Fezziwigs Bakery-Cafe

1A-605 K. L. O. Rd Kelowna BC V1Y 8E7 · Restaurant - Food Service

6 inspections

1. MonitoringJul 16, 2026

   0 infractions

2. MonitoringFeb 10, 2025

   0 infractions

3. MonitoringNov 23, 2022

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): A pile of butter packets requiring refrigeration stored at room temperature for 2 days. Butter packets discarded on site. Corrective Action: 1) Do not store the butter packets more than 4 hours in room temperature. After 4 hours, food item must be discarded. 2) Construct a time-tracking log/sticker to keep the time of food held at room temperature. 3) Alternatively, have them stored in a working cooler or purchase shelf-stable butter products.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Food debris observed on utensils used for baking. Corrective Action: Baking tools to be cleaned and sanitized after each use and/or at least every 2-4 hours. Sanitation plan to be reviewed during a follow-up inspection.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Minor accumulation of dust and food debris observed on floor. Corrective Action: Clean the floor and increase the frequency of cleaning.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Submit a valid FOODSAFE certificate of a staff present at the time of the inspection to the area EHO. Please note that all FOODSAFE certificates has 5-year expiry date including the ones issued prior to 2013. Reference: http://www.bccdc.ca/our-services/programs/food-protection-services#:~:text=Food%20handler%20training%20assessment&text=NOTE%3A%20All%20food%20safety%20certifications,within%205%20years%20or%20less).
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
4. MonitoringNov 10, 2021

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Display cooler at front of shop measured at 7°C at time of inspection. Internal temperature of quiche and sausage rolls stored in this cooler measured at 6.2°C. Temperature logs indicated this cooler has not been maintaining temperature at or below 4°C. Operator agreed to remove potentially hazardous foods from this cooler and call a technician to service it.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Many open bags dry goods (flour etc.) are found throughout the kitchen. once bags of food are open they need to be put in food grade containers with properly fitted lids to protect the contents from contamination. Open bags can become contaminated from foreign matter or pests, these contaminants can lead to adverse reactions or foodborne illness.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No test strips for measuring sanitizer concentration available at time of inspection. Test strips should be kept on hand so sanitizer concentrations can be verified when new solutions are mixed. Sanitizer solutions must be kept at strong enough concentrations to ensure adequate sanitizing action to eliminate pathogens of public health significance.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Observed wiping rags draped over meat slicer on the counter. Operator explained that they are used as a cover to keep the meat slicer clean when not in use. Wiping rags are not a suitable cover for food contact equipment as they are absorbent and may transfer contamination to the slicer if wet. An acceptable cover for the meat slicer would be smooth and easily cleanable, alternatively the operator could store the meat slicer away where it is protected from contamination. The slicer should be wiped down and sanitized before use to ensure it is free of any incidental contaminants.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Handwashing sink in the kitchen is a plastic laundry sink, this sink is only acceptable for washing hands and should not be used for food preparation. The operator has previously been requested to replace the plastic sink with an approved sink made of food grade material.
     • 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.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): No sanitation plan was available to review at time of inspection. A written sanitation plan is required to ensure regularly scheduled cleaning is performed properly, and that the facility is operated in a clean and sanitary manner.
5. MonitoringApr 8, 2019

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Box of eggs (approximately 4 dozen) left out at room temperature and was moved into the fridge at the time of inspection.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °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 - Dough mixers were unclean, these must be cleaned and sanitized daily. F2.5B - Stand up freezer shows wear (some broken parts) and requires cleaning. Cleaning required inside the back fridges and freezers. The hand wash sink/prep sink is an acrylic laundry tub. This is not approved in a food premises, replace with a food-grade sink that is non-absorbent. F2.5L - Parchment paper used for baking appears to be re-used numerous times and shows build up of food debris. These must be replaced more frequently to prevent 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.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5L Single service utensils or containers must be used only once.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Clear door stand up fridge and prep cooler with cooked chicken measured to be at 7°C and 9°C. Temperature of the prep cooler was turned down at the time of inspection. Monitor the coolers to ensure that they can be maintained at 4°C or colder during operating hours. Records show that cooler temperatures are able to maintain 4°C during the night when restaurant is closed.
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): The hand wash sink/prep sink is an acrylic laundry tub. This is not approved in a food premises, replace with a food-grade sink that is non-absorbent. Ensure that the sink is supplied with liquid soap and paper towels in dispensers.
6. MonitoringNov 7, 2017

   2 infractions

   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Raw meat stored in the middle shelf in the main 2-door cooler. Re-arrange to protect bread and other food from accidental contamination.
     • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): General sanitation is good. Reminder: clean underneath dry storage racks and hard-to-reach areas as well.
     • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.