Skip to content
Loading map…

Bliss Bakery

101-4200 Beach Ave Peachland BC V0H 1X6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bliss Bakery has been inspected 7 times by Interior Health Authority since February 4, 2014. The most recent inspection, on December 5, 2025, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on December 5, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 14, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 August 14, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 16, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on December 6, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the bean dispensers on the espresso machine to be oily and in need of cleaning. Please clean the bean dispensers and ensure they are cleaned on a biweekly basis to prevent the buildup of oil.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed ice scoop stored in the ice bin with the handle in direct contact with the ice. This practice creates a risk of contaminating the ice with pathogens transferred from hands.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Both the overstock freezers in the back kitchen area are missing internal indicating thermometers, which are necessary for accurately monitoring the temperature of potentially hazardous foods. Ensure thermometers are provided for these units.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer tests strips were expired at time of inspection. Once expired, test strips may not provide an accurate measurement of sanitizer concentrations. To resolve this infraction acquire new test strips and provide EHO with a picture displaying the new test strips including the expiry date.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips were not being used to verify the correct concentration of Quats surface sanitizer (ie.200-300ppm). Thermometers were not found inside 2 refrigeration units.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats surface sanitizer bottles were found without any sanitizer; the concentrate bottle was noted to be empty and was changed at the time of inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Flooring in the main/back kitchen area is no longer cleanable, durable, impervious and of light colour.
    • F2.7 Are there handwashing stations available and properly supplied?
  5. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quaternary Ammonia Sanitizer measured at <50ppm in spray bottles and approx. 100ppm when bottle was refilled from pre-mix sanitizer unit. Walk in refrigerator requires additional cleaning, including shelving and corners/along walls.
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Three large containers of soup observed being thawed in stagnant water in back sink.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Inadequate sanitizer solution measured within sanitizer spray bottle.
  7. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website