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Specialty Bakery

16-150 Hollywood Rd S Kelowna BC V1X 3S9 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Specialty Bakery has been inspected 5 times by Interior Health Authority since January 9, 2019. The most recent inspection, on April 14, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on April 14, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 27, 2022. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 27, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 14, 2026. 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 once on January 9, 2019. 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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): PENDING INFRACTION: No chlorine test strips were observed for measuring the concentration of food contact surface sanitizer. No thermometer is observed in display cooler and no probe thermometer is observed to monitor temperatures.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): REPEAT INFRACTION: No hand soap was observed at one of the compartment sink, designated for handwashing. This may lead to inadequate handwashing of food handlers.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temperature logs observed for coolers/freezers. Ensure to monitor the temperatures (i.e., coolers and freezers) twice daily and maintain the temperature log. Send a photo verification of completed logs for this and next week.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine test strips are accessible and available to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap was observed at one of the compartment sink, designated for handwashing. This may lead to inadequate handwashing of food handlers. Refill the soap dispenser at the handwashing station, and handwashing station is accessible to staff at all times. Please note: Train staff with the double handwashing technique after using restroom and prior to food preparation.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    0 infractions

  4. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooling procedures were discussed with staff on site and a procedure has been established. However, no monitoring records were available for assessment.
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff do not wash their hands after handling the cash register and prior to handling food products. Single-use gloves are re-used. Staff were educated, and food handling procedures discussed.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available to monitor sanitizer concentration.
      • 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): Quats sanitizer in spray bottles measured at 50 ppm at time of inspection. A bleach solution of 100 ppm was prepared on site and staff directed to use this for all food contact surfaces going forward, unless they are able to confirm quats sanitizer concentration is 200-400 ppm.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink out of paper towels and hand soap. Station was restocked.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Potentially hazardous foods (e.g. beef roll) re-heated onsite for immediate consumption upon customer request. This facility is not approved as a food service establishment. Staff will no longer reheat for customers, and will be packaged for retail only.
  5. Monitoring

    9 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The operator's records for the time and food temperatures when cooling cooked potentially hazardous food (e.g. beef roll) show that the food did not cooled from 140°F to 68°F within two hours and the records do not have the time and the food temperatures when the food is cooled from 68°F to 40°F within four hours. The health officer reviewed the requirements for cooling cooked food with the operator during this inspection. Take corrective actions and contact the health officer by Jan. 11, 2019.
      • 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.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): a) The food staff did not wash hands after handling the cash register and prior to handling food and food equipment during this inspection. b) The food staff did not wash hands prior to putting the gloves and wears a ring on the hand while handling food and food equipment during this inspection. The health officer reviewed the requirements for proper hand washing with the operator during this inspection.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The sanitizer test strips are not available for the chemical sanitizer used in this premises. Take corrective actions and contact the health officer by Jan. 11, 2019.
      • 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): The operator said that the food contact surfaces and utensils are washed with detergent and air dried prior to the use. The health officer reviewed the requirements for the cleaning and the sanitizing the food contact surface and the utensils with the operator during this inspection. Vinegar is not an approved chemical sanitizer for food contact surfaces.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The staff washroom opens directly into the area where food is served, handled, prepared and stored and is not equipped with self-closing hardware on the door. Take corrective actions and contact the health officer by Apr. 9, 2019.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The operator said that hand washing is done in the staff washroom. The health officer reviewed the hand washing station requirements for the food premises with the operator during this inspection. The operator designated one of the three sink compartments in the food preparation area for hand washing only and the other two sink compartments for ware washing during this inspection.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The operator said that potentially hazardous food (e.g. beef roll) is reheated for immediate consumption if the customers request for it. The facility is only approved for selling non-potentially hazardous food (e.g. bread). The operator must obtain the permit as a Food Service Establishment from this office if the operator wants to serve potentially hazardous food to customers for immediate consumption. Contact the health officer immediately to discuss this matter.
      • F3.1B Operator must have health approval to operate.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The plan is not available. More info is available at: <https://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans>. Tale corrective actions and contact the health officer by Feb. 9, 2019.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The plan is not available. More info is available at: <https://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans>. Tale corrective actions and contact the health officer by Feb. 9, 2019.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.

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