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Kelly's Bakery

Unit #5 - 320 Mackenzie Blvd, Mackenzie, V0J 2C0 · Restaurant

Official record from Northern Health →

Inspection summary

Kelly's Bakery has been inspected 3 times by Northern Health Authority since April 12, 2024. The most recent inspection, on September 16, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 September 16, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on April 12, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 16, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

3 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Coffee creamers requiring refrigeration were observed stored at room temperature on the service counter. The chef stated that the creamers had only been out of refrigeration for a short period. Public Health Significance- Coffee creamers requiring refrigeration are potentially hazardous foods and must be maintained under appropriate temperature control. Prolonged storage at room temperature may allow the growth of disease-causing micro-organisms and increase the risk of foodborne illness
      • Corrective Action: The chef immediately transferred the creamers to the refrigerator.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The back room/kitchen area was observed to be cluttered and inadequately maintained, particularly around the three-compartment sink. The chef stated that the inspection occurred during a peak operating period and that cleaning is typically completed after the peak period. Public Health Significance- Food premises must be maintained in a sanitary condition throughout operation. Accumulation of clutter, food debris, or other materials can interfere with effective cleaning and sanitizing and may provide conditions conducive to pest activity or contamination.
      • Corrective Action: The chef was instructed to maintain appropriate sanitation, as best as possible, throughout operating hours, including during peak periods.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The light bulb in the walk-in freezer was not functioning at the time of inspection. This issue was also noted during the previous inspection. The chef stated that the bulb had been replaced following the previous inspection but not sure what happened. Public Health Significance-Adequate lighting is necessary to facilitate proper storage, cleaning, inspection, and monitoring of food storage areas. Insufficient lighting may make it difficult to identify spills, debris, contamination, pest activity, or other unsanitary conditions.
      • Corrective Action: The chef was informed to replace the non-functioning light bulb and ensure adequate lighting is maintained in the walk-in freezer.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mechanical low-temperature dish washer was not dispensing sanitizer at time of inspection. Tubing for sanitizer needed replacement.
      • Corrective Action: Ensure that all dish ware is sanitized manually in three-compartment sink until dish washer is repaired. Dish washer may be used for initial rinsing of dish ware.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink was used for dish washing/rinsing at time of inspection. Hand sinks must only be used for hand washing, in order to prevent potential for cross-contamination between staff and food surfaces. Hand soap was missing at hand sink beside 3-compartment sink.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.

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