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MJ Cakery

4500 16 Ave Vernon BC V1T 6P5 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

MJ Cakery has been inspected 3 times by Interior Health Authority since June 4, 2024. The most recent inspection, on May 22, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. 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 2 times across 2 separate inspections, most recently on May 22, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 4, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Fresh bottle of sanitizer >200 ppm. Dilute bleach solution to 200 ppm. Some spray bottles are less than 1 litre capacity, so adjust strength by reducing the bleach volume from 5 ml to 4 ml, then check with test strip to verify ratio.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle of bleach strength only noted about 50 ppm; require at least 200 ppm. Advised to make a small batch daily so the strength doesn't dissipate over a couple of days. Noted and discussed the 3rd compartment built-in drain table is too small for efficient drying of bowls and utensils.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): As discussed in F2.3, install a drip/drain rack above the sanitizing sink for more drying space to ensure efficient drying. As discussed, recommend a durable, non-absorbent, non-rusting rack design for easy cleaning.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.

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