Just Pies
609 Vedette Dr Penticton BC V2A 8Y3 · Food Manufacturing - Food Processing
Inspection summary
Just Pies has been inspected 9 times by Interior Health Authority since April 17, 2014. The most recent inspection, on September 12, 2025, recorded 5 infractions.
2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 4 times across 3 separate inspections, most recently on September 26, 2022. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 3 times across 3 separate inspections, most recently on September 12, 2025. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 September 26, 2022. For example:
7 Are there handwashing stations available and properly supplied?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 2 times across 2 separate inspections, most recently on November 5, 2018. For example:
6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
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 February 23, 2016. For example:
4 - Are proper refrigeration, freezing and thawing procedures followed?
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.
9 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips for sanitizer
- 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 is needed to properly wash and sanitize counters and dishes. Please buy some asap and use on premise regularly.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please have the FSP printed and on site at all times
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please have the SP printed and on site at all times
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please have printed copies in the food safety and sanitation binder, or be able to produce FOODSAFE or equivalent certificates
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - Operator must provide chlorine test strips to measure chlorine concentration.
- 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): - Operator provided a bleach bottle (i.e. chlorine). - Operator was educated to make a chlorine solution for sanitizing by mixing: 1/2 teaspoon of household bleach with 1 liter of water (concentration of 100 ppm) for sanitizing dishes by immersion in a sink for 45 seconds OR 1 teaspoon of household bleach with 1 liter of water (concentration of 200 ppm) for sanitizing large equipment, tables, countertops, and anything that cannot fit into a sink. - Operator was educated that vinegar is not an approved sanitizer that can be used in the food premises. -Operator must use a three step manual washing procedure: wash with soap - rinse with clean water - sanitize - air dry.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): During the re-inspection, it was observed that the Operator has performed some cleaning. The Operator has been asked to do more deep cleaning to remove dried food / dough spills from the following areas: (a) a cooking stove; (b) kitchen cabinets; (c) a landline telephone; (d) wash floors (only sweeping floors is not enough). Pictures have been taken at the time of inspection.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - Operator should designated one sink located in the food preparation area for handwashing purposes. Handwashing is not allowed at the same sink used for equipment washing. Also, handwashing must be performed every time an employee returns to the preparation area. For example, if an employee uses washroom it is expected that the person washes his/her hands at a designated sink located in the food preparation area before beginning any food handling activities. Washing hands only in the sink located inside a staff washroom is not adequate. It was recommended to the operator to designate one of two compartment sink located closer to a fridge to be used for handwashing. This sink must be equipped with liquid soap and paper towels.
- 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): - Operator must update the Sanitation Plan to reflect the use of chlorine solution as a sanitizer. Vinegar is not approved as a sanitizer.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - Operator must have a valid FOODSAFE certificate and ensure that in the absence of the operator, at least one employee present in the establishment has a valid FOODSAFE certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide test strips to measure sanitizing solution concentration.
- 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): Operator must provide an approved sanitizing solution at correct concentration level.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Operator must do a deep clean of all food contact surfaces, shelves, equipment, walls, ceiling. - Staff washroom renovation must be completed, the areas cleaned & sanitized.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator must ensure there is a handwash station available in the food preparation area.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Dehydration of fruit and herbs and manufacturing of fruit leather has not been approved for this premises. Operator must submit an acceptable food safety management plan for food products being manufactured and adhere to the the Canadian Food Inspection Agency requirements regarding food packaging and labelling and processing guidelines.
- F1.7 Are foods protected from contamination?
- Observation(s): Outside under the deck is not an approved or suitable location to dry and cut bread.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Raw wood and unsealed wooden surfaces are not suitable for storage of flour and bakery equipment as they can not be easily washed and sanitized. Backsplash above sink area needs repair. Non cleanable surfaces should be replaced and removed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator has registered for FOODSAFE course Saturday December 15th 2018.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): REPEAT INFRACTION 1. Jude still does not have her FOODSAFE certification. Obtain your certification. Visit www.foodsafe.ca for more information.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Every fridge requires a thermometer.
- 10 - Are foods from approved sources?
- Observation(s): Keep all personal vitamins and such, out of the business area.
- 10.1 - All foods on the premises must be from an approved source.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Jude needs to take the FoodSafe Course soon! Please let me know when it is paid for and registered.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A Food Safety Plan for your bakery is required.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A Sanitation Plan is required.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
Nearby inspected facilities
- Peach City Soda
610 Vedette Dr Penticton BC V2A 8Y3
1 inspection
- Starbucks Coffee #4972
118-300 Riverside Dr Penticton BC V2A 5Y5
11 inspections
- Olivia's Oils & Vinegars
128-300 Riverside Dr Penticton BC V2A 9C9
9 inspections
- Subway
120-300 Riverside Dr Penticton BC V2A 5Y5
4 inspections
- Booster Juice - Location #601
168-290 Riverside Dr Penticton BC V2A 5Y5
5 inspections
- A & W
116B-300 Riverside Dr Penticton BC V2A 9C9
12 inspections
- Quality Greens
102-300 Riverside Dr Penticton BC V2A 9C9
4 inspections
- T-Bone's Fresh Meal Market - Penticton
110-300 Riverside Dr Penticton BC V2A 9C9
10 inspections