Specialty Bakery
833 Finns Rd Kelowna BC V1X 5B8 · Commercial Bakery - Food Processing
10 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Repeat Infraction: The proofer ceiling was observed to be unclean at some areas, and condensation was observed inside the proofer. Some of the dough racks were observed stored directly under the ceiling. The operator was instructed to train all staff to place an empty clean and sanitized tray on top of the dough racks to prevent food contamination. Uncovered foods observed in food processing area and unclean absorbent wooden tray was noted to cover these food containers. Open food is at risk of contamination. Ensure food is covered with clean and sanitized cover to prevent contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed the rear exit door and upper window in donut area and the garage door in food processing area was open at the time of inspection. A net with big holes and open spaces was observed to partially cover the half-opened garage door. Open spaces to food processing area may allow entry of pests, such as rodents and flies, into the facility. Operator was instructed to have the rear exit opening closed and ensure a full seal when the rear exit door or window is closed. Alternatively, install a fully sealed screen door that can prevent entry of flies into the facility.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap and paper towel was observed at handwashing station in food processing area. This may lead to infrequent and inadequate handwashing of food handlers. Fix the soap and/or paper towel dispenser and ensure they are fully stocked up at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature logs observed for coolers and freezers in food processing area. Ensure to monitor temperature of coolers and freezers and record on a log sheet. Email a copy of completed log sheet to the EHO for verification.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): The proofer ceiling was observed to be unclean at some areas, and condensation was noted inside the proofer. Dough racks were observed stored in the proofer. The operator was instructed to place an empty tray on top of the dough racks and to ensure that trays are properly cleaned and sanitized to prevent food contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Proofer ceiling was noted to be cleaned twice a month. Operator was advised to increase the ceiling cleaning frequency and place an empty tray on top of the dough racks to prevent food contamination. Flour buildup observed on food storage containers and lids. Ensure food containers are properly cleaned and sanitized before refilling, and lids are deep cleaned on regular basis. Ensure flour scoops are stored on a clean surface.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink was installed in donuts production area. No liquid soap, paper towel, and hot and cold running water observed at this hand sink. Follow up by 19 May 2025. Dishwashing liquid was observed used for hand washing at the sink, located close to cake production area. Ensure all handwash stations are equipped with hot and cold running water, liquid soap, and paper towels.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Open bags of flour observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure temperature monitoring records are maintained for all refrigeration units and provide thermometers inside each refrigerator. Please service the back wall mounted chemical dispensing unit and provide test strips for verifying the concentration of your "no rinse" required sanitizer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): As discussed, please complete additional/more frequent cleaning of some bakery equipment including but not limited to the walk-in proofer, some mixers and dough processing/conveyors, some baking containers and the back freezers.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Lids on some metal baking ingredient storage containers were observed cracked/broken and require repair to prevent possible metal pieces breaking off and contaminating baking ingredients. Please repair/replace these broken container lids by Feb 15, 2023. As discussed, please improve the condition of interior door surfaces and venting inside the walk-in proofer that are showing missing paint/rusted metal by Feb 15, 2023.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Starter dough inside the back walk-in refrigerator was not stored in a sanitary manner - dough was observed overflowing from containers against the side of the storage cart, etc.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Some bakery equipment was not observed in a condition that meets minimum sanitation standards.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some storage areas, refrigerators, under/behind some equipment were not observed in a condition that meets minimum sanitation standards (some mould observed and build-up of organics). Some equipment showing ware and are either broken and/or no longer cleanable, including, metal baking containers with cracked/broken lids and original wood counter tops.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Front display refrigerator used to cool sausage rolls and, sausage rolls may be left to cool for 2-hours at room temperature prior to placing under refrigeration. It is unclear whether the cooling standard is being met.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Equipment and storage areas found in an unsanitary condition showing the accumulation of filth and noxious odour (proofer).
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Concrete flooring inside proofer is showing ware/rough and no longer in a cleanable, smooth and durable condition. Some areas were observed with holes in walls (ie. back wall in production area) or worn out floor to wall junctions and/or wall paneling (ie. freezer located at the back of production area). Observed worn out/broken covers/baking storage containers, equipment with missing panels, equipment not in use/no longer required and cluttering storage areas. Side entry door appears to be missing a bottom door sweep.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Sections 23 and 24 of the Food Premises Regulation (which is under the Public Health Act) require that each food processor have a written food safety plan that is submitted to the local health authority for approval. Please see the following links for more information on writing and completing these plans: https://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans/food-safety-plan-workbook
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sections 23 and 24 of the Food Premises Regulation (which is under the Public Health Act) require that each food processor have a written sanitation plan that is submitted to the local health authority for approval. Please see the following links for more information on writing and completing these plans: https://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans/sanitation-plan-workbook
- F1.3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): As discussed, please ensure that cooling of sausage rolls, etc occurs away from the front public service area. Please complete a cooling log showing that cooling of these PHF items occurs from 60°C to 20°C within 2hours and from 20°C to 4°C within 4hours.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions