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Okanagan Bake House

4509 27 St Vernon BC V1T 4Y6 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Okanagan Bake House has been inspected 5 times by Interior Health Authority since November 15, 2018. The most recent inspection, on December 17, 2025, found no infractions.

2 of 5 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 23, 2023. 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 2 times across 2 separate inspections, most recently on January 23, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on January 25, 2022. 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 January 25, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 25, 2022. For example: 3 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.

5 inspections

  1. Monitoring

    0 infractions

  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): Bleach sanitizer spray bottles had greater than 1000ppm bleach solution present. Bleach solution in spray bottles must be mixed to achieve a 200ppm solution. Use one teaspoon of bleach per spray bottle.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basins require paper towels . Issue was resolved during the inspection.
  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Retail area pastry display cooler is >4° C. Adjust and monitor frequently to ensure not stuck on the defrost cycle. *Return to temperature monitoring logs of all cooler & freezer equipment at least twice per day.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): As discussed, one bakery employee identified requires improved hair control to minimize direct hand to hair contact and potential contamination of hands.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *F2.1A EHO provided a few chlorine test strips until the Owner can locate his package of strips or order new test strips. *F2.1B Extra new NSF (National Sanitation Foundation) approved thermometers required inside all coolers and freezers in addition to the equipment temperature display gauges.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): *EHO advised the Owner to install a point of use detergent & sanitizer dispensing unit for the 3 compartment sink to provide efficiency in the ware washing procedure of baking equipment and utensils. *Chlorine bleach is available but no sanitizer solution in spray bottle available. A fresh bottle with correct strength made during inspection and therefore corrected during inspection. *As a reminder, wiping cloths when available for use must be stored in a pale of sanitizing solution at correct strength.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): *Silicone caulking was completed along the ware washing sinks and splash board during initial business start-up, but is due for repair and re-sealing because of wear over time. *Housekeeping organization and storage of equipment & product requires improvement so there's less clutter in the bakery.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *The Plan is currently off-site. Review, update accordingly, and maintain on-site. Submit to the EHO for review and approval. *Ensure staff review periodically as a reminder to follow the food safety requirements.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): *The Plan is currently off-site. Review, update accordingly, and maintain on-site. Submit to the EHO for review and approval. *Ensure staff review periodically as a reminder to follow the correct cleaning and sanitizing procedures.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure silicone caulking completed along the new ware washing sinks and splash board on the wall to provide a good seal.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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