Lakeview Market Bakery
3033 Pandosy St Kelowna BC V1Y 1W3 · Commercial Bakery - Food Processing
9 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - display cooler measured at 12-13C at time of inspection. bakery items stored in cooler do not appear to contain PHF items at time of inspection. owner to confirm if display cooler is being used as a refrigerator, or display case used to hold bakery items not requiring refrigeration - operator to confirm temperature records being taken
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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): - 4 cartons of buttermilk were discarded at time of inspection as best before date was past indicating September 5/2025
- F1.6B All food on the premises must be fit for human consumption.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - sanitizer being used for counters requires rinse step and is not approved. currently have QUAT sanitizer installed in dish pit area that is approved for use on food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - only handwashing sink available was blocked with large metal bucket at time of inspection. Handwashing sink must be easily accessible at all times to promote hand hygiene, and to prevent cross contamination
- 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): - please train employees on general food safety and sanitation procedures
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please train employees on general food safety and sanitation procedures
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - at least one person on site must have a valid Foodsafe.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - commercial bought enviro friendly sanitizer being used is not approved for food service use as it does not have chlorine bleach, QUAT, or hydrogen peroxide. - please use the QUAT sanitizer that is already installed and primed to be at the proper concentration of 200ppm
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Small openings observed in the display cooler and its temperature measured to be 3-10C. Corrective Action: Have the display cooler serviced in a manner that can maintain 4C or below at all times during operation. Re-organize food items in a manner that high-risk food items are stored in areas with lower temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Scoops observed inside of flour bags.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility requires upgrading: - Some shelves and cabinetry are duct taped with cardboard, others are worn down to raw wood - Floors are worn - Old water damage leaks/stains and dust/debris build-up can be seen on ceiling tiles Operators need to budget to do renovations following the busy summer season. **Walls, ceilings, floors, shelves and counters must be smooth, impervious and easy to clean in food preparation and storage areas
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Facility requires upgrading: - Some shelves and cabinetry are duct taped with cardboard, others are worn down to raw wood - Floors are worn - Old water damage leaks/stains and dust/debris build-up can be seen on ceiling tiles Operators need to budget to do renovations following the busy summer season. **Walls, ceilings, floors, shelves and counters must be smooth, impervious and easy to clean in food preparation and storage areas
- 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.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink has been plumbed in. It has been difficult setting up the liquid soap on a permanent basis; bakery manager is aware of this and is working to resolve.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Main display cooler is not working consistently to keep food at 4°C. Temperature measured to be 11°C. Department manager is aware of this problem and will monitor and adjust. All food remaining at 5 pm needs to be discarded.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Evidence of mice activity. Pest control operator (PCO) is on contract, but increased service is required. Staff in this department to inform PCO of observed pest activity and PCO to update this department on findings after each visit. Reports should be made available to department manager.
- 7.1 - The premises must be maintained free of pests.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Main display cooler is not working consistently to keep food at 4°C. Temperature measured to be 11°C. Department manager is aware of this problem and will monitor and adjust. All food remaining at 5 pm today needs to be discarded.
- 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): There is no hand washing sink. This has been the design from the original build, but food preparation and service have increased with numerous potentially hazardous foods now prepared in this department. Rotisserie chickens are cooked in this area by meat department staff as well. **Plumb in/provide a separate dedicated hand wash sink with liquid soap and paper towels.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This is available, but no longer reflects the food service menu. Update required, as discussed.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions