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Sprout Bread

125-1295 Cannery Ln Kelowna BC V1Y 9V8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sprout Bread has been inspected 4 times by Interior Health Authority since July 14, 2021. The most recent inspection, on August 26, 2026, recorded 3 infractions.

1 of 4 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: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 August 26, 2026. 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 August 26, 2026. 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 August 26, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 14, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 6, 2023. For example: 1 Does the facility have proper monitoring supplies?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • The prep cooler in the back main kitchen was found to be ~14°C. Storage of potentially hazardous food (PHF) items must be held at a temperature avoiding the danger zone of 4°C to 60°C. Bacteria double in number in as little time as 20 minutes at these temperatures. • Baked goods with dairy-based filling were out for more than 4 hours in the secondary barista area. Custards and cream-based products are PHFs that require strict time and temperature control to mitigate bacterial growth. If held at room temperature for more than 4 hours, these products must be discarded since pathogens may have multiplied to unsafe levels.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • While there were fly control measures in place in the bakery kitchen and primary barista area, the number of flies remained a concern. Flies may harbour pathogens and are able to contaminate food and food-contact surfaces through direct contact.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • In the primary coffee bar area, wiping cloths used for the steam wand were not sanitized throughout the day. Cleaning cloths used on steam wands come into contact with milk and can provide an ideal environment for bacterial growth if not sanitized throughout the day. • The ice machine in the front coffee bar area was leaking and was functioning poorly. This can cause a slipping hazard and will hinder the day-to-day operations of the facility
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding unit by the kitchen was measured to be at 53~55C. The hot holding unit was manually adjusted to bring the temperature up to 60 or above.
      • F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Raw meat and eggs stored above ready to eat items in walk-in cooler and a cooler located in a croissant-making room. 2) Bleach sanitizer in a spray bottle exceeded 200 ppm. Corrective Action: 1) Re-organize the coolers in a manner that raw potentially hazardous food items are stored below ready-to-eat items. 2) Obtain a chemical test strips to actively test the concentration of sanitizers used. Adequate concentration range for chlorine is 100-200 ppm.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chemical test strips available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): With the expansion, larger volumes of food such a soup planned,
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Pressure gauge on mechanical dishwashers read 15 to 10 psi which is much lower than the label on the machine which can lead to poor results.

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