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Our Daily Bread

520 Falls St Nelson BC V1L 6B5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Our Daily Bread has been inspected 10 times by Interior Health Authority since October 22, 2013. The most recent inspection, on August 13, 2026, found no infractions.

5 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: Cleaning and sanitizing, Pests and Food temperature control.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on January 17, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 17, 2020. For example: 2 Are proper pest control measures in place on the premises?

  • 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 17, 2020. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 January 17, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 17, 2018. For example: 7 Are there handwashing stations available and properly supplied?

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

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not available on site
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available on site
  5. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Approximately four yam soups in medium sized metal inserts were stored in the cooler with a surface temperature of 40C. In the future, please ensure that hot products are cooled in the following approved ways to prevent potential food borne illness: 1. in smaller shallower containers 2. in a ice bath with constant stirring 3. with an ice wand and constant stirring
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rodent droppings are found behind shelving unit close to 3-compartment sink. Please establish a cleaning routine that addresses areas behind large equipment (e.g. stove, shelves, sinks etc.). Please clean up all traces of rodent droppings and sanitize areas with a bleach solution. Please install baited mechanical traps (not chemical) in these areas to monitor potential rodent population.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A minimum chlorine residual of 100 ppm was not detected in mechanical dishwasher. The dishwasher can continue being used for washing, but a 100 ppm bleach solution must be made in a clean sink so that out going dishware can be sanitized for a minimum of 1 minute.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fluorescent light in middle of kitchen requires shatterproof covers or shatterproof bulbs.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    2 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of pests was found in the dry storage area. Traps present. No contamination of food was found at the time of inspection.
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher was found to have 0 ppm chlorine sanitizer during final rinse.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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