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Ryse Breadworks

115-1979 Windsor Rd Kelowna BC V1Y 4R7 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Ryse Breadworks has been inspected 5 times by Interior Health Authority since September 28, 2018. The most recent inspection, on February 27, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Food source, labelling and allergens.

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 6 times across 4 separate inspections, most recently on February 27, 2026. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on June 23, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 23, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 June 23, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on June 23, 2022. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Scoops are submerged into dry foods Ensure that all scoops are stored away from food in a clean location to prevent contamination if handle is submerged into the food. Clean utensils should be stored in clean location, such as spoons at the front area.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Scoops are submerged into dry foods Ensure that all scoops are stored away from food in a clean location to prevent contamination if handle is submerged into the food. Clean utensils should be stored in clean location, such as spoons at the front area.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation could use some improvement as certain areas of the facility need to be cleaned on a regular basis
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front display cooler continues to be operating at >4C(>40F) at time of inspection. Cooler must not be used for storage of potentially hazardous foods until it is capable of maintaining temperatures of 4C(4F) or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Jams are canned in-house and stored at room temperature, but the water activity (Aw) or pH of the products have not been confirmed to determine if they are shelf stable. Canning process provided in food safety plan is acceptable only for high acid canned products. Additionally, the pre-packaged products do not meet CFIA labelling requirements.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility is using a quats-based sanitizing solution. Test strips to monitor the concentration of the quats sanitizer must be obtained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The raw wooden boards are still required to be sealed with a food safe sealant OR replaced with a material that is smooth, nonporous, non-toxic and easy to clean. Any raw wood product that is not sealed is considered porous and cannot be adequately cleaned and sanitized.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan is not up to date with all the menu items of the facility. Food Safety Plan must be updated and include the following: 1. All menu items and there food safety plan steps, 2. Monitoring of any hot- or cold-holding units. Units must be monitored at least twice a day, or as often as possible, to ensure PHFs are not stored in the danger zone. Staff must be trained on corrective actions to take when PHFs are stored in the danger zone for 2 hours or more. Cooling of any PHFs must be included in your Food Safety Plan (e.g. custard).
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is not up to date with the sanitizing solution used on site. Include: 1) Sanitizing solution monitoring (with test strips) to ensure solution is mixed to a correct concentration of 200-400 ppm quats. 2) Ensure food contact surfaces are cleaned and sanitized at least every 2 hours (or more often if possible) if used continuously through the day. 3) ALL food contact surfaces must be cleaned and sanitized.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The front display cooler is operating at 10C (50F). All potentially hazardous foods were discarded at time of inspection. The cooler must be repaired and operate at 4C or below before it may be re-used to store PHFs. Temperature logs were not available for assessment at time of inspection, and staff do not appear aware of corrective actions to take when PHFs are held in the danger zone for >2 hours, or how often the cold-holding units are monitored. A Food Safety Plan (see comments for F3.3) must be developed, submitted for review, and staff trained on the safety plan.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw wood trays used to store dough is not being cleaned or sanitized. The raw wood material is also not suitable for use as a food contact surface, as it is a porous material. It must be sealed or replaced with a suitable material (see comment F2.6 below).
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must obtain sanitizer test strips to monitor the quats sanitizer concentration between 200-400 ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food and food contact surfaces must be stored above the floor by at least 6 inches. This was corrected at time of inspection.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Raw wood used as food contact surfaces for dough must be sealed or be replaced with a material that is smooth, nonporous and easy to clean. Immediately cease use of the raw wood as a food contact surface. Raw wood is porous and cannot be adequately sanitized.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan available for assessment at time of inspection. Ensure a copy of the FSP is available on site, or one must be created. Visit the Interior Health - Food Premise webpage for templates and guidance documents on creating a FSP.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator must ensure at least one staff per shift holds a valid FoodSafe Level 1 (or equivalent) certificate during operational hours. Maintain a binder of staff's valid certificates and keep the binder on site.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  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): Plastic containers are being used to scoop out dry foods and they are being stored in the dry food containers directly touching the food. Adequate unbreakable food scoops with a handle should be used to scoop out dry foods and the scoops should be stored in the manner that the handle is not touching the food. Take corrective actions and contact the Environmental Health Officer by OCT 28, 2018.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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