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Mill Creek Bakery

3-2235 Leckie Rd Kelowna BC V1X 6Y5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mill Creek Bakery has been inspected 2 times by Interior Health Authority since October 27, 2023. The most recent inspection, on May 21, 2025, recorded 5 infractions.

1 of 2 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: 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 May 21, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on May 21, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 21, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 May 21, 2025. 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.

2 inspections

  1. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available during the time of inspection. Sanitizer test strips are crucial for verifying that the sanitizer is at the correct strength to effectively reduce bacteria and viruses to safer level to prevent foodborne illness. Operator to purchase sanitizer test strips and send a picture to the EHO.
      • 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): Observed the operator sanitizing the food contact surfaces around the service station with bucket of bleach. Upon testing the concentration of the bleach it was determined to be above 200ppm which is higher than the required concentration. High sanitizer concentration may lead to chemical contamination of the food and reduced effectiveness. Operator to dilute the sanitizer to the required concentration and test with sanitizer test strips to verify the concentration before use. Also follow manufacturer's instruction for dilution ratios.
      • 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): Operator explained that the food safety plan is being redone. Please send it to EHO once complete.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator explained that the sanitation plan is being redone. Please send it to EHO once complete.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At least one employee present in the establishment must have a valid FOODSAFE 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.
  2. Monitoring

    0 infractions

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