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Okanagan Bake House

4509 27 St Vernon BC V1T 4Y6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Okanagan Bake House has been inspected 6 times by Interior Health Authority since November 15, 2018. The most recent inspection, on December 17, 2025, found no infractions.

2 of 6 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 separate inspections, most recently on January 23, 2025. For example: 7 Are foods protected from contamination?

  • 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 once on January 23, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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?

  • 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 January 25, 2022. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Do not store bags of flour directly on the floor due to possible pest control issues. Issue resolved during inspection.
  3. Monitoring

    0 infractions

  4. 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.
  5. Monitoring

    5 infractions

    • 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): *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. *Ensure staff follow the correct ware washing procedure to clean & sanitize equipment and utensils required for sandwich preparation (knives, cutting boards, preparation counter).
      • F2.3B Manual dishwashing procedure 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.
      • 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. A Template Plan will suffice for the minimal sandwich preparation in this facility. *Ensure staff review periodically as a reminder to follow the food safety requirements.
    • 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. *Ensure staff review periodically as a reminder to follow the correct cleaning and sanitizing procedures.
  6. 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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