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Mrs. B & B's Bakery

5875 Como Rd Grand Forks BC V0H 1H4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mrs. B & B's Bakery has been inspected 10 times by Interior Health Authority since September 25, 2013. The most recent inspection, on June 30, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on February 26, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on February 26, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 17, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on June 30, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 3 times across 2 separate inspections, most recently on March 8, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observed FOODSAFE Certificate being expired. Operator is required to obtain a new certificate ASAP. To recertify, simply retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course (www.foodsafe.ca). EHO must be contacted after the course is taken or certificate is obtained.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observed FOODSAFE Certificate being expired. Effective July 29, 2013, all FOODSAFE Level 1 certificates issued in British Columbia are valid for 5 years. Certificates issued prior to July 29, 2013, expired on July 29, 2018. Operator is required to obtain a new certificate ASAP. To recertify, simply retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course (www.foodsafe.ca). EHO must be contacted after the course is taken or certificate is obtained.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Smokie dog buns were kept on the counter. Operator stated that buns are outside of refrigeration temperature for less than 2 hours. Buns were put back to refrigerator. Ensure smokie dog buns are kept refrigerated at all times.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed carpet on the floor in the food preparation area. Carpet is a source of possible contamination that cannot be easily cleaned and sanitized. Carpet was removed during inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Observed FOODSAFE Certificate being expired. Effective July 29, 2013, all FOODSAFE Level 1 certificates issued in British Columbia are valid for 5 years. Certificates issued prior to July 29, 2013, expired on July 29, 2018. Operator is required to obtain a new certificate ASAP. To recertify, simply retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course (www.foodsafe.ca). EHO must be contacted after the course is taken or certificate is obtained.
  7. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan must be written and available on site, template provided during inspection. (Please include borscht, jams, and baked goods in your food safety plan)
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan must be written and available on site, template provided during inspection.
  8. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): After sausage rolls are removed from the oven ensure that they are refrigerated before their temperature reaches 20C and in less than 2 hours.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The plastic container for distributing baked goods which is located in the refrigerator requires washing. Wash the bulk ingredient containers before refilling.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records need to be kept for all cold holding.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Parkay margarine too high in transfat. Use up remaining stock and do not buy again.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Ensure smokie dog buns are kept refrigerated at all times.

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