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Mom's Cake Cafe

2060 Oak Bay Avenue, Victoria, BC, V8R 1E4 · Food Premises

Official record from Island Health →

Inspection summary

Mom's Cake Cafe has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 12, 2026. The most recent inspection, on August 18, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 on August 12, 2026. For example: Food Not Protected - General

  • 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 August 12, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 once on August 12, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on August 12, 2026. For example: Inadequate Insect / Rodent Control

  • 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 once on August 12, 2026. For example: Improper Construction / Maintenance of Establishment

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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    8 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Skewers were observed cooking on an electric griddle in the dish/baking room, backed by a paper bag for the market; the market set-up is at 3:00 p.m.; it is currently 2:00 p.m. Four large inserts on the counter, covered with aluminum foil, are full and are at 27°C to 32°C. There is no hot holding unit on site. Food was prepared more than two hours previously.
      • Immediately place the skewers in a cooler. Advanced grilling is to be conducted outside on the patio under a canopy, with direct delivery to a market booth; alternatively, reheat food at the market booth before placing in a hot holding unit. This violation was corrected at the time of the inspection.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The low temperature dishwasher does not supply chlorine through chemical lines; 0 ppm chlorine is observed.
      • Repair or replace the dishwasher so that 50 to 100 ppm chlorine is dispensed during the sanitizing cycle. Use the two-compartment sink for dishwashing until the dishwasher is repaired.
    • Food Not Protected - General
      • Food is observed uncovered in the chest freezer.
      • Store food in sealed packaging to prevent contamination. This violation was corrected at the time of the inspection.
    • Food Not Protected - General
      • Food (rice) is observed to be stored on the floor in the dish area by the cooling racks.
      • Store food off the floor.
    • Improper Sanitary Facilities
      • There is no paper towel at the hand-washing sink. This is a repeat violation.
      • Supply the hand sink with liquid soap, paper towel, and hot and cold running water. This violation was corrected at the time of the inspection.
    • Inadequate Insect / Rodent Control
      • The back door is open; this is a repeat violation. A window is open without a screen.
      • Keep the back door and windows closed, or install screens to prevent pest entry.
    • Improper Construction / Maintenance of Establishment
      • The upright cooler door is not sliding properly on the rails, making closing the door difficult.
      • Repair the door so that the cooler is sealed when not accessed by food handlers.
    • Food Handler Training
      • There are no FOODAFE Level 1-certified staff (or equivalent) present.
      • One or more FOODSAFE Level 1-certified staff are to be present during all hours of operation. Provide the Environmental Health Officer with a copy of FOODSAFE Level 1 (or equivalent) staff certificates by August 26, 2026. The manager, who is certified, arrived at the end of the inspection. This violation was corrected at the time of the inspection. Comments A routine inspection was conducted. The hand sink is stocked with liquid soap and hot and cold water. Surface sanitizer is a 100 to 200 ppm chlorine solution. No pest activity is observed. The coolers and freezers are maintaining appropriate temperatures; logs are maintained. NOTE The current chlorine test strips are expired; obtain new test strips.

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