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Specialty Bakery

101-833 Finns Rd Kelowna BC V1X 5B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Specialty Bakery has been inspected 9 times by Interior Health Authority since February 13, 2013. The most recent inspection, on May 13, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 April 29, 2025. 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 3 times across 3 separate inspections, most recently on June 19, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 29, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on April 29, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 5 times across 3 separate inspections, most recently on November 6, 2024. 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were observed for measuring the concentration of food contact surface sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): REPEAT INFRACTION: No chlorine test strips were observed for measuring the concentration of food contact surface sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Significant build-up of grease observed in the cooking area, including but not limited to, under the cook line and on the cooking equipment, tables, table tires, and vent hood. This conditions may attract pests into the facility. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas.
      • 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): It was noted that equipment and utensils cleaned in a 2-compartment sink are not sanitized after being washed. Operator was instructed to revise the facility's sanitation procedures to ensure utensils are properly washed and sanitized. Wash and sanitize dishes at the dishwashing station (i.e., mechanical dishwasher). Food residue buildup observed on the hard-to-reach areas of the meat-slicer. Inadequate washing and sanitizing of the meat-slicer can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure to dismantle the removable parts while cleaning and follow the meat slicer cleaning manual procedures properly.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Toaster was observed unclean and food residue buildup observed inside the toaster, potentially leading to contamination of food. Ensure all equipment used on the premises are cleaned and sanitized regularly. Flour was observed on the shelves beside the walk-in cooler. Ensure to deep clean the area beside the walk-in cooler and equipment/utensils are stored in a sanitary manner.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine test strips are available and accessible to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Concentration of chlorine sanitizer was measured at 0 ppm in two sanitizer buckets. A minimum concentration of 200 ppm chlorine is required to allow for adequate sanitizing of food contact surfaces. CDI - Use chlorine test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer solution buckets. Ensure to label the sanitizer buckets.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please provide a food safety plan of your facility and submit by Nov 15, 2024.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • 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.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw ground beef in storage above ready to eat food inside the walk-in refrigerator. Please ensure that raw animal proteins are stored below and adequately separated from ready to eat foods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide thermometers inside all refrigeration units (including the front prep table refrigerator) and, an industry standard (ie. NSF certified) probe/stem thermometer for verifying temperatures of food stored within upper prep table inserts and hot holding units. Please include the front prep table refrigerator and hot holding units on daily temperature monitoring records. Please provide test strips and ensure testing & mixing of sanitizer solutions at "no rinse" required concentrations (ie.100-200ppm chlorine, 200-300ppm quaternary ammonia).
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Ownership and main kitchen manager FoodSafe certification have expired. Please follow-up on FoodSafe recertification.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  6. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Flat of 24 + 12 eggs found left at room temperature for an extended period and measured at temperatures between 18-21deg.C. These eggs were discarded at the time of inspection
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Food contact surface sanitizer not available at the time of inspection.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Counter/backsplash in main kitchen area is worn out and broken.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cream cheese mixed with herbs, hollandaise sauce, and too many eggs observed being stored at room temperature for extended periods. Operator discarded cream cheese mixture and hollandaise sauce at the time of inspection.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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