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Bread on Wheels Bakery

4-2235 Leckie Rd Kelowna BC V1X 6Y5 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Bread on Wheels Bakery has been inspected 3 times by Interior Health Authority since February 25, 2022. The most recent inspection, on May 21, 2025, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. 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 6 times across 3 separate inspections, most recently on May 21, 2025. 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 3 times across 2 separate inspections, most recently on March 2, 2022. 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 once on May 21, 2025. 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 4 times across 3 separate inspections, most recently on May 21, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 March 2, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

3 inspections

  1. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Bags of flour and other dry food products uncovered and stored directly on the floor. Store food items at least 6 inches off the floor to facilitate easier cleaning of the dry storage area. Store the food products in food grade containers sealed with an airtight lids to protect from contamination. Observed a dirty fan blowing directly onto unpackaged bread to facilitate faster cooling. Using a dirty fan can contaminate the food with dust, bacteria, and other particles leading to food contamination. Operator advised to stop using dirty fans and instead use cooling racks to allow air circulation around the bread.
      • 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): No sanitizer test strips for the chlorine dishwasher available during the time of inspection. Sanitizer test strips are crucial for verifying that the sanitizer is at the correct strength to effectively reduce bacteria and viruses to safer level to prevent foodborne illness. Operator to purchase sanitizer test strips and send a picture to the EHO.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed no sanitizer been dispensed from the chemical dishwasher. When the chlorine test strips were used, the concentration was 0ppm. No sanitizer being dispensed means utensils are not being adequately sanitized, increasing the risk of contamination and foodborne illness. Effective sanitization requires a specific concentration of chlorine, typically between 50 and 100 ppm. It was determined that the sanitizer bottle was almost empty. Operator to check the sanitizer bottle and verify the concentration on the plate using a chlorine sanitizer test strip to make sure that adequate sanitizer is being dispensed for proper sanitization. The operator replaced the bottle of sanitizer with a new one. Observed no sanitizer in the bakery. The sanitizer was available in the dispenser but not in use in the bakery. Operator to feel bottles with sanitizer and ensure they are readily available for use and with proper concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed an accumulation of dirt, flour and debris underneath some equipment, along floor to wall junctions and in corners of the premises. Dirt and debris provide a breeding ground for harmful bacteria which can contaminate food and lead to foodborne illnesses. Please complete a thorough cleaning of the premises and hard to reach areas. Implement a cleaning and sanitization schedule to prevent the buildup of dirt and flour. Observed the dough raising room to have dents on the floor. Water was observed pooling on the dented parts of the floor. Dents on the floor make it harder to clean the floor. Operator to seal the dents and notify the EHO once completed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator explained that the food safety plan is being redone. Please send it to EHO once complete.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator explained that the sanitation plan is being redone. Please send it to EHO once complete.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At least one employee present in the establishment must have a valid FOODSAFE or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) The left sandwich cooler is currently not in use as per last inspection, pending repairs. The right sandwich cooler is operating at 4C. 2) back processing area cooler is repaired, no further issues.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 1) Sausage rolls, quiche and sandwiches were not provided in the submitted Food Safety Plan. Food preparation procedures were discussed, and operator must begin monitoring the cooling process for any potentially hazardous foods that require cooling.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Bags of flour are closed when not in use, but are still stored on the floor.
      • 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): 1) In-unit thermometers and IR gun have been acquired for all cold-holding units. No probe thermometer available to monitor internal temperatures of potentially hazardous foods for cooking and cooling processes.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Freezer on the second floor still requires repairs.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) Raw shelf still in use at facility.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) As per F1.3, Food Safety Plan must be updated to include any menu items not previously included in the Food Safety Plan.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front sandwich display cooler operating between 5-8C and the back cooler in the processing area is operating at 10C. The air circulation does not appear to be functioning. Potentially hazardous foods were discarded at the time of inspection. Note: the temperature display on the front display cooler is inaccurate and states the cooler was operating at 1C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Bags of flour and other dry food products stored directly on the floor and are left open overnight.
      • 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): Some coolers/freezers do not have an accurate thermometer for monitoring temperatures. Note: chlorine strips available on site to monitor dishwasher chemical concentration. Continue to ensure the dishwasher is monitored daily to a 50-100 ppm concentration.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Non food safe chemicals stored over food contact surfaces and equipment by the dishwashing area. 2. One of the freezers on the second floor is broken, and the insulation and wiring on the underside of the lid is exposed. 3. As per F1.7 above, food products were stored on the floor and open to contamination.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Raw wood shelf located in the back processing area used for storage.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs do not show if corrective actions taken when cold-holding storage units exceed 4C.

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