had ice formed on the packages. Uncovered foods in cooler and freezer units are exposed to contamination. Food was found stored below 6 inches from the ground in the back storage area and in the walk in freezer. Food stored on the floor can be contaminated by floor debris.
      • Corrective Action: Ensure that foods in cooler and freezer units are protected from contimination from condensation in the units formed by non potable water, closing packages, using covers, etc. Ensure that foods and food equipment is stored at least 6 inches from the floor.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, frozen french fries were found near the cooking line and thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods including frozen french fries under running cold water, in the fridge or in the microwave oven.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weatherstripping on the front door of the facility had gaps. Gaps in and around doors can allow the entry of pests.
      • Corrective Action: Ensure that entry ways are effective. Replace or repair the weatherstripping.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.Food was stored directly in non food grade container. Non food grade containers can break down easier and contaminate food.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. The surfaces that require repair include the counter top where the meat slicer is located, the window frame above the three compartment sink, the unfinished shelf under the mixer and the missing shelf under the meat slicer cupboard, the sides of shelf units and dining tables. Ensure food grade containers or food grade bags are used for direct contact with foods.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pots in the facility were heavily pitted and worn. Wooden spoons in the facility were cracked. Worn equipment cannot be cleaned and sanitized properly and can contaminate food.
      • Corrective Action: Ensure that cookware used in the facility is in good working order to protect food from leaching chemicals and contamination.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles cracking further degradation expected. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns. Light covers are missing and the bulbs do not appear shatterproof. Improper levels of light can lead to errors during food prep.
      • Corrective Action: Repair or replace floor in your upcoming renovation plans.Ensure that the floor of the facility is smooth, easy to clean and impervious to moisture. Ensure that the lights are in good working order and have light covers to protect food.

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