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Flourish Bakery

415 2 St W Revelstoke BC V0E 2S0 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Flourish Bakery has been inspected once by Interior Health Authority, on October 7, 2026. The most recent inspection, on October 7, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 7, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, chlorine test strips were not available in the facility. • Acquire chlorine test strips. Check chlorine (sodium hypochlorite) concentrations in front-of-house dishwasher regularly/daily and record sanitizer concentrations.
      • 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): During inspection, chlorine was measured at 0 ppm in the dishwasher in front-of-house area. Staff instructed to use kitchen dishwasher, or sink filled with sanitizer solution to ensure all glasses, dishware and cutlery were sanitized effectively, until dishwasher could be repaired. • Arrange for repair of the dishwasher. Measure with chlorine test strips to ensure dishwasher is sanitizing effectively. Some cloths were observed on counters. These cloths can grow pathogenic bacteria when not stored in sanitizer solution. • Ensure cloths are constantly stored in sanitizer solution, or use single-use paper towel with sanitizer spray bottle. Debris noted on hard-to-clean areas of deli slicer. • Ensure deli slicer is thoroughly cleaned and sanitized after each use. Consider using a cover on the deli slicer when not in use to protect it from contamination.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.

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