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Loonie Bin and Bakery

248 Bridge St Princeton BC V0X 1W0 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Loonie Bin and Bakery has been inspected 3 times by Interior Health Authority since June 5, 2024. The most recent inspection, on March 27, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and 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.

  • 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 3 times across 2 separate inspections, most recently on June 5, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 27, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 5, 2024. 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 once on June 5, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on June 5, 2025. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

3 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, small black cooler temp adjacent to standing white freezer observed above 10°C. All food products moved to a cooler with ambient temp observed below 4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, FOODSAFE certificate not observed on site.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, the following were observed: [1] Bare wood and other absorbent surfaces need to have a durable cleanable finish (e.g., gloss paint). [2] Refrigeration handles with gunk, sticky texture.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): At the time of inspection, similar infractions noted as the previous inspection report. Back area of store where bakery is located has been changed along with the selection of baked goods being offered, and dollar store activity is crowding the bakery prep and storage areas. Please submit a floor plan and description of the current floor plan.
  3. Monitoring

    9 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - front display and service case needs to be on a regular cleaning schedule - recommend removing top shelf to allow more space between shelves
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - sanitizer test strips not present for monitoring sanitizer concentration
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - no sanitizer readily available for use on food contact surfaces and common-touch surfaces (at front counter)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - all bare wood and other absorbent surfaces need to have a durable cleanable finish (e.g., gloss paint)
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - food prep and storage areas are crowed by stock of the dollar store operation; please re-organize the back storage space to separate these two incompatible activities to protect the foods you are offering to the public
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - all paper towel dispensers empty at time of inspection; please keep them stocked at all times - please ensure soap dispenser at back sinks is readily available for use
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - back area of store where bakery is located has been changed along with the selection of baked goods being offered, and dollar store activity is crowding the bakery prep and storage areas. Please submit a floor plan and description of the current
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - food safety plan not readily available and appears to need revising
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not readily available

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