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Bohemia Bakery

6960 Westsyde Rd Kamloops BC V2E 1Z3 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Bohemia Bakery has been inspected 11 times by Interior Health Authority since August 13, 2013. The most recent inspection, on April 8, 2026, recorded 3 infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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 2 separate inspections, most recently on April 8, 2026. For example: 7 Are foods protected from contamination?

  • 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 April 8, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 February 28, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 20, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on February 2, 2023. 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.

11 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): pls. read the comments under F2.5 below
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Simplicity chest type freezer was not maintaining PHFs at required freezer temperature ( observed temp was only -12°C/10°F)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G and K - In dry goods bins ( flour, sugar, etc) plastic containers ( e.g., recycled yogourt container) with no handles are being used to scoop out the ingredients; Operator must procure proper food grade scoops with handles. Scoops for the dry shelf stable ingredients must be stored outside the bin to prevent direct food contact and to ensure the scoops/utensils are washed and sanitized on a regular basis.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A Operator must ensure contents of opened bags of dry food items are transferred into food grade bins with tight fitting, pest- proof lids. EHO observed opened bags of quaker oats (1) and savoiardi cookies (1) sitting on the shelf.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A please see comment under F1.7A
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Three freezers ( 2 chest and 1 upright white no name freezer) have no thermometers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Savall chemical is now being used for sanitizing, so Operator needs to procure test strips to measure Quaternary ammonia concentration in prepared solution
  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): HACCP template provided to Marie ( email and harcopy)
      • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan template/handout was provided to Marie at time of Inspection
      • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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