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Cake Otaku

C-1695 Burtch Rd Kelowna BC V1Y 6G2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cake Otaku has been inspected once by Interior Health Authority, on May 7, 2026. The most recent inspection, on May 7, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 May 7, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 7, 2026. For example: 3 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 once on May 7, 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.

1 inspection

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): As agreed while onsite, operator may utilize the BCCDC Guidelines and trial using time as a public health control point at ambient temperatures for three PHF items. Specifically, 4 hour time tracking of ambient temperature storage for three bakery items that include potentially hazardous ingredients, including stuffed red bean pastry, stuffed potato pastry and edamame/cheese pastry. Other pastries with PHF ingredients, including stuffed beef curry pastry, stuffed chicken pastry, sausage rolls, and dairy filled pastries, etc, will be placed under refrigeration until sold (ie. maintained at 4deg.C or less). Operator also indicated that she will be purchasing a hot holding cabinet in order to support hot holding of meat/chicken filled pastries/sausage rolls.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide thermometers inside all refrigeration units and start monitoring & recording temperatures daily on temperature verification log sheets.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan update is required in order to support storage of the three identified pastries at ambient temperature for up to 4 hours: Per the Provincial Guidelines, please include the following information in your food safety plan update: Which foods will be held at ambient temperatures for up to 4 hours; Time-labeling/tracking procedures (e.g., stickers, timer); o Records (e.g., name and volume of food, time put out and time discarded, and temperature of food when removed from hot temperature control); o Cooking and cooling processes; and o Procedures for preparation, holding, serving, and display. o The food must not be returned to hot or cold temperatures once time is used as a control. o The food must be served before the time limit indicated on the label. o Proof of time tracking (e.g., labeling or marking) will be required to verify that time is being monitored. Please also provide additional details on preparation and storage for other pastries (including stuffed beef curry pastry, stuffed chicken pastry, sausage rolls, and dairy filled pastries), as discussed, to be stored under refrigeration at 4deg.C or less or hot holding unit at 60deg.C or greater following preparation/cooking.

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