Skip to content
Loading map…

Craig's Bakery

29-1800 Tranquille Rd Kamloops BC V2B 3L9 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Craig's Bakery has been inspected 4 times by Interior Health Authority since January 27, 2025. The most recent inspection, on April 24, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 4 separate inspections, most recently on April 24, 2026. For example: 7 Are foods protected from contamination?

  • 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 4 times across 4 separate inspections, most recently on April 24, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 4 times across 3 separate inspections, most recently on October 24, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on October 24, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 24, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7 Two jugs ( 3L) of canola oil were observed sitting on the same shelf as chemical products F1.7 Opened bag of oatmeal was also found on the dry goods 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 read the comment under F1.7 above ( unsealed bag of oatmeal)
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Door handles for the efi coolers were unclean; bottom part of the sliding door for the display cooler and display case for baked goods were unclean and littered with debris ( vacuuming of the narrow space must be done daily at the end of the day) Packaging table drawers (interior) were unclean and disorganized- utensils must not be stored in the same compartment as office /non-food supplies (e.g., PPE, paper, etc..); rolls of cling film ( for heat sealer) must be covered to protect the food contact surface
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7 A &B Multiple items placed on storage shelves were observed not sealed to protect from insect /pest contamination- food items/ingredients in opened boxes with unsealed bags within ( sultana raisins, almonds, white fondant base, puratos bun mix).
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2 A&B Please read comments under F1.7 above soiled pans from previous night's operation were being piled up (stacked) without pre-scraping to remove leftover food particles/debris-Operator must ensure pans/pots/trays and moulds used during production shift are not carried over to the next operational day to prevent harbouring of pests in premises
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • 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?
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): walk in freezer has an air temp of 12°F (-11°C); Four upright freezers by loading door were also checked (Frigidaire ≤0°F, Amana (0°Fcupcakes), Whirlpool -10°F, Frigidaire-20°
      • 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): F2.5A&B Wall in the back room (behind the mixer) has a hole and must be patched to ensure finished surface is smooth and impervious to moisture and excludes insects from premises; Cart handle was unclean (appears to be handled by hands soiled by dough) baseboard in the corner of walk in freezer is being lifted-exposed surface is no longer smooth and impervious to moisture ( ie, not cleanable); staff washroom backsplash is broken and wall adjacent to baseboard has a hole F2.5G Please see comments under F1.7 and F2.2
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Customer washroom (in the dining room/store front) has inadequate hot water pressure; Staff Washroom towel dispenser was empty
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Cart needs to be added into the Sanitation Plan (see comment under F2.5 above)
  3. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A pail of opened/partially used Raspberry Jam was observed sitting at ambient temp. Manufacturer's label direction states, "Refrigerate after opening" All other PHFs stored in the coolers in the premises had adequate temperatures: TorRey display cooler for subs and cold sausage rolls, TorRey display cooler for carrot cakes and desserts, efi pop cooler ( in dining room), efi coolers, Kool-It cooler ( deli)
      • 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): cross connection hazard ( end of hose observed submerged under dirty stagnant water while the other end is attached to the tap for water supply adjacent to the mixers near the back of production warehouse); opened squeeze bags ( bav cream, lemon zest) inside the warm room with dirty metal wire shelving; pests inside premises ( ants were observed near the back of the warehouse beside the mixers); washed mixer bowls are only partially covered and uncovered parts were observed having spilled flour/debris on them.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): unresolved issue from Jan 27th PLUS new infraction at time of this inspection: Ants observed inside by the mixers in the back warehouse area; outside surfaces of the pails of fillings or jams ( cherry pie , apple turnover, blueberry pie/jam, raspberry jam, etc) were not getting wiped to remove spilled food; lack of sanitation could contribute to the harbouring or breeding of the insects (e.g., ants) in the premises; "Oliver Machinery Co." bread slicer or sliced bread pl. bag dispenser is not being maintained clean-base/ areas around the legs of equipment was found littered with bread crumbs
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): "take home" freezer in dining room, 3 upright white freezers ( by loading door) and walk in freezer were checked 1 upright freezer ( white) was not maintaining frozen food at -18°C ( observed air temp was -14°C)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): ongoing unresolved non compliance from Jan 27 inspection report (holes on the concrete floor- which makes exposed surface not smooth and not cleanable) F2.5A and B-malfunctioning hand wash station ( basin drain pipe has a leak) for the back production area of the premises must be addressed and corrected; F2.5A&B see comment under F2.2 above ( re: lack of cleaning for the Oliver Machinery Co- bread slicer with plastic bag dispenser attachment) F2.5A&B wrapping machine is not regularly cleaned and maintained clean F2.5K please read the comment above for F1.7
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): paper towel dispenser in front (deli) is malfunctioning- CDI bakery warehouse hand wash stn not being used due to drain malfunction ( leak in the drain pipe)- was informed by the Manager that the workers are not using the hand wash station due to the malfunctioning drain
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): HACCP Plans for baked goods must be reviewed and revised in that Critical Control Point #3 for Metal Detecting needs to be added for all the products prepared ( baked or re-packed) onsite including but not limited to: breads (whole wheat, white, multigrain, brown, sourdough), sweet dough products ( e.g., hamburger buns, hotdog buns, cinnamon buns), turnovers, tarts, scones, pockets, donuts ( repacked from SnowCap), pies, cookies
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): wrapping machine is not regularly cleaned and maintained clean Sanitation Plan and checklist does not mention wrapping machines (2)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  4. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7D soiled baking pans/trays must be transferred to the dishwashing area to prevent re-use of unwashed pans by employees F1.7A a bottle ( about 1/2 full) of HV Ranch dressing (kept in deli cooler) has label info. that is missing ( BB date was peeled off from the bottle) F1.7A and F1.7D Re-packaging of condiments is done in the premises but squeeze bottles ( in deli workstation/ in deli cooler) of mayo, ketchup and mustard are not labelled with BB dates
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer for the WI freezer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): leftover dough, seeds, grease on the unwashed pans/trays and moulder machine or sub machines must be removed and discarded to waste; and food contact surfaces washed and sanitized immediately after use to prevent pest harbouring
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): WI freezer built in temp gauge beside the door states temp to be -1°C
      • 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): F2.5B 1. Dough moulder machine surfaces were observed filthy and was not washed and sanitized after use; 2. Countertop with packaged scones ( cake decorating work surface) has damaged areas ( laminate has peeled off and cork has been exposed in two areas); 3. Base of bread slicer ( with plastic bag attachment) was not adequately cleaned ( crumbs and pc of sliced bread was found in the corner of the base) 4. The floor in the back has sustained damage and no longer smooth and impervious to moisture; F2.5K soiled baking tray was found in the middle of a stack of "washed" baking trays; Cake rotating stand(frosting spinner) was allowed to make contact with used outdoor winter gloves (employee's personal effect)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F see comment under F2.5B F2.6F wooden table adjacent to the dough rounder and moulder has damaged laminate and is no longer smooth and impervious to moisture
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): checklist for weekly cleaning tasks must be written and used at premises to allow verification of cleaning task completion
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.

Nearby inspected facilities

Own this business? Add a badge to your website