Skip to content
Loading map…

Ryse Breadworks and Coffeehouse

845 Anders Rd West Kelowna BC V1Z 1J9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ryse Breadworks and Coffeehouse has been inspected 4 times by Interior Health Authority since September 20, 2021. The most recent inspection, on August 14, 2026, found no infractions.

2 of 4 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, Food temperature control and Handwashing and staff hygiene.

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 once on January 17, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on January 17, 2023. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 September 20, 2021. 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.

4 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): No Sanitizer available at time of inspection as based on test strips sanitizer was found to be below required concentration. Operator to obtain bleach to create a sanitizing solution of 100ppm to 200ppm
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Corrected at time of inspection - Operator stated they had been cooling foods at room temperature. Operator informed this is not acceptable practice and agreed to shift process to defrost foods in a refrigerator or under cold running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels provided to staff but is not dispensed

Nearby inspected facilities

Own this business? Add a badge to your website