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Bright Jenny Coffee

1977 Kirschner Rd Kelowna BC V1Y 4N7 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday7 a.m.–4 p.m.
  • Monday7 a.m.–4 p.m.
  • Saturday8 a.m.–4 p.m.
  • Sunday8 a.m.–4 p.m.
  • Thursday7 a.m.–4 p.m.
  • Tuesday7 a.m.–4 p.m.
  • Wednesday7 a.m.–4 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Bright Jenny Coffee has been inspected 3 times by Interior Health Authority since January 18, 2024. The most recent inspection, on January 29, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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: 2 Are proper pest control measures in place on the premises?

  • 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 across 2 separate inspections, most recently on January 29, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 29, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on January 18, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 January 29, 2026. 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.

3 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed that no test strips were available onsite to check the concentration of the surface sanitizer. Obtain QUAT test strips and ensure they are used daily to verify the sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): After discussions with staff, it was determined that the facility had recent concerns with pests. There were observations made that could contribute to the entry of pests: - Gaps in the side weather stripping on the back door. - Several holes in the wall that are improperly filled. Operator must hire a monthly pest control service and send the service contract to the EHO.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): After discussions with staff, it was determined that the mechanical dishwasher does not pull detergent and has been functioning this way for an extended period of time. Currently, the facility is washing dishes with soap in a two-compartment sink and then placing them in the dishwasher for sanitizing. Operator must have the dishwasher repaired or install a proper three-compartment dishwashing area for manual dishwashing, have the dishwasher disconnected, and remove it from the facility.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the back area to contain several pieces of equipment that are not currently being used. Any items that are no longer required for food-related operations must be removed from the premises to keep the facility free of clutter, which can contribute to pest concerns.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT test strips were available on-site for the food contact surface sanitizer. QUAT test strips are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Send a photo of the QUAT test strips to the EHO by February 17, 2025.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed gaps in the weather strip at the back receiving door. Weather stripping or other physical barriers are necessary at all entrances to prevent against the entry of pests, which may carry pathogenic organisms that can contaminate food and food contact surfaces. Please repair or replace the weather strip and send a photo to the EHO once complete.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff indicated they only had chlorine test strips. Operator is to acquire quats test strips for use as they currently use quats based sanitizer and not chlorine. Temperature logs were available (in compliance)
      • 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): Sanitizer bucket at the end of the bar for wiping clothes: 0ppm (corrected during inspection) Ensure the sanitizer is changed out routinely. After use, wash and rinse wiping clothes before storing them in the sanitizer. High temperature dishwasher, final rinse at plate: 78.9C (in compliance)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Kevin Phillips

    Mid morning on a Saturday and with only two baristas and a bit of a line up, there’s some waiting time to get served and then get your drink. Nice atmosphere with decent seating. One large seating table for 7, small couch for 3, a smattering of small tables for seating 2-3 people, and some bar stools (about 5-6). Although it was busy the barista still brought my coffee to my table which was appreciated.

  • Tanya Mattu

    Would NEVER recommend this place to anyone. The coffee was bitter, tasted burnt, and was honestly disgusting. No one greeted us when we walked in, and the guy working at the front couldn't even smile. Or acknowledge customers. The customer service was poor and made us feel completely unwelcome. Save your money. I'd honestly rather go to McDonald's for coffee. I genuinely don't know how this place is still in business. There are plenty of better options out there—go anywhere but here. 0/10.

  • Kim Lishman

    What a gem! Loved the coffee here. Tried a Winter Spice Latte from their seasonal menu which was delicious. So much seating here which is a huge bonus. Will definitely return to try more items from the menu.

  • Peter Walton

    Perfect place for a consistently great latte. Love the location at the Kelowna airport. Perfect for early morning flights. My admiration to the staff at all locations. Somebody is doing a great job of recruiting good people.

  • Daiana Charkina

    Lovely place, lovely design. I ordered a breakfast sandwich and kombucha and paid 20 bucks.

  • Kevin Phillips

    Mid morning on a Saturday and with only two baristas and a bit of a line up, there’s some waiting time to get served and then get your drink. Nice atmosphere with decent seating. One large seating table for 7, small couch for 3, a …

  • Tanya Mattu

    Would NEVER recommend this place to anyone. The coffee was bitter, tasted burnt, and was honestly disgusting. No one greeted us when we walked in, and the guy working at the front couldn't even smile. Or acknowledge customers. The customer …

  • Kim Lishman

    What a gem! Loved the coffee here. Tried a Winter Spice Latte from their seasonal menu which was delicious. So much seating here which is a huge bonus. Will definitely return to try more items from the menu.

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